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Cinnamon rugelach with dried cranberries and walnots

These cinnamon rugelach are made with a cream cheese dough that is very easy to work with. They are filled with cinnamon, dried cranberry, vanilla, and walnuts. They are very popular on Christmas cookie trays!
Course Dessert
Cuisine Jewish
Keyword cinnamon rugelach, cinnamon rugelach with dried cranberries, cranberry rugelach
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 48 cookies
Calories 120kcal
Author Janice


Artisan mixer
Food processor
Rolling pin


Cream cheese dough

  • 230 grams (1 cup) unsalted butter room temperature
  • 250 grams (½ lb) Philadelphia cream cheese (full fat, regular) 1 block
  • 375 grams (3 cups) all purpose flour
  • 1.25 mL (¼ tsp) Diamond Crystal fine kosher salt

Cinnamon rugelach filling with dried cranberries

Cinnamon sugar topping

  • 30 mL (2 tbsp) granulated sugar
  • 1.25 mL (¼ tsp) ground cinnamon
  • 30 mL (2 tbsp) whipping cream (35 % fat)


Cream cheese dough

  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until smooth. Add flour and salt and mix until the dough comes together. Wrap and chill dough for at least 2 hours.

Cinnamon rugelach filling with dried cranberries

  • In a food processor, combine walnuts with dried cranberries, sugar, cinnamon, cream, and vanilla extract . Pulse mixture until it is ground fairly fine and evenly mixed.

How to shape & bake cinnamon rugelach

  • Preheat oven to 350 F.
  • Cut dough into 4, and shape each into a square. Working with one piece of dough at a time, roll dough into a rectangle that is approximately 13 x 7 inches on a lightly floured surface.
  • Sprinkle cranberry filling mixture generously over surface of dough and press lightly. Roll fairly tightly into a 13 inch log, seam-side down.
  • In a small bowl, mix together the granulated sugar and the cinnamon to make the topping. Brush the log with cream and sprinkle top generously with the cinnamon sugar mixture. Cut into 12 or 13 pieces (a cut every inch or so). Transfer rugelach to a parchment-lined baking sheet, spacing them about an inch, keeping the seam-side of each cookie down.
  • Bake cookies until they are golden brown (this takes at least 20 minutes and even more depending on the size of your cookies).
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 120kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 11mg | Potassium: 27mg | Fiber: 1g | Sugar: 7g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg