Recipe courtesy of Amy Kritzer Becker
Cinnamon Roll Matzah Brei
- Level: Easy
- Yield: 2 servings (4 small pancakes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 998
- Total Fat
- 56
- Saturated Fat
- 33
- Carbohydrates
- 111
- Dietary Fiber
- 2
- Sugar
- 84
- Protein
- 16
- Cholesterol
- 329
- Sodium
- 772
- Total: 20 min
- Active: 20 min
Ingredients
Cinnamon Roll Spread:
2 tablespoons unsalted butter, softened
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon kosher salt
Cream Cheese Icing:
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
3/4 cup powdered sugar (see Cook's Note)
1/8 teaspoon kosher salt
Matzah Brei:
2 large eggs
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
2 sheets matzah
3/4 cup milk or water
1 tablespoon unsalted butter
Directions
Special equipment:
a piping bag with a 1/4- or 3/8-inch nozzle, optional- For the cinnamon roll spread: Use a fork to combine the butter, brown sugar, cinnamon and salt in a medium bowl until combined and uniform. Set aside.
- For the cream cheese icing: Use a hand mixer to beat the cream cheese and butter in a medium bowl until combined. Then add the powdered sugar and salt and carefully mix until combined and uniform. Spoon into a piping bag with a 1/4- or 3/8-inch nozzle or a ziptop storage bag and snip a small piece off the end, 1/4 to 3/8 inch wide. Set aside.
- For the matzah brei: In another medium bowl, whisk together the eggs, granulated sugar and salt until uniform.
- Break the matzah into bite-sized pieces and put into a separate bowl. Pour on the milk until covered and let sit for 30 to 60 seconds, just until softened; you don’t want to make the matzah mushy. Drain through a sieve, add the matzah to the egg mixture and mix to combine.
- Heat a large nonstick pan over medium heat and add half the butter to melt.
- Spoon a quarter of the matzah mixture (about 1/3 cup) into the pan and form into a flat pancake. Repeat with another pancake if there is room in your pan. Have your cinnamon roll spread ready nearby. Fry the pancakes for 2 minutes, or until the bottoms are cooked but not browned. Flip and immediately spoon 1 tablespoon of the cinnamon roll spread onto the middle of each pancake. Spread around the pancake as it melts, leaving the edges exposed. Fry for 1 more minute, or until cooked through.
- Repeat with the rest of the matzah mixture and cinnamon roll spread to make another 2 pancakes, adding the remaining butter to the pan. Swirl a generous amount of cream cheese icing onto each pancake and serve immediately with more icing!
Cook’s Note
Powdered sugar is kitniyot and is not consumed in Ashkenazi communities during Passover.