Chocolate Chip Cinnamon Rugelach

Enjoy a deliciously flaky dough filled with cinnamon, sugar and chocolate chips. It's a great treat for the holiday season or bring to your next cookie swap.

This recipe is: Corn-Free, Egg-Free, Gluten-Free, Nut-Free, Rice-Free, Soy-Free


Yields: 20 Cookies


Total Time: 1 hour

Prep Time: 30 mins

Nutritional Information
(Per Serving)

Calories
283

Total Fat
17.8g

Saturated Fat
--

Cholesterol
48mg

Sodium
76mg

Total Carbohydrate
26.75g

Dietary Fiber
1.23g

Sugars
13.73g

Protein
2.24g

Calcium
--




Ingredients
  • 8 ounces cream cheese, room temperature
  • 2 sticks unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups all-purpose gluten-free flour blend
  • 1 tablespoon cocoa powder
  • 1 tablespoon ground cinnamon
  • ½ cup granulated sugar
  • ½ cup grated semi-sweet chocolate
  • ½ cup melted butter


Directions
  1. In the bowl of a standing mixer, add cream cheese and butter and cream together on medium speed until light and fluffy.
  2. Add granulated sugar, vanilla, and salt. Slowly add the gluten-free flour blend and mix on low speed until well combined.
  3. Move the dough onto a floured work surface and roll into a large ball. Cut the ball into four equal parts and roll into four individual balls. Wrap each dough ball in plastic wrap and refrigerate for 30 minutes.
  4. Meanwhile, prepare the filing by placing the cocoa powder, cinnamon, sugar, and grated chocolate in a small mixing bowl. Mix together well and set aside.
  5. Roll the chilled dough into an 8-inch circle. Brush the surface of the dough with melted butter and sprinkle ¼ of the filling across the entire surface of the dough.
  6. Roll the dough into a log shape and cut into five equal-sized pieces. Repeat the rolling out, buttering, sprinkling, and rolling up procedure for the remaining three pieces of dough.
  7. Put on a greased baking sheet and bake for 20 minutes, until the cookies are lightly browned.





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