Cinnamon Rugelach Recipe: A Delightful Pastry Delicacy
“Super moist and soft rugelach and not dense at all”
Mali Meirov
Original Recipe Author
If you’re looking for a warm, sweet, and highly aromatic holiday treat, then look no further than our cinnamon rugelach recipe!
This recipe will leave you with a tender, flaky pastry filled with sweet and spicy cinnamon filling and a hint of cocoa. And best of all, it’s dairy-free, so you and your family can enjoy it without worrying about digestive problems.
So, bring your oven mitts, and let’s get started!
Related: cookies and cream cinnamon roll
Why this Cinnamon Rugelach Recipe is A MUST-try:
Frequently Asked Questions:
Cinnamon Rugelach Recipe
Isn’t it hard to work with the dough after it was in the fridge overnight?
No, it’s not hard at all.
Is this dough good for a Babka (yeast cake)?
Absolutely. Babkas are typically made with similar dough, so it shouldn’t pose an issue, but you can find a Babka Recipe on our website Here.
Can cocoa powder replace the chocolate milk mix in the filling?
Sure, you can! Just remember that the chocolate milk mix gives it a gentle sweetness that you shouldn’t forgo!
What is the difference between Israeli and American rugelach?
Israeli and American rugelach have some notable differences. Israeli rugelach typically features a yeast-based dough, while American rugelach uses a cream cheese-based dough.
Israeli rugelach tends to have a more flaky and bread-like texture, while American rugelach is often richer and more buttery. Additionally, the fillings and flavors used in each variation can vary, reflecting regional preferences and culinary traditions.
Featured Review
“I made it and it came out mind-blowingly scrumptious. Thanks for the recipe!”
Yaffa Davidian
Cinnamon Rugelach Recipe: A Delightful Pastry Delicacy
Equipment
Ingredients
Old-fashioned cinnamon rolls with raisins Dough:
- 1 egg
- 3 cups flour
- 1 tbsp. dry yeast
- 5 tbsp. sugar
- ¾ cup water
- ¼ cup oil
- 1 tsp. vanilla extract
Cinnamon rugelach Filling:
- 5 tbsp. cocoa powder
- 4 tbsp. chocolate-milk mix
- 1 tsp. cinnamon
- 5 tbsp. sugar
- 7 tbsp. oil
- Pre-baking Coating:
- 1 egg
- 1 tsp. water
Glaze:
- 1 cup sugar
- ¾ cup water
Instructions
- Knead all your dough ingredients by hand or with a mixer with a kneading hook in a bowl.
- Keep kneading the dough until it turns smooth, which can take about eight minutes—add a drop of water if needed.
- Add some flour to the bowl’s sides.
- After that, lift the dough, lightly oil the bowl, and then return it to its original position.
- Cover the bowl with plastic wrap or a towel and let it rise for 90 minutes.
- Set the dough aside and mix the filling ingredients in a bowl until they’re well combined.
- After the 90 minutes are up, lightly oil your work surface and gently place the dough in it.
- Spread the dough into a thin square.
- Place the filling on top and fold the dough into two.
- Lightly roll the new mix into a thin rectangle.
- Cut the dough into triangles and wrap each triangle around itself, starting from the wide end towards the pointy one.
- Place the triangles in a baking pan, cover them with a towel, and let them rest for 60 minutes.
- Once the hour has elapsed, brush the little rolled triangles with an egg and water mixture.
- Bake in a preheated oven at 350°F (175°C) for 25 minutes.
- As the rugelach is baking, place the glaze ingredient on the stove and let it cook for 5 minutes past boiling, then let it cool down.
- Brush the rugelach with the glaze as soon as you bring it out of the oven.
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