Cinnamon Roll Rugelach are scrumptious little bites of tender pastries filled with cinnamon sugar. They are the perfect snack for cinnamon roll lovers.
I have been making these Cinnamon Roll Rugelach for years as part of my holiday baking list along with a million other treats. Every holiday season, my kitchen becomes a mini makeshift bakery and the smell is just wonderful! And quality control is my favorite part of the holiday baking process. We hardly shop for holiday gifts anymore, instead I fill my counter top with containers full of homemade goodies ready to be sent off to friends and family. It has become such a fun tradition for us and hopefully for those on the receiving end as well.
Recipe Tips and Tricks
- Make sure to let cream cheese and butter soften at room temperature in advance, especially during colder weather.
- You can use a knife to cut the dough, but I would recommend investing in an inexpensive pizza cutter for this as it will make the cutting so much faster and easier. I like the one with longer handle.
- Before you roll the dough triangles up, push the sugar away from the edges toward the middle to prevent it from falling out. Try your best to keep the sugar in but it’s okay if some fall out. I just scoop it up and put it on the next piece as I go.
Cookies That Pack Well for Holiday Gifting
If you’re wondering what other treats I pack in our holiday goodies tupperware, check out the list below.
- Marzipan Filled Rugelach – a variation of these but filled with homemade almond paste (so actually less sweet than marzipan)
- A plain version of these Lemon Shortbread Cookies in holiday cutout with festive sanding sugar
- Coconut Mochi – not very typical for holiday cookies, but I don’t make these very often, and my husband looks forward to them during the holiday season.
- The best Chocolate Chip Cookies for real, because people who don’t even like cookies will eat these!
I love the smell of these Cinnamon Roll Rugelach as they bake in the oven. It gives me that warm and fuzzy holiday spirit every time. So just turn on the holiday music radio station and start baking!
Cinnamon Roll Rugelach Recipe
Cinnamon Roll Rugelach
For the Rugelach:
- 8 ounce cream cheese – room temperature
- 8 ounce unsalted butter – room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cup all-purpose flour
- Extra flour for rolling
For the cinnamon roll filling:
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
Egg wash & topping:
- 1 egg
- 1 tablespoon heavy cream or milk
- 2 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
- Cream the soften butter and cream cheese in a medium mixing bowl with the whisk attachment on medium high speed until fluffy.
- Scrape off the mixture from the whisk and replace with a paddle attachment. Add sugar, salt and vanilla extract and beat on medium to combine.
- Reduce mixer speed to low and slowly add the flour, mix until just combined.
- Scrape the dough out onto a well-floured board, and shape into a disk. Divide into four equal portions, shape each into a ball then flatten into a disk and wrap in plastic. Refrigerate for at least an hour.
- Combine the light brown sugar with cinnamon in a small bowl, whisk to distribute evenly.
- Remove the dough from the refrigerator and roll out into a 9” circle, working with one disk of dough at a time.
- Spread 2 tablespoon of the brown sugar cinnamon filling over the dough circle, leaving about 1/4” from the edge clean.
- Cut the circle into 12 triangles using a pizza cutter. First cut the circle into quarters, then cut each quarter into thirds.
- Roll the larger end of each triangle in to make a crescent shape cookie, place cookies on a parchment line baking sheet. (Try your best to keep the sugar filling from falling out.)
- Repeat with the remaining 3 disks of dough and place the baking sheet in the fridge to let the cookies rest.
- Preheat oven to 350°F.
- Beat one egg with a tablespoon of cream or milk to make egg wash.
- Combine 2 tablespoon of granulated sugar with 1/2 teaspoon of cinnamon in a pinch bowl for the topping.
- Brush egg wash all over the cookies, and sprinkle cinnamon sugar generously over the top.
- Bake for 18 minutes, until cookies are slightly brown.
- Remove from the oven and let cool completely on a wire rack.
This recipe is adapted from Ina Garten’s Rugelach.