Cinnamon Bun Pretzel Mix Recipes

CINNAMON PRETZELS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Stir milk and honey together in a bowl; let sit for 5 minutes.
• Sift flour and baking soda together in a large bowl; mix milk-honey mixture into flour mixture until dough is soft. Knead dough on a lightly floured surface for about 3 minutes. Roll dough using a rolling pin into a rectangle about 1/2-inch thick; cut into 24 equal pieces.
• Roll each piece of dough into a l0-inch cylinder; fold ends together into a pretzel-shape. Mix 1/2 cup sugar and 1/2 cup cinnamon in a bowl; sprinkle over pretzels. Arrange coated pretzels on the prepared baking sheet.
• Bake in the preheated oven until pretzels are golden brown, about 8 minutes.
• Mix melted butter with 1/2 cup sugar and 1/2 cup cinnamon; brush warm pretzels with butter mixture.

CINNAMON SUGAR PRETZELS

Steps:

• Toss 4 cups pretzel snaps with 6 tablespoons melted butter and 1/2 teaspoon cinnamon. Spread on a baking sheet and bake at 350˚ until lightly toasted but not dry, about 5 minutes. Transfer to a separate bowl and toss with 1/4 cup sugar mixed with 1 teaspoon cinnamon.

KIDS CAN MAKE: HEALTHY CINNAMON-RAISIN SOFT PRETZELS

Steps:

• Combine 2 cups warm water (110 to 115 degrees F), butter pieces and brown sugar in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand until foamy, about 10 minutes. Whisk together the flour, raisins, 1 teaspoon of the salt and 1 teaspoon of the cinnamon in a large bowl.
• Add half the flour mixture to the yeast, and mix on low speed until incorporated, scraping down the side of the bowl as needed. Add the remaining flour, increase the speed to medium and continue to beat until the dough gathers around the hook and pulls away from the side of the bowl. Once this happens, continue to beat until the dough is smooth, about 5 minutes more. Remove the dough ball, butter the inside of the bowl, return the dough ball to the bowl, cover and let rise in a warm spot until doubled in size, about 1 hour.
• Position 2 racks in the upper and lower thirds of the oven, and preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper, and spray generously with cooking spray. Punch down the dough, and cut it in half. Divide each half into twelve even pieces, and cover with a towel.
• Roll each piece of dough into an 18-inch rope, working from the middle out. (It helps to hold the dough ends and slap the center of the length on the counter as you stretch and roll.) Make a U shape with one of the dough ropes, lift the ends and twist in the center twice; fold the ends over and down, and pinch to secure them to the bottom of the U to finish the pretzel shape. Transfer the pretzels to the prepared baking sheets. Cover loosely with plastic wrap, and let rest at room temperature until the pretzels rise slightly, about 30 minutes.
• Meanwhile, combine 10 cups water and the baking soda in a large, wide pot, and bring to a low simmer (190 to 200 degrees F), whisking until the baking soda dissolves. Stir together the granulated sugar and the remaining 1 teaspoon salt and 1 teaspoon cinnamon in a small bowl.
• Cut the parchment paper with scissors around each pretzel. Leaving the pretzel on the paper (so it keeps its shape while transporting to the simmering water), remove the pretzels from the baking sheets. Reline each baking sheet with parchment, and spray generously with cooking spray.
• Put each pretzel, top-down, into the simmering water, and remove the paper. Simmer until the pretzels plump, about 1 minute. Carefully flip the pretzels, and continue to simmer 45 seconds more. Remove each with a slotted spoon, shake off excess liquid, place on the prepared baking sheets and sprinkle with some of the cinnamon-sugar mixture.
• Bake the pretzels until they're a few shades darker and the bottoms are nicely browned, 16 to 18 minutes, rotating about halfway through. Brush with the melted butter.
• Store the pretzels at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 month (let thaw at room temperature).

CINNAMON-RAISIN SOFT PRETZELS

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in brown sugar and salt. Add cake flour; stir well. Add enough all-purpose flour to form a soft dough. Stir in raisins. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until dough has risen slightly, about 30 minutes. Punch dough down; divide into 14 balls. Roll each ball into a 15-in. rope., In a bowl, dissolve baking soda in hot water. Dip each rope in baking soda mixture; drain on paper towels. Form into pretzel shapes and place on greased baking sheets. Bake at 400° for 15 minutes or until golden brown. , Combine sugar and cinnamon in a small bowl. Brush pretzels with butter, then dip in cinnamon-sugar. Serve warm.

FLUFFY PRETZELS WITH CINNAMON SUGAR

Steps:

• First preheat the oven to 200C/180 fan/Gas Mark 6. Then line a baking tray with greaseproof paper and lightly oil it.
• Dissolve the yeast and in a jug of water and mix well. Add the sugar and salt and mix until it comes together. When the dough bounces back when you poke it wth a finger it's ready to knead.
• Tip the dough onto a lightly floured surface and knead for 10 minutes. Use the heel of your hand to flatten and stretch the dough before folding it back on itself ( and repeating.)
• Shape the dough into a neat ball, cover and place into a lightly oiled bowl, cover with lightly oiled clingfilm and leave to rest for 45 minutes or until it has doubled in size. Push the dough and then divide into equal pieces.
• Roll each piece out into a long sausage shape, approximately 35cm long. Arrange the length of the dough into a U shape. Hold the two ends and twist them around each other twice before folding them back to meet the bottom of the U. Press gently to make the ends stick. It can take a while to get this right, don't worry if they are not perfect, really any shape will do!
• Place your pretzels on the lightly oiled baking tray. Cover with clingfilm and leave for another fifteen minutes. Remove the clingfilm and bake for 15 minutes or until golden brown and sound slightly hollow if you tap them on the bottom.
• Mix the caster sugar and cinnamon together. Once the pretzels are cooked, brush them with melted butter and sprinkle cinnamon sugar on the top.

CINNAMON-SUGAR PRETZELS

Steps:

• Preheat the oven to 300Fº.
• In a large roasting pan add the pretzels, and spread the pretzels out evenly in the pan.
• In a small bowl add the oil, sugar, and cinnamon; stir thoroughly to blend ingredients together.
• Pour the oil-cinnamon-sugar mixture over the pretzels; toss well to coat the pretzels with the mixture.
• Place roasting pan in oven, bake uncovered for 30 minutes, and stirring twice during baking time (every 10 minutes).
• Place baked pretzels onto a baking sheet that has been lined with wax paper.
• Spread pretzels out as evenly as you can, to allow them to cool before serving.
• Store pretzels in an airtight container.