CINNAMON ROLL MATZAH BREI

Cinnamon Roll Matzah Brei image

Cinnamon buns have never been kosher for Passover, until now! Top classic matzah brei pancakes of eggs and matzah with cinnamon, brown sugar and a generous swirl of cream cheese icing to create your new favorite Pesach sweet breakfast!

Provided by Food Network

Time 20m

Yield 2 servings (4 small pancakes)

Number Of Ingredients 14

Ingredients

2 tablespoons unsalted butter, softened
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon kosher salt
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened,
3/4 cup powdered sugar
1/8 teaspoon kosher salt
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

Steps:

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!