Easy Raspberry Jam Rugelach Rolls

Rugelach is one of the most popular cookies to make during Hanukkah. They are a buttery, flaky cookie in the shape of a crescent commonly filled with different types of jams and/or nuts.


Rugelach Cookies aren’t super hard to make, but they aren’t exactly quick and easy either. With this, I created a way to make super easy Rugelach. What I came up with is Easy Raspberry Jam “Rugelach” Rolls.

These rolls are a quick cookie because they are made with store-bought crescent rolls. After baked, however, they are soft and chewy. They are also sweet because they are filled with raspberry jam and topped with cinnamon sugar.

Ingredients
  • 1 package/tube Crescent Rolls
  • 1/2 cup Raspberry Jam
  • 3 tablespoons Brown Sugar
  • 1 teaspoon Cinnamon
Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.

Place 1 triangle-shaped piece of dough onto a clean surface and spread about 1 tablespoon of jam on the complete top surface of the dough. Carefully roll up the piece of dough into a crescent-shaped roll. The jam will ooze out of the sides, but try your best to keep as much inside as possible. Carefully transfer the crescent roll to the prepared baking sheet. Finish the remaining pieces of dough, until you have 8 crescent rolls.

In a small bowl, stir together the brown sugar and cinnamon. Sprinkle the tops of the crescent rolls with the cinnamon-sugar mixture. Place the baking sheet in the oven and bake the crescent rolls until the tops turn a light golden brown, about 10 minutes.

Remove the crescent rolls from the oven and allow them to sit on the baking sheet for a few minutes and then transfer to a cooling rack to cool completely.

These last up to 4 days in a sealed container.

Makes: 8 Crescent “Cookies”

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