Cinnamon American Rugelach – Recipes, Jewish


We love every kind of Rugelach, these little twists came with us from our old homeland and became a hit. In America, they’ve undergone a bit of a transformation with a faster, flakier dough and all kinds of fillings. We made ours with cinnamon, but feel free to try your favorites. If you prefer the soft and fluffy Israeli style, here is our recipe for Israeli-Style Chocolate Rugelach. There are two ways to prepare American-style Rugelach and the difference is whether you use a food processor or a blender. We used a mixer and whipped up the softened butter and cream cheese, but you can use a food processor to mix cold butter and cream cheese into the flour if you prefer.

Did you know that according to Kabbalah, sparks of divinity are embedded in everything we eat? Eating with mindful intent helps “lift” and integrate those sparks. Get more Jewish food thoughts here.

Preparation time: 45 minutes
Cooking time: 25 minutes
Servings: 24 biscuits


For the dough:

  • ½ cup (115 g) unsalted butter, softened
  • ½ cup (115 g) cream cheese, softened
  • Pinch of fine sea salt
  • 1 cup (118 g) all-purpose flour

For the filling:

  • ⅔ cup jam (any flavor), warmed or 2 tablespoons butter, melted
  • 1 teaspoon of cinnamon
  • 4 tablespoons of granulated sugar
  • Egg yolk mixed with water


  1. Cream the butter and cream cheese in a mixer. Add salt. Add flour, beating until absorbed.
  2. Turn the dough out onto a lightly floured piece of cling film and shape into a ball. Halve the dough and press into a rectangle. Wrap each tightly in plastic wrap and refrigerate for about 2 hours. Dough can be frozen for up to 3 months, thaw overnight in refrigerator before using.
  3. When ready to prep and bake, preheat the oven to 350°F. Line 2 trays with baking paper.
  4. Make the filling. Mix the sugar and cinnamon in a small bowl.
  5. Lightly flour the counter and, working with one batch of dough at a time, roll out into an 8″ x 12″ rectangle.
  6. Brush the dough with jam or butter and sprinkle with the cinnamon-sugar mixture, leaving a ½ inch border. Starting on one of the longer sides, roll up the dough like a Swiss roll. Using a sharp knife or pizza cutter, cut into 16 pieces and place seam-side down on prepared pans. Refrigerate for at least 30 minutes or freeze for 15 minutes. You can also freeze them at this point to freshen them up later. Frozen cut keeps its shape better
  7. Mix remaining cinnamon and sugar in a small bowl. Brush the biscuits with egg yolk and sprinkle with cinnamon sugar. Bake until browned and flaky, about 22 to 25 minutes.

Comments are closed.