Cinnamon Pretzels soft, buttery and sweet
Cinnamon Pretzels soft, buttery and sweet
Cinnamon pretzels are soft baked, topped with cinnamon sugar and drizzled with a delicious glaze. They’re soft, buttery, sweet, and taste just like cinnamon rolls!
I love good quality soft baked pretzels, but if you want to serve a larger crowd, you should try the cinnamon sugar pretzel bites! They are another sweet treat that tastes like cinnamon rolls without all the time and hassle.
perfect pretzel
Hello Lil’ Luna readers! It’s me, Natalie from Life Made Simple. Today I am sharing a version of one of my favorite soft baked pretzels recipe. When I was in middle school, I helped run an after school cafe. Several students, myself included, spend the day making treats and snacks for sale to help raise money for trips and competitions.
I’m usually responsible for making large batches of soft baked pretzels. I can roll, twist, spread and bake them in no time! Now that I can make them at home for my family, I love getting creative with what I put in them, on them, or serving them around. Since I was craving cinnamon rolls but didn’t have time to make them, I decided to make these!
How to Make Cinnamon Pretzels
One of my favorite things about these pretzels is how quickly they come together. I’m talking about ready to eat in 30 minutes! You don’t have to wait for the dough to rise, it only takes 12 minutes to bake. That’s pretty cool, right? ! Much quicker than making a batch of cinnamon rolls!
Prepare. Preheat oven to 425 degrees, line a baking sheet with parchment paper or a Silpat mat and set aside.
dough. In the bowl of a stand mixer fitted with the paddle attachment, add warm water. Sprinkle with yeast and let it dissolve for 2-3 minutes. Add sugar and vanilla and mix for 15 seconds. Add salt and cinnamon with low mixing speed, then add flour 1/2 cup at a time.
rub. When all the flour is used, switch to the dough hook attachment (or knead the dough on a lightly floured surface for 4 minutes) and mix on low speed for 4 minutes or until the dough is smooth and elastic.
shape. Divide dough into 6 equal-sized pieces. Roll each ball into a rope about 18-22 inches long. If my dough is not sticky, I like to get my hands wet for this. It helps!
Bring the ends of the “rope” together to form a circle. Twist the ends together once and drop to the bottom of the circle. Press the ends into the dough so they stick. Place on prepared baking sheet.
brush. Using a pastry brush, coat each pretzel with egg wash. This helps make the pretzels crispy on the outside so they don’t get soggy.
bake. Place the pan in the oven and bake for 12-15 minutes, flipping halfway through to bake evenly. Remove from oven, cool on pan for 2-3 minutes, then sprinkle top with cinnamon sugar.
glaze. To make the frosting/glaze, combine all ingredients in a small bowl and whisk until combined. Add more milk to achieve desired consistency. Drizzle on top with a spoon or pastry bag fitted with a small round tip.
I go easy on a drizzle of icing sugar, but don’t be afraid to use more – I won’t judge! I may or may not dip mine into the leftover frosting bowl!
Leftover Cinnamon Pretzels
Storage: Let the pretzels cool before storing them in an airtight container. They can be kept at room temperature for 2-3 days, or you can keep them in the refrigerator for up to 2 months. I like to wrap each pretzel individually and freeze them together in a Ziploc.
reheat: You can easily wrap a pretzel in a damp paper towel and reheat in the microwave. You can also reheat them in an oven set to 350°F. Heat to warm for about 5-10 minutes or 15-20 minutes if frozen.
For a more delicious cinnamon snack, try:
Course desserts, snacks
American food
Prep time 10 minutes
Cook Time 12 minutes
Total time 22 minutes
Servings 6 large pretzels
Calories 303 kcal
by Lil’ Luna
Pretzels
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 3/4 cup warm water
- 1 teaspoon dry active yeast
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
cinnamon sugar
- 1 tablespoon melted butter (barley warm)
- 2 tablespoons sugar
- 1 teaspoon cinnamon
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Preheat oven to 425 degrees, line a baking sheet with parchment paper or a Silpat mat and set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, add warm water. Sprinkle with yeast and let it dissolve for 2-3 minutes. Add sugar and vanilla and mix for 15 seconds. Add salt and cinnamon with low mixing speed, then add flour 1/2 cup at a time. When all the flour is used, switch to the dough hook attachment (or knead the dough on a lightly floured surface for 4 minutes) and mix on low speed for 4 minutes or until the dough is smooth and elastic.
-
Divide dough into 6 equal-sized pieces. Roll each ball into a rope about 18-22 inches long. If my dough is not sticky, I like to get my hands wet for this. It helps! Bring the ends of the “rope” together to form a circle. Twist the ends together once and drop to the bottom of the circle. Press the ends into the dough so they stick. Place on prepared baking sheet.
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Using a pastry brush, coat each pretzel with egg wash. Place the pan in the oven and bake for 12-15 minutes, flipping halfway through to bake evenly. Remove from oven, cool on pan for 2-3 minutes, then sprinkle top with cinnamon sugar.
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To make the frosting/glaze, combine all ingredients in a small bowl and whisk until combined. Add more milk to achieve desired consistency. Drizzle on top with a spoon or pastry bag fitted with a small round tip.
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Note: For a healthier option, try replacing the 1 c. All-purpose flour from whole wheat flour.