Cinnamon Raisin Rugelach

Instructions

1. In a stand mixer fitted with the paddle attachment, combine the all-purpose flour and fine sea salt.
2. Add the softened cream cheese and unsalted butter in chunks; mix on low speed until the dough comes together and forms soft clumps but do not overmix. Add 1 tsp of ground cinnamon and the vanilla extract; mix just until combined.
3. Turn the dough out onto plastic wrap, form into a disk, wrap tightly, and refrigerate for at least 1 hour until firm.
4. Preheat the oven to 3756F (1906C). Line two baking sheets with parchment paper.
5. In a small bowl, combine the granulated sugar and remaining 1/2 tsp ground cinnamon for the filling.
6. Divide the chilled dough into 4 equal portions. On a lightly floured surface, roll one portion into a 9-inch (23-cm) circle about 1/8-inch (3 mm) thick.
7. Sprinkle a quarter of the cinnamon sugar mixture evenly over the dough circle. Evenly distribute a quarter of the raisins over the cinnamon sugar layer.
8. Using a sharp knife or pizza cutter, cut the circle into 8 equal wedges.
9. Starting from the wide end, roll each wedge up tightly into a crescent shape and place seam-side down about 1 inch (2.5 cm) apart on the prepared baking sheets.
10. Repeat the rolling, filling, cutting, and shaping process with the remaining dough portions and filling ingredients.
11. Lightly sprinkle the tops of the rugelach with additional granulated sugar to promote caramelization during baking.
12. Bake the rugelach in the preheated oven for 20 to 25 minutes until golden brown and fragrant.
13. Remove from oven and allow to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.