Sweet Cinnamon Passover Rolls

Photo: Lee Harrelson

Yield:

makes 1 dozen (serving size: 1 roll)

Recipe from

Nutritional Information

Calories 175
Fat 8.1g (sat 1g, mono 4.3g, poly
Protein 3.8 g
Carbohydrate 23 g
Fiber 0.8 g
Cholesterol 71 mg
Iron 1.1 mg
Sodium 181 mg
Calcium 17 mg

Ingredients

1 1/4 cups water
1/3 cup canola oil
3 tablespoons sugar
1 teaspoon kosher salt
2 cups matzo meal
4 large eggs
1/2 cup sugar
2 tablespoons ground cinnamon

Preparation

1. Preheat oven to 375°.

2. Cover a large, heavy baking sheet with parchment paper; set aside.

3. Combine first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; add matzo meal to pan, stirring well with a wooden spoon until mixture pulls away from sides of pan (about 30 seconds). Remove from heat; place dough in bowl of a stand mixer. Cool slightly. Add eggs, 1 at a time, beating at low speed with paddle attachment until dough is smooth, scraping sides and bottom of bowl after each egg.

4. Combine 1/2 cup sugar and cinnamon in a medium bowl.

5. With moistened fingers, shape 1/4 cupfuls of dough into mounds; roll in sugar mixture to coat, and place 2 inches apart onto prepared pan. Bake at 375° for 50 minutes or until browned and crisp. Remove from oven; cool on wire rack.

Note:

April 2009