Cinnamon Roll Strudel
Buttery delicious 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.
First, 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.
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.
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
Ingredients
- For the Dough:
- 2 1/2 cups all-purpose flour
- 1 cup sour cream
- 2 sticks 8 ounces butter, room temperature
- For the Filling:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup softened butter
- 1 tablespoon cinnamon
- 3/4 cup walnuts chopped
- Cinnamon and sugar for topping
Instructions
- In a large bowl, mix together flour, sour cream and 2 sticks of butter with a hand mixer, stand mixer or wooden spoon just until combined.
- Roll the dough into four balls and refrigerate overnight, covered.
- The next day, preheat the oven to 350 degrees F.
- Roll each ball into a thin (1/8 inch or so) rounded rectangle type thing on parchment paper.
- For the filling, mix together sugars, 1/3 cup softened butter and 1 tablespoon cinnamon. Spread on your dough, not getting too close to the edges.
- Add nuts and roll up like a jelly roll. If your dough is sticking, use the parchment paper to carefully lift it off.
- 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 then slice into 1 1/4 inch pieces.
Notes
20 Comments
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
I am only high on strudel, Bubbelah!
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).
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!!!
Oh I know how that is- those Golden Oreos are delish!
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What if you don’t have time to wait a day for the rolls to refrigerate? How would they turn out
I would refrigerate it at least two hours or the dough will be hard to handle.
Can this be made ahead and frozen
Sure!
I think this is a fairly disappointing recipe. Though i typically enjoy a short and sparse recipe. This one is too sparse. For instance, there’s a picture of the unmixed dough ingredients but none of what the dough should look like after being mixed or after resting in the fridge. I had to consult other recipes since I’ve never made strudel before. I also wasn’t sure how loosely to roll my jelly roll since i didn’t add walnuts (allergic) so aired on the side of cinnamon rolls (aka rolled tightly) which was probably where I erred. I really dislike the flavour of sour cream so my real error was likely in substituting it for plain Greek yogurt but who knows. The recipe doesn’t explain what the final dough should feel like nor how that’s affected by using sour cream (I’ve never seen such a simplistic dough) so i was really lost. The final product was fine in my opinion (my mom absolutely loved it) but i do hope the recipe gets updated.
Thanks for your feedback and glad it worked out in the end!