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Photo: Lee Harrelson Photo by: Photo: Lee Harrelson

Sweet Cinnamon Passover Rolls

Cooking Light APRIL 2009

  • Yield: makes 1 dozen (serving size: 1 roll)


  • 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


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.

Nutritional Information

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

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Sweet Cinnamon Passover Rolls Recipe