Cinnamon Roll Pretzels with Cream Cheese Frosting

Cinnamon Roll Pretzels with Cream Cheese Frosting by ©BakingdomI have writer’s block today. I’m pretty sure it’s just a simple case of these pretzels having been so dang tasty that they’ve driven all other thoughts from my brain.

So why fight it?

Here. Have some cinnamon roll pretzels. Lose your mind for a while. It’s kinda nice.

Cinnamon Roll Pretzels by ©BakingdomThese started out as pretzel bites. The intention was to fill them with lots of yummy cream cheese frosting, like I did with my original filled pretzel idea. Those were filled with Nutella, but I’ve made them with peanut butter and Biscoff, as well.

I wasn’t sure how frosting would work in the bites, seeing as it’s so heavy on butter…I thought it might melt and be soaked up by the pretzels. I experimented, and … It didn’t work. The frosting didn’t get soaked up, it just wouldn’t stay in the pretzels. They all, ever last one, leaked all of their frosting.

It was totally depressing.

Cream Cheese Cinnamon Roll Pretzels by ©BakingdomThen, the Hubster came home, saw what was happening, and saved the day.

“Flatten the dough, fill it with cinnamon goodness, roll it up, slice, and bake.”

Sweet Cinnamon Roll Pretzels by ©BakingdomHe’s pretty much a genius.

The proof is in the pretzels. Make them. You’ll see.


Cinnamon Roll Pretzels
with Cream Cheese Frosting
Makes 2 dozen


1/4 cup brown sugar, packed
2 tablespoons granulated sugar
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon salt
3 tablespoons unsalted butter, melted

5 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons salt
4 teaspoons instant yeast
1/4 teaspoon cloves
1 1/4 cups warm water (no warmer than 110 degrees)
1 tablespoon canola oil

2 cups hot (boiling or close to it) water
1/4 cup baking soda

FOR THE TOPPING (optional)
1/2 cup (1 stick) unsalted butter
Cinnamon-sugar (1/2 cup sugar mixed with 1 teaspoon cinnamon)

8 ounces cream cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, at room temperature
4 cups confectioners’ sugar
1 teaspoon vanilla

To make the filling: Combine all of the dry ingredients in a small bowl. Add 1 tablespoon of the melted butter and stir with a fork until the mixture looks like wet sand. Set aside.

To make the pretzels: Mix the dry ingredients together in a large bowl, or the bowl of a standing mixer. Add the oil and the water and mix until a dough forms. If it is too dry add more water, very little at a time. If it is too wet, add more flour. Knead the dough for eight to ten minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled in size, about one and a half hours.

Once the dough is doubled in size, preheat oven to 450 degrees. Turn dough onto a clean, dry surface (dust with flour, if necessary) and divide it into 2 equal pieces (about 21 ounces each). Flatten one of the pieces of dough into a rectangle about 12 inches by 8 inches. Pour 1 tablespoon of the melted butter on and spread around with your fingers. Pour 1/2 of the filling over though dough and spread it evenly over the top, leaving about a 1/2 inch or so border around the outside edge. Press the filling down to sort of pack it on top of the dough.

Starting on the long side of the dough, roll the side up, pressing as you go, to create a tightly rolled log. Pinch the seam closed and lay the log seam side down. Cut into 12 even pieces, laying each one flat as you go.

Combine hot water and baking soda in a medium bowl. Brush each pretzel with the water. Place on a lined baking sheet and bake for 8 minutes. Allow to cool completely before topping or frosting. Repeat with remaining half of the dough/filling.

To top (optional): Melt 1 stick of butter or margarine in a small bowl. Dip each bite in the butter. Top with cinnamon-sugar.

To make the frosting: In a large bowl, or the bowl of a standing mixer, beat the cream cheese and butter together until completely combined. Add the sugar, one cup at a time, beating well between each addition. Stir in the vanilla until thoroughly combined. Beat the mixture well, until light and fluffy, adding up to a tablespoon of heavy cream, if the frosting is too stiff. Spread or pipe over the pretzels.

Recipes by Darla

Delish Cinnamon Roll Pretzels by ©Bakingdom

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  1. says

    Have you tried cream cheese filling without butter? My favorite cream cheese frosting is 16 oz cream cheese beaten with 1 cup powdered sugar, then add 1 cup cold heavy whipping cream and a teaspoon of vanilla, and whip to medium peaks. If I’m really feeling fancy, I replace half the cream cheese with mascarpone. This amount will frost a standard cake or 24 cupcakes. A half recipe can be put in a 9-inch graham cracker crust and topped with fresh fruit. Refrigerate 4 hours for an insanely delicious cross between a fruit tart and a cheesecake.