This Cinnamon Kugel recipe is a perfect balance of sweet, savory, and tangy flavors, blended into one mouth-watering dish. The combination of the creamy egg noodles, cottage cheese, and sour cream, baked to perfection with a sweet cinnamon sugar topping, will leave you feeling satisfied and craving for more. This traditional Jewish dessert is loved by many, and once you taste it, you’ll understand why.
Growing up in a Jewish family, the Cinnamon Kugel recipe was a staple dish in my household. My husband, who is not Jewish, fell in love with it after trying it for the first time. He was amazed at the perfect balance of flavors and the unique texture of the dish. It has become one of our family favorites and we often make it for special occasions, holidays, or just because. I have also shared this recipe with my non-Jewish friends, who also fell in love with it, and it has become a tradition in their homes too.
Why This Cinnamon Kugel Recipe is Irresistible
- The combination of creamy egg noodles, cottage cheese, and sour cream creates a unique texture that is both soft and chewy.
- The cinnamon sugar topping adds a delightful sweetness to the dish, making it perfect for dessert or breakfast.
- This recipe is easy to make and can be prepared ahead of time, making it perfect for busy families or entertaining guests.
- It’s a traditional Jewish dish that has been passed down from generation to generation, and now you can enjoy it too.
Ingredients:
- 340 grams (12 oz) egg noodles, cooked and drained
- 5 large eggs
- 480 ml (2 cups) milk
- 454 grams (16 oz) cottage cheese
- 240 ml (1 cup) sour cream
- 295 grams (1 ¼ cups) white granulated sugar
- 113 grams (½ cup) butter (one stick), melted
- 170 grams (6 oz) cream cheese, room temperature
- 1 ½ teaspoons salt
- 1 tablespoon vanilla
- 67 grams (⅓ cup) white granulated sugar
- 67 grams (⅓ cup) brown sugar
- 1 teaspoon cinnamon
Directions:
- Preheat the oven to 175°C (350°F). Grease a 9×13 inch baking dish.
- In a large bowl, beat together the eggs, milk, cottage cheese, sour cream, white sugar, melted butter, cream cheese, salt, and vanilla until thoroughly combined.
- Stir in the cooked noodles and transfer the mixture to the prepared baking dish.
- In a small bowl, mix together the remaining white sugar, brown sugar, and cinnamon. Evenly sprinkle the sugar mixture on top of the noodles.
- Bake for 1 hour or until the top begins to brown.
- Serve warm or at room temperature.
Notes:
- You can add raisins or other dried fruit to the mixture for added texture and sweetness.
- This recipe can be made ahead of time and refrigerated until ready to bake.
- Leftovers can be stored in the refrigerator for up to 3 days.
Cinnamon Kugel
Ingredients
- 340 grams 12 oz egg noodles, cooked and drained
- 5 large eggs
- 480 ml 2 cups milk
- 454 grams 16 oz cottage cheese
- 240 ml 1 cup sour cream
- 295 grams 1 ¼ cups white granulated sugar
- 113 grams ½ cup butter (one stick), melted
- 170 grams 6 oz cream cheese, room temperature
- 1 ½ teaspoons salt
- 1 tablespoon vanilla
- 67 grams ⅓ cup white granulated sugar
- 67 grams ⅓ cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9x13 inch baking dish.
- In a large bowl, beat together the eggs, milk, cottage cheese, sour cream, white sugar, melted butter, cream cheese, salt, and vanilla until thoroughly combined.
- Stir in the cooked noodles and transfer the mixture to the prepared baking dish.
- In a small bowl, mix together the remaining white sugar, brown sugar, and cinnamon. Evenly sprinkle the sugar mixture on top of the noodles.
- Bake for 1 hour or until the top begins to brown.
- Serve warm or at room temperature.
Notes
This recipe can be made ahead of time and refrigerated until ready to bake.
Leftovers can be stored in the refrigerator for up to 3 days.