Cinnamon Kugel

The scent of butter, cinnamon, and baking eggs wafting from the oven is one of the most comforting aromas imaginable. It signals something special: a dish that’s both humble and celebratory, simple yet deeply satisfying. That dish is Cinnamon Kugel. A cornerstone of Jewish holiday tables and family gatherings, kugel is a baked pudding or casserole that transforms everyday ingredients like noodles, eggs, and dairy into something magical.

This isn’t just any side dish; it’s a taste of tradition, a make-ahead holiday side dish that shines on the Sabbath, at Passover (with adjusted ingredients), or as the star of a weekend brunch. Our recipe strikes the perfect balance between a rich, custardy interior and a coveted crispy, cinnamon-sugar topped crust. Whether you call it a sweet noodle kugel, a cinnamon raisin noodle pudding, or simply “the best comfort food,” this recipe delivers a crowd-pleasing dish that’s as easy to make as it is delicious to eat.

Forget the often overly dense or dry versions. This Cinnamon Kugel is luxuriously creamy, perfectly spiced, and texturally sublime. It’s the ultimate family-friendly dessert or side that bridges the gap between breakfast casserole and indulgent dessert. Let’s bring this beloved classic to your table.

Why This Cinnamon Kugel Recipe is a Keeper

This recipe has been refined to achieve the ideal texture and flavor, making it foolproof for both newcomers and those looking to perfect their family recipe.

· Perfect Texture Harmony: We use a combination of ingredients to achieve the creamiest noodle kugel with a crispy, buttery top crust—the hallmark of an exceptional kugel.
· Make-Ahead Marvel: It can be assembled a day ahead, making it the ultimate stress-free holiday recipe. It also reheats beautifully, tasting just as good (or better) the next day.
· Crowd-Pleasing Comfort Food: It appeals to all ages, serving as a family-friendly dessert, a brunch centerpiece, or a potluck superstar. It’s the definition of heirloom recipe comfort food.
· Customizable Foundation: Enjoy it as-is, or see our variations for adding raisins, apples, or a crunchy streusel topping. It’s a versatile traditional Jewish recipe you can make your own.
· Simple Ingredients, Spectacular Results: Made with easy-to-find items like egg noodles, cottage cheese, sour cream, and common spices, it’s an easy baking recipe that feels gourmet.

Understanding Kugel: A Brief History & The Key to Success

Kugel (meaning “ball” or “sphere” in German) originated in Central Europe centuries ago. The earliest versions were savory bread-based puddings. With the introduction of noodles to the Ashkenazi Jewish kitchen, the iconic Lokshen Kugel (noodle kugel) was born. Sweet versions, like this cinnamon kugel, became staples for festive occasions.

The secret to a great kugel lies in its texture, achieved by the careful balance of wet to dry ingredients. The eggs and dairy create a rich custard that sets around the noodles, while the right amount of fat and sugar ensures a glorious, caramelized top. Using full-fat dairy is non-negotiable for the richest flavor and creamiest consistency.

Classic Cinnamon Raisin Noodle Kugel Recipe

Prep Time: 20 minutes
Cook Time:1 hour 10 minutes
Cool Time:30 minutes
Total Time:2 hours
Yield:12 generous servings
Dietary Info:Vegetarian

Ingredients:

For the Kugel:

· 1 lb (16 oz) wide egg noodles
· ½ cup (1 stick / 113g) unsalted butter, melted, plus more for greasing
· 6 large eggs
· 1 cup (200g) granulated sugar
· 1 lb (16 oz) full-fat small-curd cottage cheese
· 2 cups (475g) full-fat sour cream
· 1 cup (240ml) whole milk
· 2 teaspoons pure vanilla extract
· 1 ½ teaspoons ground cinnamon
· ½ teaspoon fine sea salt
· 1 cup (150g) raisins (optional, see note)

For the Cinnamon-Sugar Topping:

· ¼ cup (50g) granulated sugar
· 1 teaspoon ground cinnamon

Equipment:

· 9×13 inch baking dish
· Large pot for boiling noodles
· Large mixing bowl
· Whisk and spatula

Step-by-Step Instructions:

Cook the Noodles.
Preheat your oven to 350°F(175°C). Generously butter your 9×13 inch baking dish. Bring a large pot of well-salted water to a boil. Cook the egg noodles according to package directions for al dente (usually about 5-6 minutes). They will continue to cook in the oven, so it’s crucial not to overcook them. Drain thoroughly and return to the pot. Immediately pour the ½ cup of melted butter over the hot noodles and toss to coat every strand. This prevents sticking and adds flavor.

Prepare the Custard Base.
In your large mixing bowl,whisk the eggs vigorously until well-blended and slightly frothy. Add the sugar and whisk until smooth and combined. Add the cottage cheese, sour cream, milk, vanilla extract, cinnamon, and salt. Whisk until the mixture is as smooth as possible (some small cottage cheese curds are fine and traditional).

Combine & Assemble.
Pour the custard mixture over the buttered noodles in the pot.Add the raisins (if using). Using a large spatula, fold everything together gently but thoroughly until the noodles are evenly coated. Pour the entire mixture into your prepared baking dish and spread it out evenly.

Add the Topping & Bake.
In a small bowl,mix the ¼ cup sugar and 1 teaspoon cinnamon for the topping. Sprinkle this evenly over the entire surface of the kugel.

Bake to Perfection.
Place the baking dish on the center rack of the preheated oven.Bake for 60-75 minutes. The kugel is done when the top is a deep, golden brown, the edges are crispy, and the center is set (a knife inserted about 2 inches from the center should come out mostly clean, with just a bit of moist custard—it will set further as it cools).

The Crucial Cool.
Remove the kugel from the oven and place it on a wire rack.Let it cool for at least 30 minutes before slicing. This resting time allows the custard to fully set, ensuring clean slices and perfect texture. Serve warm or at room temperature.

Pro Tips & Flawless Variations

· Noodle Choice Matters: Wide egg noodles are traditional and hold the custard best. For Passover, use kosher-for-Passover wide egg noodles or thin vermicelli.
· Preventing a Soggy Bottom: Ensure your noodles are very well-drained after boiling. The melted butter step is key.
· Soak Your Raisins (Game Changer!): If using raisins, plump them first! Soak in hot water, orange juice, or even a splash of rum for 15 minutes, then drain. This prevents them from drying out during baking.
· Testing for Doneness: The top should be firmly browned and crisp. The kugel will have some gentle “jiggle” in the very center when shaken, but it should not look liquid.
· Make-Ahead Instructions: Assemble the kugel completely (through step 4), cover tightly, and refrigerate overnight. Let it sit at room temperature for 30 minutes before baking. You may need to add 5-10 minutes to the bake time.

Delicious Variations:

· Apple Cinnamon Kugel: Fold in 2 cups of peeled, finely chopped tart apples (like Granny Smith) with the raisins.
· Pineapple Noodle Kugel: Omit the raisins and add one 20-oz can of well-drained crushed pineapple to the custard mixture. A classic deli variation!
· Crunchy Streusel Topping: Replace the cinnamon-sugar topping with a mix of ½ cup flour, ½ cup brown sugar, 1 tsp cinnamon, and 4 tbsp cold butter rubbed together until crumbly.
· Dairy-Free Kugel: Use vegan butter, plant-based sour cream, silken tofu blended for the “cottage cheese,” and almond or oat milk.

Serving, Storing & Reheating

Serving Ideas: Serve as a side dish with a holiday brisket or roast chicken, or as a dessert with a dollop of whipped cream. It’s perfect for brunch, potlucks, and holiday meals.

Storage:

· Refrigerator: Cool completely, cover tightly with foil or plastic wrap, and store for up to 5 days.
· Freezer: Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating for Best Results:

· Oven/Toaster Oven (Preferred): Reheat individual squares or the whole dish (covered with foil) at 325°F until warmed through. This restores the crispy top.
· Microwave: Quick but will soften the top. Heat single portions in 30-second intervals.

Frequently Asked Questions (FAQs)

Q: Can I use no-boil lasagna noodles or different pasta?
A:Traditional egg noodles are essential for the right texture and ability to absorb the custard. Other pastas like penne won’t give the same classic result.

Q: My kugel turned out watery. What happened?
A:This is usually due to under-baking, over-measuring the milk/sour cream, or not draining the noodles well enough. Ensure you bake until the center is set and use the full bake time as a guide.

Q: Is this a sweet or savory kugel?
A:This is a sweet kugel, typical for holidays and Shabbat. Savory kugels often include ingredients like onions, pepper, and herbs.

Q: Can I make this without cottage cheese? I’m not a fan of the texture.
A:Yes! For a smoother texture, you can substitute the cottage cheese with an additional 16 oz of full-fat sour cream or use farmer’s cheese, which is traditional in many recipes.

Q: Why is my top not getting crispy?
A:Ensure your oven is fully preheated. Placing the kugel on the center rack also helps. For extra crispness, you can broil for the final 1-2 minutes of baking (watch closely!).

Conclusion: More Than a Recipe, a Tradition

Cinnamon Kugel is more than just a baked noodle dish. It’s a connection to history, a trigger for warm memories, and a guaranteed way to bring people together. Its comforting sweetness and satisfying texture make it a timeless recipe that deserves a place in your culinary repertoire, whether you’re continuing a family tradition or starting a new one.

So, boil those noodles, whisk that custard, and fill your home with the irresistible, spiced aroma of baking kugel. One bite of that creamy interior and crispy, cinnamon-sugared crust, and you’ll understand why this dish has been cherished for generations.

Share your kugel stories in the comments below! Do you add a secret ingredient? Is it a must-have at your holiday table? We’d love to hear how this recipe becomes part of your family’s tradition.

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