Retro Bakery-Style Cinnamon Kugel – The Cozy Slice That Tastes Like the Dessert Case

If you’ve ever stood in front of a bakery display and pointed at that golden, cinnamon-sweet square—soft, custardy, and slightly crisp on top—you already know the magic of cinnamon kugel.

This Retro Bakery-Style Cinnamon Kugel is the kind of baked noodle pudding that shows up at family gatherings, holidays, and Sunday tables. It’s warm and comforting like bread pudding, but made with tender noodles and a rich vanilla-cinnamon custard that bakes into neat, sliceable squares. The top gets lightly caramelized, the inside stays creamy, and the cinnamon sugar makes it taste like the best part of the bakery case.

It’s old-fashioned, dependable, and impossible to stop “just tasting.”

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Retro Bakery-Style Cinnamon Kugel

Ingredients

• 12 oz egg noodles (wide or medium)

• 4 tbsp butter, melted

• 4 large eggs

• 1 cup sour cream

• 1 cup cottage cheese (small curd is best)

• ¾ cup sugar

• 1 cup milk (or half-and-half for richer)

• 2 tsp vanilla extract

• 1½ tsp cinnamon

• ¼ tsp salt

Cinnamon Topping

• ¼ cup sugar

• 1 tsp cinnamon

• Optional: 2 tbsp melted butter to drizzle

Optional add-ins:

• ½ cup raisins (very classic)

• ½ cup chopped pecans or walnuts

• 2 tbsp brown sugar in the topping for deeper flavor

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Instructions

1) Preheat

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2) Cook the Noodles

1. Boil noodles until just tender (al dente).

2. Drain well and return to the pot.

3. Toss with melted butter.

3) Make the Custard

1. In a large bowl, whisk eggs, sour cream, cottage cheese, sugar, milk, vanilla, cinnamon, and salt until smooth.

2. Stir in the buttered noodles (and raisins/nuts if using).

4) Bake

1. Pour mixture into the prepared dish.

2. Mix cinnamon topping (sugar + cinnamon) and sprinkle evenly over the top.

3. Bake 45–60 minutes, until set and lightly golden on top.

5) Cool & Slice

Let rest 15–20 minutes before slicing into squares (it firms up as it cools).

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Why This Kugel Tastes “Bakery-Style”

• Cottage cheese + sour cream make it rich and creamy

• Egg custard sets into clean slices

• Cinnamon sugar topping gives that sweet bakery finish

• Resting time helps it cut into perfect squares

It’s the classic comfort dessert that looks simple but tastes special.

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Tips for the Best Cinnamon Kugel

• Don’t overcook noodles — they bake more in the oven

• Drain noodles well so the kugel isn’t watery

• Use small-curd cottage cheese for the smoothest texture

• Want a crispier top? Broil 1–2 minutes at the end (watch closely)

• For a sweeter “bakery” vibe, add a little brown sugar to the topping

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Serving Suggestions

• Serve warm with coffee or tea

• Add a dusting of powdered sugar

• Drizzle with honey or maple syrup

• Great as a brunch side or dessert

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FAQ – Retro Bakery-Style Cinnamon Kugel

Is kugel a dessert or side dish?

Both! Cinnamon kugel is often served as a sweet side at brunch or as a dessert.

Do I have to use cottage cheese?

It’s traditional and adds creaminess. If you don’t like the texture, blend it briefly or substitute ricotta.

Can I make kugel ahead of time?

Yes. It tastes even better the next day. Refrigerate and reheat slices as needed.

How do I store leftovers?

Store covered in the fridge for up to 4 days.