I’ve always found such comfort in traditions, and for me, that often means sharing a delicious meal. Our easy rosh hashanah noodle kugel recipe with Cinnamon is just that — a cherished family favorite, bringing a delightful aroma and a creamy, sweet taste that fills your home. This dish, with its crispy, golden-brown edges and soft, custardy center, is a sweet delight that’s surprisingly simple to make, even when holiday preparations are in full swing.
Key Ingredients and Flavor Foundations
Crafting the perfect kugel starts with selecting quality ingredients that build a harmonious flavor and texture profile. Good dairy, fresh eggs, and fragrant spices are key to an authentic rosh hashanah noodle kugel recipe with Cinnamon.
- Wide Egg Noodles (8 oz / 225g): The foundation of this hearty dish, providing a comforting, chewy base.
- Cream Cheese (8 oz / 225g, softened): Adds richness and a smooth, tangy creaminess to the mixture. (I prefer full-fat for that classic texture, but light cream cheese works too!)
- Cottage Cheese (2 cups / 480g, full-fat or low-fat): Essential for its signature texture and a boost of protein.
- Sour Cream (1 cup / 240g): Contributes moisture and a pleasant tang that balances the sweetness. (Or plain Greek yogurt for a lighter option if that’s what’s in the fridge!)
- Large Eggs (4): Act as a binder, creating that custardy, set consistency.
- Granulated Sugar (½ cup / 100g): Provides the perfect level of sweetness.
- Unsalted Butter (¼ cup / 56g, melted): Adds richness and helps achieve those desirable crispy edges.
- Vanilla Extract (1 teaspoon): Enhances the overall sweet flavor profile.
- Ground Cinnamon (1 ½ teaspoons): The star spice, imparting warm, aromatic notes to your rosh hashanah noodle kugel recipe with Cinnamon. A pinch of nutmeg can also be a lovely addition.
Smart swaps for this family-friendly recipe include dairy-free alternatives for the cheeses and sour cream if you need a non-dairy option. Brown sugar can be used for a richer, more caramel-like flavor, and golden raisins or dried cranberries are a delicious add-in for extra sweetness and texture.
Cooking Method Made Simple
Making this creamy, sweet kugel is straightforward. With just a few steps, you’ll have a comforting side dish ready for your table. I always grab my trusty 9×13 inch baking dish for this — it’s the perfect size for feeding a crowd!
- Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add 8 oz (225g) wide egg noodles and cook until al dente, about 7-9 minutes, ensuring they are tender but still have a slight bite. Drain them very well in a colander, making sure no excess water remains.
- Prepare the Creamy Base: In a large mixing bowl, combine 8 oz (225g) softened cream cheese, 2 cups (480g) cottage cheese, 1 cup (240g) sour cream, 4 large eggs, ½ cup (100g) granulated sugar, and 1 teaspoon vanilla extract. Whisk until smooth and well combined, looking for a uniform, light yellow mixture.
- Melt the Butter and Add Cinnamon: In a small bowl, melt ¼ cup (56g) unsalted butter. Stir in 1 ½ teaspoons of ground cinnamon until fragrant and fully combined.
- Combine Everything: Gently fold the drained noodles into the creamy cheese mixture until evenly coated. Pour the cinnamon butter mixture over the noodle-cheese blend and mix again, ensuring every noodle is touched by that sweet spice. If the mixture seems too dry, a splash of milk (1-2 tablespoons) can help loosen it up.
- Bake the Kugel: Pour the entire mixture into a greased 9×13 inch baking dish, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, until the top is golden brown and the center is mostly set with just a slight wobble.
- Cool and Serve: Let the rosh hashanah noodle kugel recipe with Cinnamon cool for at least 15-20 minutes before serving. This allows it to firm up and makes for cleaner slices. The sweet, warm aroma will fill your kitchen, signaling it’s ready!
For a lighter option, choose low-fat dairy for the cottage cheese and sour cream. To add a high-protein twist, you can incorporate an extra egg white or opt for higher-protein cottage cheese varieties. Always ensure noodles are thoroughly drained to prevent a watery kugel, and keep an eye on your oven to avoid overbaking, which can lead to a dry texture.
Ideal Serving Moments and Pairings
This sweet kugel isn’t just for holidays; it’s a versatile dish that fits many occasions. It reheats beautifully, making it perfect for easy weeknight dinners, festive Rosh Hashanah gatherings, or comforting meal prep lunches throughout the week.
Occasions: quick weeknight dinners, gatherings, meal prep lunches, holidays.
- Family Dinners: A beloved staple that kids and adults adore, especially when you need a hearty, comforting side.
- Holiday Feasts: A traditional and much-anticipated dish for Rosh Hashanah, often appearing at Passover Seders too (when made with matzo meal noodles).
- Meal Prep: Bake a larger batch at the start of the week for convenient grab-and-go portions.
Pairing ideas: sides, toppings, sauces, and drinks.
Serve your kugel alongside roasted chicken or tender brisket for a balanced holiday plate. It’s also delightful as a sweet breakfast treat or a comforting dessert. A dollop of homemade applesauce, a sprinkle of powdered sugar, or a side of fresh berries makes it extra special.
Storage guidelines: best containers, fridge/freezer timing, reheating methods.
Store any cooled kugel leftovers in an airtight container in the fridge for up to 4-5 days. For longer storage, freeze individual portions for up to 3 months. To reheat, gently warm slices in a 300°F (150°C) oven until heated through (about 15-20 minutes) or microwave in 1-minute intervals until warm.
Nutrition, Wellness & Everyday Benefits of Rosh Hashanah Noodle Kugel with Cinnamon
This rosh hashanah noodle kugel recipe with Cinnamon offers more than just delicious flavor; it provides satisfying nourishment. It’s a hearty dish, delivering sustained energy from carbohydrates, alongside valuable protein from the dairy and eggs. It’s a comforting sweet treat that can be part of a balanced diet.
Show how the recipe supports balance.
By using a mix of dairy products and eggs, this kugel offers a good source of protein and calcium. For a healthier option, you can easily use low-fat cottage cheese and sour cream without sacrificing flavor, making it a great choice for healthy weeknight meals.
Tie into trending lifestyles.
This recipe is incredibly family-friendly, appealing to all ages with its sweet, creamy texture. It’s a budget-friendly recipe using staple ingredients, perfect for easy meal prep ideas. Plus, it’s inherently vegetarian, fitting many dietary preferences.
Recipe Advantages for Different Needs
This rosh hashanah noodle kugel with Cinnamon is a fantastic choice for those aiming to save money, eat satisfying home-cooked food, or simplify meal prep for busy schedules.
Connect Rosh Hashanah Noodle Kugel with Cinnamon to goals: saving money, eating healthier, quick prep.
- Affordable Meals: Made with inexpensive ingredients, it helps keep your grocery budget in check, especially for holiday gatherings.
- Wholesome Eating: A satisfying dish that provides sustained energy and can be adapted to be lighter.
- Time-Saving: Much of the prep can be done ahead, freeing up your valuable time.
2-4 points on how it solves reader challenges.
- Feeds a crowd affordably with simple, pantry-friendly ingredients.
- Can be assembled the day before baking, saving precious holiday kitchen time.
- A timeless comfort food that appeals to all ages, from the youngest children to grandparents.
- Versatile enough to be served at festive holiday dinners or as a simple, cozy breakfast.
Expert Tips, Flavor Boosts, and Adaptations
Here are my favorite ways to elevate this rosh hashanah noodle kugel recipe with Cinnamon, ensuring it’s always a showstopper at your table.
Tricks for texture and presentation upgrades.
- Crispy Topping: For an irresistible crunch, sprinkle a mix of crushed cornflakes, a tablespoon of sugar, and a pat of melted butter over the top before baking.
- Elegant Garnish: A light dusting of cinnamon sugar or a few fresh mint sprigs adds a beautiful finish.
Ways to make it kid-approved, guest-ready, or holiday-special.
To make it even more kid-approved, I sometimes swirl in a handful of mini chocolate chips before baking – it’s a fun surprise they always love! For guests or holidays, bake your kugel in a beautiful ceramic dish and offer a variety of toppings like homemade fruit compote or toasted candied nuts.
Substitutions for allergies or special diets.
Achieving a dairy-free Rosh Hashanah noodle kugel is simple using plant-based cream cheese, sour cream, and cottage cheese alternatives. For a gluten-free version, use your favorite brand of gluten-free wide egg noodles; they perform beautifully in this recipe.
Common Questions About Rosh Hashanah Noodle Kugel with Cinnamon
Q: Can I make Rosh Hashanah Noodle Kugel ahead for meal prep?
A: Absolutely! Kugel is fantastic for making ahead. Assemble it the day before and bake, or bake it completely and reheat. It’s perfect for easy meal prep ideas and saves so much time.
Q: What’s the healthiest way to prepare Rosh Hashanah Noodle Kugel?
A: To make it healthier, opt for whole wheat noodles, low-fat cottage cheese and sour cream, and reduce the sugar by about a quarter cup. You can also add 2 extra egg whites for more protein, making it a high-protein snack or side.
Q: Which stores or online shops carry quality ingredients for Rosh Hashanah Noodle Kugel?
A: Most major grocery stores will carry all the necessary ingredients. For truly high-quality dairy, which I find really enhances the creaminess, check local specialty food stores or farmer’s markets.
Q: Can I freeze leftover Rosh Hashanah Noodle Kugel?
A: Yes, kugel freezes beautifully. Wrap individual slices tightly in plastic wrap and then foil, or store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven or microwave.
Q: What’s the difference between sweet and savory noodle kugel?
A: Sweet noodle kugel, like this Rosh Hashanah Noodle Kugel recipe with Cinnamon, uses sugar, cinnamon, and often fruit. Savory versions typically include onions, mushrooms, or other vegetables and less or no sugar.
Q: How do I prevent my noodle kugel from drying out?
A: The key is not to overbake! Keep a close eye on it during the last 10-15 minutes of baking. Covering it loosely with foil for the final portion of the baking time can also help retain moisture and keep it creamy.
Conclusion
This easy Rosh Hashanah Noodle Kugel with Cinnamon is more than just a dish; it’s a sweet, comforting tradition that brings smiles to every family gathering. Bookmark this family-friendly recipe for your next holiday, and save it on Pinterest!
rosh hashanah noodle kugel recipe with Cinnamon
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: General
Description
A cherished family favorite, this easy Rosh Hashanah Noodle Kugel with Cinnamon offers a creamy, sweet taste with crispy, golden-brown edges and a soft, custardy center. It is surprisingly simple to make, perfect for holiday gatherings.
Ingredients
- 8 oz wide egg noodles
- 8 oz cream cheese, softened
- 2 cups cottage cheese, full-fat or low-fat
- 1 cup sour cream
- 4 large eggs
- 0.5 cup granulated sugar
- 0.25 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1.5 teaspoons ground cinnamon
Instructions
- Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add 8 oz wide egg noodles and cook until al dente (about 7-9 minutes). Drain them very well in a colander, making sure no excess water remains.
- Prepare the Creamy Base: In a large mixing bowl, combine 8 oz softened cream cheese, 2 cups cottage cheese, 1 cup sour cream, 4 large eggs, 0.5 cup granulated sugar, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
- Melt Butter and Add Cinnamon: In a small bowl, melt 0.25 cup unsalted butter. Stir in 1.5 teaspoons ground cinnamon until fragrant and fully combined.
- Combine Everything: Gently fold the drained noodles into the creamy cheese mixture until evenly coated. Pour the cinnamon butter mixture over the noodle-cheese blend and mix again, ensuring every noodle is touched by that sweet spice. (If the mixture seems too dry, a splash of milk (1-2 tablespoons) can help loosen it up.)
- Bake the Kugel: Pour the entire mixture into a greased 9×13 inch baking dish, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, until the top is golden brown and the center is mostly set with just a slight wobble.
- Cool and Serve: Let the kugel cool for at least 15-20 minutes before serving. This allows it to firm up and makes for cleaner slices.
Notes
To prevent a watery kugel, ensure noodles are thoroughly drained. For a lighter option, use low-fat dairy for cottage cheese and sour cream. Consider incorporating an extra egg white for a high-protein twist, or golden raisins or dried cranberries for extra sweetness. Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice (130 g)
- Calories: 300 calories
- Sugar: 11 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 90 mg
Keywords: Rosh Hashanah, noodle kugel, sweet kugel, dairy, cinnamon, easy recipe, holiday dish, dessert, side dish, comforting