As I stood in the kitchen, the warm scent of cinnamon wafted through the air, instantly transporting me back to cherished holiday gatherings where laughter and sweetness filled the room. Nothing quite compares to the allure of homemade Cinnamon Rugelach—these delightful crescent-shaped pastries are a labor of love infused with a heavenly filling of cinnamon and crunchy pecans. Not only are they a showstopper for your holiday cookie tray, but they also come together quickly, making them the perfect treat for last-minute baking adventures. Whether enjoyed with a cozy cup of tea or gifted to friends, these flaky delights are sure to evoke joy and nostalgia. Curious about how to bring this beloved tradition into your kitchen? Let’s dive in!
Why Is Rugelach the Ultimate Holiday Treat?
Uniqueness: Cinnamon rugelach stands out with its buttery dough that wraps around a rich cinnamon and pecan filling, offering a burst of flavor that’s hard to resist.
Time-Saving: With just a few simple steps, you can whip up these delightful pastries, making them a quick and easy treat when you’re short on time.
Versatility: Feel free to experiment! Try filling your rugelach with fruit preserves or mix in some chocolate chips for a decadent twist.
Crowd-Pleaser: Their beautiful crescent shape and irresistible aroma will surely impress friends and family, making them a highlight at any gathering.
Pair your delicious rugelach with a comforting cup of tea, just like you’ll find in my recipes for Chai Spiced Cinnamon Rolls or Strawberry Cinnamon Rolls. Enjoy these festive treats that bring warmth and joy to your holiday celebrations!
Cinnamon Rugelach Ingredients
• Get ready to bake these delightful pastries!
For the Dough
- Block-style Cream Cheese (8 oz / 226 g) – Ensure it’s at room temperature for easy mixing and a tender texture.
- Unsalted Butter (8 oz / 226 g) – Softened to room temperature for a rich and flavorful dough.
- Granulated Sugar (¼ cup / 50 g) – Sweetens the dough and helps it brown beautifully.
- Salt (½ tsp) – A crucial component that balances sweetness and enhances flavor.
- Vanilla Extract (1 tsp) – Opt for pure vanilla to infuse aromatic sweetness into your dough.
- All-Purpose Flour (2 cups / 240 g) – The backbone of the dough; weigh it for accuracy or use the spoon and level method.
For the Filling
- Dark Brown Sugar (½ cup / 106 g) – Adds a hint of moisture and depth of flavor; light brown sugar works too!
- Ground Cinnamon (1 tbsp) – Infuses warmth and spice; feel free to adjust according to your preference.
- Chopped Pecans or Walnuts (1 cup / 114 g) – Offers a delightful crunch; toasting them first will enhance their flavor.
For the Egg Wash
- Egg (1 large) – Creates a beautiful golden finish when brushed onto the pastries.
- Milk (1 tbsp) – Can be substituted with cream for a richer egg wash; helps achieve that glossy sheen.
Each ingredient in these Cinnamon Rugelach contributes towards crafting a delectable pastry that your loved ones will cherish!
Step‑by‑Step Instructions for Cinnamon Rugelach
Step 1: Make Dough
In a large mixing bowl, beat together the room temperature cream cheese and butter until the mixture is smooth and creamy, about 2-3 minutes. Gradually mix in the granulated sugar, salt, and vanilla extract until fully integrated. Slowly add the all-purpose flour, mixing just until combined. Form the dough into a ball, then divide it into four equal discs, wrap each in plastic wrap, and chill in the refrigerator for 30 minutes.
Step 2: Prepare Filling
While the dough chills, prepare the filling by mixing the dark brown sugar, ground cinnamon, and chopped pecans in a medium bowl. Use a fork to combine the ingredients thoroughly, ensuring an even distribution of flavor. Set this mixture aside until the dough is ready to be rolled out and filled with this delightful cinnamon-pecan blend.
Step 3: Roll Out Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove one disc of chilled dough from the refrigerator and place it on a lightly floured surface. Roll it out into a circle about 9-10 inches in diameter. Brush the dough with water and evenly spread a portion of the cinnamon pecan filling over the surface, ensuring every bite will be packed with flavor.
Step 4: Shape and Bake
Using a sharp knife or pizza cutter, cut the filled dough into 12 equal wedges, starting from the outside and working towards the center. Carefully roll each wedge tightly towards the point, shaping them into crescent-like pastries, and place them on the prepared baking sheet with the points facing down to prevent unrolling during baking.
Step 5: Apply Egg Wash
In a small bowl, prepare the egg wash by whisking together the large egg and milk until well combined. Use a pastry brush to gently apply this egg wash over the tops of the rugelach, giving them a beautiful golden finish as they bake. This step not only enhances the color but also adds a bit of richness to each delicious Cinnamon Rugelach.
Step 6: Bake Pastries
Place the baking sheet in the preheated oven and bake the Cinnamon Rugelach for 18-22 minutes or until they are lightly browned and fragrant. Keep an eye on them towards the end of baking, as you want them golden but not overdone. Once baked, remove them from the oven and allow the rugelach to cool on a wire rack, letting their flaky goodness shine as they rest.
Helpful Tricks for Cinnamon Rugelach
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Chill the Dough: Make sure to chill the dough for at least 30 minutes. This helps it become easier to roll and ensures a flaky texture.
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Room Temperature Ingredients: Using room temperature cream cheese and butter is crucial. It allows for better mixing and a smoother dough consistency.
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Dough Handling: If the dough is too sticky, lightly dust your work surface and rolling pin with flour. This prevents tearing and keeps your Cinnamon Rugelach perfectly shaped.
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Even Wedges: Cut the dough into uniform wedges for consistent baking. This ensures each pastry bakes evenly and comes out golden brown.
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Don’t Skip the Egg Wash: Brushing the rugelach with an egg wash not only adds a beautiful sheen but also enhances flavor. Be generous for the best results!
What to Serve with Cinnamon Rugelach
Delightful pastries deserve an equally delightful array of complements to elevate your baking experience.
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Fresh Fruit Platter: A vibrant assortment of seasonal fruits adds a refreshing contrast to the sweetness of rugelach. Think crisp apples, juicy berries, and zesty citrus for a pleasing bite.
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Spiced Chai Tea: The warm spiced notes of chai tea beautifully enhance the cinnamon in your rugelach, creating a cozy pairing perfect for afternoon gatherings or quiet evenings at home.
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Rich Hot Chocolate: Creamy hot chocolate provides a luscious chocolate counterpart to the nutty exterior of the rugelach. Top it with whipped cream or marshmallows for an indulgent treat.
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Creamy Yogurt Dip: A small bowl of vanilla or cinnamon yogurt offers a tangy contrast while harmonizing with the flavors in the rugelach. It’s a delightful way to balance the sweetness!
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Cheese Board: Include some mild cheeses like brie or goat cheese. Their creamy textures complement the delicate pastry while offering a savory note to balance the sweetness.
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Mini Cupcakes or Brownies: For a dessert table, pair with mini cupcakes or fudgy brownies. Their rich textures and flavors create a delightful variety alongside your rugelach.
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Sparkling Cider: Serve chilled sparkling cider to add a festive sparkle to your gathering. The bubbly notes are refreshing and uplifting, just right for celebrating!
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Cinnamon Spiced Coffee: Brew a cup of cinnamon-spiced coffee to awaken your senses, enhancing the flavors of the rugelach while inviting warm aromas into your home.
Cinnamon Rugelach Customizations
Feel free to get creative with your Cinnamon Rugelach and make it truly your own with these delightful variations!
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Fruit Preserves: Swap the pecan filling with fruity treats like apricot or raspberry preserves for a tart twist.
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Nutty Alternatives: Use chopped almonds or hazelnuts instead of pecans for a different nutty depth that will surprise your taste buds.
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Chocolate Lovers: Add a sprinkle of chocolate chips alongside your filling for a rich, decadent indulgence that pairs beautifully with the cinnamon.
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Spiced Up: Mix some nutmeg or cardamom into the cinnamon for an exotic flavor boost that will warm your heart.
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Dairy-Free: For a plant-based option, replace cream cheese with a dairy-free alternative and use coconut oil instead of butter.
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Granola Crumble: For added texture, mix in a handful of granola with your filling for a delicious crunch in every bite.
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Glazed Finish: Once baked, drizzle a simple icing made from powdered sugar and milk on top for an extra-sweet finish.
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Savory Twist: Venture into the savory realm by using herbs and cheese instead of sweet fillings for a unique pastry experience.
With all these tempting options, your rugelach can shine even brighter on your holiday cookie tray. Remember, the mere scent of these baking will bring smiles and warm memories, much like my recipes for Chai Spiced Cinnamon and Strawberry Cinnamon Rolls. Enjoy crafting these delectable treats!
Make Ahead Options
Cinnamon Rugelach is perfect for busy bakers looking to save time without sacrificing flavor! You can prepare the dough and store it in the refrigerator for up to 24 hours or freeze it for up to 3 months. Simply wrap the discs tightly in plastic wrap to prevent drying out. Additionally, the filling can be mixed ahead of time and refrigerated for up to 3 days; just be sure to give it a good stir before using. When you’re ready to bake, roll out the chilled dough, fill it, shape it, and complete the egg wash before popping them into the oven for a deliciously fresh treat that’s just as good as when made from scratch!
Storage Tips for Cinnamon Rugelach
Room Temperature: Store cooked cinnamon rugelach in an airtight container for up to 5 days. This keeps them fresh and preserves their flaky texture.
Fridge: For extended freshness, you can refrigerate the pastries for up to 7 days. Just ensure they are well-wrapped to prevent drying out.
Freezer: To enjoy your rugelach later, freeze them in a single layer before transferring to a freezer-safe container. They’ll last for up to 3 months.
Reheating: When ready to enjoy, allow the cinnamon rugelach to come to room temperature, or warm them in the oven at 350°F (175°C) for about 5-10 minutes to refresh their flaky perfection.
Cinnamon Pecan Rugelach Recipe FAQs
What type of cream cheese should I use for the dough?
Absolutely, I recommend using block-style cream cheese that’s at room temperature. It provides the creaminess and tenderness needed for a rich dough. Avoid using spreadable cream cheese, as it can alter the texture of your Cinnamon Rugelach.
How should I store my Rugelach after baking?
Store your cooked Cinnamon Rugelach in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can refrigerate them, wrapped tightly, for up to 7 days. This will keep them fresh and delicious!
Can I freeze the Cinnamon Rugelach? If so, how?
Yes, you can absolutely freeze them! Allow the baked rugelach to cool completely, then place them in a single layer on a baking sheet. Freeze until solid, about 1-2 hours, then transfer them to a freezer-safe container or bag. They’ll stay fresh for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature or warm them in the oven at 350°F (175°C) for a few minutes.
What should I do if my dough is too sticky while rolling it out?
If you find that your dough is sticky, don’t worry! Lightly dust your working surface and rolling pin with flour. This should help you roll it out smoothly without tearing. It’s also a good idea to chill the dough a bit longer if it feels overly soft.
Can I use different fillings for my Rugelach?
Very! Feel free to switch things up with different fillings. Options like fruit preserves (apricot or raspberry) or chocolate chips mixed with nuts can create a delightful twist on the classic Cinnamon and pecan filling. Experiment and find your favorite combination!
Is this recipe suitable for people with nut allergies?
If you or your guests have nut allergies, it’s best to substitute the pecans with seeds like sunflower seeds or skip them entirely. You can also use other flavorings like lemon or orange zest to add a lovely depth to your Rugelach without nuts.
Cinnamon Rugelach: Irresistibly Buttery Holiday Delights
Ingredients
Equipment
Method
- In a large mixing bowl, beat together the cream cheese and butter until smooth and creamy, about 2-3 minutes. Gradually mix in the granulated sugar, salt, and vanilla extract. Slowly add the all-purpose flour until combined. Form the dough into a ball, then divide into four discs, wrap in plastic, and chill for 30 minutes.
- In a medium bowl, mix dark brown sugar, ground cinnamon, and chopped pecans with a fork until combined. Set aside.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove one disc of dough and roll it out into a circle about 9-10 inches in diameter. Brush with water and spread the cinnamon pecan filling evenly.
- Cut the filled dough into 12 equal wedges and roll each wedge tightly. Place them on the baking sheet with points facing down.
- In a small bowl, whisk together the egg and milk. Brush this mixture over the tops of the rugelach.
- Bake for 18-22 minutes or until lightly browned. Remove from oven and cool on a wire rack.