Cinnamon Sugar Rugalach

I made this a while ago, right before I came back to school. I had some leftover dough from the last time I made chocolate pecan rugalach. The dough freezes incredibly well, just thaw overnight in the refrigerator and you’re good to go.

This filling couldn’t be easier either. Just mix 4 Tbsp. softened butter with 1 Tbsp. cinnamon and about 1/2 c. brown sugar. Spread this mixture on rolled out rectangular dough and roll up jelly style. Cut and bake at 375 for 10 minutes and 350 for a further 5, until browned and gooey. Great treats to share! And cute as snails.

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Filed under Pastries, Snacks

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