Cinnamon & Dark Chocolate Rugelach Cookies

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by | Updated: October 13th, 2020 | Read time: 2 minutes

If you haven’t heard of rugelach, it’s time to get in the know. While they’re traditionally a Jewish dessert, they aren’t tied to any specific holiday, and they’ve become a popular, year-round bakery staple in many cities worldwide. If chocolate croissants are your thing, you’re pretty much guaranteed to love these chocolate rugelach since they’re made by rolling pastry dough around dark chocolate and cinnamon filling. They’re tasty, bite-sized morsels that will go perfect with your coffee!

Close-up of Platter of Chocolate Rugelach |


2 cups Bob’s Red Mill Unbleached White Fine Pastry Flour
1/4 cup Bob’s Red Mill Fine Crystal Cane Sugar
1/4 cup Bob’s Red Mill Old Fashioned Dark Brown Sugar
1 cup cream cheese, softened
1-1/4 cup butter, softened
1/2 tsp. salt
1 tsp. cinnamon
4 oz. dark chocolate, grated or finely chopped


  1. In large bowl, combine flour, sugar and salt. Mix in cream cheese and 1 cup butter and stir until smooth dough forms. Divide evenly into two disks and wrap in plastic. Refrigerate at least one hour.
  2. Line two baking sheets with parchment paper. In small bowl, combine brown sugar and cinnamon.
  3. On well-floured surface, roll one dough disk into 12” circle. Spread 2 Tbsp. of butter over entire surface of dough and sprinkle with half the cinnamon-sugar mixture and half the chocolate.
  4. Cut into 16 wedges and roll up each dough wedge, starting at wide edge. Transfer each rolled-up piece to lined baking sheet. Place baking sheet in refrigerator for at least 30 minutes.
  5. Repeat steps 3 and 4 with other dough disk and preheat oven to 350 degrees F.
  6. Bake 25 to 30 minutes, or until light golden brown.