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Cinnamon Sugar Pretzel Twists
5 from 12 votes

Cinnamon Sugar Pretzel Twists

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8
Calories: 335 kcal
Course: Breakfast, Bread
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Spread this paste mixture over half the dough.
  5. Fold the "bald" dough down over the paste, like you're folding a piece of paper in half.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Allow the pretzel twists to cool in the pan for about 5 minutes. While they cool, whisk the glaze together.
  11. 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.
  12. 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

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: 8 Serving

Amount Per Serving

Calories 335

% 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.