Honey Cinnamon Rugelach

Bring a touch of sweetness to your Hanukkah table with BeeMaid’s Honey Cinnamon Rugelach recipe. These flaky pastries are a festive classic, beloved for their delicate crescent shape and comforting aromas of warm cinnamon and spice. BeeMaid Honey adds just the right amount of natural sweetness, balancing the buttery dough and spices for a treat that’s truly irresistible. Perfect for sharing with family and friends around the menorah, or for gifting a batch to loved ones, these rugelach celebrate tradition while adding a golden, honeyed touch to your holiday gatherings.

Vegetarian

Ingredients

Homemade Dough

3 Cups

All Purpose Flour

1 Cup

Sour Cream or Greek Yogurt

3/4 Cup

Butter (room temp)

1 Tsp

Vanilla Extract

Honey Nut Filling

1/4 Cup

BeeMaid Honey

1/2 Cup

Chopped Walnuts

1/4 Cup

Sugar

1-2 Tsp

Ground Cinnamon

Large Egg

Directions

Preheat your oven to 350F.
Using a mixer, combine the butter, sour cream, and vanilla extract together in a large bowl. Slowly add in the flour, continuing to mix as you go until all ingredients are fully combined and the dough is formed.
Add some excess flour to a flat surface and knead the dough with your hand. Form the dough into two large balls, then cover and let rest for approximately 10-15 minutes. While it rests, prep 1-2 baking sheets with parchment paper and set aside.
In a medium sized bowl, mix together the chopped walnuts, sugar and 1-2 Tbsp of BeeMaid Honey until the nuts are fully coated.
Apply more flour to a flat surface and roll the two dough balls out using a rolling pin. You’ll want the dough to be flat and circular (similar to the shape of a pizza crust). Once the dough is flat, use a knife or dough scraper to create 4 equal slices across the dough (forming 8 triangle shaped pieces total). Brush the rest of the BeeMaid Honey onto the dough, fully coating it.
Sprinkle the cinnamon and sugar mixture onto the honey. Once coated, start from the outer edge of the dough slices and roll up each triangle (toward the centre.
Place the cinnamon rolls onto the baking sheet and brush them with an egg wash. Feel free to sprinkle any excess sugar or nuts on top. Bake for 25-30 minutes until golden brown and let cool.