You know that smell that hits you the second you walk into the mall near the food court? That’s exactly what my kitchen smells like right now. Warm dough, melted butter, and cinnamon come together to create that unmistakable aroma that makes you pause and breathe it in. I started making these Cinnamon Sugar Soft Pretzels after Emma begged me to recreate “those twisty cinnamon things” from our last shopping trip, and honestly, they turned out even better than I expected. The dough is easy to work with, and watching the pretzels puff up golden in the oven never gets old.
If you're in the mood for more quick sweet treats, these Easy Jamaican Banana Fritters and Best Strawberry Danishes are just as simple and satisfying.
What You'll Love About These Cinnamon Sugar Soft Pretzels
Fluffy, tender texture. The dough bakes up soft and pillowy with just the right amount of chew.
Bakery-worthy coating. That buttery Cinnamon Sugar Soft Pretzels crust is what makes these sweet soft pretzels irresistible.
Easy to shape. Rolling and twisting the dough is fun for kids and adults alike.
Great for sharing. Perfect for game day, birthday parties, or cozy weekend mornings.
No special equipment needed. Just basic mixing bowls, baking sheets, and a pastry brush.
Jump to:
- What You'll Love About These Cinnamon Sugar Soft Pretzels
- Cinnamon Sugar Soft Pretzels Ingredients
- How to Make Cinnamon Sugar Soft Pretzels
- Substitutions and Swaps
- Kid-Approved Changes
- Equipment For Cinnamon Sugar Soft Pretzels
- Storage Your Cinnamon Sugar Soft Pretzels
- Serving Suggestions
- Expert Tips
- The Day Emma Became a Pretzel Artist
- FAQ
- Related
- Pairing
- Cinnamon Sugar Soft Pretzels
Cinnamon Sugar Soft Pretzels Ingredients
For the Pretzels:
See recipe card below this post for ingredient quantities
Warm milk: Activates the yeast and creates a tender dough. Make sure it's warm but not hot, around 110°F.
Yeast: Helps the dough rise and gives the pretzels that light, fluffy texture.
Brown sugar: Adds a subtle sweetness to the dough and helps the yeast do its job.
Butter, melted: Makes the dough rich and soft. Room-temperature butter works well too.
Salt: Balances the sweetness and enhances the overall flavor.
Flour: All-purpose flour forms the structure. You may need a bit more or less depending on humidity.
For the Topping:
Baking soda: Creates that classic golden pretzel crust when the dough is dipped before baking.
Warm water: Dissolves the baking soda for the dipping bath.
Butter, melted: Brushed on after baking so the cinnamon sugar sticks beautifully.
Sugar: Combines with cinnamon for that sweet, crunchy coating.
Cinnamon: The star of the topping. Use fresh cinnamon for the best flavor.
How to Make Cinnamon Sugar Soft Pretzels
Activate the yeast: In a large bowl or stand mixer, dissolve the yeast in the warm milk. Let it sit for a few minutes until it becomes bubbly and foamy. Add the brown sugar, melted butter, one cup of flour, and salt, then mix until everything comes together smoothly.
Build the dough: Add the remaining flour one cup at a time, mixing after each addition until a smooth, slightly sticky dough forms. The dough should pull away from the sides of the bowl but still feel a bit tacky. Cover the bowl with plastic wrap and let it rise for about an hour, or until it doubles in size.
Preheat and prep: Once the dough has risen, preheat your oven to 450°F. Line two baking sheets with parchment paper and set them aside.
Shape the pretzels: Divide the dough into twelve equal pieces. Roll each piece into a long, thin rope, about 18 to 20 inches long. Twist each rope into a pretzel shape by forming a U, crossing the ends, and pressing them onto the bottom curve.
Dip in baking soda bath: In a medium bowl, mix the warm water and baking soda until fully dissolved. Dip each pretzel into the mixture, letting any excess drip off, then place them on the prepared baking sheets.
Bake until golden: Bake for 8 to 10 minutes, or until the pretzels turn a beautiful golden brown. The edges should look set, and the tops should have that signature pretzel sheen.
Coat with cinnamon sugar: In a shallow dish, whisk together the sugar and cinnamon. Brush each baked pretzel generously with melted butter, then dip them into the cinnamon sugar mixture until fully coated. Flip them over and press gently to coat both sides.
Substitutions and Swaps
Dairy-free version: Use almond milk or oat milk instead of regular milk, and substitute the butter with melted coconut oil or vegan butter.
Whole wheat twist: Replace half the all-purpose flour with whole wheat flour for a slightly nuttier flavor. The texture will be a bit denser but still delicious.
Different sweeteners: Swap the brown sugar in the dough with honey or maple syrup. You may need to reduce the liquid slightly.
Flavor variations: Try adding a pinch of nutmeg or cardamom to the Cinnamon Sugar Soft Pretzels for a warm, spiced twist If you loved these, you'll also enjoy the light, fluffy sweetness of a Japanese Fruit Sandwich it's another simple recipe that feels like a special treat..
Kid-Approved Changes
Mini pretzel bites: Roll the dough into smaller ropes and cut them into bite-sized pieces. Kids love dipping these into icing or caramel sauce.
Extra Cinnamon Sugar Soft Pretzels: Double the coating mixture and let kids dunk their pretzels as many times as they want.
Fun shapes: Let little hands twist the dough into hearts, letters, or silly shapes instead of traditional pretzels.
Chocolate drizzle: Melt some chocolate chips and drizzle over the cooled pretzels for an extra-sweet treat.
Equipment For Cinnamon Sugar Soft Pretzels
- Large mixing bowl or stand mixer: Makes mixing the dough easier and less messy.
- Measuring cups and spoons: For accurate ingredient amounts.
- Plastic wrap: Covers the dough while it rises.
- Two baking sheets: Gives the pretzels enough space to bake evenly.
- Parchment paper: Prevents sticking and makes cleanup a breeze.
- Medium bowl: For mixing the baking soda bath.
- Shallow dish: Perfect for coating the pretzels in cinnamon sugar.
- Pastry brush: Helps you brush melted butter onto each pretzel evenly.
Storage Your Cinnamon Sugar Soft Pretzels
Room temperature: Store homemade Cinnamon Sugar Soft Pretzels in an airtight container at room temperature for up to 2 days. They'll stay soft and delicious.
Refrigerator: If you want to keep them longer, refrigerate in a sealed container for up to 5 days. Reheat in the microwave for 15 to 20 seconds to bring back that fresh-baked softness.
Freezer: Freeze cooled pretzels in a freezer-safe bag for up to 2 months. Thaw at room temperature, then warm in a 300°F oven for 5 minutes.
Reheating: Pop them in the microwave for a few seconds or warm them in the oven wrapped in foil to keep them soft and tender.
Serving Suggestions
With cream cheese dip: Whip up a sweet cream cheese frosting for dipping. It's tangy and pairs beautifully with the Cinnamon Sugar Soft Pretzels.
Alongside hot chocolate: Serve these warm Cinnamon Sugar Soft Pretzels with a mug of hot cocoa on chilly mornings.
At brunch: Add them to a brunch spread with fresh fruit and scrambled eggs for a sweet-and-savory combo.
As a party snack: Arrange them on a platter with small bowls of caramel, chocolate sauce, or vanilla icing for dipping.
Expert Tips
Don't skip the rise time. Letting the dough double in size gives you that fluffy, tender texture.
Use warm, not hot, milk. If the milk is too hot, it'll kill the yeast. Aim for around 110°F, which should feel warm but not uncomfortable on your wrist.
Roll evenly. Try to keep your dough ropes the same thickness so all the pretzels bake at the same rate.
Don't skip the baking soda bath. This step is what gives soft baked pretzels that golden, chewy crust.
Brush with butter while hot. The cinnamon sugar sticks best when the pretzels are freshly baked and still warm.
The Day Emma Became a Pretzel Artist
Last month, Emma announced she wanted to be a "pretzel chef" after watching a video about mall-style cinnamon pretzels. I set her up with a chunk of dough, and she rolled it into what she called a "pretzel snake." It looked more like a lumpy rope, but she twisted it with such focus, her little tongue poking out in concentration.
"Does mine look like yours, Mama?" she asked, holding up her creation.
"It looks perfect," I told her, and I meant it.
When they came out of the oven, golden and glistening with melted butter, Emma dunked hers into the cinnamon sugar like she was dipping a treasure. She took one bite, and her eyes went huge.
"It tastes like the fair!" she squealed, cinnamon sugar dotting her nose.
We made twelve pretzels that day. She ate three before dinner. No regrets.
FAQ
Do you put cinnamon sugar on before or after baking pretzels?
You add the Cinnamon Sugar Soft Pretzels coating for pretzels after baking. Brush the hot pretzels with melted butter first, then dip them into the cinnamon sugar mixture. This way, the coating sticks perfectly and stays crunchy.
Are cinnamon sugar pretzels a healthy snack?
These Cinnamon Sugar Soft Pretzels are more of a treat than a health food. They're made with butter and sugar, so enjoy them in moderation. You can lighten them up by using less butter or a sugar substitute, but the flavor won't be quite the same.
Does a soft pretzel need to be refrigerated?
No, Cinnamon Sugar Soft Pretzels can stay at room temperature in an airtight container for up to 2 days. If you want to keep them longer, refrigerate them for up to 5 days or freeze them for up to 2 months.
How long do you cook soft pretzels for?
Bake these oven baked Cinnamon Sugar Soft Pretzels at 450°F for about 8 to 10 minutes, or until they turn golden brown. Keep an eye on them toward the end so they don't over-bake.
Related
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Pairing
These are my favorite dishes to serve with Cinnamon Sugar Soft Pretzels
Cinnamon Sugar Soft Pretzels
Ingredients
- 2 ¼ cups warm milk heated to about 105–110°F for yeast activation
- 1 ⅔ tablespoons active dry yeast fresh and not expired
- ⅓ cup brown sugar packed, for sweetness and color
- 4 ½ tablespoons butter melted (slightly cooled)
- 2 ¼ teaspoons salt fine-grain for even mixing
- 5 cups all-purpose flour plus extra for kneading if needed
- ½ cup baking soda for classic pretzel bath
- 4 cups warm water to dissolve baking soda fully
- 5 tablespoons butter melted (for brushing after baking)
- ⅔ cup granulated sugar for coating
- 2 ¼ teaspoons ground cinnamon freshly ground if possible
Instructions
- Combine the warm milk and yeast in a large bowl or stand mixer bowl and let it sit until foamy.
- Stir in the brown sugar, melted butter, one cup of flour, and salt until the mixture comes together.
- Gradually add the remaining flour, one cup at a time, until a soft dough forms that is slightly tacky but manageable.
- Cover the bowl tightly and allow the dough to rise in a warm spot until doubled in volume.
- Heat the oven to 450°F and line baking sheets with parchment paper.
- Divide the risen dough into fourteen equal portions and roll each piece into a long rope, shaping each into a pretzel.
- Stir the warm water and baking soda together in a medium bowl until fully dissolved.
- Briefly dip each shaped pretzel into the baking soda solution and transfer them to the prepared baking sheets.
- Bake the pretzels until deeply golden and puffed.
- Whisk the sugar and cinnamon together in a shallow dish.
- Brush the hot pretzels with melted butter and coat generously in the cinnamon sugar mixture.
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