Why You’ll Love This Recipe

Tender and flaky gluten-free pastry
Rich chocolate and cinnamon filling
Perfect for holidays and special occasions
Easy to make ahead
Freezer-friendly
Beautiful bakery-style presentation
Great with coffee or tea
Full of classic rugelach flavor

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough

2 cups gluten-free all-purpose flour blend
½ teaspoon xanthan gum (if not included in the flour blend)
8 ounces cream cheese, softened
1 cup unsalted butter, softened
2 tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt

For the Filling

⅓ cup granulated sugar
2 teaspoons ground cinnamon
½ cup mini chocolate chips or finely chopped chocolate
¼ cup finely chopped walnuts or pecans (optional)

For Finishing

1 large egg, beaten
1 tablespoon water
1 tablespoon coarse sugar

Directions

In a large bowl, beat together the cream cheese and butter until smooth and creamy.
Mix in the sugar, vanilla extract, and salt.
Gradually add the gluten-free flour and xanthan gum if needed.
Mix until a soft dough forms.
Divide the dough into two equal portions.
Shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours.
Preheat the oven to 350°F (175°C).
Line baking sheets with parchment paper.
In a small bowl, combine the sugar and cinnamon.
Roll one dough disk between sheets of parchment paper into a circle about 10 inches in diameter.
Sprinkle half of the cinnamon sugar mixture over the dough.
Scatter half of the chocolate chips and nuts, if using, evenly over the surface.
Cut the circle into 12 wedges, like a pizza.
Starting from the wide end, roll each wedge toward the pointed tip.
Place the rugelach on the prepared baking sheet with the tip tucked underneath.
Repeat with the remaining dough and filling.
Whisk together the egg and water.
Brush the tops of the rugelach with the egg wash.
Sprinkle with coarse sugar.
Bake for 20–25 minutes or until lightly golden.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

Servings: 24 rugelach
Prep Time: 30 minutes
Chill Time: 2 hours
Bake Time: 20–25 minutes
Total Time: 2 hours 55 minutes

Variations

Nut-Free Rugelach: Omit the walnuts or pecans.
Double Chocolate Rugelach: Add cocoa powder to the filling.
Orange Chocolate Rugelach: Add orange zest to the cinnamon sugar mixture.
Espresso Chocolate Rugelach: Mix a teaspoon of espresso powder into the filling.
Cinnamon Raisin Rugelach: Replace the chocolate with raisins.
Dairy-Free Version: Use dairy-free cream cheese and vegan butter.
Holiday Spice Rugelach: Add a pinch of nutmeg and cloves to the filling.

Storage/Reheating

Storage

Store the rugelach in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Freezing

Freeze baked rugelach in a freezer-safe container for up to 3 months.

Reheating

Warm in a 300°F (150°C) oven for 5–7 minutes to refresh their texture.

FAQs

What is rugelach?

Rugelach is a traditional pastry made from a rich dough that is rolled around sweet fillings and baked into crescent-shaped treats.

Can I use any gluten-free flour blend?

A high-quality gluten-free all-purpose baking blend works best for consistent results.

Do I need xanthan gum?

Only if your gluten-free flour blend does not already contain it.

Why does the dough need to chill?

Chilling makes the dough easier to handle and helps create a flaky texture.

Can I make the dough ahead of time?

Yes. The dough can be refrigerated for up to 2 days before baking.

What chocolate works best?

Mini chocolate chips or finely chopped semisweet chocolate are ideal.

Can I make these dairy-free?

Yes. Use dairy-free cream cheese and butter substitutes.

How do I prevent the filling from leaking out?

Avoid overfilling and roll the wedges tightly.

Can I freeze unbaked rugelach?

Yes. Freeze them on a baking sheet, then transfer to a freezer-safe container and bake from frozen.

What beverages pair well with rugelach?

Coffee, tea, hot chocolate, and espresso all pair wonderfully with these pastries.

Conclusion

Cinnamon Chocolate Gluten-Free Rugelach combines flaky pastry, rich chocolate, and warm cinnamon into an irresistible bite-sized dessert. Perfect for holidays, special occasions, or everyday treats, these pastries deliver all the classic flavor of traditional rugelach while remaining gluten-free. Whether served alongside coffee or shared with family and friends, this recipe is sure to become a cherished favorite.

Cinnamon Chocolate Gluten-Free Rugelach

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Cinnamon Chocolate Gluten-Free Rugelach features tender, flaky gluten-free pastry wrapped around a rich cinnamon-sugar and chocolate filling. These bakery-style pastries are perfect for holidays, celebrations, or enjoying with coffee and tea.

Author: Laura
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 55 minutes
Yield: 24 rugelach
Category: Dessert
Method: Bake
Cuisine: Jewish
Diet: Gluten Free

Instructions

Beat together the cream cheese and butter in a large bowl until smooth and creamy.
Mix in the sugar, vanilla extract, and salt.
Gradually add the gluten-free flour blend and xanthan gum if needed, mixing until a soft dough forms.
Divide the dough into two equal portions and shape each into a disk.
Wrap the disks and refrigerate for at least 2 hours.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Combine the filling sugar and cinnamon in a small bowl.
Roll one dough disk between sheets of parchment paper into a 10-inch circle.
Sprinkle half of the cinnamon-sugar mixture over the dough and top with half of the chocolate and nuts, if using.
Cut the circle into 12 wedges and roll each wedge from the wide end to the tip.
Place the rugelach on the prepared baking sheet with the tip tucked underneath.
Repeat with the remaining dough and filling.
Whisk together the egg and water, then brush over the rugelach.
Sprinkle with coarse sugar.
Bake for 20 to 25 minutes until lightly golden.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Omit the nuts for a nut-free version.
Add orange zest to the filling for a citrus variation.
Use dairy-free cream cheese and vegan butter for a dairy-free option.
Freeze baked rugelach for up to 3 months.
Warm in a 300°F (150°C) oven for 5 to 7 minutes before serving.
Do not skip chilling the dough, as it helps create a flaky texture.

Nutrition

Serving Size: 1 rugelach
Calories: 145 kcal
Sugar: 6 g
Sodium: 65 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 28 mg