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Cinnamon Roll Strudel

Cinnamon Roll Strudel

Flaky, buttery strudel!
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine Jewish
Servings 24


  • 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


  • 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.


Also, will need to refrigerate dough overnight.
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