Pretzel Cinnamon Rolls with Cream Cheese Glaze
Prep time: 
Cook time: 
Total time: 
Serves: 12 rolls
  • 1 package rapid rising yeast
  • 1 ½ cups warm water
  • ¾ cup sugar, divided
  • 1 teaspoon kosher salt
  • 4 ½ cups all-purpose flour
  • 5 tablespoons unsalted butter, melted and divided
  • 2 teaspoons cinnamon
  • 12 cups water
  • Heaping ⅔ cup baking soda
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon unsalted butter, softened
  • 4 ounces cream cheese, softened
  • ½ teaspoon vanilla extract
  • 1 cup powdered sugar
  1. In the bottom of a stand mixer, combine water and ¼ cup of sugar. Whisk in yeast. Let set for 5-10 minutes until foamy. Add in salt, flour and melted butter. Using the dough hook, mix the dough until combined on a low speed, Increase the speed to medium and mix for another 5-7 minutes until dough becomes smooth and pulls away from the sides of the bowl.
  2. Rinse bowl off and then grease with non-stick cooking spray. Place dough in, coating the ball with oil. Cover with a kitchen towel and place in a warm place. Let rise for 35 minutes or until doubled in size.
  3. Place one rack in the bottom third of the oven, place the other on the middle rack. Preheat oven to 450 degrees. Grease a 9x12 baking dish.
  4. Once the dough has risen, roll into a 12x17 rectangle. Combine remaining sugar and cinnamon in a small bowl. Brush with melted butter. Sprinkle with cinnamon sugar. Roll up jelly roll-style. Pinch to seal edges, I even like to pinch a second time to make sure everything is sealed. Cut into 1½ inch rolls. Pinch the bottom of each roll to seal, the cinnamon sugar swirl should not be showing on the bottom. Reform into a roll if necessary.
  5. Bring a large stock pot to a rolling boil. Add baking soda. Working in batches as necessary, drop cinnamon rolls into the boiling water, exposed side first. Cook for 30 seconds. Flip and cook another 45 seconds. Use a slotted spoon to remove rolls from water. Drain on paper towels and then line up in prepared dish.
  6. Brush pretzels with egg wash and bake on the bottom rack for 10 minutes. Move to the middle rack and bake for another 5-7 minutes or until golden brown.
  7. Let cool for five minutes and then spread with glaze. Sprinkle with flaked salt if desired.
For the glaze:
  1. Make while pretzels are baking. Add butter and cream cheese to the bottom of a stand mixer fit with the paddle attachment. Beat on medium-high until smooth. Add vanilla, beat until smooth. Add powdered sugar and beat until smooth.
Pretzel dough lightly adapted from Alton Brown
Recipe by Cooking for Keeps at