Delicious Cinnamon Rugelach: An Easy Recipe to Try Today

In this world, there is nothing that compares to the sweet and buttery taste of a freshly baked cinnamon rugelach. The aroma alone can evoke childhood memories and create warm feelings of comfort and nostalgia. As an Israeli chef, I have spent countless hours perfecting my recipe for light and flaky cinnamon rugelach, and I am excited to share it with you.

Rugelach is a traditional Jewish pastry made from cream cheese and filled with various sweet fillings such as raisins, walnuts, or pecans. My recipe makes tender, flaky, sweet cinnamon-rugelach pastries that are buttery and decadent. These treats are perfect for serving during holidays or any occasion where you want to impress your friends and family with your baking skills.

One look at these light flaky cinnamon rugelach cookies and you’ll be drooling with anticipation. These delightful pastries are made from simple ingredients like all-purpose flour, salted butter, cream cheese pastry dough, and ground cinnamon sugar. This easy-to-follow recipe produces buttery flaky pastries that are filled with either Cinnamon Pecan or Bonnie-style filling; both will leave your taste buds begging for more.

I believe that food should not only taste amazing but also create memorable experiences. There is nothing more satisfying than taking a bite of a warm homemade rugelach pastry straight out of the oven on a chilly day with a cup of tea or coffee. So let’s get started! Gather the ingredients and let’s make some delicious homemade cinnamon rugelach together.

Why You’ll Love This Recipe

Light & Flaky Cinnamon Rugelach
Light & Flaky Cinnamon Rugelach

Do you love warm, flaky, and sweet pastries? If so, you’re bound to love this light and flaky cinnamon rugelach recipe. Trust me; once you taste these scrumptious little treats, they will disappear quickly from your plate!

First of all, this rugelach is one of the best homemade desserts I’ve ever tasted. It is buttery and flaky but not too heavy, making it perfect for an afternoon snack or a tea-time indulgence. The cream cheese pastry dough results in tender and flaky cookies that simply melt in your mouth.

What makes this recipe even more special is the delicious filling. The perfect balance between the raisins, the chopped walnuts, and the cinnamon sugar creates a wonderful aromatic flavor that will make for a memorable experience.

Another incredible advantage of this recipe is its versatility; you can modify it to suit your preferences. For instance, if you prefer pecans over walnuts, or chocolate chips over raisins, it won’t change the overall result too much. These rugelach are similar to cinnamon rolls or croissants in their ability to be filled with almost any ingredients you have on hand.

Finally, making these cookies is easy! Some recipes require a great amount of time and skills—practice—and some might even be discouraging for beginners. With our recipe, however, there’s no need to spend hours in the kitchen or undergo professional training just to produce flavorful results.

In conclusion, I highly recommend this recipe because it’s easy to make, customizable to your preferences, versatile for multiple occasions , and deliciously sweet perfection. So why not give these flaky cinnamon rugelach cookies a try? They’ll undoubtedly brighten up your day!

Ingredient List

 Golden brown and dusted with cinnamon sugar, these Rugelach triangles are a treat for the eyes and taste buds.
Golden brown and dusted with cinnamon sugar, these Rugelach triangles are a treat for the eyes and taste buds.

Before we begin, let’s gather all the ingredients we’ll need to make these Light & Flaky Cinnamon Rugelach Cookies. Here’s what you’ll need:

For the Pastry Dough:

  • 1 1/2 cups of all-purpose flour
  • 1/4 teaspoon of salt
  • 1 cup (2 sticks) of unsalted butter, cold and cubed
  • 1 cup of cream cheese, room temperature

For the Filling:

  • 1/3 cup of light brown sugar
  • 1/4 cup of granulated sugar
  • 3 teaspoons of ground cinnamon
  • 1/2 cup of walnuts, finely chopped
  • 1/4 cup of raisins

For the Topping:

  • 1/4 cup of confectioners’ sugar

The Recipe How-To

 With every bite, the delicate and flaky pastry melts in your mouth leaving a burst of cinnamon flavor.
With every bite, the delicate and flaky pastry melts in your mouth leaving a burst of cinnamon flavor.

Here is where the magic happens! These light flaky cinnamon rugelach will make you drool.

Step 1: Preparing the Dough

Firstly, preheat your oven to 350F/177C. Then, using a food processor, pulse 2 cups of all-purpose flour with 1/4 teaspoon of salt until combined. Cut 2 sticks (1 cup) of cold, unsalted butter into small pieces and then add in the mixture. Pulse until the dough becomes crumbly.

In a separate bowl, beat 8 ounces of softened cream cheese plus 2 tablespoons of granulated sugar until smooth. Add this mixture to the flour mixture and mix them all together with your hands until it becomes a ball. Flatten it out into a disc and wrap it with plastic. Put it in the fridge for at least 30 minutes.

Step 2: Prepare the Filling

Next, let’s prepare the delicious filling that will grant these rugelach their unforgettable flavor!

In a small bowl, mix 1/4 cup brown sugar, 1/4 cup granulated sugar, and 2 teaspoons ground cinnamon together. Chop up 1/2 cup walnuts into small pieces and set them aside with 1/2 cup raisins.

Step 3: Assembling the Rugelach

Remove the chilled dough from the fridge and divide it in half. Keep one half chilled while working with the other half.

On a well-floured surface, use a rolling pin to roll out the first half of dough into a circle about 1/8 inch thick. Use a pastry brush to spread 2 tablespoons of milk or water around the surface of the dough as best as possible.

Pour half of your prepared filling on top of this circle evenly, leaving about 1/4 inch border on all sides free.

The next step is crucial to properly form these light and flaky pillows: use a pastry or pizza cutter to cut the circle into eight slices like you would slice a pizza pie. Starting at the wide end, tightly roll each slice up (like crescents) and tuck in one end towards its center. Place all that goodness onto a baking sheet lined with parchment paper.

Step 4: Baking Time

Place each baking sheet in your preheated oven and bake for 25-30 minutes or until they become golden brown on top.

Once baked, remove them from your oven and put them on wire rack to cool down for about 10 minutes before serving. Dust generously with confectioners’ sugar if you want an extra touch of sweetness.

Enjoy right away or store them in an airtight container for later on!

Substitutions and Variations

 The buttery aroma wafting from these freshly baked Rugelach will make your kitchen feel like a Parisian bakery.
The buttery aroma wafting from these freshly baked Rugelach will make your kitchen feel like a Parisian bakery.

The beauty of a rugelach recipe is the versatility you have when it comes to fillings. While the traditional cinnamon pecan or chocolate filling is certainly delightful, there are many other flavors and ingredients that can give your rugelach a unique and tasty twist.

If you’re looking for a nut-free option, try swapping out the pecans or walnuts for raisins, dried cranberries or even chopped dates to provide an extra chewy texture. For those with a sweet tooth, substitute the cinnamon filling with nutella, caramel or honey for an indulgent treat.

And if you’re feeling adventurous, why not try a savory version of rugelach? Add some bacon bits or shredded cheese to the filling and make a delicious breakfast pastry that will impress your guests.

You can also experiment with using different types of pastry dough such as puff pastry or phyllo dough instead of the traditional rugelach dough for something new and exciting.

Finally, don’t be afraid to mix and match different ingredients to create your own signature rugelach flavor that reflects your personal taste preferences. The possibilities are endless with this buttery flaky pastry, so have fun exploring all the flavorful options!

Serving and Pairing

 Baking these all-time classic Jewish pastries at home is hassle-free, and the results are impressive.
Baking these all-time classic Jewish pastries at home is hassle-free, and the results are impressive.


As soon as these light and flaky cinnamon rugelach cookies are out of the oven, it’s almost impossible to resist taking a bite before they’ve even had the chance to cool down. There’s something so intoxicating about the sweet aroma of cinnamon pastry that fills the air, that you’ll be left salivating with delight. So it goes without saying that these little treats are perfect for serving as an after-dinner dessert or for a mid-day snack with a cup of coffee or tea.

These rugelach are best served fresh and warm, but if you’re making them ahead of time, simply place them in a tightly sealed container and store them in the refrigerator for up to 5 days. You can also freeze them for up to two months, just be sure to thaw them at room temperature before serving.

As far as pairing goes, nothing beats a warm cinnamon rugelach paired with a steaming hot mug of coffee or tea. The combination of the rich and buttery flaky pastry along with the sweet cinnamon sugar filling makes for an indulgent treat that pairs perfectly with a strong and bold brew.

If you’re feeling adventurous and want to try something new, why not experiment with pairing these rugelach cookies with a glass of red wine? The sweetness from the filling complements the fruity notes in the wine beautifully. You can also serve these cookies alongside some fresh fruit or cheese platter for added indulgence.

No matter how you choose to serve or pair them, these light and flaky cinnamon rugelach cookies are guaranteed to satisfy any sweet craving you may have.

Make-Ahead, Storing and Reheating

 The secret behind the perfect Rugelach is making sure they have just the right amount of filling.
The secret behind the perfect Rugelach is making sure they have just the right amount of filling.

When it comes to rugelach, the good news is that these cookies can be made ahead of time and stored for several days. In fact, they are even better after a day or two when the flavors have had a chance to blend together.

To make these cinnamon rugelach ahead of time, simply shape the dough into logs and chill them in the fridge or freezer until you are ready to bake them. The dough can be refrigerated for up to 2 days or frozen for up to 1 month. When you are ready to bake them, simply slice the logs into rounds, brush with egg wash, sprinkle with sugar and cinnamon and bake as directed.

Once your rugelach are baked and cooled, store them in an airtight container at room temperature for up to 3-4 days. To keep them fresh and crisp, add a piece of bread or an apple slice to the container to help maintain their moisture.

If you happen to have any leftover rugelach (which is unlikely given how delicious they are), you can also freeze them for up to 2 months. Simply wrap each cookie individually in plastic wrap or foil and then place them in an airtight container or freezer bag. When you are ready to enjoy them again, allow them to thaw at room temperature before reheating.

To reheat your rugelach, preheat your oven to 325°F (163°C) and then place them on a baking sheet lined with parchment paper. Bake them for 5-8 minutes or until they are warm and slightly crispy again.

Remember that rugelach is meant to be tender and flaky so be gentle when reheating them as not to dry out all their deliciousness.

Tips for Perfect Results

 Each Rugelach has a crispy outer layer that
Each Rugelach has a crispy outer layer that

Baking can be a tricky and intimidating venture, but with a few tips and tricks, you can have perfect results every time you make this light and flaky cinnamon rugelach recipe. Here are some tips to ensure your rugelach cookies turn out delicious and beautiful every time.

Firstly, it is important to use room temperature cream cheese and butter in your pastry dough. This ensures that the fat is evenly distributed throughout the dough which gives it that tender flaky texture that we all love. In addition, overworking the dough can cause it to become tough and chewy, so handle it gently.

Secondly, be sure to chill your dough before assembly. This not only helps the fat firm up again so it doesn’t ooze out of the cookies during baking, but it also makes the dough easier to work with. It’s much easier to roll out cold dough than room temperature dough.

Thirdly, when rolling out your dough, be sure to dust your surface and rolling pin lightly with flour to prevent sticking. Roll from the center outwards in all directions, rotating the dough as you go. This helps prevent the dough from becoming lopsided or too thin in some parts.

Fourthly, when making the filling, be sure to mince any nuts or fruits finely so that they don’t tear through or poke holes in the pastry during baking. In addition, if you’re using a sticky filling like jam or honey, be careful not to overload your pastry or you’ll end up with filling spilling out all over your pan.

Lastly, pay close attention to your baking time and temperature. These cookies are best baked at 375 degrees Fahrenheit for 18-20 minutes until golden brown. Under-baking them will leave them gooey in the center while over-baking them will result in dry and tough cookies.

By following these tips, you will be able to make these cinnamon rugelach cookies like a pro every time!

Bottom Line

In conclusion, this light and flaky cinnamon rugelach recipe is a must-try for dessert lovers and baking enthusiasts. The combination of tangy cream cheese, buttery pastry dough, and sweet cinnamon sugar creates a tender and flaky taste that’s hard to resist. With the option to add walnuts, raisins, or even chocolate chips, this recipe is versatile and adaptable to your taste preferences.

Whether you’re looking for a quick and easy snack or planning a weekend baking project, the light and flaky cinnamon rugelach recipe is perfect. With our comprehensive ingredient list, easy-to-follow recipe guide, tips for perfect results, and serving suggestions, making perfect rugelach couldn’t be easier.

So don’t hesitate to give this homemade rugelach recipe a try today! Impress your family and friends with this delectable pastry treat that’s sure to please any crowd. Happy baking!

Light & Flaky Cinnamon Rugelach

Light & Flaky Cinnamon Rugelach Recipe

The ingredients might look the same as other recipes, but the technique is unique and the "secret" ingredient won Tina Wasserman's reputation as a baker and is now one of her most sought-after recipes. (Tina is a well-known Dallas cookbook author, chef, food columnist, and cooking instructor.) The mixing technique of the mixer allows the cream cheese and butter to really combine and become light and airy. This results in a flaky, crisp, but tender, finished product. The vigorous beating of the butter and cream cheese before adding the flour creates a light, layered dough similar to puff pastry. Rolling the dough in confectioners' sugar to give a slight glaze to the finished pastry and helps balance the richness of the dough with the sweet filling. Make sure the dough is well chilled or it will not roll out properly. *NOTE: In general, it is not a good idea to use salted butter in baked goods. However, because of the lack of liquid in rugelach dough, salted butter is the only way to get the salt evenly distributed. (The addition of a little salt is important to the flavor.)
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Prep Time 30 mins
Cook Time 15 mins
Course Dessert
Cuisine Jewish
Servings 72 small rugelach
Calories 54.8 kcal



  • 8 ounces cream cheese, at room temperature
  • 8 ounces salted butter, at room temperature (2 sticks)
  • 2 cups all-purpose flour
  • confectioners' sugar


  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup raisins (about 2 ounces)
  • 1/2 cup walnuts, chopped (about 2 ounces) (optional)


  • In a large bowl with an electric mixer on high speed, beat the cream cheese and butter until well combined and light and fluffy. (The mixture should feather out from the edge of the bowl.) Add the flour and turn your mixer on and off only until the flour has been incorporated. Transfer the dough to a work surface and lightly toss it on a smooth surface until it forms a compact mass.
  • Divide the mixture into 8 portions, form each into a cylinder and refrigerate until dough is cold and firm, at least 1 hour. This is important; without chilling, the dough is difficult to handle.
  • While the dough is chilling, combine the sugar, cinnamon, raisins and walnuts in a bowl. Cover with plastic wrap and set aside.
  • Preheat the oven to 350 degrees.
  • Heavily dust a work surface with confectioners' sugar. Roll out each portion of the dough into a 6-by-9-inch rectangle. Sprinkle with some of the sugar-nut mixture. Starting at one of the long sides, tightly roll the dough into a log. Pinch the seam together and tuck the ends underneath the roll.
  • Cut the filled log into 8 or 9 pieces and place, seam side down, on an ungreased baking sheet or a baking sheet lined with parchment paper. Repeat with the remaining logs of dough. Bake for 15 to 20 minutes or until golden. Cool completely. May be frozen.

Add Your Own Notes


Serving: 939gCalories: 54.8kcalCarbohydrates: 5gProtein: 0.7gFat: 3.7gSaturated Fat: 2.3gCholesterol: 10.2mgSodium: 27.7mgFiber: 0.2gSugar: 2g
Keyword < 60 Mins, Cheese, Cookie and Brownie, Dessert, Egg-free, European, Free Of..., Hanukkah, Kosher, Mixer, Oven, Small Appliance
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