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! www.thereciperebel.com
Course Bread and Baked Goods, Dessert
Prep Time 25minutes
Cook Time 9minutes
Total Time 34minutes
Servings 40pretzel bites
Author Ashley Fehr
1 1/4cupswarm water
1 1/2tspinstant yeastoriginal recipe uses active dry, so a swap should be fine
3tbsp + 1 cup brown sugardivided
2litersof water for boiling
1/2cupmelted butter1 stick
1tbspbuttersoftened (not melted!)
1/2cuppowdered icing sugar
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.