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Cinnamon Roll Strudel
Amy
Flaky, buttery strudel!
5
from
2
votes
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Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course
Dessert
Cuisine
Jewish
Servings
24
Ingredients
1x
2x
3x
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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