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    Home » Holidays » Brown Sugar Cinnamon Rugelach

    Brown Sugar Cinnamon Rugelach

    January 7, 2023 by Melinda

    Jump to Recipe Print Recipe

    This brown sugar cinnamon rugelach is a melt in your mouth cookie that is lightly spiced with holiday flavors. The perfect cookie for your holiday season.

    Rugelach.

    Pronounced “Rugala”.

    Learn it well because once you have made and shared this cookie, everyone will be asking it’s name.

    Time and time again.

    I made these for my Christmas potluck at work and I bet I said “Rugelach” at least 100 times.

    Rugelach, a polish cookie surrounded by powdered sugar and brown sugar.
    Jump to:
    • What is rugelach?
    • Common rugelach fillings:
    • Tips for making the perfect brown sugar cinnamon rugelach
    • How to make brown sugar cinnamon rugelach
    • Make the rugelach dough in a food processor
    • Form and chill the dough
    • Roll the dough out and make the filling
    • How to form the brown sugar cinnamon rugelach dough into a crescent
    • Bake
    • Brown Sugar Cinnamon Rugelach Recipe

    What is rugelach?

    Rugelach is a cookie made with a tender cream cheese dough that is topped with a filling and then rolled into a tiny crescent shape. It originates back to the Jewish Polish communities, Hungary, and Austria. Today, it continues to be very popular in Isreal as well as in America around the holidays.

    Common rugelach fillings:

    • honey and walnuts
    • nutella
    • jam
    • chocolate
    • raisins
    • dried fruit
    • nuts
    • cinnamon and brown sugar

    The version we are making today is a little less traditional but it is my personal favorite:

    Cinnamon and brown sugar with a hint of nutmeg and ginger.

    Tips for making the perfect brown sugar cinnamon rugelach

    Honestly, the cream cheese dough for this recipe is extremely forgiving and almost fool proof. There are just a few things you can do to ensure the best rugelach.

    • Make sure the dough remains cold at all times. If the dough gets too warm at any point in the process then just throw it into the refrigerator to cool for a few minutes.
    • Avoid overworking the dough. This is a rule with any pastry dough. Over handling the dough can cause it to loose it’s tenderness.

    How to make brown sugar cinnamon rugelach

    There are several steps involved in making rugelach, none of which are complicated.

    1. Make the rugelach dough in a food processor.
    2. Form and chill the dough.
    3. Roll the dough out and make the filling.
    4. Form the brown sugar cinnamon rugelach dough into a crescent.
    5. Bake.

    See below for detailed step by step instruction.

    Make the rugelach dough in a food processor

    Combine the flour and salt in a large food processor. Pulse 3-4 times to combine. Add the COLD and cubed butter and cream cheese.

    Cubed butter and cream cheese that has been added to a food processor with flour and salt to make a rugelach dough.

    Pulse until the mixture is crumbly with large chunks of butter/cream cheese. See the big chunks? That’s a good thing.

    Rugelach cream cheese dough being made in a food processor.

    Add the egg yolk and vanilla and then process until the dough comes together on one side of the food processor.

    Rugelach cream cheese dough being made in a food processor.  Shows the dough coming together on one side of the food processor.

    Form and chill the dough

    Turn the dough out onto a clean surface and knead a few times to form a smooth dough. Form the dough into one large ball and cut into 4 equal pieces. Roll each of the four pieces of dough into a ball and then flatten into a disc. Wrap with plastic wrap and chill for 2 hours or overnight.

    The rugelach dough is formed into 4 discs and then wrapped in plastic wrap.

    Roll the dough out and make the filling

    After the dough has chilled, preheat the oven to 375 degrees. Spread 1 tablespoon of powdered sugar on a clean, cool work surface. Remove one dough disc from the refrigerator, unwrap from the plastic wrap, and allow the dough to rest at room temperature for about 3 minutes to soften slightly. Meanwhile, combine the filling ingredients in a small bowl and stir well. Set aside. Roll the dough into a 12 inch circle. Don’t worry if the edges are uneven.

    Rugelach dough that has been rolled out and topped with a spiced brown sugar filling

    Spread ¼ cup of the sugar mixture over the top of the dough.

    Use a pizza cutter to cut 16 slices (or 8 for a bigger cookie). Don’t worry if they are not exactly the same size.

    How to form the brown sugar cinnamon rugelach dough into a crescent

    Roll each slice into the shape of a crescent. Do this by starting at the widest part of the dough slide and begin tightly rolling the dough toward the pointed end of the dough.

    Place seam side down on a parchment paper lined or lightly greased baking sheet.

    brown sugar cinnamon rugelach dough being shaped into crescents.
    brown sugar cinnamon rugelach dough that has been shaped into a crescent and placed seam side down on a parchment lined baking sheet.

    Bake

    Bake at 375 degrees for 14-16 minutes, or until they start to turn a golden brown.

    Enjoy!

    If you just love Christmas cookies then check out these Soft Vanilla Sugar Cookies.

    Rugelach, a polish cookie surrounded by powdered sugar and brown sugar with Christmas ramekins in the background

    Brown Sugar Cinnamon Rugelach Recipe

    Melinda | Missouri Girl
    This Polish cookie begins with a tender cream cheese dough and is paired with a sweetly spiced cinnamon brown sugar filling. Mix it up by changing out the filling with nutella, adding some nuts, jam…the possibilities are endless.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    chill time 2 hrs
    Total Time 2 hrs 35 mins
    Course Dessert
    Cuisine Polish
    Servings 64 cookies

    Ingredients
      

    Cream Cheese Dough:

    • 2 cups all purpose flour
    • ¼ teaspoon salt
    • 2 sticks butter cold and cubed
    • 8 oz cream cheese.
    • 1 teaspoon pure vanilla extract
    • 1 egg yolk

    Filling:

    • 1 cup light brown sugar
    • 1 teaspoon cinnamon
    • ⅛ teaspoon nutmeg.
    • ¼ teaspoon ginger
    • ¼ teaspoon salt
    • Powdered sugar for working surface and rolling pin

    Instructions
     

    Make the cream cheese dough:

    • Combine the flour and salt in a large food processor.
    • Pulse 3-4 times to combine.
    • Add the cold and cubed butter and cream cheese.
    • Pulse until the mixture is crumbly with large chunks of butter/cream cheese, about 12 pulses.
    • Add the egg yolk and vanilla.
    • Process until dough comes together on one side of the food processor.
    • Turn out onto a cutting board.
    • Form into one large ball and then cut into 4 equal pieces.
    • Form each individual piece into a ball, press down to form a disc, and wrap tightly in plastic wrap.
    • Chill for 2 hours or overnight.

    Make the filling:

    • In a small bowl, combine the filling ingredients and stir well. Set aside.

    Assemble the rugelach:

    • Remove the chilled dough from the refrigerator and allow to rest at room temperature for about 3 minutes to soften slightly (you may want to remove each disc one at a time so the dough will remain cold).
    • Add one tablespoon of powdered sugar to a clean work surface and spread into a thin layer.
    • Lightly dust a rolling pin with powdered sugar.
    • Roll out one of the discs into a 12 inch circle using powdered sugar on the working surface and on the rolling pin to keep from sticking.
    • Spread about ¼ of the sugar mixture all over the top of the dough.
    • Use a cookie cutter to cut 16 slices (pizza style) for smaller cookies or 8 slices for larger cookies.
    • Roll up each slice into a crescent and place, seam side down, on a lightly greased cookie sheet.
    • Bake at 375 for 14-16 minutes or until the top is a golden brown.
    • Repeat with the other 3 dough sections.

    Notes

    Store in an airtight container for up to 3 days.  
    Keyword Christmas cookies, Christmas desserts, Holiday cookies, rugelach
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    Reader Interactions

    Comments

    1. Cindy Mom the Lunch Lady says

      December 26, 2020 at 12:21 pm

      5 stars
      I’ve never had rugelach but it is very similar to a treat we massage using leftover pie crust. I love the combination of brown sugar and cinnamon!

      Reply
      • Melinda says

        December 26, 2020 at 10:12 pm

        What a great way to use left over pie crust!

        Reply
    2. Sue says

      December 26, 2020 at 12:49 pm

      5 stars
      Oh these look irresistible!

      Reply
      • Melinda says

        December 26, 2020 at 10:11 pm

        Thank you!

        Reply
    3. Alyssa Hixenbaugh says

      December 26, 2020 at 12:50 pm

      5 stars
      I used to make Rugelach with my sisters every year at Christmas time! This recipe is so similar and looks fantastic!

      Reply
      • Melinda says

        December 26, 2020 at 10:11 pm

        Yay! What a great memory to have. I just discovered rugelach a few years ago and it has already become one of my favorite holiday traditions.

        Reply
    4. Casey the College Celiac says

      December 26, 2020 at 2:25 pm

      These sound absolutely SCRUMPTIOUS! Love all the filling options!

      Reply
      • Melinda says

        December 26, 2020 at 10:09 pm

        Thank you!!!

        Reply
    5. Gabriela Herrera says

      December 26, 2020 at 4:28 pm

      5 stars
      I love this dessert. I haven’t had it in a while. Do you think I would be able to use Just Egg to replace the yolk so I could veganize it. Thank you so much what a wonderful treat.

      Reply
      • Melinda says

        December 26, 2020 at 10:08 pm

        Gabriela, that is a great question. I have never used Just Egg so I’m not certain. The amount is so small (just one egg yolk) that I believe the deference would be minimal. Let me know how it turns out if you give it a shot!

        Reply
    6. Emily Flint says

      December 26, 2020 at 4:43 pm

      5 stars
      Oh boy, this rugelach looks so good and I love that it has cream cheese in it Yum!

      Reply
      • Melinda says

        December 26, 2020 at 10:03 pm

        Thank you! The cream cheese makes the dough super tender. Everything is better with cream cheese!

        Reply
    7. Jessie says

      December 26, 2020 at 10:04 pm

      5 stars
      Beautiful recipe! Rugelach is one of my favorite cookies and I used to make it for Hanukkah with my mum, all the time when I was little. Now, with kids of my own, we make the same filling as you for the adults, and the kids always choose Nutella for theirs! Happy Holidays!

      Reply
      • Melinda says

        December 30, 2020 at 10:12 am

        Thank you! Nutella…best creation ever. My kids love it as well!!!

        Reply

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    Melinda at countertop of MissouriGirl.com I’m Melinda. I’m a wife, mother, physical therapist, runner, and a born and bred Missouri Girl. I love creating a cozy home on a budget and created Missouri Girl Home to bring inspiring, beautiful, and budget-friendly ideas to your home. Read more about Mel.

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