Description
Traditional cinnamon rugelach with a soft, flaky cream cheese dough and a sweet cinnamon-sugar filling, rolled into classic crescents and baked until golden and fragrant.
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1/4 tsp salt
1 cup unsalted butter, cold and cubed
8 oz cream cheese, cold
1 tsp vanilla extract
1/2 cup brown sugar
1 1/2 tsp ground cinnamon
1/2 cup finely chopped walnuts or pecans (optional)
1 egg, beaten (for egg wash)
2 tbsp powdered sugar (optional, for dusting)
Instructions
1. In a large bowl, whisk together flour, sugar, and salt.
2. Cut in cold butter until mixture resembles coarse crumbs.
3. Add cream cheese and vanilla; mix until a soft dough forms.
4. Divide dough into two discs, wrap, and chill for at least 1 hour.
5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll one dough disc into a 10-inch circle.
7. Mix brown sugar and cinnamon in a small bowl.
8. Sprinkle half of the cinnamon sugar evenly over the dough.
9. Top with nuts if using.
10. Cut circle into 12 wedges and roll each wedge from wide end to tip.
11. Place rugelach seam-side down on baking sheet.
12. Brush with egg wash.
13. Bake for 22–25 minutes until lightly golden.
14. Cool slightly and dust with powdered sugar if desired.
Notes
Keep dough cold for best texture and easier rolling.
For extra sweetness, sprinkle a little cinnamon sugar on top before baking.
Rugelach store well in an airtight container for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 9g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cinnamon rugelach, Jewish pastry, cinnamon cookies, holiday baking