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.

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

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

Amy

Flaky, buttery strudel!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Jewish

Servings 24

Ingredients

  

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• 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

Also, will need to refrigerate dough overnight.

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