I have tried 2 different recipes for rugulach that use butter and cream cheese in the dough. Each time the dough was very sticky and difficul

Did you use the correct amount of flour and let it rest in the refrigerator before rolling out. I have used the same recipe for rugelach for many years it uses both butter and cream cheese and the dough is always so easy to work with, never sticky. It rolls like a dream. Of course I lightly flour the work surface and the surface of the dough before rolling out.