Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.

In a large mixing bowl, combine softened unsalted butter, sour cream, and pure vanilla extract. Beat until creamy and smooth for 2-3 minutes.

Gradually add all-purpose flour to the mixture, stirring until a smooth dough forms. Cover and let rest at room temperature for 10 minutes.

Finely chop the walnuts and mix with granulated sugar and ground cinnamon in a separate bowl.

Roll out the rested dough into circles roughly 1 cm thick, brushing the top with honey.

Slice each dough circle into 8-16 wedges, sprinkle with walnut filling, then roll each wedge up from the wider edge.

Place the rolled rugelach on baking sheets, brush with egg wash, and bake for 25-30 minutes until golden brown.