Mix the first five ingredients to form dough. You may have to add some flour to make the dough soft and pliable.

Refrigerate, covered, for a minimum of half an hour and no more than three hours.

Divide the dough into two parts. Put the unused piece back in the refrigerator

On a lightly floured work surface, thinly roll out the dough into a large rectangle. Cut the dough horizontally into three or four strips,depending on the size of rugelach desired.

Working with one strip at a time, smear the strip with oil. Sprinkle liberally with cinnamon-sugar mixture and then drizzle once more with a little oil.

Cut dough on angles to form small triangles. Roll up each triangle and place on a foil-lined cookie sheet. Leave one inch between rugelach.

Bake at 350 degrees Fahrenheit for approximately 18 minutes or until rugelach are golden, rotating shelves halfway through baking.