Soft Baked Cinnamon Roll Pretzels

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!

I love a good soft baked pretzel, but if you’re wanting to serve a bigger crowd, you should try Cinnamon Sugar Pretzel Bites! They’re another sweet treat that tastes like Cinnamon Rolls without all the time and hassle.

cinnamon pretzel with drizzled glaze on a blue plate

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!

large soft cinnamon pretzels with vanilla glaze on a baking sheet

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 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!

close up of soft cinnamon pretzels with a bite

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 for about 5-10 minutes or 15-20 minutes, if frozen. 

cinnamon pretzels with cinnamon sugar and vanilla glaze

For more tasty cinnamon snacks, try:

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Cinnamon Pretzel Recipe

cinnamon pretzel with vanilla glaze
5 from 1 vote
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!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 large pretzels
Calories 303 kcal
Author Lil' Luna

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 ground cinnamon
  • 1/2 tsp vanilla extract

Egg Wash

  • 1 egg lightly beaten

Cinnamon Sugar

  • 1 tbsp butter melted (barley warm)
  • 2 tbsp sugar
  • 1 tsp cinnamon

Frosting/Glaze

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.

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About the Author

Natalie Dicks

I'm the food photographer and blogger behind Life Made Simple. I'm passionate about creating from scratch family-friendly recipes ranging from healthy to decadent.

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Comments:

  1. O.M.G. These look amazing!! I want to dunk everything in melted butter and cinna-sugar. 🙂 Pinned!

  2. 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 🙂