Go Back
–+ servings
Homemade cinnamon-nut rugelach on a blue and white floral plate.

Homemade Cinnamon-Nut Rugelach | Baked Bree

Bree Hester
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Chilling + Cooling Time 2 hours 25 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine ashkenazi, jewish
Servings 24 servings
Calories 239 kcal

Ingredients
  

For The Dough:

  • 1 package cream cheese (8 ounces) at room temperature
  • 2 sticks unsalted butter at room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour

For The Filling:

  • 9 tablespoons granulated sugar divided
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons cinnamon divided
  • 1 cup walnuts chopped
  • 1/2 cup raspberry jam
  • 1/2 cup apricot preserves

For The Egg Wash:

  • 1 egg
  • Splash of milk

Instructions
 

Make The Dough:

  • In a large mixing bowl or the bowl of a stand mixer, beat the softened cream cheese and butter on medium speed until light and fluffy, about 5 minutes, scraping down the bowl periodically.
    Beating cream cheese and butter for Homemade Cinnamon-Nut Rugelach dough.
  • Add the sugar, salt, and vanilla extract, and beat until thoroughly combined.
  • With the mixer on low, gradually add the flour, mixing just until a dough forms. Do not overmix.
    Creamy cookie dough being mixed in a stand mixer for baking recipes.
  • Turn the dough out onto a floured work surface. Shape into a ball and divide into 4 equal pieces. Shape each into a 1 1/2- to 2-inch-thick disc. Wrap and chill the dough discs in the refrigerator for 1 hour.
    Shaping Homemade Cinnamon-Nut Rugelach dough into four discs on a floured surface.

Make The Filling:

  • In a small bowl, combine 6 tablespoons of the granulated sugar with the brown sugar, 1/2 teaspoon of the cinnamon, and the walnuts. Stir well, then set aside.
    Brown sugar, cinnamon, and sugar in a glass measuring cup for baking recipes.

Assemble The Cookies:

  • Line 2 baking sheets with parchment paper.
  • Unwrap one chilled dough disc, place it on a lightly floured work surface, and roll it into a 9-inch circle about 1/8-inch thick.
  • Spread with 2-3 tablespoons of raspberry jam in a thin layer, leaving a 1-inch border.
    Spreading raspberry jam on a rolled-out dough circle for homemade cinnamon-nut rugelach.
  • Sprinkle about 1/2 to 3/4 cup of the walnut mixture evenly over the jam. Cut into 12-16 wedges.
    Homemade Cinnamon-Nut Rugelach dough with raspberry jam and walnut mixture, cut into wedges.
  • Roll up each triangle from the wide end to the tip. Place on a prepared baking sheet, seam-side down, spacing 1 1/2 inches apart.
    Mini fruit-filled pastry bites on baking sheet ready to bake.
  • Repeat with the remaining discs, alternating between raspberry jam and apricot preserves.
  • Cover and refrigerate the rolled cookies for 30-60 minutes, up to overnight.

Finish And Bake The Cookies:

  • Preheat the oven to 350°F.
  • In a small bowl, whisk together the egg and a splash of milk until frothy and fully incorporated.
  • In another small bowl, whisk together the remaining 3 tablespoons of sugar and 1 teaspoon cinnamon until no lumps remain.
  • Brush the egg wash evenly over the tops of the rugelach, then sprinkle with the cinnamon sugar mixture.
    Brushing egg wash evenly over Homemade Cinnamon-Nut Rugelach.
  • Bake for 15-20 minutes, until lightly golden and the jam bubbles at the edges.
    Baked Homemade Cinnamon-Nut Rugelach on a parchment-lined baking sheet.

Cool And Serve The Cookies:

  • Remove from oven and let the cookies cool on the pan for 5 minutes.
  • Transfer to a wire rack to cool completely, about 15-20 minutes.
  • Serve immediately or store in an airtight container.

Nutrition

Calories: 239kcalCarbohydrates: 26gProtein: 3gFat: 14gSaturated Fat: 7gSodium: 63mgFiber: 1g
Keyword Cinnamon Nut Rugelach
Tried this recipe?Let us know how it was!