This Cinnamon Rugelach Cake features a tender and flaky dough, filled with a delightful cinnamon spread, creating a perfectly sweet and spicy swirl in every bite. It’s a twist on the classic rugelach pastry, transformed into a gorgeous cake that’s not only visually appealing but also incredibly delicious.
Why You’ll Love This:
- Unique Twist: A creative take on traditional rugelach.
- Perfectly Spiced: The cinnamon filling offers a warm and cozy flavor.
- Eye-Catching: Beautiful swirls make it a show-stopper dessert.
- Comforting: Ideal for a cozy gathering or special occasion.
For the Dough:
- 500g flour
- 1 tbsp (10g) dry yeast
- 1 packet (10g) vanilla sugar
- 1/2 cup (90g) sugar
- 100g sour cream
- 3/4 cup milk
- 100g cold butter
- 1 medium-sized egg
- A pinch of salt
Filling:
- Cinnamon spread
Sugar Syrup:
- 1 cup sugar
- 1 cup water
Instructions:
- Mix milk, yeast, sugar, egg, and sour cream in a mixer using a whisk attachment. Gradually add flour, knead on low speed for 7-8 minutes.
- Cut butter into cubes. Once dough separates from bowl sides, add salt and butter gradually, continue kneading for 4-5 minutes until dough is flexible (total kneading time: 12-13 minutes).
- Lightly oil a working surface and knead the dough briefly by hand. Transfer to an oiled bowl, cover with cling film and a towel.
- Dough rising options:
- Overnight in the refrigerator.
- Place in an oven with a bowl of boiling water for about an hour, then cool for 30 minutes (easier to handle when cold).
- After rising, divide the dough into two equal balls. Roll one ball into a 2-3 cm thick rectangle, spread a thin layer of cinnamon spread.
- Fold the dough, re-flour, and roll out again. Cut the rectangle in half, then into equal triangles. Stretch each triangle gently and roll from the wider end (see video for technique).
- Arrange rugelach in a lined and slightly greased baking tray. Let them rise for 45-50 minutes.
- Preheat oven to 180°C turbo mode. After rising, brush rugelach with egg and bake for 25-30 minutes until golden brown.
- For the sugar syrup, boil water and sugar in a small saucepan until sugar dissolves completely.
- Brush baked rugelach immediately with sugar syrup.
Enjoy this delicious Cinnamon Rugelach Cake! 🫶🍪🎂
