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stack of plates with rugelach, mug, cake stand with rugelach

Chocolate Cinnamon Rugelach

  • Author: Jane
  • Total Time: 1 hour 45 minutes
  • Yield: 24 rugelach 1x


Rich, crumbly chocolate cinnamon rugelach, a traditional Jewish cookie



For the dough:

1 cup and 2 tablespoons flour, plus more for the counter

4 oz cream cheese, at room temperature

4 oz butter, at room temperature

3 tablespoons sugar

1/4 tsp kosher salt

For the filling:

3/4 cup bittersweet or dark chocolate, chips or chopped

1 tsp cinnamon

1 tsp pure vanilla extract

1 tablespoon sugar

3 tbsp butter, at room temperature

1 tbsp Dutch-process cocoa powder

For the top of the cookie:

1 egg or 1/4 cup of heavy cream or 1/4 cup of water

2-3 tbsp sugar of choice for sprinkling on top


  1. To make the dough, beat cream cheese and butter together in the bowl of an electric mixer with a paddle attachment. Beat until fluffy, about 2 minutes.
  2. Add sugar and salt, continuing to mix
  3. Finally, add flour, little by little until fully combined. Once the dough starts to stick together, stop mixing. This should only take a minute or two. Don't over-mix.
  4. Remove the dough and place onto a cutting board or counter with a little flour on it. Roll into a ball, then gently pat down into a disk.
  5. Wrap and allow to cool for 1 hour in the fridge.
  6. While the dough chills, prepare your filling.
  7. Add all of your filling ingredients to a food processor and pulse several times. Use a spatula to scrape down the sides and pulse again, until the mixture is well combined and a thick, spreadable paste. You may need to scrape down a few times. Set aside on the counter. Do not put into the fridge or anywhere cold, otherwise this paste will solidify and be impossible to use later.
  8. Once the dough is chilled, remove from the fridge.
  9.  Cut the dough in half and roll two balls, flatten them both into disks, then roll into a thin circle. See photos for more details
  10. Working with one circle at a time, dollop ~half of the chocolate paste all over the dough round then gently spread, being careful not to tear the dough. This will take a minute or two. Use the back of a spoon and just gently press the dollops down over and over again, smearing across the dough round until it is mostly covered. A few empty spots are fine, it doesn't have to be perfect.
  11. Once the dough round is mostly covered, use a large knife to cut it into 12 even triangles. I like to cut in half, then quarters, and then I cut each quarter into 3 slices. This allows for the most even cuts.
  12. Starting from the outside of the dough round, roll each triangle into itself, towards the center, until it is a rugelach!
  13. Repeat with the second dough round. You should end up with 24 rugelach.
  14. Place the rugelach back into the fridge to chill for another 30 minutes. Meanwhile, preheat your oven to 350º.
  15. Place chilled rugelach onto a parchment-lined cookie sheet (you will need 2 or 1 large one) and brush with beaten egg (or cream, or water) and sprinkle with whatever sugar you like. I have used regular sugar, coconut sugar, and turbinado sugar with success.
  16. Bake rugelach for 15-20 minutes, or until nicely golden brown. Turn the cookie sheet halfway if you see certain cookies getting browner than others.
  17. Enjoy!


These are very small cookies, so plan on 2-3 per person. You can easily double this recipe if you'd like to make more!

  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Category: Sweets
  • Method: Oven
  • Cuisine: Jewish

Keywords: jewish recipes, jewish dessert, jewish baked goods, rugelach, rugelach recipe, chocolate rugelach, chocolate cinnamon rugelach, rugelach recipe, jewish rugelach, jewish cookies