First, a heartfelt thank you for being here. Truly. Recipes like this one feel like a warm hug from the past—a dish that’s as much about memory as it is about flavor. Whether you grew up with kugel on the table or you’re just discovering it for the first time, I’m so excited to share this sweet, cinnamon-swirled version with you.
Cinnamon Kugel is cozy, comforting, and just a little indulgent. It’s the kind of recipe you make when you want something that feeds a crowd, smells amazing in the oven, and feels like home—even if home is half a world away.
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What Is Cinnamon Kugel?
Kugel (pronounced koo-gull) is a traditional Jewish noodle casserole, often served at holidays and family gatherings. This version is a sweet noodle kugel—rich, custardy egg noodles mixed with cottage cheese, sour cream, butter, and sugar, then topped with a cinnamon-sugar crust that bakes up golden and crisp.
It’s somewhere between a dessert and a side dish—and that’s exactly the point. Kugel doesn’t follow the rules. And we love it for that.
Why You’ll Fall in Love with This Kugel
- ✅ Feeds a crowd – makes a full 9×13 dish
- ✅ Creamy, rich, and just sweet enough
- ✅ No fancy equipment needed – just stir and bake
- ✅ Perfect for brunches, holidays, or potlucks
- ✅ Make-ahead friendly – reheats beautifully
What Does Cinnamon Kugel Taste Like?
It’s rich and creamy, with a tender noodle base and a lightly sweet, cinnamon-spiced top. The custard mixture (eggs, milk, cottage cheese, and sour cream) bakes into the noodles, giving them a luxurious, velvety texture.
It’s almost like a cheesecake-meets-bread-pudding vibe, with a hint of salt and that to-die-for cinnamon sugar crust. The crispy edges? Don’t even get me started!!
Ingredients You’ll Need
🧈 For the Kugel:
- 1 (12 oz) bag egg noodles, cooked and drained
- 5 large eggs
- 2 cups milk
- 2 cups cottage cheese
- 1 cup sour cream
- 1¼ cups sugar
- ½ cup melted butter
- 6 oz cream cheese, softened
- 1½ tsp salt
- 1 tbsp vanilla extract
🍥 For the Cinnamon Sugar Topping:
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 1 tsp ground cinnamon
Tools You’ll Need
- 9×13-inch baking dish
- Mixing bowls
- Whisk or hand mixer
- Spatula or large spoon
- Saucepan (for noodles)
- Non-stick spray or butter for greasing
Ingredient Swaps & Add-Ins
- No cottage cheese? Sub with ricotta for a smoother texture.
- Less sweet? Reduce sugar to 1 cup total in the filling.
- Add-ins? Raisins, dried cranberries, or even chopped apples are classic additions.
- Gluten-free? Use GF egg noodles—but be mindful of texture, as they cook differently.
How to Make Cinnamon Kugel – Step-by-Step
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Step 2: Cook the Noodles
Cook egg noodles according to package instructions. Drain and set aside.
Step 3: Make the Custard Mixture
In a large bowl, whisk together:
- Eggs
- Milk
- Cottage cheese
- Sour cream
- Sugar
- Melted butter
- Cream cheese
- Salt
- Vanilla extract
Whisk until smooth and creamy. (It’s okay if the cream cheese stays a little lumpy—it’ll melt into the mix beautifully.)
Step 4: Add the Noodles
Gently stir the cooked noodles into the custard mixture until well coated.
Step 5: Assemble
Pour the noodle mixture into the greased baking dish and spread evenly.
Step 6: Add the Topping
In a small bowl, mix together the granulated sugar, brown sugar, and cinnamon. Sprinkle evenly over the kugel.
Step 7: Bake
Bake for 1 hour, or until the top is golden brown and the edges are crisp. The center should be set but still custardy.
How to Serve Cinnamon Kugel
You can serve this warm, at room temperature, or even cold—it’s totally personal preference!
Pairs perfectly with:
- Fresh fruit or a fruit compote
- Brisket or roasted chicken (if serving as a side)
- A cup of coffee or chai (for brunch or dessert)
- A dollop of Greek yogurt or sour cream
Tips for the Best Kugel
- Don’t overcook the noodles – keep them al dente so they don’t get mushy.
- Let it rest 10–15 minutes after baking to set fully before slicing.
- Use full-fat dairy for the richest flavor and texture.
- Want crispier edges? Bake a few minutes longer or use a metal baking pan.
Storage & Make-Ahead Tips
- Refrigerator: Store covered for up to 5 days.
- Freezer: Freeze individual portions wrapped tightly for up to 2 months.
- To reheat: Microwave or warm in the oven at 325°F until heated through.
Frequently Asked Questions
Can I make this the night before?
Yes! Assemble it, cover tightly, and refrigerate overnight. Let it sit at room temp for 30 minutes before baking.
Can I cut this recipe in half?
Absolutely—just use an 8×8 dish and reduce baking time to about 45 minutes.
Is this a dessert or a side dish?
Yes. 😉 Seriously—it’s sweet enough for dessert but traditionally served as a side during holiday meals.
Can I make it without the topping?
Sure, but the cinnamon sugar adds amazing texture and flavor!
Final Thoughts
There’s something about Cinnamon Kugel that’s timeless. It’s warm, custardy, and quietly elegant in its simplicity. Whether you’re bringing it to a family dinner, sharing it at a holiday table, or sneaking forkfuls straight from the fridge (guilty), this recipe never disappoints.
It’s a celebration of tradition, flavor, and the little things that make food feel like home.
More Old-World Comforts to Try
Let’s Kugel Together! 📸
Tried this recipe? I need to see it! Leave a review, pin it on Pinterest, or tag your kugel pics with #MmmRecipes on Instagram!
Nutritional Info (Per Serving – Approx. Based on 16 Servings)
- Calories: 280
- Fat: 14g
- Carbs: 31g
- Sugar: 18g
- Protein: 6g
Vegetarian | Contains Dairy, Eggs, Gluten
Thanks for baking with me today. Here’s to the kind of dishes that bring people together—bite by cozy bite. 💛
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