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Cinnamon Roll Rugelach stacked on a wooden coaster
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4.75 from 4 votes

Cinnamon Roll Rugelach

Cinnamon Roll Rugelach are scrumptious little bites of tender pastries filled with cinnamon sugar.
Prep Time2 hrs
Cook Time18 mins
Total Time2 hrs 18 mins
Course: Dessert
Servings: 4 dozen
Author: Trang

Ingredients

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

Instructions

  • 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.