Indulge

The Deliciously Easy Way to Make Addictive Cinnamon Sugar Pretzels

In our test kitchen, we love to use pizza dough in all kinds of unexpected ways—which is how we dreamed up this sweet recipe for Cinnamon Sugar Pretzels with Cream Cheese Icing. Pizza dough is rolled into darling little pretzels, then coated in cinnamon sugar and baked for about 15 minutes. Drizzled with homemade cream cheese icing and sprinkled with Maldon sea salt, these fluffy, doughy delights are pretty much proof of heaven on earth.

RECIPE TIPS
Dough may shrink back while you roll it out. Keep going!

INGREDIENTS
1 tablespoon flour
½ pound pizza dough
4 tablespoons butter
2 tablespoons sugar
1 teaspoon cinnamon
¼ cup powdered sugar
1 ounce cream cheese
1 teaspoon Maldon salt
1 parchment paper

INSTRUCTIONS
1. Prepare Ingredients
Preheat oven to 450°F. Allow cream cheese to soften at room temperature. Combine granulated sugar and cinnamon in a medium bowl.

Method

01
Make Pretzels:

Divide pizza dough into 6 even pieces. Sprinkle flour on a cutting board. Working with one piece at a time, roll and pull pizza dough into long ropes (see Recipe Tip). Once rope is about 1 foot long (and about 1/4-inch thick), gather ends of rope and gather at the top, pull over the bottom of the circle to create a pretzel shape.

02
Bake Pretzels:

Melt ½ of butter in a small bowl. Microwave at 30-second intervals until completely melted. Place pretzels on a parchment-lined baking sheet. Brush melted butter onto pretzels, and dip in cinnamon sugar mixture to evenly coat. Discard remaining cinnamon sugar or save for another use. Place in oven to bake until browned, about 12-15 minutes.

03
Make Icing:

While pretzels bake, in a separate medium bowl, microwave remaining butter at 30-second intervals until completely melted. Add cream cheese and powdered sugar to bowl with butter. Whisk until fully combined. Add 1-2 tablespoons warm water to icing, until a smooth pourable consistency is reached.

04
Plate Pretzels:

Remove pretzels from oven and sprinkle with Maldon salt. Set aside to cool. Serve warm pretzels with icing.

in Indulge

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