Cinnamon Roll Strudel
Recipe type: Dessert
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 24
Flaky, buttery strudel!
  • For the Dough:
  • 2½ cups all-purpose flour
  • 1 cup sour cream
  • 2 sticks (8 ounces) butter, room temperature
  • For the Filling:
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ⅓ cup softened butter
  • 1 tablespoon cinnamon
  • ¾ cup walnuts, chopped
  • Cinnamon and sugar for topping
  1. 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.
  2. Roll the dough into four balls and refrigerate overnight, covered.
  3. The next day, preheat the oven to 350 degrees F.
  4. Roll each ball into a thin (1/8 inch or so) rounded rectangle type thing on parchment paper.
  5. For the filling, 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 then slice into 1¼ inch pieces.
Also, will need to refrigerate dough overnight.
Recipe by What Jew Wanna Eat at