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Golden apple cinnamon rolls served on a blue and white floral china plate with tea.

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 American, ashkenazi, eastern european, 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.
    Creamy, whipped butter in a stand mixer, ready for baking or spreading.
  • 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.
    Soft dough balls on a floured surface for baking or pastry preparation.

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.
    Freshly prepared meat for baking on a marble countertop with baking ingredients and tools in the background.
  • Sprinkle about 1/2 to 3/4 cup of the walnut mixture evenly over the jam. Cut into 12-16 wedges.
    Cream cheese and raspberry tart with chopped nuts on pastry crust.
  • 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.
    Freshly brushed crescent roll dough with jam filling on baking sheet for homemade pastries.
  • Bake for 15-20 minutes, until lightly golden and the jam bubbles at the edges.
    Delicious homemade cherry crumb cookie crescent rolls on 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
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