Cinnamon Pecan Rugelach
I’ve been making these cinnamon pecan rugelach for years — they disappear at holiday breakfasts, book club, and any time the house needs cheering up. But what really sells them is the tender cream cheese pastry rolled around warmly spiced pecans: flaky, slightly tangy, and just sweet enough.
Why you’ll love this dish
These rugelach strike a great balance between buttery, nutty, and warmly spiced. The cream cheese in the dough keeps the pastry tender without fussing with cold butter-only laminations. They’re ideal for holiday cookie trays, a weekend brunch, or a small-batch baking mood when you want something special but not time-consuming.
“A crowd-pleaser every time — flaky dough, crisp toasted pecans, and a cinnamon-sugar edge that’s impossible to resist.”
They’re also forgiving: the dough chills well (make ahead), the filling is flexible, and the shaping is satisfying to do with a cup of tea. If you want an extra crunch, try toasting the pecans first — I follow a short skillet toast (stir frequently) and it lifts the pecan aroma beautifully. For a quick how-to on cinnamon-sugar pecans, see this guide: toasted cinnamon-sugar pecans.
Step-by-step overview
This recipe is straightforward: make a cream-cheese butter dough, chill it, prepare a spiced pecan filling, roll the dough into thin rounds, sprinkle the filling, slice into wedges, roll to form crescents, egg-wash and sugar, then bake until golden. Expect about 1 hour of hands-off chilling plus 30–40 minutes active time (rolling, filling, baking).
What you’ll need
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped pecans (toast for extra flavor) — see this recipe for inspiration: easy cinnamon sugar pecans
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 cup granulated sugar (for sprinkling)
- 1 large egg, beaten (for egg wash)
Notes on ingredients:
- Butter and cream cheese should be fully softened for easy creaming; don’t melt them.
- Toasting pecans intensifies flavor — 5–7 minutes in a dry skillet over medium, stirring often.
- Brown sugar adds molasses depth; light or dark both work.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and cream cheese together until smooth and fully combined. Use a hand mixer or stand mixer for 2–3 minutes.
- Add the flour and salt gradually, mixing until the mixture comes together into a soft dough. Don’t overwork — stop as soon as it forms a cohesive disk.
- Divide the dough into two equal disks, wrap each in plastic, and chill for at least 1 hour (this firms the fat and makes rolling easier).
- While the dough chills, mix the chopped pecans, brown sugar, and ground cinnamon in a small bowl. This is your filling. (If you like a stickier filling, add a tablespoon of melted butter or a touch of honey.)
- On a lightly floured surface, roll one chilled disk into a thin circle about 1/8-inch thick. Sprinkle a quarter of the pecan mixture evenly over the dough.
- Slice the circle into 12–16 wedges (like a pizza). Starting at the wide end, roll each wedge toward the tip to form crescents. Repeat with the second disk and remaining filling. For a different quick-bake snack idea while you’re rolling, you might like this mini recipe inspiration: 3-ingredient cinnamon-sugar donut holes.
- Place the rolled rugelach on the prepared baking sheet about 1 inch apart. Brush each with beaten egg, then sprinkle with granulated sugar for a crunchy sparkle.
- Bake for 20–25 minutes, until the pastry is golden brown and set. Rotate the pan halfway through if your oven has hot spots.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely. Enjoy warm or at room temperature.
Best ways to enjoy it
These rugelach are terrific with coffee, hot cocoa, or a lightly brewed black tea. For brunch, serve them on a tiered platter with fresh fruit and cream cheese-stuffed challah slices. For a snack board, pair them with sliced apples and a small dish of honey or mascarpone for spreading. If you want a richer pairing, try them with a nutty dessert wine or a spiced cider. For a casual morning spread, serve alongside baked cinnamon-sugar donuts to chase the cinnamon theme: baked cinnamon-sugar donuts recipe.
Storage and reheating tips
Room temperature: Store cooled rugelach in an airtight container for up to 3 days. Layer with parchment to prevent sticking.
Refrigerator: Because the dough contains cream cheese, you can refrigerate for up to 7 days, tightly covered. Bring to room temperature before serving for best texture.
Freezing: Freeze fully cooled rugelach in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 300°F for 8–10 minutes to refresh crispness.
Food safety: Because these are baked goods with dairy, always cool to room temperature before sealing containers to avoid condensation and bacterial risk.
Extra advice
- Chill well: Chilled dough is less sticky and rolls much thinner without tearing.
- Thin is better: Roll thin for delicate flaky layers — about 1/8 inch.
- Even wedges: Use a pizza cutter for uniform wedges so the baked crescents are consistent in size.
- Egg wash tip: If you prefer a softer finish, skip the egg wash and brush with a little heavy cream. For vegan swap, use a milk alternative and omit the egg.
- Texture tweak: For a slightly chewier center, fold a teaspoon of apricot jam over the pecan mix before rolling.
Creative twists
- Chocolate-hazelnut: Swap pecans for toasted hazelnuts and mix in 2 tablespoons of cocoa powder; add a smear of chocolate spread before rolling.
- Fruit & nut: Add finely chopped dried apricots or cranberries to the pecan mixture for bright acidity.
- Orange-cinnamon: Add 1 teaspoon grated orange zest to the filling for a citrus lift.
- Less sugar: Reduce brown sugar by 2 tablespoons for a less-sweet version.
- Gluten-free: Substitute a 1:1 gluten-free flour blend that includes xanthan gum; dough handling may require a touch more chill time. For inspiration on adapting cinnamon-sugar bakes, see this related take on donuts: baked cinnamon-sugar donuts variation.
Helpful answers
Q: How long does it take to make rugelach from start to finish?
A: Active time is about 30–40 minutes (mixing, rolling, filling). Add at least 1 hour for chilling. Plan for 2 hours total including cool time.
Q: Can I make the dough ahead of time?
A: Yes — dough keeps tightly wrapped in the fridge for up to 3 days, or frozen for up to 1 month. Thaw overnight in the fridge before rolling.
Q: My rugelach spread while baking. What went wrong?
A: Usually the dough was too warm or rolled too thin. Make sure the butter/cream cheese were chilled after mixing and that the oven was fully preheated. Chill assembled crescents 10–15 minutes on the sheet before baking to help them hold shape.
Q: Are these safe to leave out at a party?
A: If left at room temperature, they’re fine for several hours. If your event runs longer than 6–8 hours in warm conditions, store them covered or refrigerate because of the cream cheese in the dough.
Q: Can I skip the egg wash?
A: Yes — egg wash gives shine and helps granulated sugar stick. You can brush with cream or a nondairy milk for a softer look, or omit entirely if you prefer.
Conclusion
Cinnamon pecan rugelach are a simple yet impressive bake — tender, nutty, and warmly spiced. They’re perfect for making ahead, sharing, and customizing to your taste. For an alternate take and visual step-through, see this version from The Toasty Kitchen: The Toasty Kitchen’s cinnamon pecan rugelach. If you want a dairy-forward, classic pastry perspective including tips on working with cream cheese dough, the U.S. Dairy recipe offers helpful guidance: Cinnamon-Pecan Rugelach Cookies – U.S. Dairy.
Cinnamon Pecan Rugelach
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and cream cheese together until smooth and fully combined, about 2–3 minutes.
- Gradually add the flour and salt, mixing until the mixture comes together into a soft dough.
- Divide the dough into two equal disks, wrap each in plastic, and chill for at least 1 hour.
- While the dough chills, mix the chopped pecans, brown sugar, and ground cinnamon in a small bowl to create the filling.
- On a lightly floured surface, roll one chilled disk into a thin circle about 1/8-inch thick.
- Sprinkle a quarter of the pecan mixture evenly over the dough.
- Slice the circle into 12–16 wedges, then roll each wedge toward the tip to form crescents.
- Repeat with the second disk and remaining filling.
- Place the rolled rugelach on the prepared baking sheet about 1 inch apart, brush each with beaten egg, and sprinkle with granulated sugar.
- Bake for 20–25 minutes, until the pastry is golden brown. Let cool for 5 minutes before transferring to a rack.
