This Cinnamon Pretzel recipe makes pretzels that are Soft Baked, Topped With Cinnamon Sugar, and Drizzled with a Sweet Glaze. They’re Soft, Buttery, Sweet, and Taste like a Cinnamon Roll!
If you love pretzels and need to serve a crowd, then try my Homemade Soft Pretzel Bites, which you can make two ways: one savory and one sweet. For more pretzel recipes, try my Mini Pretzel Dogs and my Everything Bagel Pretzels.
HOW TO MAKE CINNAMON PRETZELS
One of my favorite things about these pretzels is how quickly they come together. I’m talking ready to eat in under 30 minutes! You don’t have to wait around for the dough to rise and they only take 12 minutes to bake. That’s pretty good, right?! Way faster then making a batch of cinnamon rolls!
PREP. Preheat your oven to 425 degrees, line one 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 yeast and allow to dissolve for 2-3 minutes. Add sugar and vanilla, mix for 15 seconds. With the mixing speed on low, add in the salt and cinnamon, then add the flour a half cup at a time.
KNEAD. When all of the flour has been added, switch to the dough hook attachment (or place dough onto a lightly floured surface and knead for 4 minutes), mix on low for 4 minutes or until the dough is smooth and elastic.
SHAPE. Divide the dough into 6 equal size pieces. Roll each ball into a long rope, about 18-22 inches in length. I like to wet my hands a bit for this if my dough is tacky. It helps!
Take the ends of the “rope” and bring together to form a circle. Twist the ends together once and bring down to the bottom of the circle. Press ends into the dough so that they will stick. Place onto prepared baking sheets.
BRUSH. Using a pastry brush, coat each pretzel with egg wash and place on a baking sheet. This egg wash helps to give the pretzels a crisp outside, that way they don’t get soggy.
BAKE. Place the baking sheet into oven and bake for 12-15 minutes, turning half way through for even baking. Remove from the oven and allow to cool on the pan for 2-3 minutes before sprinkling cinnamon sugar over the top.
GLAZE. To make the frosting/glaze, combine all the ingredients in a small bowl and whisk until combined. Add more milk to reach the desired consistency. Drizzle over the top with a spoon or a pastry bag fitted with a small circular tip.
I went easy on the drizzle of frosting, but don’t be afraid to use more—I won’t judge! I may or may not have dipped mine into the bowl of leftover frosting!
LEFTOVER CINNAMON PRETZELS
Storage: Allow the pretzels to cool before storing them in an airtight container. They can be kept at room temperature 2-3 days or you can place them in the freezer for up to 2 months. I like to individually wrap each pretzel before freezing them together in a Ziploc.
To reheat: You can easily wrap the pretzel in a damp paper towel and reheat it in the microwave. You can also reheat them in an oven set to 350° F. Heat until warm – about 5-10 minutes or 15-20 minutes, if frozen.
FOR MORE TASTY CINNAMON SNACKS, TRY:
- 1 Hour Cinnamon Rolls
- Orange Cinnamon Rolls
- Mini Cinnamon Rolls with Cream Cheese Frosting
- Cinnamon Roll Slice and Bake Cookies
Cinnamon Sugar Soft Pretzels Recipe
Recommended Products
Ingredients
Pretzel
- 2 cups all-purpose flour
- 2 tsp sugar
- 3/4 cup water - warm
- 1 tsp dry active yeast
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Egg Wash
- 1 egg - lightly beaten
Cinnamon Sugar Coating
- 1 tablespoon butter - melted and barely warm
- 2 Tbsp sugar
- 1 tsp ground cinnamon
Frosting/Glaze
- 1 cup powdered sugar
- 1 tbsp butter - melted
- 2-3 tbsp milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius), line one baking sheet with parchment paper or a Silpat mat, and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add warm water. Sprinkle yeast and allow it to dissolve for 2–3 minutes. Add sugar and vanilla, and mix for 15 seconds. With the mixer on low speed, add in the salt and cinnamon, then add the flour a half cup at a time. When all of the flour has been added, switch to the dough hook attachment (or place the dough onto a lightly floured surface and knead for 4 minutes), and mix on low for 4 minutes or until the dough is smooth and elastic.
- Divide the pretzel dough into 6 equal-size pieces. Roll each ball into a long rope, about 18–22 inches in length. If the dough is tacky, slightly wet hands help prevent sticking and make shaping easier. Take the ends of the “rope” and bring them together to form a circle. Twist the ends together once and bring them down to the bottom of the circle to create a pretzel shape. Press the ends into the dough so that they will stick. Place onto prepared baking sheets.
- Using a pastry brush, coat each pretzel with egg wash and place on a baking sheet.
- Place the baking sheet into the oven and bake for 12–15 minutes, turning halfway through for even baking. Remove from the oven and allow to cool on the pan for 2–3 minutes before sprinkling the cinnamon sugar mixture over the top.
- To make the frosting/glaze, combine all the ingredients in a small bowl and whisk until combined. Add more milk to reach the desired consistency. Drizzle over the top with a spoon or a pastry bag fitted with a small circular tip.
NOTES
Nutrition
