Cinnamon is my favourite spice. No questions, no doubts. That probably seems like a bold statement especially coming from an obsessive baker but its the truth.
Cinnamon just has such a warm and delicious flavour that can be added into countless meals, bakes and desserts.
I dont think i will ever have enough cinnamon roll recipes. I have made them in every way, shape and form with a variety of toppings and fillings.
I guess im giving everyone a heads up, don't be surprised about the large amount of cinnamon infused recipes that will be posted on my blog! I already have more than a dozen to post, many of which have been tested and loved by a lot of my followers.
There is just something about a warm, fresh cinnamon roll. It is so indulging and cozy.
These cinnamon pretzels are no exception. They are very easy to put together and using my fail proof cinnamon dough recipe, these are bound to be a hit.
Cinnamon Roll Pretzels
Soft, fluffy and cinnamony.. Recipe can be halved.
Ingredients
Dough
1 cup (250mls) warm milk
2 1/2 teaspoons instant yeast
1/3 cup (75gms) butter or oil
2 eggs
1/2 cup (100gms) sugar
1 teaspoon salt
4 - 4 1/2 (or more) cups (500 - 560 gms) all purpose flour
Filling
6 - 8 tablespoons melted butter mixed with 1/2 teaspoon vanilla extract
1/2 cup brown or white sugar
2 tablespoons cinnamon
Glaze
2 tablespoons cream cheese
1 cup powdered sugar
2 tablespoons cream
1/4 teaspoon vanilla
Place the warm milk and yeast in a bowl and let rest for about 5 - 10 minutes. Add the butter/oil, eggs and sugar. Stir in the flour and salt in small amounts ( about 1/2 cup at a time) until a soft and sticky dough forms. More flour can be added but dough needs to be really sticky so try not to add too much extra flour.
Knead the dough for about 10 minutes and place into a lightly oiled bowl.
Cover bowl with plastic wrap and let rise for 2 hours or until doubled in size.
Once dough has risen, punch down and divide into balls, 10 is good. If you want to make more then i suggest no more than 12 to keep the pretzels soft.
Start by shaping a ball of dough into a long rope and then use the palms of your hands to roll it back and forth against the counter. Work from the middle of the dough and gently press outward as you roll to lengthen the rope.
Roll the rope of dough as long as you can - at least 18 inches or even a bit more. Because the dough has a tendency to shrink back on itself, it helps to roll it out partway, let it rest for a few minutes, and then roll it the rest of the way.
Brush each rope with melted butter and sprinkle cinnamon sugar mix all over it on all sides until it has been completely coved with the mixture.
Next, take either end of the rope in your finger tips and draw them together so the dough forms a circle.
Twist the ends of the rope together once or twice, depending on your preference.
Then bring the twisted end toward yourself and fold it down onto the bottom curve. Use a bit of water or milk to wet the ends and make them stick them onto the dough.
Cover pretzels loosely with plastic wrap and rise for about an hour until puffy.
Bake in a preheated 180C for 10 - 15 minutes until golden and puffy.
Drizzle glaze on top and serve warm.
For glaze:
Whisk ingredients together until combined adding more cream or icing sugar until desired consistency is reached.
Pretzel technique adapted from The Kitchn
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