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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.

Ingredients

  • 2 cups gluten-free all-purpose flour blend
  • 1/2 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
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup mini chocolate chips or finely chopped chocolate
  • 1/4 cup finely chopped walnuts or pecans (optional)
  • 1 large egg, beaten
  • 1 tablespoon water
  • 1 tablespoon coarse sugar

Instructions

  1. Beat together the cream cheese and butter in a large bowl until smooth and creamy.
  2. Mix in the sugar, vanilla extract, and salt.
  3. Gradually add the gluten-free flour blend and xanthan gum if needed, mixing until a soft dough forms.
  4. Divide the dough into two equal portions and shape each into a disk.
  5. Wrap the disks and refrigerate for at least 2 hours.
  6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Combine the filling sugar and cinnamon in a small bowl.
  8. Roll one dough disk between sheets of parchment paper into a 10-inch circle.
  9. Sprinkle half of the cinnamon-sugar mixture over the dough and top with half of the chocolate and nuts, if using.
  10. Cut the circle into 12 wedges and roll each wedge from the wide end to the tip.
  11. Place the rugelach on the prepared baking sheet with the tip tucked underneath.
  12. Repeat with the remaining dough and filling.
  13. Whisk together the egg and water, then brush over the rugelach.
  14. Sprinkle with coarse sugar.
  15. Bake for 20 to 25 minutes until lightly golden.
  16. 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

Find it online: https://thefamilycooking.com/cinnamon-chocolate-gluten-free-rugelach/