Go Back Email Link
+ 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.
5 from 1 vote
Prep Time: 1 hr
Cook Time: 15 mins
Proofing Time 2 hrs 30 mins
Total Time: 3 hrs 45 mins
Author: Traci


  • 3 ¼ 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
  • 1 ¼ cups whole milk


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



  • 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) for 2 1/2 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.)


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


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

Putting It Together

  • Line sheet pan with parchment paper. Set aside.
  • Heat oven to 375° F.
  • 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, roll into ropes that are 20"-24" long.
  • Starting with the first rope, flatten into a 28"-30" long, 2"-3" wide rectangle.
  • Pipe filling down one side of the rectangle, leave 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.


  • 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 will read about 70 degrees F.
  • 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.


Serving: 1pretzelCalories: 466kcalCarbohydrates: 67gProtein: 7gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 325mgPotassium: 162mgFiber: 3gSugar: 23gVitamin A: 599IUVitamin C: 1mgCalcium: 115mgIron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.