Cinnamon Rugelach

Short description

Cinnamon Rugelach are buttery, flaky crescent-shaped pastries filled with a sweet cinnamon-pecan mixture. Perfectly tender and warmly spiced, these elegant little treats are a must-have on any holiday cookie tray or for a cozy afternoon with tea or coffee.

Why You’ll Love This Recipe

These traditional pastries are delightfully tender and rich, thanks to a cream cheese-based dough that bakes up beautifully flaky. The filling of cinnamon, brown sugar, and pecans adds a sweet, nutty crunch in every bite. Easy to make in batches, these cookies are ideal for holiday gifting, entertaining, or simply enjoying as a special homemade treat.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped pecans
• 1/4 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1 egg, beaten (for egg wash)
• 1/4 cup granulated sugar (for sprinkling)

Directions

Make the Dough

In a food processor, combine the flour and salt. Add the cream cheese, butter, and granulated sugar, then pulse until the dough forms a ball. If a food processor is unavailable, use a stand mixer or mix by hand until combined. Divide the dough into 4 equal portions, wrap each in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Prepare the Filling

In a small bowl, mix together the finely chopped pecans, brown sugar, and cinnamon. Set aside.

Roll the Dough

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove one portion of dough from the refrigerator. Roll it out on a lightly floured surface into a thin circle, about 1/8 inch thick.

Add the Filling

Sprinkle a thin, even layer of the cinnamon-pecan filling over the dough.

Cut and Shape

Cut the dough circle into 8 wedges, as you would a pizza. Starting at the wide end of each wedge, roll up the dough tightly into a crescent shape.

Egg Wash and Sugar

Place the rugelach on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle lightly with granulated sugar.

Bake

Bake for 20-25 minutes, or until the pastries are golden brown and flaky. Allow the rugelach to cool on a wire rack before serving.

Servings and timing

This recipe yields approximately 32 rugelach.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Calories: Approximately 120 kcal per pastry

Variations

• Fruit filling: Add a layer of raspberry or apricot jam before sprinkling the cinnamon-pecan mixture.
• Chocolate twist: Sprinkle mini chocolate chips along with the filling for a chocolate-cinnamon version.
• Nut-free version: Omit the pecans and replace with finely chopped dried fruit such as cranberries or raisins.
• Spiced sugar: Mix a pinch of nutmeg or cardamom into the filling for an extra warming spice.
• Savory rugelach: Swap the sweet filling for a savory one like cheese and herbs for an appetizer variation.

Storage/Reheating

Store cooled rugelach in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months. To enjoy after freezing, allow the pastries to thaw at room temperature. Refresh briefly in a 300°F (150°C) oven if desired for a just-baked texture.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days or frozen for up to a month before using.

What type of cream cheese works best?

Use full-fat block cream cheese for the best texture and flavor.

Can I use walnuts instead of pecans?

Yes, walnuts are a great substitute and pair well with cinnamon.

How thin should I roll the dough?

Aim for about 1/8 inch thickness for the perfect balance of flaky pastry and filling.

Should the butter be salted or unsalted?

Use unsalted butter to control the salt content in the recipe.

Can I prepare and freeze unbaked rugelach?

Yes, shape the rugelach and freeze them on a baking sheet. Once frozen, transfer to a freezer bag and bake directly from frozen, adding a few extra minutes to the baking time.

How do I prevent the filling from spilling out?

Roll the crescents tightly but gently, and do not overfill with the cinnamon-pecan mixture.

Can I double the recipe?

Yes, this recipe doubles well if you need a larger batch for gifting or parties.

Do I have to use an egg wash?

The egg wash helps the cookies achieve a beautiful golden color and helps the sugar adhere, but you can skip it if necessary.

What can I serve with rugelach?

Serve with coffee, tea, or a light dusting of powdered sugar for a festive touch.

Conclusion

Cinnamon Rugelach are a timeless pastry that combines buttery, flaky dough with a warm and sweet nutty filling. Easy to make and even easier to love, they are a wonderful addition to any holiday celebration or a special treat for everyday indulgence.

Cinnamon Rugelach

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia
• Total Time: 50 minutes
• Yield: 32 rugelach
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Cinnamon Rugelach are buttery, flaky crescent-shaped pastries filled with a sweet cinnamon-pecan mixture. Perfect for holiday cookie trays, afternoon tea, or anytime you crave a delightful, homemade baked treat, these traditional rugelach cookies are both tender and rich in flavor!

---

Ingredients

• 2 cups all-purpose flour

• 1/4 teaspoon salt

• 8 ounces cream cheese, softened

• 1/2 cup unsalted butter, softened

• 1/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 1/2 cup finely chopped pecans

• 1/4 cup packed brown sugar

• 1 tablespoon ground cinnamon

• 1 egg, beaten (for egg wash)

 

• 1/4 cup granulated sugar (for sprinkling)

Cook Mode Prevent your screen from going dark

---

Instructions

• Make the Dough:
  In a food processor, combine flour and salt. Add cream cheese, butter, and sugar; pulse until a ball of dough forms. Alternatively, use a stand mixer or mix by hand. Divide the dough into 4 equal portions, wrap each in plastic, and chill for at least 30 minutes.

• Prepare the Filling:
  In a small bowl, mix chopped pecans, brown sugar, and cinnamon.

• Roll the Dough:
  Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll one portion of dough into a thin circle about 1/8 inch thick. Sprinkle with the cinnamon-pecan filling.

• Cut and Shape:
  Cut the circle into 8 wedges like a pizza. Roll each wedge from the wide end toward the point to form crescents.

• Bake:
  Place rugelach on the prepared baking sheet. Brush tops with beaten egg and sprinkle with granulated sugar. Bake for 20–25 minutes, until golden brown and flaky.

 

• Cool:
  Transfer to a wire rack to cool completely before serving.

Notes

• Dough can be made ahead and refrigerated overnight.

• Try swapping pecans with walnuts or adding mini chocolate chips for variation.

• Store cooled rugelach in an airtight container at room temperature for up to 4 days.

 

Details:

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American