Cinnamon Kugel
Cinnamon Kugel is more than just a dish—it’s a warm memory passed through generations. This classic noodle pudding blends creamy dairy, tender egg noodles, and a sweet cinnamon topping to create a dessert—or breakfast—that feels both nostalgic and indulgent.
Rooted in Ashkenazi Jewish tradition, it balances the richness of cream cheese and butter with the soft spice of cinnamon and a hint of vanilla.
Whether served during holidays or cozy family meals, Cinnamon Kugel invites connection, warmth, and a gentle sweetness that lingers well beyond the last bite.
Why People Will Love This Cinnamon Kugel:
A comforting blend of sweet and creamy – The richness of cream cheese, sour cream, and cottage cheese wraps each noodle in a velvety custard, offering a texture that’s both indulgent and nostalgic.
A unique twist on dessert – Unlike typical sweets, this dish brings together the unexpected combination of egg noodles and cinnamon sugar, creating a memorable balance of comfort and novelty.
Rooted in tradition, yet timeless – With roots in Jewish holiday cuisine, Cinnamon Kugel carries the warmth of heritage and home, making it beloved across generations and cultures.
Versatile in serving – Whether served warm out of the oven, chilled from the fridge, or at room temperature, it fits seamlessly into breakfast, brunch, dessert, or a comforting afternoon treat.
Layered flavor experience – The sweetness is gently spiced with cinnamon and deepened with vanilla, while the golden topping contrasts beautifully with the creamy interior for an irresistible bite.
Key Ingredients:
Egg Noodles – The unlikely hero of this sweet dish, they absorb the custard beautifully, offering tender structure and a slightly chewy bite that anchors every mouthful.
Cream Cheese, Cottage Cheese & Sour Cream – This trio of dairy creates a rich, tangy, and creamy base, giving the kugel its signature luscious texture and depth of flavor.
Eggs and Milk – Together they form the silky custard that binds the dish, lending body and warmth as it bakes into a golden, gently set pudding.
Granulated and Brown Sugar – The combination of white and brown sugars layers sweetness with subtle caramel notes, creating complexity without overwhelming the dish.
Cinnamon and Vanilla – These classic warm spices infuse the kugel with aromatic sweetness and an inviting, nostalgic scent that lingers with every bite.
Expert Tips:
Use room-temperature dairy
Ensure that cream cheese, sour cream, and eggs are at room temperature before mixing. This helps them blend more smoothly into the custard, avoiding lumps and creating a silky texture.
Undercook the noodles slightly
Boil the egg noodles just until al dente. They will continue to soften in the oven as they absorb the custard, maintaining structure without turning mushy.
Let the custard rest with noodles before baking
After combining the custard and noodles, allow the mixture to sit for 10–15 minutes before baking. This gives the noodles time to absorb the flavor and moisture evenly.
Don’t overmix the batter
Fold the ingredients gently to keep the noodles intact. Overmixing can break them down and result in a dense, uneven kugel.
Bake until edges are golden and center is set
A perfectly baked kugel should have golden, slightly crisp edges and a gently set center that jiggles just a bit. Overbaking can dry it out; underbaking may leave the center soupy.
Cinnamon Kugel
Ingredients:
1 340g bag of egg noodles, cooked and drained
5 large eggs
2 cups 480ml milk
2 cups 450g cottage cheese
1 cup 240g sour cream
1 ¼ cups 250g white granulated sugar, divided
½ cup 113g butter, melted
6 oz. 170g cream cheese, room temperature
1 ½ teaspoons salt
1 tablespoon vanilla extract
⅓ cup 67g white granulated sugar
⅓ cup 67g brown sugar
1 teaspoon cinnamon
Instructions:
Preheat and Prepare the Baking Dish
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
Make the Custard Base
In a large mixing bowl, whisk together the eggs, milk, cottage cheese, sour cream, 1 cup of granulated sugar, melted butter, softened cream cheese, salt, and vanilla extract. Mix until the ingredients are fully combined and smooth.
Combine Noodles and Custard
Gently fold the cooked and drained egg noodles into the custard mixture, ensuring all the noodles are evenly coated.
Transfer to the Baking Dish
Pour the noodle mixture into the greased baking dish, spreading it out evenly with a spatula.
Mix and Add the Topping
In a separate small bowl, stir together the remaining ⅓ cup granulated sugar, brown sugar, and cinnamon until well blended. Sprinkle this cinnamon-sugar mixture evenly over the top of the kugel.
Bake to Perfection
Place the dish in the oven and bake for about 1 hour, or until the top is golden brown and set.
Cool and Serve
Let the kugel cool slightly before serving. It can be enjoyed warm, at room temperature, or even chilled.
Important Notes When Making Cinnamon Kugel:
Balance sweetness carefully
While this is a dessert-style kugel, the sugar should enhance—not overpower—the natural richness of the dairy. Taste the custard base before baking and adjust if needed, especially if using sweetened cottage cheese or flavored cream cheese.
Texture is everything
The beauty of kugel lies in contrast—the creamy custard inside, the soft noodles throughout, and the golden, crisp edges on top. Don’t skip the cinnamon-sugar topping; it’s essential for adding that final layer of texture and visual warmth.
Quality dairy makes a difference
Because dairy is the backbone of the dish, use high-quality sour cream, real butter, and full-fat cottage cheese and cream cheese. Lower-fat options can lead to a thinner custard and less satisfying mouthfeel.
Let it rest before slicing
After baking, give the kugel time to set—at least 10–15 minutes. This allows the custard to firm up, making slicing easier and the flavors more cohesive.
Versatility in serving
Cinnamon Kugel can be served warm, room temperature, or chilled. Each temperature reveals a different dimension of the dish—from soft and fragrant when warm, to dense and almost cheesecake-like when cold.
How to Enjoy Cinnamon Kugel After Cooking
Let It Set Before Serving
After removing the kugel from the oven, allow it to rest for at least 10–15 minutes. This cooling time helps the custard fully set, making it easier to slice and intensifying its creamy texture.
Serve Warm for Soft Comfort
Enjoying it warm highlights the velvety custard, melty richness of the cream cheese, and aromatic sweetness of the cinnamon topping. It’s ideal for cozy breakfasts or after-dinner dessert.
Room Temperature for Balance
Letting the kugel come to room temperature offers the best balance between structure and creaminess. The flavors mellow and settle, making it perfect for potlucks, brunch buffets, or holiday tables.
Chill for a Cheesecake-Like Texture
Cold kugel takes on a denser, almost cheesecake-like bite. This version is excellent as a sweet snack or dessert, especially in warmer months.
Garnish Creatively (Optional)
Dust lightly with powdered sugar, or add a spoonful of fruit compote or a dollop of whipped cream to elevate presentation and add brightness.
Pair with a Beverage
Serve with hot coffee or black tea to balance the sweetness, or a glass of cold milk for a nostalgic touch.
Store and Reheat Thoughtfully
Store leftovers in an airtight container in the fridge for up to 4–5 days. Reheat gently in the oven or microwave, or enjoy it chilled—this dish holds up beautifully either way.
Nutrition Information for Cinnamon Kugel:
Based on a standard serving size (1 of 12 slices from a 9×13-inch pan):
Calories: 340 kcal | Total Fat: 17.6 g | Saturated Fat: 10.2 g | Monounsaturated Fat: 4.3 g | Polyunsaturated Fat: 1.1 g | Cholesterol: 115 mg | Sodium: 320–380 mg (depending on salt and cheese used) | Total Carbohydrates: 37.8 g | Dietary Fiber: 0.8 g | Sugars: 21.4 g | Protein: 9.2 g
Note: This is an approximation and may vary depending on the exact brands and ingredients used (such as full-fat vs. low-fat dairy).
Frequently Asked Questions:
Is Cinnamon Kugel meant to be a dessert or a side dish?
Cinnamon Kugel is traditionally versatile—it can be served as a sweet side dish during holidays or as a dessert. Its rich custard and cinnamon-sugar topping make it well-suited for both roles, depending on the meal.
Can I make this recipe ahead of time?
Yes. Cinnamon Kugel can be made a day in advance. After baking and cooling, cover and refrigerate it. Reheat gently in the oven or enjoy chilled for a firmer texture.
Can I freeze Cinnamon Kugel?
It can be frozen, though the texture may change slightly due to the dairy. Wrap tightly in foil and store in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
What if I don’t have cream cheese—can I substitute it?
You can substitute with an equal amount of ricotta cheese or an extra ½ cup of cottage cheese and 2 tablespoons of sour cream. The texture will be slightly lighter but still delicious.
Why is my kugel watery or too soft in the center?
This often happens if the custard hasn’t fully set or if the noodles were overcooked. Be sure to bake until the center is set and jiggles only slightly, and let it rest before slicing to firm up the texture.
Should I rinse the noodles after cooking?
Yes. After boiling, rinse the egg noodles briefly under cold water. This stops the cooking process and prevents them from becoming too soft or sticky when mixed with the custard.
Can I mix the custard in a blender or food processor?
You can, especially if you prefer a smoother texture. Blending helps fully incorporate the cream cheese and cottage cheese. However, avoid over-blending, as it can make the custard too liquidy and change the kugel’s traditional texture.
Do I need to temper the eggs before adding them to the custard?
Tempering isn’t required here because you’re not adding hot ingredients to the eggs. Just make sure your melted butter has cooled slightly before mixing it in, to prevent scrambling the eggs.
How can I tell when the kugel is fully baked?
The top should be golden brown, and the center should be set but still have a slight jiggle—similar to a cheesecake. A knife inserted in the center should come out mostly clean.
Can I reduce the sugar without ruining the texture?
Yes. You can reduce the sugar by ¼ to ½ cup for a less-sweet version. The custard will still set properly, but the flavor will be more subtle. You can also reduce just the topping sugar for a milder finish.