Cinnamon Noodle Kugel Recipe -
Cinnamon Noodle Kugel Recipe
  • READY IN hrs

Cinnamon Noodle Kugel

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"I try and find any excuse to make this recipe, as it is one of my favorites. With the perfect combination of crunchy and sweet, you will never want to use another kugel recipe again."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 5 mins

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x13-inch baking dish.
  3. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  4. Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
  5. Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
  6. Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
  7. Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 20, 2012

This Kugel is almost like my mother used to make. The only difference was she added raisins. I am diabetic so I used splenda instead of sugar and the splenda 1/2 & 1/2 brown sugar. I also used 1% milk instead of whole milk. It was a big winner. Thanks.

Most Helpful Critical Review
Jun 15, 2015

This was an okay recipe. It actually made way more than recipe indicated so we had too much leftover and no one wanted it the next day. I gave it two stars because, if we liked it, it would have been a great use for left over noodles. Sorry, but we will not be making this again.

Sep 18, 2012

This was amazing! My whole family loved it and I will definitely be making it again.

Apr 11, 2012

I made spelt egg noodles for this. Instead of sugar, I used honey to sweeten this. I omitted the topping, but sprinkle cinnamon all over the top once baked! It was a delicious hit that we enjoyed both as a dessert and as a breakfast meal! Thanks for the recipe!

Dec 27, 2012

We were invited to a dear friend's house for Christmas dinner this year. I made and brought this kugel as a side dish. It was a HUGE hit! So delicious. I did change some things though. I used a 16 oz bag of wide noodles. Used the lower fat versions of milk, cottage cheese, sour cream and cream cheese. Plus instead of sugar, I used Splenda. No one could tell the difference. I'll definitely be making this again.

Apr 13, 2014

I made this recipe recently with a 2 minor changes...I used pineapple cottage cheese and 16 oz of noodles...this was my first attempt at sister came over from dinner that night and loved it so much she took some with her to work the next of her co-workers is Jewish and said it was the best kugel she has ever had even better than her grandma's...gonna make it for Easter this year! Thanks for sharing!

Jul 16, 2015

This turned out great! My only concern after adding raisins and 3 large apple bits is that the juices did overflow my two 9x9" pans and drip into the oven. The taste was to die for, but I'll be sure to use bigger pans next time

Dec 25, 2014

This was a very easy and delicious recipe. The only change I made was to add 1/2 c. of pineapple bits (drained and pressed of natural juices) and 1/2 c. of pecan bits. to the mix. If I were to do anything differently in the future, it would be to double half again the sugars and cinnamon topping mix. This is definitely better cold and the next day -- it turns out like a rich custard-y cake texture. I imagine this recipe is extremely versatile and could be adapted to add/change other ingredients. I might try 1/2 f.f. plain yogurt and 1/2 sour cream next time to reduce the fat. I would not reduce the amount of sugar inside the kugel as it is just perfect. Yummy!


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  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 38.3 g
  • 12%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 362 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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