Short introduction
Brown Sugar and Cinnamon Rugelach are delightful pastry rolls filled with a rich mixture of brown sugar, walnuts, and cinnamon. Rooted in Jewish culinary traditions, these flaky treats offer a comforting sweetness that is perfect for any occasion. Whether enjoyed with a cup of tea or given as a thoughtful gift, rugelach bring joy and warmth to every gathering.
Why you’ll love it
You’ll adore Brown Sugar and Cinnamon Rugelach for several reasons. Firstly, they are easy to make and are a fantastic way to impress family and friends. The combination of buttery dough, sweet filling, and crunchy walnuts creates a perfect balance of flavors and textures. They can be made ahead of time, making them perfect for holiday gatherings, and they’re versatile enough that you can customize the filling to suit your taste preferences. Plus, the rich aroma while baking will fill your kitchen with warmth!
Ingredients
For the Dough:
- 8 oz. (2 sticks) butter, softened
- 8 oz. cream cheese, softened (regular, not low fat)
- 3 tbsp granulated sugar
- 1 tbsp light brown sugar
- 1/4 tsp salt
- 1 1/2 tsp pure vanilla extract
- 2 cups flour (plus extra for rolling out dough)
For the Filling:
- 3/4 cup finely ground walnuts
- 3/4 cup packed dark brown sugar
- 3/4 tsp cinnamon
For the Topping:
- 2 tbsp granulated sugar
- 1/4 tsp cinnamon
- 1 egg, lightly beaten
- 1 tsp water (for egg wash)
Substitutions & key variations
If you’re looking to make adjustments, several substitutions can be made. For a nut-free version, you can replace walnuts with finely chopped dried fruits like apricots or raisins. If you don’t have cream cheese, a combination of softened butter and sour cream can work as an alternative, but the texture may vary slightly. You can also experiment with different spices in the filling, like nutmeg or cardamom, for a unique twist.
Step-by-step
Step 1: Make Dough
- In a large mixer bowl, combine butter, cream cheese, granulated sugar, brown sugar, and salt on medium speed until fully mixed (about 1 minute).
- Scrape down the sides of the bowl, add vanilla, and combine.
- Mix in flour in four batches, using low speed until everything is well-combined.
- Shape the dough into a 6-inch square, wrap it in plastic, and chill in the refrigerator for at least one hour.
Step 2: Make Filling
- In a bowl, mix finely chopped walnuts, dark brown sugar, and cinnamon with a fork until well combined. If the sugar clumps together, separate it with your fingers.
Step 3: Assemble and Bake Rugelach
- Adjust your oven rack to the middle position and preheat your oven to 350°F.
- Line a baking sheet with parchment paper.
- Cut the chilled dough into four equal pieces. Work with one piece at a time and keep the rest in the refrigerator.
- Roll out one piece of dough on a well-floured surface into a 12″ x 8″ rectangle.
- Spread one quarter of the filling mixture evenly over the dough (about 1/2 cup for each log), pressing it into the dough.
- With the long side of the dough closest to you, roll it tightly into a log (12 inches long).
- Place the log seam side down on the baking sheet.
- Refrigerate the log while you work on the remaining pieces.
- Repeat this process for the other pieces of dough, forming a total of four logs.
- Arrange the four logs on the baking sheet, making sure they are at least one inch apart.
- Brush the logs with the egg wash, then sprinkle the cinnamon and sugar mixture over them.
- Using a sharp knife, make 3/4″ cuts into each log at one-inch intervals (do not cut all the way through). If the dough feels too soft, chill in the refrigerator for 20-30 minutes.
- Bake until golden brown, about 20-25 minutes.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Slice the cooled logs into individual pieces of rugelach.
Success tips
To achieve the best results, ensure your butter and cream cheese are at room temperature for easy mixing. The dough should be smooth but firm; avoid overworking it. When rolling out the dough, use plenty of flour to prevent sticking. If you find the dough very soft during assembly, refrigerate it briefly to make handling easier. It’s okay if the logs aren’t perfectly shaped; slight imperfections only add to their charm!
How to serve
Brown Sugar and Cinnamon Rugelach are delicious on their own or paired with a cup of coffee or tea. Serve them warm or at room temperature. For an elegant presentation, dust them with powdered sugar before serving or offer a drizzle of chocolate sauce for dipping.
Storage & reheating
Store any leftover rugelach in an airtight container at room temperature for up to five days. If you have a larger batch, they can also be frozen for up to three months. To reheat, simply place them on a baking sheet at 350°F for about 10 minutes or until warmed through.
Frequently Asked Questions
Q: Can I make rugelach dough in advance?
A: Yes! The dough can be prepared ahead of time and stored in the refrigerator for up to two days or frozen for up to three months.
Q: What’s the best way to mix the filling?
A: Use a fork to combine the ingredients well. If you’re using packed brown sugar, it’s best to use your fingers to break up any clumps.
Q: Can I use a different type of nut in the filling?
A: Absolutely! Feel free to swap walnuts for pecans, almonds, or even hazelnuts, depending on your preference.
Nutrition notes / equivalents
While the nutrition facts will vary depending on the specific ingredients used, each rugelach piece is rich in flavor due to the butter and cream cheese, providing a satisfying treat that is perfect for celebration moments.
Conclusion
Brown Sugar and Cinnamon Rugelach are a wonderful treat that balances sweet, nutty, and buttery flavors. They are easy to make and are perfect for any gathering. Try this recipe and share the joy of these lovely pastries with your family and friends today!
Links to related recipes
- Classic Jam Rugelach
- Nutty Chocolate Biscotti
- Apple Cinnamon Tea Cake
- Flaky Puff Pastry Cookies
Enjoy your baking!
Brown Sugar and Cinnamon Rugelach
Ingredients
For the Dough
- 8 oz. butter, softened 2 sticks
- 8 oz. cream cheese, softened regular, not low fat
- 3 tbsp granulated sugar
- 1 tbsp light brown sugar
- ¼ tsp salt
- 1 ½ tsp pure vanilla extract
- 2 cups flour plus extra for rolling out dough
For the Filling
- ¾ cup finely ground walnuts
- ¾ cup packed dark brown sugar
- ¾ tsp cinnamon
For the Topping
- 2 tbsp granulated sugar
- ¼ tsp cinnamon
- 1 egg lightly beaten
- 1 tsp water for egg wash
Instructions
Make Dough
- In a large mixer bowl, combine butter, cream cheese, granulated sugar, brown sugar, and salt on medium speed until fully mixed (about 1 minute).
- Scrape down the sides of the bowl, add vanilla, and combine.
- Mix in flour in four batches, using low speed until everything is well-combined.
- Shape the dough into a 6-inch square, wrap it in plastic, and chill in the refrigerator for at least one hour.
Make Filling
- In a bowl, mix finely chopped walnuts, dark brown sugar, and cinnamon with a fork until well combined.
- If the sugar clumps together, separate it with your fingers.
Assemble and Bake Rugelach
- Adjust your oven rack to the middle position and preheat your oven to 350°F.
- Line a baking sheet with parchment paper.
- Cut the chilled dough into four equal pieces. Work with one piece at a time and keep the rest in the refrigerator.
- Roll out one piece of dough on a well-floured surface into a 12" x 8" rectangle.
- Spread one quarter of the filling mixture evenly over the dough (about 1/2 cup for each log), pressing it into the dough.
- With the long side of the dough closest to you, roll it tightly into a log (12 inches long).
- Place the log seam side down on the baking sheet.
- Refrigerate the log while you work on the remaining pieces.
- Repeat this process for the other pieces of dough, forming a total of four logs.
- Arrange the four logs on the baking sheet, making sure they are at least one inch apart.
- Brush the logs with the egg wash, then sprinkle the cinnamon and sugar mixture over them.
- Using a sharp knife, make 3/4" cuts into each log at one-inch intervals (do not cut all the way through).
- If the dough feels too soft, chill in the refrigerator for 20-30 minutes.
- Bake until golden brown, about 20-25 minutes.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Slice the cooled logs into individual pieces of rugelach.