As I rolled out the buttery dough, a sweet aroma enveloped my kitchen—it’s the unmistakable scent of nostalgia. These cinnamon rugelach pastries bring to life the love of holiday traditions, deliciously bridging generations through their flaky goodness. This recipe not only delights your senses but also boasts a nippy 20-minute prep time, making them surprisingly quick to whip up! Perfect for sharing at gatherings or simply enjoying with a warm cup of tea, these crescent-shaped treats are the epitome of comfort food and a fantastic way to embrace homemade baking. Ready to fill your kitchen with warmth and sweetness? Let’s dive into making these irresistible cinnamon rugelach together!

Why try this cinnamon rugelach recipe?

Tradition Meets Flavor: These flaky pastries are steeped in history, bringing a touch of cherished Jewish culture to your kitchen, making them perfect for any holiday gathering.

Easy to Make: With a 20-minute prep time, you can create these delicious delights without spending hours in the kitchen.

Deliciously Versatile: Feel free to experiment with fillings like apricot jam or even chocolate for a fun twist!

Perfect for Sharing: These bite-sized treats are great for gatherings and are guaranteed to be a crowd favorite.

Guilt-Free Indulgence: At around 84 calories each, enjoy satisfying your sweet tooth without the guilt.

Unleash the warmth of holiday baking with these cinnamon rugelach pastries, where every bite is a beautiful blend of nostalgia and comfort!

Cinnamon Rugelach Ingredients

For the Dough

Cream Cheese (8 oz / 226 g) – Provides a tender and flaky texture to the dough. Substitute with full-fat Greek yogurt for a lactose-free option.
Unsalted Butter (8 oz / 226 g) – Adds richness and moisture to the dough. Ensure it’s room temperature for easy mixing.
Granulated Sugar (¼ cup / 50 g) – Sweetens the dough and balances the flavors. Can be substituted with coconut sugar.
Salt (½ teaspoon) – Enhances the overall flavor of the pastries.
Vanilla Extract (1 teaspoon) – Adds aromatic sweetness. Use pure vanilla for better flavor.
All-Purpose Flour (2 cups / 240 g) – Provides structure to the dough. For gluten-free, substitute with a gluten-free all-purpose blend.

For the Filling

Dark Brown Sugar (½ cup / 106 g) – Sweetens the filling while adding depth due to its molasses content. Light brown sugar can be used as a substitute.
Ground Cinnamon (1 tablespoon) – Infuses the filling with warm spice. Adjust to taste for more or less sweetness.
Chopped Pecans or Walnuts (1 cup / 114 g) – Adds crunch and richness to the filling. Can be omitted or substituted with almonds.

For the Egg Wash

Egg (1 large) – Used for making an egg wash to give the pastries a golden brown finish. Milk or cream can be used as a substitute for a dairy-free option.
Milk (1 tablespoon) – Used in the egg wash to enhance color and shine.

Bring the festive feel to your kitchen with these delicious cinnamon rugelach pastries!

Step‑by‑Step Instructions for Cinnamon Rugelach

Step 1: Prepare the Dough
In a mixing bowl, combine 8 oz of cream cheese and 8 oz of unsalted butter at room temperature and beat until creamy and smooth. Add ¼ cup of granulated sugar, ½ teaspoon of salt, and 1 teaspoon of vanilla extract, mixing until fully combined. Gradually incorporate 2 cups of all-purpose flour on low speed until just blended. Shape the dough into a ball, divide it into four quarters, flatten each into a disc, wrap tightly in plastic, and refrigerate for 30 minutes.

Step 2: Prepare the Filling
While the dough chills, prepare the filling by mixing together ½ cup of dark brown sugar, 1 tablespoon of ground cinnamon, and 1 cup of chopped pecans or walnuts in a medium bowl. Set this filling mixture aside to allow the flavors to meld together, creating a deliciously sweet and nutty blend that will perfectly complement the flaky nature of your cinnamon rugelach.

Step 3: Roll and Fill
After chilling, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a floured surface, roll out one disc of dough into a 9-10 inch circle. Lightly brush the surface with water and evenly spread a thin layer of your filling mixture over the dough. Cut the circle into 12 wedges, then starting at the outer edge, carefully roll each wedge inward to form a miniature crescent shape. Place the rolled pastries on the prepared baking sheets with the pointed ends facing down.

Step 4: Bake
Once all the cinnamon rugelach are arranged, prepare an egg wash by whisking together 1 large egg and 1 tablespoon of milk. Brush the tops of each pastry with this mixture for a gorgeous golden finish. Bake in the preheated oven for 18-22 minutes, or until the pastries are golden brown and fragrant. When done, transfer them to a wire rack to cool completely, allowing the flaky layers to set perfectly.

Expert Tips for Cinnamon Rugelach

Perfectly Measure Flour: Use a kitchen scale to weigh the flour for accurate measurements, ensuring the right dough consistency. Too much flour can make your cinnamon rugelach dense.
Chill the Dough: Don’t skip the refrigeration step! Chilling the dough makes it easier to roll out and helps achieve that flaky texture.
Prevent Sticking: Dust your surface with flour while rolling out the dough, and use parchment paper for baking to avoid any sticking issues.
Watch the Bake Time: Keep an eye on them in the oven! Each oven is different, so check a minute or two earlier to prevent overbaking these delicious treats.
Custom Fillings: Feel free to swap nuts for fruits or chocolate to add a unique twist to your cinnamon rugelach. Get creative with your favorite flavors!

Make Ahead Options

These cinnamon rugelach are perfect for making ahead, saving you precious time during busy holiday preparations! You can prepare the dough up to 24 hours in advance by following the first two steps, then wrap the discs tightly in plastic wrap and refrigerate. The filling can also be mixed and stored in an airtight container for up to 3 days; just keep it in the fridge to maintain its freshness. When you’re ready to serve, roll out the chilled dough, spread the filling, shape, and bake as directed. These make-ahead tips ensure that your cinnamon rugelach are just as delicious, flaky, and warm when they finally touch the festive table!

Cinnamon Rugelach Variations & Substitutions

Dive into the world of creativity with these cinnamon rugelach variations, each inviting you to explore new flavors and textures that will enchant your taste buds.

Fruit Preserves: Substitute the nut filling with fruit preserves like apricot or raspberry for a fruity spin. The sweetness of the fruit pairs beautifully with the flaky pastry.
Chocolate Lovers: For a decadent twist, swap out nuts for finely chopped chocolate or chocolate chips. Who can resist that rich, melty goodness?
Nut-Free Option: If you’re nut-sensitive, omit nuts entirely and replace them with rolled oats or sunflowers for added crunch and texture.
Spice It Up: Enhance your filling by adding a pinch of nutmeg or cardamom to elevate those warm, cozy flavors. A dash of warmth transforms these pastries into something extraordinary.
Dairy-Free: Use full-fat coconut cream in place of cream cheese for a dairy-free dough. It lends an incredible richness that complements the sweetness.
Sweetener Substitution: If you prefer natural sweeteners, substitute regular sugar with maple syrup or honey; adjust the quantity as needed for sweetness level—just remember to account for the moisture!
Gluten-Free Dough: Replace all-purpose flour with a gluten-free flour blend to cater to gluten sensitivities. Just be sure to add a little xanthan gum for the right texture.

These variations are just the beginning! Feel free to explore more delicious possibilities. Try out these modifications and create a personalized version of cinnamon rugelach that speaks to your taste. Enjoy with a warm cup of chai or alongside a delightful afternoon tea while sharing these treats with loved ones; they’ll surely love your delectable creations!

Storage Tips for Cinnamon Rugelach

Room Temperature: Store baked rugelach in an airtight container at room temperature for up to 5 days, allowing them to retain their delightful flakiness.

Freezer: For longer storage, freeze the pastries for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe bag.

Thawing: When ready to enjoy, allow the frozen cinnamon rugelach to thaw at room temperature for 1-2 hours before serving, to regain their tender texture.

Reheating: For a warm treat, reheat in a 350°F (175°C) oven for 5-10 minutes, making them as tasty as when they were fresh-baked!

What to Serve with Cinnamon Rugelach

Indulge in the deliciousness of these flaky pastries paired with delightful accompaniments that elevate your holiday experience.

Rich Hot Chocolate: The velvety texture of hot chocolate contrasts beautifully with the flaky rugelach, creating a blissful taste sensation that warms the heart.
Fresh Berries: Bright and juicy berries add a refreshing tartness, perfectly balancing the sweet cinnamon filling and bringing a pop of color to your plate.
Whipped Cream: Light, airy whipped cream enhances the pastries’ richness, making every bite an indulgent delight; it’s like a cloud of sweetness atop your rugelach!
Coffee or Tea: A warm cup of your favorite brew brings out the spices in the rugelach while enhancing the comforting nostalgia of this holiday treat.
Vanilla Ice Cream: The creamy richness of vanilla ice cream melts beautifully with warm rugelach for an irresistible dessert that’s both comforting and festive.
Spiced Apple Cider: This warm drink, infused with cinnamon and cloves, adds a seasonal flair, making your gathering feel extra cozy and inviting.
Nuts and Dried Fruits Platter: Crunchy nuts and chewy dried fruits provide a delightful textural contrast, making for an elegant addition to your dessert spread.

Embrace the festive spirit and create a heartwarming gathering by pairing these treats with delightful beverages and snacks!

Cinnamon Rugelach Recipe FAQs

How do I select ripe ingredients for this cinnamon rugelach?
Absolutely! When choosing your ingredients, opt for fresh, quality items. Make sure your cream cheese and butter are at room temperature for easy mixing, and select unsalted butter to better control the flavors. Your nuts should be fresh; avoid those with dark spots or a rancid smell. If using dried fruits, like apricot jam for variations, look for vibrant colors and minimal additives.

How should I store cinnamon rugelach?
Baked rugelach stay delicious when stored properly! You can keep them in an airtight container at room temperature for up to 5 days. To maintain their delightful flakiness, ensure the container is completely sealed. If you’re not going to enjoy them within that time, I recommend freezing them. Wrap each pastry tightly in plastic wrap and place them in a freezer-safe bag. They can last for up to 3 months when frozen.

What is the best way to freeze cinnamon rugelach?
Very good question! To freeze your cinnamon rugelach, follow these simple steps:

Allow the baked pastries to cool completely on a wire rack.
Once cooled, wrap each pastry tightly in plastic wrap, making sure there’s no exposed area.
Place the wrapped pastries in a freezer-safe bag or container, labeling it with the date.
Freeze them for up to 3 months. When you want to enjoy them, just let them sit at room temperature for about 1-2 hours to thaw out. For a fresh-out-of-the-oven treat, reheat in a 350°F (175°C) oven for 5-10 minutes.

Can I make cinnamon rugelach gluten-free?
Absolutely! To make your cinnamon rugelach gluten-free, simply substitute the 2 cups of all-purpose flour with a gluten-free all-purpose blend. It’s best to look for a mix that includes xanthan gum, which helps mimic the texture of wheat flour. Just remember to keep an eye on the dough as you mix, ensuring not to overwork it—a gentle hand is key to achieving that flaky pastry!

Are there any common troubleshooting tips for this recipe?
Yes! If you find that your dough is too sticky while rolling, don’t hesitate to sprinkle a bit of flour on your surface to help with maneuvering. Alternatively, if your rugelach are not browning nicely, try rotating the baking sheets halfway through the baking time for even cooking. Lastly, if the filling oozes out while baking, it may be too generous; ensure you spread a thin layer for best results!

Can I share these rugelach with my pets?
While many human foods are safe for pets, cinnamon rugelach is not suitable for dogs or cats due to the sugar content and other ingredients like nuts that may not be digestible for them. It’s best to keep these treats exclusively for human enjoyment, so maybe bake your furry friends a special dog-friendly treat instead!