Sweet Cinnamon Noodle Kugel
A sweet pareve noodle kugel flavored with cinnamon and finished with a simple cinnamon crumb topping. The family card says the topping recipe was usually made as a half batch, so the finalized version gives the half-size topping directly instead of making beginners calculate it.
Ingredients
Equipment
Method
- Preheat the oven to 350°F / 175°C. Lightly grease a 9×13-inch pan.
- Cook the noodles in salted water according to package directions until just tender. Drain very well.
- In a large bowl, whisk the eggs, oil, sugar, salt, and cinnamon until combined.
- Add the hot drained noodles and toss until every noodle is coated.
- Spread the noodle mixture evenly in the prepared pan.
- Make the crumb topping. Stir the oil, sugar, flour, and cinnamon together until small moist crumbs form.
- Sprinkle the crumbs evenly over the noodles without pressing them down.
- Bake 50-60 minutes, until the center is set and the top and edges are lightly golden.
- Let stand 10-15 minutes before cutting into squares.
Notes
Recipe #119
Category: Kugels, Sides & Knishes
Yield: About 10-12 servings
Method: Baked noodle kugel with crumb top
Prep: About 20 minutes
Bake: 350°F / 175°C for 50-60 min
Difficulty: Beginner-friendly
Recipe Details
Kosher: Pareve when using pareve egg noodles. Texture: Tender sweet noodles with a lightly crisp cinnamon crumb top. Best feature: Familiar ingredients and a straightforward mix-and-bake method.
Family Topping Note Simplified
The original card lists a full topping of 1/2 cup oil, 1 cup sugar, 1 cup flour, and cinnamon, followed by the note "I make half a recipe." The finalized recipe gives that half batch directly so there is no extra topping and no math for the cook.
What a Beginner Should Look For
Noodles: Tender but not mushy. Egg mixture: Evenly coating all noodles. Crumb topping: Small loose crumbs. Finished kugel: Center set, edges lightly browned, and a dry-looking crisp top rather than a wet center.
Package Size Standardization
The family card says "1 bag medium noodles" without a weight. The website version standardizes that to 12 ounces / 340 grams, a common noodle-kugel package size, so the egg-sugar-oil ratio stays reproducible.
Beginner Tips
- Drain noodles very well so the kugel is not watery.
- Do not overcook the noodles before baking.
- Toss while noodles are still warm so the sweet mixture coats evenly.
- Keep the crumb topping loose.
- Let the kugel rest before cutting for cleaner squares.
- Add a handful of raisins if your family likes them.
- Use a little extra cinnamon on top for a stronger cinnamon finish.
- Bake in two smaller pans and freeze one for later.
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