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–+ servings
six cinnamon sugar pretzels on parchment lined sheet pan with white flowers, cinnamon sticks, and cinnamon sugar around, stack of plates with pretzel on top and old pie plate beside

Cinnamon Sugar Filled Soft Pretzels

The best EVER Cinnamon Sugar Filled Soft Pretzels. Every bite is soft, chewy, full of cinnamon and sugar, and SO. GOOD.
Course: Snacks
Cuisine: American
Prep Time: 1 hour
Cook Time: 15 minutes
Proofing Time: 2 hours 30 minutes
Total Time: 3 hours 45 minutes
Servings: 8 pretzels
Calories: 466kcal

Ingredients

Dough

  • 3¼ cups all purpose flour
  • ¼ cup brown sugar firmly packed
  • 1 Tablespoon instant yeast
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ cup unsalted butter room temperature
  • 1¼ cups whole milk

Filling

  • ½ cup salted butter room temperature
  • ½ cup brown sugar firmly packed
  • 2 Tablespoons ground cinnamon
  • ⅛ teaspoon salt
  • ¼ cup all purpose flour
  • 1 teaspoon vanilla extract

Glaze

Instructions

Dough

  • Spray a medium glass bowl with cooking spray. Set aside.
  • Combine all ingredients in the bowl of an electric mixer fitted with a dough hook.
  • Mix on low speed 1 minute.
  • Increase speed to medium.
  • Knead for an additional 8 minutes.
  • Turn dough into prepared bowl.
  • Let rise at warm room temperature 78°F/26℃ for 2½ hours, or until doubled in bulk. (If not using a proofing box with a water tray, make sure to cover your bowl with plastic wrap.)

Filling

  • In a small bowl, combine all ingredients.
  • Beat with an electric mixer until blended and creamy.
  • Spoon into a piping bag. Set aside.

Glaze

  • In a small bowl, stir together water and malt syrup until malt is melted.

Assembly

  • Line sheet pan with parchment paper. Set aside.
  • Heat oven to 375℉/190℃.
  • Turn dough out onto an unfloured surface.
  • Divide dough into 4 ounce portions, preforming into ovals, keeping them covered as you work.
  • Starting with the first piece of dough and working sequentially, divide dough in half and roll into ropes that are 20-24 inches long.
  • Starting with the first rope, flatten into a 28-30 inch long rectangle that is 2-3 inches wide.
  • Pipe filling down one side of the rectangle, leaving ½" at top and bottom.
  • Roll dough around filling, folding over ends to seal.
  • Continue to roll up jellyroll-style.
  • Pinch ends and seams together.
  • Place dough in a u-shape on work surface.
  • Lift ends and twist twice.
  • Place on bottom of u.
  • Press gently to seal.
  • Place on prepared pan.
  • Repeat with remaining ropes, working quickly.
  • Brush each pretzel down with glaze.
  • Sprinkle with coarse sugar.
  • Bake for 12-15 minutes, until puffy and browned.

Notes

  • Check your yeast and make sure it’s in-date.
  • A properly kneaded dough should be smooth and clean the bowl. If you have an instant read thermometer, it should read somewhere between 75℉/24℃ and 78℉/26℃.
  • Once you start shaping, you will need to work quickly!
  • Pinch the ends and seal tightly on the ropes after filling to help ensure little to no filling comes out while baking.
  • If you need help with shaping, you can refer to the images in the post to help explain the shaping step-by-step!
  • Do NOT over fill the pretzels.

Nutrition

Serving: 1pretzel | Calories: 466kcal | Carbohydrates: 67g | Protein: 7g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 325mg | Potassium: 162mg | Fiber: 3g | Sugar: 23g | Vitamin A: 599IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 3mg