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I saw a recipe for Rugelach on Bakers Banter yesterday.  I had never heard of Rugelach, but it is a traditional Jewish baked good:

It is made with a yeast dough that has sour cream in it.  You can get the recipe HERE, but what I want to know is why I never though to make cinnamon rolls this way?  The best part of the cinnamon roll is the center, and this about triples the surface area of that 'center'.

I am pretty sure I am going to give this a shot!


staci @ lizard n ladybug said...

those look yummy!! And making cinnamon rolls that way makes perfect sense!!

Lorie said...

Doesn't that seem perfect! I am dreaming of some gooey cinnamon rolls with lots of walnuts right now!

janadec9 said...

and I wonder how they would turn out if you used pre-made crescent roll dough...probably not as good, but maybe worth it for the time???

Amie said...

I've had authentic rugelach before and it was yummy! These look great!

malia said...

Yum! I make the lazy girl's version with a tube of crescent rolls and some cinnamon and sugar OR chocolate chips...!