These babies were described as ‘incredible’ and didn’t even last 10 minutes after I took them out of the oven. Let me tell you, they’re one of the BEST things you’ll EVER make!
It’s like a big, fat and puffy cinnamon roll married a soft pretzel and this was their offspring. Eating one of these is like eating the middle of a cinnamon roll with all its gooey and saucy goodness. Basically it’s like the perfect cinnamon roll treat since you’re pretty much just eating the middle of the roll! Drizzled with a creamy cream cheese glaze… you’ll be taken to cinnamon roll heaven with each bite. 🙂
Making them couldn’t be easier. I took a few pics to help guide you with shaping the pretzels but it’s all very straight forward. Sorry they’re not great but my kitchen light doesn’t like to be nice most of the time and I like to prepare my rolls at night.
Start by making and rising the dough. Then after you’ve punched it down, divide into 8 balls.
Take each ball (cover the resting balls as you work with each one) and roll into an 18 inch rope.
Now we’re going to brush each pretzel with just a little bit of whipping cream. This helps bake them up extra soft and creamy.
Make the glaze as the pretzels are baking and then drizzle away once they’re baked and out of the oven.
So so good you guys!! 🙂
Enjoy my sweet friends! and tag me with your pics @dutchbakerblog on Facebook, Instagram or Twitter.
Soft Cinnamon Roll Pretzels
8 – 10Pretzels
1/3 cup (80mls) warm water
2 1/2 teaspoons instant yeast
1/2 cup (100gms) white sugar
3/4 cup (180mls) milk
1/2 cup (100gms) softened butter, cut into pieces
4 1/4 – 5 cups (500 – 600 gms) all purpose flour
2 teaspoons salt
- For the filling
1/2 cup (100gms) melted butter
3/4 cup (150gms) soft brown sugar
1/4 cup (50gms) white sugar
1 1/2 tablespoons cinnamon
1/2 teaspoon vanilla extract
1 tablespoon cornstarch/cornflour
1/4 teaspoon salt
1/2 cup (125mls) whipping cream, for brushing pretzels before baking
- For the glaze
2 tablespoons cream cheese
1/2 cup (65gms) icing sugar
1 – 2 tablespoons whipping cream
- In a large bowl, add the water, yeast and about a tablespoon of the sugar and set aside for 5 minutes to activate and thicken. After 5 minutes, add in the rest of the sugar, milk, eggs and butter and whisk smooth. The butter won’t completely mix in but that’s okay.
- Whisk together 4 cups of flour with the salt and add about 2 cups to the batter and whisk fast for about a minute until smooth. Add in the remaining flour in 1/2 cup increments until a dough forms. Make sure not to add too much flour as the dough needs to be slightly sticky. Knead dough for 8 – 10 minutes using a dough hook on a stand mixer or by hand. Dough should be soft, smooth and elastic.
- Place dough in an oiled bowl and cover well with plastic wrap. Allow to rise until doubled in size, about 2 hours.
- After it has doubled, punch down and divide into 8 balls. Take each ball and roll into a rope 18 inches long.
Whisk together the ingredients for the filling except the butter. Brush each rope with melted butter on all sides, about a tablespoon for each. Sprinkle each rope with the filling on all sides, about 2 tablespoons for each.
Shape each rope into an open circle. Take the two ends, cross them over each other two times then holding the ends, pull them straight down. Use some butter to attach the tips to the pretzel.
- Place each pretzel onto a floured baking tray and brush/sprinkle any remaining butter or filling on top of each. Cover again to rise until puffy, 35 – 40 minutes.
- Brush each pretzel with 1 tablespoon of cream and bake in a preheated 180C/350F oven for 10 – 15 minutes until cooked through and golden. Drizzle each pretzel with the glaze and serve warm.
- For the glaze
- Whisk the cream cheese, icing sugar and cream together until combined and smooth. Drizzle over each pretzel.
- Keep pretzels stored in an air tight container for up to 3 days.
- Recipe by the dutch baker.