Easy Rugelach with Cinnamon Sugar Filling
This easy Cinnamon Rugelach recipe features flaky cream cheese pastry wrapped around a fragrant cinnamon brown sugar filling. Perfect for cinnamon roll lovers.
Servings: 48 cookies
Equipment
- Pizza Wheel
Ingredients
For the Rugelach:
- 8 ounce cream cheese room temperature, 227 g
- 8 ounce unsalted butter room temperature, 227 g
- ¼ cup granulated sugar 47 g
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cup all-purpose flour 270 g
- Extra flour for rolling
For the cinnamon roll filling:
- ½ cup light brown sugar tightly packed, 120 g
- 1 teaspoon cinnamon
Egg wash & topping:
- 1 egg
- 1 tablespoon heavy cream or milk, or water
- 2 tablespoon granulated sugar 23 g
- ½ teaspoon cinnamon
Instructions
- Cream the softened 8 oz of unsalted butter and 8 oz of cream cheese in a medium mixing bowl with the paddle attachment on medium high speed until combined and creamy.
- Add ¼ cup of granulated sugar, ¼ teaspoon of kosher salt and 1 teaspoon of pure vanilla extract and beat on medium speed until combined and fluffy.
- Sift in 2 cup of all-purpose flour, and stir on low speed until just combined.
- Scrape the dough out onto a lightly floured surface, 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 ½ cup of brown sugar with 1 teaspoon of 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.
- Brush the top of the dough with melted butter leaving about ¼” from the edge clean. Spread a quarter of the brown sugar cinnamon filling over the top, and tap it down lightly to adhere.
- 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. Keep assembled cookies in the refrigerator or freezer while you repeat the process with the remaining disks of dough.
- Preheat the oven to 350°F.
- Beat one egg with a tablespoon of cream (or milk, or water) to make egg wash.
- Combine 2 tablespoons of granulated sugar with ½ 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, or longer as needed until cookies are slightly brown. Remove from the oven and let cool completely on a wire rack.
Notes
Storing baked cookies: These cinnamon rugelach will keep at room temperature in an airtight container for 3-5 days. You can also keep them refrigerated for up to 2 weeks or freeze them for up to 3 months. Thaw completely before serving.
Storing the dough: The rugelach pastry dough can be kept in the refrigerator for up to a week or in the freezer for up to 3 months. I would divide the dough into single portion first and wrap well before for storage.
Storing unbaked cookies: You can also freeze the unbaked assembled cookies for up to 3 months. Bake directly from frozen and increase the baking time a few minutes until the cookies brown to your liking.
Nutrition
Serving: 20g | Calories: 87kcal
