Pam

Passover Cinnamon Twists

Cinnamon Twists have always been a favorite around here. Winnipeg is known for pastry tables — events like weddings and bar mitzvahs aren’t complete here without a buffet of tortes, cakes, cheesecakes, dainties and ‘dry baking’.

Typically there would be an assortment of dry baking with things like Komish/Mandelbroit, Nothings/Kichel and these Cinnamon Twists. And all of these are right at home after a holiday dinner along with a cup of coffee or tea.

Just as I did with my Komish and Nothing recipes, I’ve converted my Cinnamon Twist recipe for Passover, substituting matzo cake meal for the flour. The first time I made the Passover version I was amazed at how delicious they are! They even passed the ‘don’t taste like Passover’ test!

Try them – they may become a new family favorite.

Passover Cinnamon Twists

The Passover version of a year-round favorite - these crisp, cinnamon cookies are perfect with a cup of tea.

Ingredients

  • 3 large eggs
  • 6 oz. brown sugar (3/4 cup packed)
  • 3/4 cup oil
  • 1 tsp. vanilla extract
  • 8 1/2 oz. cake meal (1 3/4 cup)
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 4 oz. granulated sugar (1/2 cup)
  • 2 Tbsp. ground cinnamon

Directions

  1. Preheat your oven to 350ºF / 175°C.
  2. In a stand mixer, use a paddle to beat the eggs and brown sugar together until well mixed. Add the oil and vanilla and mix on low until combined.
  3. With the machine off, add the flour, baking powder, baking soda and salt, then mix on low until combined. Use a spatula to scrape the bottom of the mixing bowl to make sure everything is well mixed. Let the dough rest for 5 minutes, giving the cake meal time to absorb the liquid. Don’t be tempted to add more cake meal!
  4. In a flat dish, use a whisk or fork to mix the granulated sugar and cinnamon together.
  5. Use a 1-ounce (2 Tbsp.) scoop or two spoons to portion the dough and drop it into the sugar/cinnamon mixture. Gently roll the dough in the sugar, covering it completely. Roll one portion of dough between your hands to form a log, then shape into a twist and place on baking sheets lined with parchment paper.
  6. Continue with the rest of the dough, leaving at least 1-inch of space between each of the cookies.
  7. Bake one tray at a time in the centre of the oven for 10 minutes. Turn the tray and bake another 10 minutes, until the cookies are golden brown. Remove from the oven and bake the second tray.
  8. Allow the cookies to cool completely and store in an air-tight container on the counter for up to a week.

5 comments

  2. Thank you for sharing your favourite recipes!! Two Questions:

    Can these be made in advance and frozen?

    Have you tried it with Gluten Free Cake meal? Do you think it will need any tweaks?

    Happy Baking! I have several friends who grew up in Winnipeg - I will have to ask them if they enjoyed your family’s catering!!

    Reply

    • Hi! Yes, you can freeze them. I haven’t tried using the gluten free cake meal in these so I can’t tell you for sure, but I have used it in other baking recipes and it’s worked well, so I would try it. Chag sameach!

      Reply

  3. Pam, These look great! Do you are a Winnepegger…Do you know the wonderful Rose family? Carnie was our rabbi for 18 years and most of us miss him terribly! Wonnepeg’s loss was St. Louis’ gain, & s

    St. Louis’ loss is now Cleveland’s gain!

    love this website!

    Reply

    • Hi Susan! Yes, I do know them! Carnie’s brother Kliel is back in Winnipeg and is the rabbi at the synagogue where their father was a rabbi for years. I don’t remember not knowing the family and I think one or two of the brothers even worked for my family business when we were all young! Small world 😉

      Reply

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