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Cinnamon Pretzels are soft baked, topped with cinnamon sugar, and drizzled with a delicious glaze. They’re soft, buttery, sweet, and taste just like a cinnamon roll!
They’re another sweet treat that tastes like Cinnamon Rolls without all the time and hassle.
Perfect Pretzels
Hello Lil’ Luna readers! It’s me Natalie, from Life Made Simple. Today I’m sharing a version of one of my favorite soft baked pretzel recipes.
Back when I was in middle school I helped run an after-school cafe. Several students, including me, would spend all day making treats and snacks to sell to help raise money for trips and competitions.
I was usually in charge of making giant batches of soft baked pretzels. I got pretty quick at rolling, twisting, basting, and baking them! Now that I get to make them at home for my family, I like to get creative with what I put in them, on them, or serve on the side of them.
Since I was craving cinnamon rolls but didn’t have the 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 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.
PREP. Preheat 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 mixing speed on low add salt and cinnamon, then flour a half cup at a time.
KNEAD. When all of the flour is gone, 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 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 isn’t 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. This helps to give the pretzels a crisp outside, that way they didn’t get soggy.
BAKE. Place baking sheet into oven and bake for 12-15 minutes, turning half way through for even baking. Remove from oven and allow to cool on pan for 2-3 minutes before sprinkling cinnamon sugar over top.
GLAZE. To make frosting/glaze, combine all ingredients in a small bowl and whisk until combined. Add more milk to reach the desired consistency. Drizzle over 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!
How to Store
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 for about 5-10 minutes or 15-20 minutes, if frozen.
For more tasty cinnamon snacks, try:
Cinnamon Pretzel Recipe
Ingredients
Pretzel
- 2 cup all-purpose flour
- 2 tsp sugar
- 3/4 cup warm water
- 1 tsp dry active yeast
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
Egg Wash
- 1 egg lightly beaten
Frosting/Glaze
- 1 cup powdered sugar
- 1 tbsp butter melted
- 2-3 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 425 degrees, line one baking sheet with parchment paper or a Silpat mat, set aside.
- 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 mixing speed on low add salt and cinnamon, then flour a half cup at a time. When all of the flour is gone, 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.
- Divide 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 isn’t 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.
- Using a pastry brush, coat each pretzel with egg wash. Place baking sheet into oven and bake for 12-15 minutes, turning half way through for even baking. Remove from oven and allow to cool on pan for 2-3 minutes before sprinkling cinnamon sugar over top.
- To make frosting/glaze, combine all ingredients in a small bowl and whisk until combined. Add more milk to reach the desired consistency. Drizzle over top with a spoon or a pastry bag fitted with a small circular tip.
- Note: For a healthier alternative, try substituting 1 c. of all-purpose flour for whole wheat flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
not really happy with result taste nice but not too soft to me is taste like sandwich bread
Thanks for the feedback and for giving the recipe a try!
Soft homemade pretzels are the bomb!!! Thank you!
How come no share button?
Hello friends, nice post and nice urging commented at this place, I am actually enjoying by these.
Hi Natalie,
I am planning to attempt this for the first time… Sorry (not a pro at baking) but with regards to the mixer, what are paddle & dough hook attachments ? What if I don’t have those ? Can I use a normal hand mixer ?
Thanks 🙂