I have come to the conclusion that I think a lot. I mean….A LOT. I think about things that make sense and things that don’t make sense. I swirl ingredients around in my brain. I conjure up words that are my own. And then….I discover that when you experiment in the kitchen, magical things can happen.
Now, the reason why I think they look like “ruffins” is because I stuck the dough mixture into muffin pans to bake them. Probably one of the easiest things you can do. Let the pan WORK FOR YOU.
The dough is a simple cream cheese rugelach one and the mixture inside is the exact same as I use for my rugelach recipe. How is this different? Instead of rolling out 4 pieces of dough into round circles, placing the filling on, cutting them into triangles, rolling each one up……..ugh….I’m tired already just thinking about this process.
Ding Ding! Why not just roll them up, cut them like a cinnamon roll and bake them individually in muffin tins?
They turned out like this.
And tasted like giant rugelach.
Yes & Yes.
Is there any reason that you wouldn’t want these in your life? I don’t think so.
- Prepare dough as you would for standard rugelach but instead of making 4 balls, just make one.
- Ready to roll?
- Preheat oven to 350F.
- Roll out dough to a large rectangle, dough should be ¼ inch thick.
- Sprinkle with filling evenly right to the edges of the dough.
- Now dot with jam or preserves.
- Roll up from long end inwards - see pic.
- Cut into 12 equal pieces.
- Place into greased muffin tin (use a non-stick one and generously spray)
- Bake for 15 -20 minutes or until golden brown.
- Dust with powdered sugar or make a glaze if desired.