Sticky Cinnamon Bun Rugelach Recipe

Sticky Cinnamon Bun Rugelach, Photo By Samantha Ferraro

Yield: 40 rugelach


For the dough:

8 ounces cream cheese, room temperature

1/2 pound unsalted butter, room temperature

1/4 cup sugar

2 tablespoons orange zest

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2 cups flour, sifted

1 teaspoon cinnamon

Pinch of salt 


For the caramelized nuts:

1 1/2 cups chopped nuts (I used a combination of pecans and walnuts)

6 tablespoons butter

1/2 cup brown sugar

1 tablespoon orange zest

Pinch of salt

1 cup raisins For the caramel sauce:

8 tablespoons butter

1 1/2 cups brown sugar

1/2 cup heavy cream

1 tablespoon vanilla extract

Pinch of salt 


For the streusel topping:

1/2 cup flour

1/2 cup sugar

1/2 teaspoon cinnamon

4 tablespoons butter, softened and cut into small pieces

1/4 cup chopped nuts (I used pecans and walnuts) Egg and water, for egg wash


For the icing (optional):

1/2 cup powdered sugar

1 to 2 tablespoons milk (depending on consistency)

1/2 teaspoon vanilla extract



To caramelize the nuts, add all the ingredients for the caramelized nuts in a large nonstick pan and cook on low heat until the butter melts. Use a spatula to toss everything around so butter is evenly distributed. Continue to cook until butter and sugar is completely melted and nuts smell toasted. Once done, pour onto a baking sheet and allow to cool. Then roughly break into pieces. 

To make the dough, add the butter and cream cheese and beat until creamy in a stand mixer fitted with paddle attachment. Then add the sugar and orange zest and continue to mix until well incorporated. Then slowly add in the flour and cinnamon and mix until just combined. Scrape down the bowl to make sure everything is mixed well. 

Once done, dump the dough onto a well-floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. 

Refrigerate for at least 30 minutes. 

As dough chills, make the caramel sauce. In a small pot add all the caramel sauce ingredients together and cook on low-medium heat until butter and sugar melt. Continue cooking and stirring with a whisk until sauce thickens and is pourable, about 5-7 minutes. When done, allow to cool to room temperature. However, the longer it sits, the thicker it will get. 

To make the streusel, add all the ingredients in a bowl and use your fingers to break up the butter into the flour evenly. Continue blending until butter is the size of peas. Set aside. 

To make the icing, stir the powdered sugar with the vanilla and heavy cream until combined and pourable to desired consistency. Take 1 dough ball out of the fridge (leaving others chilled until ready to use) and on a well-floured surface; roll it out using a floured rolling pin. Roll it out to about 9 inches in diameter. Use a round object (a cheesecake pan works well) and outline a circle then use a knife to cut a perfect circle. Save scraps to roll out later. 

Spread about 2 tablespoons of caramel sauce over your circle in a thin even layer. Then sprinkle about 1/4 cup of caramelized nuts and 1/4 cup raisins evenly. Use your hands to gently press down so nuts and raisins stick. Then cut the circle into eighths (a pizza cutter works great here) and roll the rugelach by starting at the outer end of the triangle and roll in making a little crescent shape. Place all the rugelach end side down on a parchment-lined baking sheet and brush with egg wash. Then top each rugelach with streusel topping (it will be messy). 

Bake at 350 degrees F. for about 15-18 minutes until lightly golden brown. 

Once done baking, drizzle more caramel sauce and icing on top. Allow to cool to room temperature.