How to Make Flaky Rugelach Butter Horns Filled with Cinnamon

These delicate, flaky cookies go by many names, but whether you call them Rugelach or butter horns, they are a timeless holiday treat. What makes these little crescent cookies so special is the rich cream cheese dough, which bakes up buttery and tender, wrapped around your choice of cozy fillings like cinnamon sugar, chopped nuts, or sweet fruit preserves.

This is one of those recipes I always come back to during the holidays because they feel extra festive but are surprisingly easy to make ahead and freeze. The dough is simple and foolproof, the fillings are totally customizable, and the finished cookie is always a showstopper. Baking for Hanukkah, Christmas, or just a cozy winter weekend, these cookies belong on your table.

Why You’ll Love Butter Horns (Rugelach)

Rugelach cookies are rich, elegant, and so much fun to make. You’ll love how easily the dough comes together, and how you can fill it with just about anything sweet. These are perfect for making ahead, gifting, and adding something special (and a little unexpected) to your holiday cookie platter.

Simple Ingredients

Here’s a quick peek at the classic ingredients that make Butter Horns so irresistible.

• Cream Cheese: This is the secret to the ultra-tender, melt-in-your-mouth dough.
• Unsalted Butter: Butter adds richness and helps create those flaky layers when chilled and baked.
• All-Purpose Flour: Keeps the structure of the dough soft but sturdy enough to roll.
• Granulated Sugar: Used in the filling for a sweet crunch.
• Ground Cinnamon: Adds that warm, spiced flavor that pairs beautifully with sugar and jam.
• Chopped Walnuts or Pecans: Classic filling option adds texture and nutty depth.
• Jam or Preserves (Apricot or Raspberry): Optional but delicious adds a sweet-tart element and pretty color inside each cookie.

Servings, Prep, and Cook Time

• Servings: About 32 cookies
• Prep Time: 30 minutes (plus chill time)
• Cook Time: 20 minutes
• Total Time: About 1 hour 50 minutes

What is Needed

• 8 oz cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 tsp ground cinnamon
• 1 cup chopped walnuts or pecans
• ½ cup apricot or raspberry jam (optional)
• Powdered sugar, for dusting (optional)

Instructions

1. In a large bowl, beat the cream cheese and butter together until smooth. Gradually add flour and mix just until a dough forms.
2. Divide the dough into 2 equal parts, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour (or overnight).
3. In a small bowl, mix sugar and cinnamon. Have your chopped nuts and jam ready.
4. On a floured surface, roll one dough disc into a 10–12 inch circle. Spread with a thin layer of jam (if using), sprinkle with cinnamon sugar and chopped nuts.
5. Cut the circle into 16 wedges (like a pizza). Roll each wedge from the wide end toward the point to form a crescent.
6. Place crescents point-side down on a parchment-lined baking sheet. Bake at 350°F (175°C) for 18–20 minutes until golden brown.
7. Let cool on a wire rack. Dust with powdered sugar if desired.

Top Tips

• Chill your dough! It’s much easier to work with and gives you those flaky layers.
• Don’t overfill. A little goes a long way, especially with jam too much and it’ll leak out.
• Make ahead. You can freeze the dough or even the rolled cookies before baking.
• Use parchment. It helps keep cleanup easy and prevents sticking.
• Let kids help roll! This part is fun for little hands and gets them excited about baking.

Recipe Variations

• Use mini chocolate chips instead of nuts.
• Try different jams like fig, cherry, or strawberry.
• Add orange zest to the cinnamon sugar for extra flavor.
• Use brown sugar instead of white for a deeper caramel taste.

Recommended Equipment

• Mixing bowls
• Electric mixer
• Rolling pin
• Pastry cutter or sharp knife
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Wire rack

Make Ahead Tips

Freeze the dough discs for up to 2 months. Let them thaw in the fridge overnight before rolling. You can also freeze the shaped (unbaked) cookies and bake straight from frozen just add 2–3 minutes to the bake time.

How to Store and Reheat

Store in an airtight container at room temperature for 3–4 days or in the fridge for up to a week. To reheat, warm briefly in the oven at 300°F for 5 minutes to refresh the texture.

What to Serve With This Recipe

These cookies are perfect with a cup of hot tea, mulled wine, or coffee. Add them to a holiday cookie tray alongside gingerbread, shortbread, or snowball cookies for a festive spread.

What You Need to Know About This Recipe

Rugelach is a traditional Jewish pastry with roots in Eastern Europe, especially Poland. It’s most commonly served at holidays like Hanukkah, but it’s gained popularity as a beautiful, delicious cookie for all occasions including Christmas! The cream cheese dough is a more modern American twist, making the cookie richer and flakier.

More Christmas Cookies

If you love these cookies you must try these forgotten Christmas Cookies.

Rugelach Butter Horns

Michelle

These classic Butter Horns (Rugelach) are made with a tender cream cheese dough and filled with cinnamon sugar, nuts, and jam. A holiday favorite!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Course Desserts

Servings 32 Cookies

Equipment

• Mixing bowls
• Electric mixer
• Rolling Pin
• Pastry cutter or sharp knife
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Wire rack

Ingredients

  

• 8 oz cream cheese softened
• 1 cup 2 sticks unsalted butter, softened
• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 tsp ground cinnamon
• 1 cup chopped walnuts or pecans
• ½ cup apricot or raspberry jam optional
• Powdered sugar for dusting (optional)

Instructions

 

• Make the Dough: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add flour and mix just until a dough forms.
• Chill: Divide the dough into 2 equal parts, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour (or overnight).
• Prepare Filling: In a small bowl, mix sugar and cinnamon. Have your chopped nuts and jam ready.
• Roll and Fill: On a floured surface, roll one dough disc into a 10–12 inch circle. Spread with a thin layer of jam (if using), sprinkle with cinnamon sugar and chopped nuts.
• Cut and Roll: Cut the circle into 16 wedges (like a pizza). Roll each wedge from the wide end toward the point to form a crescent.
• Bake: Place crescents point-side down on a parchment-lined baking sheet. Bake at 350°F (175°C) for 18–20 minutes until golden brown.
• Cool and Dust: Let cool on a wire rack. Dust with powdered sugar if desired.

Notes

You can make the dough up to 3 days ahead and store it in the fridge. Try different fillings to make a variety batch in one go!

Keyword Rugelach Butter Horns