Cinnamon Roll Strudel

I don’t know about Jew, but I love to travel. Exploring exotic places, trying new food, meeting strangers, there is not a xenophobic bone in my body. And I do not discriminate either. Some of my fave excursions include barely surviving a semester abroad in Barcelona (dios mio), a fab ladies week in Buenos Aires, and the nearly yearly trips I have made in my 20′s to Disney World. Seriously. What’s not to love about frolicking through the Epcot countries, Mickey ice cream sandwich and margarita in hand? Have a magical day!

But you know my absolutely favorite part about traveling? The sweet scent of Cinnabon wafting through the airport. Nothing starts your trip off on the right foot like a gossip magazine or 12 and and a sugar-high inducing Cinnabon. So when it came time to recreate Bubbe’s Famous Jewish Strudel, traditionally made with jam, though I immediately channeled my rugelach and wanted to replace Nutella, upon further thought, what could be better than a Jewish Cinnabon? That is a rhetorical question, of course, because absolutely nothing could be better.

It is super easy to make Cinnamon Jewish Strudel, affectionately know as Jewdal. I added walnuts too, just because I can. I was not quite sure how this version would work out because there is a bit lot of butter involved. But I channeled my inner Paula Dean and went with it, and boy oh boy am I glad I did. These are delish! Never question the use of loads of butter. Lesson learned.

Cinnamon Roll Strudel 2First, mix together flour, sour cream and butter and roll into four balls. Refrigerate overnight, covered with wax paper. The next day, after your mimosa and morning walk, preheat the oven to 350 degrees. Roll each ball into a thin rounded rectangle type thing on parchment paper.

Cinnamon Roll Strudel 3

Cinnamon Roll Strudel 4Cinnamon Roll Strudel 5

Mix together sugars, softened butter and 1 tablespoon cinnamon into a Cinnabun deliciousness and spread on your dough, not getting too close to the edges.

Cinnamon Roll Strudel 6Then add nuts and roll up like a jelly roll. If your dough is sticking, use the parchment paper to carefully lift it off.

Cinnamon Roll Strudel 7

Ta da! Sprinkle with a whole lot of cinnamon and sugar, and repeat with your other balls. Bake for 30 minutes or until golden brown. Cool on cooling rack, and slice into 1 1/4 inch pieces.

Oh yeah. If you are feeling extra masochistic, how good would this be with a sugar glaze?

Buuuutttterrrrr.


Make these today. Thanks.

Cinnamon Roll Strudel
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 2½ cups flour
  • 1 cup sour cream
  • 2 sticks butter
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ⅓ cup softened butter
  • 1 tablespoon cinnamon
  • ¾ cup walnuts
  • Cinnamon and sugar topping
Instructions
  1. Mix together flour, sour cream and 2 sticks of butter.
  2. Roll into four balls and refrigerate overnight, covered with wax paper.
  3. The next day, preheat the oven to 350 degrees.
  4. Roll each ball into a thin rounded rectangle type thing on parchment paper.
  5. Mix together sugars, ⅓ cup softened butter and 1 tablespoon cinnamon spread on your dough, not getting too close to the edges.
  6. Add nuts and roll up like a jelly roll. If your dough is sticking, use the parchment paper to carefully lift it off.
  7. Sprinkle with a whole lot of cinnamon and sugar, and repeat with your other balls.
  8. Bake for 30 minutes or until golden brown. Cool on cooling rack, and slice into 1¼ inch pieces.
Notes
Also, will need to refrigerate dough overnight.

 

signature4

Comments

  1. Vey es mer….Didn’t your old Bubbe teach you anything about nutrition? Yes, my darling it is ok to be high on life, even high on something else, but such a sugar high??? Save some for me!!!!!

    Love you my kinda,

    Bubbs

  2. Love the Jewdel! and the phtos of it. Is the taste as good as the pics? If yes, then it’s probably the best tasting strudel I’ve seen (but would love to eat)!

    • Thanks, Gloria! Why are you up so late?? I myself need to get to bed- I have blintzes to make tomorrow!! (And yes, P.S. this strudel is amaze and even tastier the next day, or straight from the freezer I have found).

  3. Ate big hamburger and lots of sugar Saturday afternoon…2 choco chip cookes and a bunch of Golden Oreos….That food keeps me buzzed since I rarely eat it. I didn’t realize how late it was!!!

Trackbacks

  1. [...] share that with you all! Jew food is not exactly known for being healthy. It is filled with enough butter, oil and schmaltz to make Paula Dean cringe. Now I try to put a positive spin on things, but [...]

  2. [...] hilariously named blog, What Jew Wanna Eat, has a different strudel recipe (using butter and sour cream whereas mine is dairy free) but their method is similar to [...]

  3. [...] great conversation? I don’t think so! I forwarded them my potato zucchini kugel cupcakes and cinnamon roll strudel and a little bit later received their cookbook in the [...]

  4. [...] share that with you all! Jew food is not exactly known for being healthy. It is filled with enough butter, oil and schmaltz to make Paula Dean cringe. Now I try to put a positive spin on things, but [...]

  5. [...] Cinnamon Roll Strudel  [...]

What Jew Think? Leave a Reply!

%d bloggers like this: