Cinnamon Roll Pretzel Bites

Prep Time 25 minutes
Total Time 34 minutes
Servings 40 pretzel bites

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Soft pretzels meet cinnamon rolls! Soft, chewy pretzel dough rolled in cinnamon sugar, baked and covered in a thin glaze – pretzel perfection!

soft pretzel bites on a white plate coated in cinnamon sugar and drizzled with glaze

I want you to know I try to refrain from overusing exclamation marks.

But pretzels and cinnamon rolls get me a little bit excited.

I’d been thinking of a few different ways I want to use my favorite homemade soft pretzel dough, and – obviously – this is the one I start with.

I am a serious soft pretzel addict (aren’t you?!). Though I insisted I didn’t like crunchy pretzels until someone made me cookies with pretzels in them. Now I totally get what all the hype is about!

Are you a sweet pretzel person or a salty pretzel person? I always go for the caramel sauce at the mall, but partly because I don’t like cheese sauce, or mustard, or ranch, or any of those other things they probably offer.

In other news, I think I need to start eating more food that isn’t brown.

But the day I made these was such a gray, rainy day…. and I’d been dreaming of making some pretzel bites like this for so long…. And I couldn’t resist.

You understand, right?

I promise I’m going to have more light and no-bake recipes coming for Swimsuit Season. But even Swimsuit Season has its share of cold, gray, rainy days (at least where I am!), and you just might find yourself longing for something warm, and chewy, and cinnamony, and glaze-drizzly.

Or you can just keep them in your back pocket until the cool fall weather hits and dig them out when you get the urge.

Metaphorically speaking, I mean. You wouldn’t actually stuff your pockets full of pretzels, would you?

white bowl filled with cinnamon sugar coated pretzel bites drizzled with glaze

Find bread machine instructions here.

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Cinnamon Roll Pretzel Bites

5 from 1 vote
Cinnamon Roll Pretzel Bites: Soft pretzels meet cinnamon rolls! Soft, chewy pretzel dough rolled in cinnamon sugar, baked and covered in a thin glaze – pretzel perfection!
Prep Time 25 minutes
Cook Time 9 minutes
Total Time 34 minutes
Cuisine American
Course Bread and Baked Goods, Dessert
Servings 40 pretzel bites
Calories 89cal


  • 1 1/4 cups warm water
  • 1 1/2 tsp instant yeast original recipe uses active dry, so a swap should be fine
  • 3 tbsp + 1 cup brown sugar divided
  • 3 cups all-purpose flour
  • 2 liters of water for boiling
  • 1/2 cup baking soda
  • 2 tsp cinnamon
  • 1/2 cup melted butter 1 stick


  • 1 tbsp butter softened (not melted!)
  • 1/2 cup powdered icing sugar
  • 1 tsp vanilla


  • In the bowl of a stand mixer (you can likely knead by hand if that’s what you’re used to – I just like how the stand mixer makes it quick and easy), add water, yeast and 3 tablespoons brown sugar and whisk to combine. Let sit 5 minutes to ensure the yeast is activated (it should become slightly frothy).
  • Add flour and mix with a dough hook until the dough is smooth (see the picture below). Cover with plastic wrap and let rise in a warm place for 1-1.5 hours until doubled in size (see picture below).
  • Line two rimmed baking sheets with tin foil and spray with non-stick spray. Set aside. Preheat oven to 400 degrees F.
  • In a large pot, combine water and baking soda and bring to a boil. While your water is heating, roll dough into 1” balls (makes about 3.5-4 dozen).
  • Combine the 1 cup brown sugar and 2 tsp cinnamon in a medium bowl and set aside. Place melted ½ cup butter in a small bowl and set aside.
  • Drop balls into the boiling water 6-8 at a time and boil for 15-30 seconds. Remove with a slotted spoon and place in the melted butter. Move from the melted butter to the cinnamon and sugar mixture.
  • Place coated dough balls onto the prepared baking sheets and bake at 400 degrees F for 8-9 minutes, stirring once half way, until slightly firm on the outside. If needed, break one open to ensure the pretzels are cooked all the way through.
  • For the glaze, combine 1 tbsp butter, powdered icing sugar and vanilla with a whisk in a small bowl. Drizzle over pretzel bites. Serve warm.


*I tried baking them without boiling, but they are not quite the same. They are still great, and if you really want to skip a step you likely could, but they won’t have the same awesome pretzel texture as one that is first boiled.
*My original pretzel recipe uses a bread machine: if you’re looking for those instructions, find them linked above in the post.

Nutrition Information

Calories: 89cal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 438mg | Potassium: 20mg | Sugar: 7g | Vitamin A: 80IU | Calcium: 10mg | Iron: 0.5mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Kim says

    Hi, I want to make these, because I have a party, but I don’t feel like baking/preparing all morning. Would you recommend freezing the balls before popping them into the oven the next day or maybe baking them for a few minutes and baking it completely the next day?

    • Ashley Fehr says

      Hi Kim! I’m sorry, I’ve never made them ahead. If I was going to try I would probably freeze the balls just after rolling and then finishing cooking and preparing. If you do try it, I would love to hear how it works for you!

      • Kim says

        So just prepare the dough and roll it into balls and then freeze? Or boil it before freezing, because I’m afraid the dough would just stick together if I were to put them together before boiling.

      • Kim says

        Okay, so I prepared the dough into balls and boiled it. After that I froze it and the next day I let it defrost for a little while, and then i prepared them and put them in the oven. They were great and everyone really liked them 😀

  2. Stacey @ Bake Eat Repeat says

    My goodness, I am such a pretzel addict I seriously want to go make these right now. And I’m already baking bread on a 30 degree day like an idiot. I probably don’t need the oven on any longer! But this looks just fantastic, what a great idea combining cinnamon buns and pretzels!

  3. Dorothy Dunton says

    Hi Ashley! I usually go for mustard, but I don’t have anything against cinnamon and sugar! I agree that the boiling water bath is necessary for both pretzels and bagels to achieve the proper chewiness!

  4. Mary Frances says

    I’ll just go ahead and overuse them for you. Because oh my gosh, these look INCREDIBLE. Cinnamon rolls! Pretzels!! Glaze!!! So much yes!

  5. Dani @ DaniCaliforniaCooks says

    Oh maaaan, I could devour way too many of these way too fast. I would have to make a single serving!

  6. Shelby @ Go Eat and Repeat says

    Oh my goodness, these look amazing Ashley! I too LOVE soft pretzels. Like a ton. I go back and forth a lot though between salty and sweet. I could definitely indulge in a HUGE bowl of these! Yummy!

  7. Natalie @ Tastes Lovely says

    These sound SO good! I love sweet pretzels. When I go to the mall, it’s so hard for me to resist the cinnamon sugar pretzel with icing. I just know I would love these.

  8. Gayle @ Pumpkin 'N Spice says

    I’m definitely a soft pretzel addict! I used to visit Auntie Anne’s whenever I was at the mall in high school and their pretzels were SO good! I’m sure these homemade bites are even better. I love the cinnamon roll flavor, sounds delicious! Pinned!

5 from 1 vote (1 rating without comment)

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