As I sifted through flour and sugar one chilly afternoon, the warm scent of cinnamon wafted through my kitchen, transporting me to cozy gatherings of years past. This simple moment sparked the urge to create something special: buttery Cinnamon Rugelach with Pecan Filling. These delightful pastries combine a flaky, tender crust with a sweet pecan-cinnamon surprise, making them a perfect centerpiece for any festive cookie tray or a comforting treat with your afternoon tea. Plus, they come together in just a bit of time—ideal for busy home chefs who crave homemade goodness without the hassle. So, are you ready to roll into the world of rugelach and add a touch of sweetness to your day?
Why is this Cinnamon Rugelach special?
Deliciously Buttery: The cream cheese and butter create a rich, flaky pastry that’s irresistibly tender.
Warm, Sweet Aroma: As they bake, your kitchen will be filled with a comforting scent of cinnamon and pecans that feels like a warm hug.
Perfect for Any Occasion: Whether it’s a festive gathering or a cozy afternoon treat, these rugelach fit right in.
Simple and Quick: Even for busy home chefs, this recipe comes together effortlessly, making it easy to whip up a batch anytime.
Versatile Delight: Feel free to explore different fillings—substituting with almonds or your favorite jams for a unique twist!
Imagine enjoying these delightful pastries with your morning coffee or gifting them on a cookie tray—everyone will want the recipe!
Cinnamon Rugelach Ingredients
Here’s everything you need to create your own comforting Cinnamon Rugelach filled with sweet pecans.
For the Dough
- Cream Cheese (8 oz) – Provides richness and tenderness to the dough; you can swap it with full-fat Greek yogurt for a lower-lactose alternative.
- Unsalted Butter (8 oz) – Adds a buttery flavor and flaky texture; ensure it’s at room temperature for easier mixing.
- Granulated Sugar (¼ cup) – Sweetens the dough; no direct substitute is recommended, but you can adjust sweeteners to your liking.
- Salt (½ teaspoon) – Enhances flavor; use any table salt you have.
- Vanilla Extract (1 tsp) – Adds depth and sweetness; try almond extract for a delightful twist.
- All-Purpose Flour (2 cups) – Forms the dough structure; measuring by weight yields the best results.
For the Filling
- Dark Brown Sugar (½ cup) – Provides caramel notes and moisture; light brown sugar works as a substitute in a pinch.
- Ground Cinnamon (1 tbsp) – Key flavoring spice that adds warmth; feel free to adjust the amount based on your preference.
- Chopped Pecans (1 cup) – A delightful crunch and nutty flavor; swap with walnuts for a different texture.
For the Egg Wash
- Egg (1 large) – Used for a shiny finish; milk or cream can be substituted if desired.
- Milk (1 tbsp) – Mixed with the egg for the wash; any type works fine!
Gather these ingredients, and you’re all set to roll into a warm, buttery adventure of Cinnamon Rugelach!
Step‑by‑Step Instructions for Cinnamon Rugelach
Step 1: Cream the Base
In a mixing bowl, combine 8 ounces of softened cream cheese and 8 ounces of unsalted butter using an electric mixer. Beat them on medium speed until the mixture is creamy and smooth, which should take about 2-3 minutes. Scrape down the sides as needed to ensure an even blend. This rich base for your Cinnamon Rugelach is essential for a tender texture.
Step 2: Sweeten the Dough
Next, add ¼ cup of granulated sugar, ½ teaspoon of salt, and 1 teaspoon of vanilla extract to the creamy mixture. Continue mixing until everything is well incorporated, which should take another minute or so. The dough should have a light, fluffy consistency and a sweet aroma, setting the stage for the flaky pastries to come.
Step 3: Incorporate the Flour
Gradually add 2 cups of all-purpose flour to the creamy mixture, mixing on low speed just until the flour is incorporated. Avoid over-mixing to prevent tough dough; it’s okay if there are still a few small flour pockets. This step is crucial for achieving the delicate texture of your Cinnamon Rugelach.
Step 4: Chill the Dough
Once combined, divide the dough into four equal portions and shape each into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps to firm it up, making it easier to roll out later and contributes to the flaky layers of your pastry.
Step 5: Prepare the Filling
While the dough is chilling, prepare the filling by combining ½ cup of dark brown sugar, 1 tablespoon of ground cinnamon, and 1 cup of chopped pecans in a bowl. Mix them together until evenly combined. This sweet and nutty filling will be the heavenly surprise inside each piece of your Cinnamon Rugelach.
Step 6: Roll Out the Dough
After chilling, remove one disc of dough from the refrigerator and roll it out on a floured surface to about a 9-10 inch circle. Keep the thickness even for uniform baking. Be sure to dust with flour as needed to prevent sticking. This step forms the buttery base for your Cinnamon Rugelach.
Step 7: Add the Filling
Spread a generous portion of the pecan filling over the rolled-out dough, leaving a small border around the edges. Use your hands or an offset spatula for even coverage. This sweet layer will enhance the flavor and create delightful swirls in each pastry.
Step 8: Slice and Shape
Using a sharp knife or a pizza cutter, slice the dough circle into 8-12 wedges, depending on your preferred size. Start from the outer edge and roll each wedge tightly towards the center to form crescent shapes. This step shapes your Cinnamon Rugelach into their iconic form, ready for baking.
Step 9: Bake Until Golden
Place the rolled crescents onto a parchment-lined baking sheet, leaving space between them for expansion. Brush each rugelach with the egg wash made from 1 egg mixed with 1 tablespoon of milk. Bake in a preheated oven at 350°F for 18-22 minutes or until they are golden brown. The warm aroma will fill your kitchen as they bake.
Step 10: Cool and Serve
After baking, transfer the Cinnamon Rugelach to a wire rack to cool completely. This will help maintain their flaky texture. Once they’re cooled, serve these delightful treats with coffee or tea, or store them in an airtight container for future enjoyment.
What to Serve with Cinnamon Rugelach
Imagine a delightful gathering of flavors and comforts as you indulge in sweet, buttery pastries, perfect for sharing with family and friends.
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Coffee or Tea: Pair your rugelach with a warm cup of coffee or a soothing herbal tea for a cozy afternoon treat that complements their sweetness.
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Fresh Fruit Salad: A refreshing fruit salad adds a burst of vibrant flavors, balancing the sweetness of the rugelach while providing a delightful crunch.
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Vanilla Ice Cream: The creamy richness of vanilla ice cream melts beautifully atop a warm rugelach, creating a decadent dessert experience that’s irresistible.
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Charcuterie Board: Create a festive charcuterie board with assorted cheeses and nuts that pair wonderfully with the nutty filling of the rugelach, adding a savory contrast.
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Warm Milk or Hot Chocolate: Enjoy the comforting embrace of warm milk or a rich hot chocolate, enhancing the flavors of the rugelach and evoking childhood nostalgia.
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Caramel Sauce Drizzle: A light drizzle of warm caramel sauce over the rugelach brings a touch of indulgence, marrying the nutty sweetness with rich caramel notes.
These pairings not only elevate your experience of Cinnamon Rugelach but also create memories filled with warmth and joy around your table.
Expert Tips for Cinnamon Rugelach
- Room Temperature Ingredients: Make sure your cream cheese and butter are at room temperature; this helps create a smooth dough for your cinnamon rugelach.
- Avoid Over-mixing: When adding flour, mix only until incorporated to prevent tough pastries. A tender, flaky texture is key!
- Proper Chilling: Don’t skip the chilling step! It helps firm up the dough, making rolling much easier and keeps this treat flaky.
- Watch the Bake Time: Keep an eye on your rugelach towards the end of baking to avoid over-browning; they should be lightly golden for the best flavor.
- Flouring Surfaces: Dust your work surfaces with flour as needed to prevent sticking, especially when rolling out the dough.
- Filling Variations: Experiment with different fillings like fruit preserves or nuts to create unique twists on your cinnamon rugelach.
Make Ahead Options
These delightful Cinnamon Rugelach are perfect for meal prep enthusiasts, saving you precious time during busy weeks! You can make the dough up to 2 days in advance; simply prepare the dough, form it into discs, wrap them tightly in plastic, and refrigerate. The filling can also be made ahead and stored in an airtight container for up to 3 days. When you’re ready to bake, roll out the chilled dough, apply the filling, slice, and bake as directed. This way, you’ll enjoy fresh, flaky pastries with minimal effort—just as delicious as when made the same day!
Cinnamon Rugelach Variations & Substitutions
Feel free to unleash your creativity and make this cinnamon rugelach your own with these wonderful ideas!
- Nut-Free: Substitute chopped pecans with sunflower seeds or pumpkin seeds for a delightful crunch without the nuts. These alternatives will still provide a satisfying texture in every bite.
- Vegan: Use vegan cream cheese and margarine instead of butter and cream cheese for a plant-based version that everyone can enjoy together!
- Gluten-Free: Swap out all-purpose flour with a blend of gluten-free flour for a delicious gluten-free option. Just be sure to add a binding agent like xanthan gum to maintain the texture!
- Spiced Up: Want a little heat? Add a pinch of cayenne or a sprinkle of chili powder to the filling for a surprising kick that complements the sweetness perfectly.
- Fruit-Filled Delight: Instead of the pecan filling, spread a layer of your favorite fruit preserves like raspberry or apricot for a sweet fruity twist. The result will be a burst of flavor with every bite!
- Chocolate Lovers: Include mini chocolate chips or a sprinkle of cocoa powder in the pecan filling for a decadent chocolate variation. Imagine how heavenly they smell when baking!
- Coffee Infusion: Mix a teaspoon of instant coffee granules into the filling for a subtle coffee flavor that pairs beautifully with the cinnamon. You may find it adds a delightful depth to this classic pastry!
- Cinnamon Roll Rugelach: Instead of forming crescents, roll the dough into a log after applying the filling and slice it into rounds, just like traditional cinnamon rolls. Serve warm from the oven for an extra indulgent treat!
Feel free to combine variations and tailor the rugelach recipe to suit your taste. Remember to check out Pumpkin Cinnamon Roll for another celebration of warming spices that’s sure to please!
How to Store and Freeze Cinnamon Rugelach
Airtight Container: Store baked Cinnamon Rugelach in an airtight container at room temperature for up to 5 days. This keeps them fresh and delicious.
Refrigeration: If you’re not enjoying them right away, these treats can also be refrigerated for up to a week. Just ensure they’re wrapped tightly to prevent any moisture loss.
Freezing: To freeze, place the cooled rugelach in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. They can be frozen for up to 3 months, preserving their flaky goodness.
Reheating: To reheat, place frozen rugelach straight from the freezer into a preheated 350°F oven for about 5-10 minutes, bringing back that fresh, warm pastry experience.
Cinnamon Rugelach with Pecan Filling Recipe FAQs
What type of cream cheese should I use?
Absolutely use full-fat cream cheese for the best flavor and texture! If you’re looking for a lower-lactose option, full-fat Greek yogurt is a great substitute, still providing that rich creaminess essential for flaky dough.
How should I store the baked rugelach?
After they cool completely, store baked Cinnamon Rugelach in an airtight container at room temperature for up to 5 days. To keep them even fresher, refrigerate them for up to a week, just make sure they’re wrapped tightly to avoid any moisture loss.
Can I freeze Cinnamon Rugelach? How?
Yes! To freeze your Cinnamon Rugelach, let them cool completely first. Then, lay them in a single layer on a baking sheet and freeze until firm. After that, transfer them to a freezer-safe bag or container. They should maintain their delightful flavor and texture for up to 3 months. When you’re ready to enjoy, simply reheat them in a preheated 350°F oven for 5-10 minutes directly from the freezer.
What if my rugelach dough is sticky?
The more the merrier with dusting flour! If your dough is sticky, sprinkle your work surface and rolling pin with flour to prevent sticking. Also, make sure your cream cheese and butter are at room temperature before mixing—this will help create a smoother dough.
Can I adjust the filling for allergies or preferences?
Absolutely! If you or someone you’re serving has nut allergies, feel free to omit the pecans and use a fruit preserve or even chocolate spread as a filling instead. You can also substitute with sliced almonds or walnuts as alternatives. Just get creative with what’s safe and delicious for you!
How do I know when my rugelach are done baking?
Very good question! Keep an eye on them during the final minutes of baking. You’ll want them to be lightly golden brown around the edges. For an even bake, rotate your baking sheet halfway through the baking time, and always trust your nose—those lovely warm scents will let you know they’re close!
Cinnamon Rugelach with Pecan Filling for Cozy Moments
Ingredients
Equipment
Method
- In a mixing bowl, combine 8 oz of softened cream cheese and 8 oz of unsalted butter using an electric mixer. Beat until creamy and smooth.
- Add ¼ cup granulated sugar, ½ tsp salt, and 1 tsp vanilla extract to the mixture. Mix until well incorporated.
- Gradually add 2 cups all-purpose flour, mixing on low speed just until incorporated. Avoid over-mixing.
- Divide the dough into four equal portions, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.
- Prepare the filling by mixing together ½ cup dark brown sugar, 1 tbsp ground cinnamon, and 1 cup chopped pecans.
- Remove one disc from the refrigerator and roll it out on a floured surface to about a 9-10 inch circle.
- Spread a generous portion of the pecan filling over the rolled-out dough, leaving a small border around the edges.
- Slice the dough circle into 8-12 wedges and roll each wedge tightly towards the center.
- Place the rolled crescents on a parchment-lined baking sheet. Brush with the egg wash and bake at 350°F for 18-22 minutes.
- Transfer the rugelach to a wire rack to cool completely before serving.
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