Cinnamon Sugar Pretzel Twists
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5
12 reviews
Excellent
Cinnamon Sugar Pretzel Twists
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Cinnamon Sugar Pretzel Twists use pizza dough folded with a cinnamon-sugar butter paste and baked in a muffin pan for individual twisted shapes. The dough is coated with melted butter and a mixture of granulated and light brown sugars and cinnamon before baking. The result is soft, chewy pretzel pieces with a warm cinnamon-sugar flavor, ideal for snacks or desserts.
Description
Starting with refrigerated pizza dough or a homemade equivalent, the dough is rolled out and spread with a mixture of melted butter, granulated sugar, light brown sugar, and cinnamon forming a thick paste. The dough is then folded over the paste to encase it, and sprinkled with reserved cinnamon sugar before shaping into twists and baking in a well-greased muffin pan at 425°F. The baking process yields soft pretzel twists that combine a chewy interior with slightly crisp edges, highlighted by sweet cinnamon and sugar.
This preparation yields a tactile contrast between the buttery, sugary coating and the tender dough, making them suitable as hand-held treats or dessert accompaniments. The recipe also references multiple options for making dough from scratch, which vary in chewiness, softness, and preparation time, accommodating different preferences for texture and convenience.
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Ingredients
- pizza dough or similar dough, or see Notes for scratch options, one 13.8-ounce can, refrigerated
- 3 tablespoons butter melted, unsalted
- ⅓ cup granulated sugar + 1 tablespoon
- 3 tablespoons light brown sugar
- 2 tablespoons cinnamon + 1 teaspoon
- 2 cups confectioners' sugar sifted if lumpy
- ½ teaspoon vanilla extract
- 1 to 2 tablespoons milk as necessary, or half-and-half
Instructions
- Pretzel Twists - Preheat oven to 425F and spray a 12-count muffin pan very well with cooking spray. Tip - You're only going to use 8 of the 12 cavities so spray only that many. You can stagger them around the pan; set aside.
- Untoll the refrigerated pizza dough onto your clean countertop or large cutting board. If using scratch dough, roll it out to 1/4-inch thick, about 8x12-inches in size; set aside.
- To a small bowl, add the melted butter, 1/3 cup granulated sugar, all the light brown sugar, 2 tablespoons cinnamon, and stir to combine until a thick paste forms. Note - You are reserving the final tablespoon of of granulated sugar and final teaspoon of cinnamon; set aside.
- Spread this paste mixture over half the dough.
- Fold the "bald" dough down over the paste, like you're folding a piece of paper in half.
- To a small bowl, add the remaining 1 tablespoon granulated sugar, 1 teaspoon cinnamon, and stir to combine to form cinnamon-sugar and evenly sprinkle this over the visible surface of the folded dough.
- Using a pizza cutter or sharp knife, cut vertical slices of dough, divided into 8 pieces equally, meaning each strip should be about 1-inch wide. Tip - I don't recommend making more or less than 8 strips of dough (which will change the yield of the recipe) because strips this size fit very well into the muffin pan and will bake as directed.
- Twist each piece of dough and fold it under itself to make a tie or knot and place each twist of dough into the prepared pan. Tip - This isn't an exact science. Twist it how you think it looks good, is secure, and fits nicely into your muffin pan. You can evaluate how they bake up, and for future batches, make adjustments in your twisting technique, if necessary.
- Bake for about 10 to 12 minutes, or until lightly golden browned. Tips - This is a very hot oven and even 1 minute matters so keep a very close eye on the dough in the final minutes of baking. Bake on the center oven rack, rotating the pan once midway through baking for optimal results. Note that scratch dough may need a few more minutes to bake then refrigerated store bought dough.
- Allow the pretzel twists to cool in the pan for about 5 minutes. While they cool, whisk the glaze together.
- Glaze - To a small bowl, add the confectioners' sugar, vanilla extra, and drizzle in the milk 1 tablespoon at a time until desired consistency is achiveved.
- Evenly drizzle the glaze over the tops of the pretzel twists, or as desired. Pretzel twists are best served warm and fresh but will keep airtight at room temp for up to 4 days.
Notes
- If refrigerated dough is unavailable, use one of the suggested homemade dough options: very chewy pretzels with beer, soft buttery one-hour pretzels, cinnamon-sugar pretzel bites, or soft buttery breadsticks, each providing varied textures and flavors.
- Fold the dough over the cinnamon-sugar butter paste before baking to encapsulate the flavor and achieve a layered texture.
- Carefully spray the muffin pan cavities to prevent sticking when baking the twisted shapes.
Nutrition Information
Show Details
Serving
1
Calories
335kcal
(17%)
Carbohydrates
65g
(22%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
12mg
(4%)
Sodium
193mg
(8%)
Fiber
2g
(8%)
Sugar
41g
(82%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 335kcal | 17% |
| Carbohydrates | 65g | 22% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 12mg | 4% |
| Sodium | 193mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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