Cinnamon Rugelach: Buttery Flaky Pastries with Cinnamon Swirl

Cinnamon rugelach is a classic, buttery pastry made with a tender cream cheese dough and a warm cinnamon filling. These delicate folded cookies are beloved in Jewish bakeries and at home for their flaky texture and comforting spice.

I was born in Israel and raised in a Jewish Moroccan household, where rugelach were a familiar treat. While my family also enjoys yeast-based versions and chocolate-filled variations, this recipe highlights the classic cream cheese and butter dough that creates a light, flaky, melt-in-your-mouth pastry. You can make the dough in a food processor for speed, or use a stand mixer if you prefer. The shaping shown here is the folded rectangle method, but you can also roll and cut crescents for the traditional shape.

The Cream Cheese Dough

The full ingredient list with measurements and the step-by-step method are in the recipe card below. The secret to tender, flaky rugelach is a cold, rich dough made with cream cheese and unsalted butter. Chilling the dough before rolling helps maintain flaky layers while baking.

Ingredients you’ll need

Cold unsalted butter, cut into 1/4-inch pieces
Cold cream cheese, cut into 1/4-inch pieces
All-purpose flour
Powdered sugar (contributes a soft texture)
One egg yolk for an egg wash
Turbinado sugar or cinnamon sugar to sprinkle on top for extra crunch

Make the dough

In a food processor, pulse the flour, powdered sugar and half of the butter until the butter pieces resemble small peas.
Add the remaining butter and the cream cheese; process until the mixture looks moist and crumbly.
Turn the mixture out onto a clean work surface and press it together gently until it forms a cohesive disk about 1.5–2 inches thick.
Divide the dough into two equal portions, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 48 hours).

A food processor bowl with flour and cut butter. — Pulse flour, powdered sugar and half of the butter until the pieces are the size of peas.

A food processor bowl with butter, cream cheese and flour. — Pulse flour, powdered sugar and half of the butter until the pieces are the size of peas.

The Cinnamon Filling

A concentrated cinnamon filling gives these rugelach their signature aroma and flavor. Using powdered sugar in the filling helps control oozing during baking, while a small amount of molasses adds depth similar to brown sugar.

Filling Ingredients

Soft unsalted butter
Ground cinnamon
Powdered sugar (helps thicken and prevent leaking)
Molasses for a rich, brown-sugar note
Chopped walnuts or pecans (optional). You can also use chocolate chips or raisins for variations.

Make the filling

Combine all filling ingredients in a medium bowl.
Use an electric mixer to cream until a smooth, spreadable paste forms. If it seems dry at first, continue mixing until it comes together.

A bowl with cinnamon filling ingredients: sugar, cinnamon, butter and molasses. — Measure and cream the filling ingredients until smooth.

Shape and Bake

Preheat the oven to 400°F (200°C). Line two rimmed baking sheets with parchment paper.
On a lightly floured surface, roll one portion of dough into a 10×15-inch (25×38 cm) rectangle.
Trim the edges with a sharp knife or pizza cutter and slice the rectangle into three equal 10×5-inch strips.
Spread a thin, even layer of the cinnamon filling over each strip and sprinkle with chopped nuts if desired.
Fold the top third of each strip toward the center, then fold the bottom third up over it to create a three-layer log.
Cut each log into five pieces about 2 inches (5 cm) long. Place the pieces seam-side down on the prepared baking sheets.
Brush the tops with beaten egg yolk and sprinkle with turbinado or cinnamon sugar for a crunchy finish.
Bake on the middle oven rack for 15–17 minutes, until the rugelach are puffed and deep golden brown. Allow them to cool on the pan briefly before transferring to a wire rack.

A rectangle rolled dough divided into three parts. — Roll, trim and slice the dough into three strips.

Rectangle dough topped with cinnamon filling. — Roll, trim and slice the dough into three strips.

Tips and Troubleshooting

Place cookies seam-side down so they won’t unroll while baking.
Prevent overfilling: too much filling can leak and cause spreading.
Chill the dough thoroughly. If it becomes sticky while rolling, refrigerate it longer and lightly dust the surface with flour.
Overworking the dough or baking too long can yield dry rugelach. Handle the dough gently and watch the oven closely for deep golden color.
Use rimmed baking sheets to catch any melted butter and avoid oven spills.
Cookies are ready when they are puffed and a deep golden brown; allow them to cool on the baking sheet briefly before moving to a rack.

Yields

This recipe makes about 30 folded rectangle rugelach, or approximately 30–40 crescent-shaped cookies if you shape them that way.

Storing and Making Ahead

Store baked rugelach in an airtight container at room temperature for up to five days. Refresh them for a few minutes in a 300°F (150°C) oven before serving.
Freeze baked rugelach for up to two months; reheat briefly in a 300°F oven for best texture.
The dough can be made ahead and refrigerated for up to three days, or frozen for up to three months. Thaw in the refrigerator before rolling.

Cinnamon Rugelach Recipe

Buttery, flaky, and tender rugelach filled with a sweet cinnamon paste.

Prep Time 20 mins

Cook Time 8 mins per sheet

Servings 30 Cookies

Author Dikla Levy Frances

Ingredients

For the Dough

2 cups (240 g) all-purpose unbleached flour
2 tablespoons (15 g) powdered sugar
1 cup (225 g) unsalted cold butter, cut into 1/4-inch pieces
1 cup (225 g) cold cream cheese, cut into 1/4-inch pieces
1 large egg yolk (for egg wash)
1/4 cup turbinado sugar (for sprinkling)

For the Cinnamon Filling

5 tablespoons (70 g) soft butter
1/2 cup (60 g) powdered sugar
1 tablespoon ground cinnamon
1 tablespoon molasses
Optional: 1/4 cup chopped walnuts or pecans

Instructions

Make The Dough

In a food processor bowl, pulse the flour, powdered sugar and half of the butter (about 113 g) until the butter pieces are the size of small peas (about 8 pulses).
Add the remaining butter and the cream cheese. Process until the mixture becomes a crumbly, moist mass (about 10 seconds).
Turn the mixture out onto a clean surface and press into a disk about 1.5–2 inches thick.
Divide into two portions, wrap each in plastic, and refrigerate for 1 hour up to 48 hours.

Make the Filling

Cream the filling ingredients together until smooth. The mixture may seem dry initially; continue to beat until it comes together into a spreadable paste.

Shape and Bake

Preheat oven to 400°F (200°C) and line rimmed baking sheets with parchment paper.
Roll one portion of chilled dough into a 15×10-inch rectangle on a lightly floured surface.
Trim edges and divide the rectangle into three equal 10×5-inch pieces.
Spread half of the filling evenly over the dough and sprinkle with chopped nuts if using.
Fold the top third of each rectangle toward the middle, then fold the bottom third up to form a compact log.
Cut each log into 2-inch pieces and place them seam-side down on prepared pans.
Brush each cookie with egg yolk and sprinkle with turbinado or cinnamon sugar.
Bake on the center rack for 15–17 minutes, until puffed and deep golden brown. Cool briefly on the pan, then transfer to a wire rack to finish cooling.

Notes

Store at room temperature in an airtight container for up to five days. Reheat at 300°F (150°C) for a few minutes to refresh texture.
Freeze for 6–8 weeks in an airtight freezer bag. Reheat briefly before serving.
Chill the dough thoroughly before rolling; warm, sticky dough will be hard to work with.