Pretzels are delicious and cinnamon pretzels are even better. My cinnamon bread recipe is always one of my most popular, and there’s a good reason, it always works. I have used that recipe over and over for year and my readers write in and tell me they love it too!
The ingredients are a perfect mix of flavor and dough. My grandmother knew her way around bread dough and I have been blessed enough to be around her when she made bread. While she is 96 years old, she still makes bread if you can believe that!
Today, let’s create cinnamon pretzels with icing. I will guide you through both pretzel making and my recipe.
Cinnamon Pretzels With Icing
If you have been in a mall and smelled the wafting scent of cinnamon rolls, you know it is addictive. Since we can’t be at the mall all the time, and since I prefer homemade over anything store-bought I created my own cinnamon pretzels with icing.
Tips Of Pretzel Making
While I worked on granite countertops, I will advise on thing no matter WHAT countertop you are working on: do not use flour, you want the dough to be tacky and adhere just a bit to the counter when making ‘ropes’to create the pretzels.
You will see that I made many different sizes of pretzels. You can too. First of all I doubled the batch of cinnamon bread below. Then, I only let the bread machine make the dough, as I did NOT want bread.
After the dough was ready, I rolled it out and cut it into 8 EVEN Pieces. I then rolled those pieces into long 3 foot ropes.
Sometimes I would use the 3 feet, other times, I cut the 3 feet in 1/2 and thn again rolled another 3 feet out of it.
Doing this changed the thickness and the size and it also doubled the yield.
The key to this is working with a pretzel size you know someone will eat without waste. Sometimes I make bigger ones for the New Year’s Holiday Pretzels, and other times smaller ones for brunches. You can alternate the size with cutting and rolling into ropes.
If your dough does not look like this after you make it, your results will NOT be at all the same. The dough has a sticky, yet does not stick feeling. It is so easy to work with.
Also, if you add more cinnamon into the bread dough making process (in bread maker) the dough will be more ‘cinnamon-y’ flavored. You can adjust as you like.
Since your oven will be preheat to 400°F it will quickly bake the pretzels to 200° F internally. In fact, this will only be about 10 minutes. Do not over-bake or the dough will dry.
Cinnamon Bread Dough Recipe
Remember, I doubled mine, so the image you are looking at reflects this. I managed about 12 Pretzels of various sizes and could easily have created many more, but I did not keep splitting the dough.
1 Cup Of Milk – Room Temperature
1/4 C of Butter (softened)
One Egg Cracked
2 Teaspoons of Vanilla
1/2 C Sugar
2 TBSP Cinnamon
1/4 tsp salt
3 C Bread Flour
2 Tsp Bread Machine Yeast
Follow Your Bread Machine Instructions for Dry and Wet Ingredients. Use DOUGH as choice for programming. It took my machine 1 hour and 30 minutes for the cycle. First rise was done.
Remove dough as soon as cycle is done to a lightly floured surface,and knead lightly into ball. You don’t need to ‘knead’ just kind of make a ball by tucking, then cut.
Divide ball into 8 equal pieces. You will be making each of these into pretzels, and this is the time that you can roll these into the ropes and either cut and double the rope or you can use them as is. There is NO wrong size on a pretzel.
Take on piece of dough (to a non-floured surface, remember you want ‘tacky’) and roll it into a 3 foot rope.
At this point it is up to you to decide if you want a Large pretzel or if you want to divide the dough in half and make smaller pretzels. Of course you can always do a few of each, variety is the spice of life!
Start with a horseshoe shape. Make sure it is even. You can also roll this rope longer if you want, I am working with 1.5 feet in this image.
Next you are going to criss-cross the ends of the horseshoe, like you are braiding. Also pay attention to the circle above it as this will be the pretzel.
Next, you will criss-cross again and them bring the ends up to the top of the pretzel as pictured below. Then fix the pretzel so it is shaped better.
Also, you will fix these once they are on the tray, because when you move them, they do not stay shaped. You could make them on the tray, but I prefer some work-space.
From Here, watch my video for learning how to make a pretzel, it’s easy. Make a ‘u’, then ‘x’ the dough forming a circle, then ‘x’ dough again and reverse cross to you. That’s it, but much easier to watch in the video!
Let the dough rise (covered) for about 1/2 hour, this is the second rise and they will double in size. Bake at 400°F for 10-15 minutes (ovens vary) and the internal temperature of 200°F. Once lightly browned and temped, remove and allow to cool.
Time To Frost
Make my frosting, it’s really easy and delicious. You can also change the color of the icing, if you want to match the occasion.
Allow these to cool and then ice with the easy cream cheese frosting recipe I created. Add color with gel icing or serve plain, the possibilities are endless.
You can make a cinnamon sugar dusting that tastes amazing as well. Enjoy! ~ DANA XO