Cinnamon Kugel

This creamy, dreamy Cinnamon Kugel recipe is the perfect sweet noodle casserole! A make-ahead Jewish comfort food dessert or side dish for holidays & family dinners.

There exists a dish so deeply woven into the fabric of family and celebration that its very aroma can transport you through time. It arrives at the table golden-crusted and shimmering, a humble casserole that promises a soul-warming, comforting bite: sweet egg noodles baked in a rich, creamy custard, perfumed with vanilla and cinnamon, and finished with a crackle of sugared topping. This is Cinnamon Kugel, the iconic Jewish noodle pudding that transcends its origins to become a universal symbol of holiday comfort food and family gatherings. If you’re searching for a make-ahead holiday side dish, a custardy dessert casserole, or simply the most cozy, nostalgic baked pasta you’ll ever taste, you have found your culinary north star.

Kugel, at its heart, is about transformation. It takes simple, everyday ingredients—eggs, noodles, dairy—and through patience and care, alchemizes them into something far greater: a dish of profound comfort and celebration. The cinnamon-sugar version, often enjoyed on Shabbat and holidays like Rosh Hashanah and Yom Kippur (for breaking the fast), strikes a perfect balance. It’s not overly sweet like a dessert, yet too indulgent to be merely a side. It occupies its own glorious category: the ultimate comfort food casserole.

Whether you’re carrying on a family tradition, seeking a stunning potluck contribution, or just craving a hearty, sweet brunch bake, this recipe is your guide. It’s forgiving, feeds a crowd, and delivers a symphony of textures—from the soft, custardy interior to the crispy, buttery edges that everyone fights over. Let’s explore the heartwarming world of this timeless, creamy noodle bake.

Why This Cinnamon Kugel Recipe is a Cherished Tradition

Before we boil the noodles, let’s appreciate what makes this dish so special. First, it is a masterpiece of make-ahead cooking. Kugel is arguably best when assembled a day in advance, allowing the noodles to fully absorb the custard. This means less stress on the day of your gathering. It reheats beautifully, making it the perfect holiday meal prep star.

Second, the textural contrast is divine. A perfect kugel should have a creamy, almost soufflé-like interior, while the top and edges bake up into a caramelized, crispy crust. This recipe uses a simple technique—a buttered baking dish and a final sprinkle of cinnamon sugar—to guarantee that coveted crunchy top against the soft, comforting center.

Finally, its versatility is legendary. Serve it as a side dish with a savory brisket, as a sweet brunch item alongside fresh fruit, or as a dessert warm from the oven. It’s a crowd-pleasing recipe that appeals to all ages, and it can easily be adapted to be dairy-free or enriched with fruit. This isn’t just a recipe; it’s a vessel for memory and a guaranteed source of joy at any table.

Gathering Your Ingredients: The Simple Alchemy of Comfort

The ingredient list is humble, but their combination is magical. Quality here makes all the difference.

For the Kugel Base:

· 1 lb (16 oz) wide egg noodles
· ½ cup (1 stick / 113g) unsalted butter, melted, plus more for greasing
· 6 large eggs, at room temperature
· 1 cup (200g) granulated sugar
· 1 lb (16 oz) full-fat cottage cheese (small-curd preferred)
· 1 pint (16 oz) full-fat sour cream
· 1 cup (240ml) whole milk
· 2 teaspoons pure vanilla extract
· ½ teaspoon salt

For the Cinnamon Sugar Swirl & Topping:

· ½ cup (100g) granulated sugar
· 2 tablespoons ground cinnamon
· ¼ cup (50g) light brown sugar, packed (for topping)

Ingredient Spotlight & Pro Substitutions

· The Noodles: Wide egg noodles are traditional and hold the custard best. Look for brands like “No Yolks” or any good-quality extra-wide noodle. Do not use “klusky” or dumpling-style noodles.
· The Dairy Trio (Cottage Cheese, Sour Cream, Milk): This combination is non-negotiable for authentic, creamy texture. Full-fat dairy is essential for richness. For a smoother texture, you can blend the cottage cheese until creamy. For a dairy-free kugel, use plant-based alternatives like Kite Hill ricotta, Forager sour cream, and unsweetened almond milk.
· Room Temperature Eggs: This is crucial for a smooth, emulsified custard that won’t “break.” Cold eggs can cause the melted butter to solidify.
· The Sugar: The sugar sweetens and helps form the crust. The brown sugar in the topping adds a deeper, caramelized note.
· Cinnamon: Use a good-quality ground cinnamon. For a more complex spice profile, add a pinch of nutmeg or cardamom to the cinnamon sugar mix.

Essential Kitchen Tools for Kugel Success

You don’t need specialty gear, but the right equipment ensures ease and perfect results.

1. The Baking & Mixing Vessels

· Large 9×13 inch Baking Dish: This is the standard size. A glass or ceramic dish promotes even heating and gives you a great view of the golden crust. A metal pan may cause the edges to brown too quickly.
· Large Pot (6-8 quarts): For boiling the egg noodles.
· Very Large Mixing Bowl: You’ll need a bowl large enough to hold all the noodles and the voluminous custard mixture. A large glass or stainless steel bowl is perfect.

2. The Prep & Mixing Tools

· Colander: For draining the hot noodles.
· Whisk and Rubber Spatula: A balloon whisk for thoroughly beating the eggs and sugar. A sturdy spatula for folding the custard into the noodles.
· Measuring Cups and Spoons: For accuracy.
· Small Bowl: For mixing the cinnamon sugar.

3. Helpful Extras

· Box Grater (optional): If you want to add a layer of flavor, a little fresh lemon or orange zest brightens the entire dish.
· Blender or Food Processor (optional): For pureeing the cottage cheese if you desire an ultra-smooth custard with no curds.
· Cooling Rack: To place the baked kugel on, allowing air to circulate.

Step-by-Step Instructions: Building the Perfect Custardy Kugel

The process is simple but requires attention to mixing for the perfect texture.

Step 1: Prep & Cook the Noodles

Preheat & Grease: Preheat your oven to 350°F (175°C). Generously grease your 9×13 baking dish with butter.

Boil Noodles: Cook the egg noodles in a large pot of well-salted boiling water according to package directions, but reduce the cook time by 1-2 minutes (they should be al dente). They will continue to cook in the oven. Drain immediately and return to the pot.

Coat Noodles: Pour the ½ cup of melted butter over the hot noodles and toss gently to coat every strand. This prevents sticking and adds flavor.

Step 2: Create the Rich Custard Base

Beat Eggs & Sugar: In your very large mixing bowl, whisk the eggs and 1 cup of granulated sugar together for a full 2-3 minutes until the mixture is pale, thick, and slightly frothy.

Incorporate Dairy: To the egg mixture, add the cottage cheese, sour cream, milk, vanilla extract, and salt. Whisk vigorously until the mixture is as smooth and homogeneous as possible.

Step 3: Combine & Layer with Cinnamon Sugar

Combine Noodles & Custard: Add the buttered, slightly cooled noodles to the custard mixture. Using your rubber spatula, fold gently until every noodle is thoroughly coated.

Prepare Cinnamon Sugar: In a small bowl, mix the ½ cup sugar with the 2 tablespoons of cinnamon.

Layer in Pan: Pour half of the noodle mixture into the prepared baking dish and spread evenly. Sprinkle half of the cinnamon sugar mixture evenly over this layer. Gently spoon the remaining noodle mixture on top and smooth it out.

Add Final Toppings: Sprinkle the remaining cinnamon sugar over the top. Then, evenly sprinkle the ¼ cup of packed brown sugar over everything. This will create an incredible, crackly crust.

Step 4: Bake to Golden-Bubbly Perfection

Bake: Place the dish in the preheated oven. Bake for 60-75 minutes. The kugel is done when the top is a deep, golden brown, the edges are bubbling, and the center is set (it may still have a slight jiggle, but it shouldn’t be liquid). A knife inserted near the center should come out mostly clean.

Cool: This is vital! Let the kugel cool on a rack for at least 45-60 minutes before slicing. This allows the custard to fully set, ensuring clean slices. It can be served warm, at room temperature, or even cold.

Chef’s Pro-Tips for a Flawless, Non-Watery Kugel

· Undercook the Noodles: This is the #1 rule. They absorb liquid from the custard as they bake. If you start with fully cooked noodles, they’ll turn to mush.
· Room Temperature Ingredients: Ensure your eggs, sour cream, and milk are not cold. This helps create a smooth, stable custard.
· The Brown Sugar Top Layer: Don’t skip it! It creates a caramelized, crisp topping that contrasts beautifully with the creamy interior.
· Test for Doneness: Look for overall set-ness and color, not just the timer. If the top is browning too quickly, tent it loosely with foil for the last 20 minutes of baking.
· Patience in Cooling: Cutting into a hot kugel will result in a soupy mess. Let the proteins in the eggs and dairy set fully for the perfect texture.

Serving Suggestions & Stunning Variations

This kugel is magnificent on its own, but here’s how to customize it:

· Classic Holiday Side: Serve squares alongside brisket, roast chicken, or pot roast.
· Brunch Star: Serve with a dollop of sour cream, applesauce, or fresh berries.
· Dessert Mode: Serve warm with a scoop of vanilla ice cream.
· Flavor Twists:
· Apple Raisin Kugel: Fold 1 cup of peeled, diced apples and ½ cup raisins into the noodle mixture.
· Pineapple Kugel: Drain 1 small can of crushed pineapple extremely well and fold it in.
· Savory Twist: Omit the sugar and cinnamon. Add sautéed onions, black pepper, and a cup of shredded cheese.

How to Store, Reheat, and Freeze

· Storage: Once cooled, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 5 days.
· Reheating for Best Texture: Reheat individual squares in a toaster oven or air fryer at 350°F for 8-10 minutes to re-crisp the top. You can also reheat the whole dish, covered, in a 325°F oven for 20-30 minutes.
· Freezing: Kugel freezes very well. Cool completely, wrap the whole dish or individual portions tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQ)

· What does “kugel” mean? It’s Yiddish for “ball” or “sphere,” a reference to the dish’s original round, dumpling-like form baked in a pot.
· Can I make this dairy-free? Absolutely. Use high-quality plant-based butter, cottage cheese (like Kite Hill), sour cream, and milk.
· My kugel turned out watery. What happened? Likely causes: noodles were overcooked, ingredients were too cold causing custard to break, or it wasn’t baked long enough to set the center.
· Can I use no-boil lasagna noodles? No. The texture and cooking method are completely different and will not work in this custard-based recipe.
· Is this a side dish or a dessert? Yes. It happily occupies both roles, depending on the context of your meal.

Final Thoughts: The Dish That Feels Like Home

Cinnamon Kugel is more than a recipe; it’s an heirloom. It’s the taste of holidays past, the comfort of a family kitchen, and the promise of shared joy. It teaches us that the most beloved dishes are often the simplest, built from patience, care, and a handful of staple ingredients.

Baking a kugel is an act of love—for tradition, for family, and for the simple, profound pleasure of a perfectly baked, creamy, cinnamon-scented bite. So, boil those noodles, whisk that custard, and create a new memory around this timeless, comforting classic.

Don’t forget to pin this recipe, rate it, and leave a comment below sharing your favorite kugel memory or variation! A sheynem dank! (Thank you kindly!)

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