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Cinnamon Kugel

Cinnamon Kugel

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To be honest, I didn’t really know what kugel was until quite recently. And to continue that level of honesty, I’m still not sure I fully understand it. Should I serve it with ice cream or beside a pot roast? Is it a dessert or a side? Is it served warm or cold? So many questions with highly debated answers. The only thing I’m really sure about when it comes to this dish is that it is darn tasty.

16 servings
15m prep time
1h cook time


1 12oz bag of egg noodles, cooked and drained
5 large eggs
2 cups milk
2 cups cottage cheese (16 oz)
1 cup sour cream
1 ¼ cups white granulated sugar
½ cup butter (one stick), melted
6 oz cream cheese, room temperature
1 ½ teaspoons salt
1 tablespoon vanilla
â…“ cup white granulated sugar
â…“ cup brown sugar
1 teaspoon cinnamon


Grease a 9×13 baking dish and preheat oven to 350 degrees F.

In a large bowl, beat together the eggs, milk, cottage cheese, sour cream, white sugar, melted butter, cream cheese, salt, and vanilla.

Once the mixture is thoroughly combined, stir in the cooked noodles and transfer to the prepared baking dish.

In a small bowl, mix together the remaining white sugar, brown sugar, and cinnamon. Evenly sprinkle sugar mixture on the top of the noodles.

Bake for 1 hour or until top begins to brown.

Serve warm or room temperature.

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