Friday, April 23, 2010

Sweet Cinnamon Pretzels

These are really just cinnamon rolls dressed-up as pretzels. The nice thing about them is the make-ahead dough. I pulled it from the fridge when I got up, and by mid-morning I had freshly baked rolls. Not bad.

You can see another sweet pretzel I made, HERE. Those are more like a cookie.

The recipe comes from Sunset Breads, Step by Step Techniques

You Will Need:

2 1/4 teaspoons granulated dry yeast
1/2 cup warm water
1/2 cup warm milk
1/3 cup granulated sugar
1/3 cup unsalted butter, softened
1 large egg
3-4 cups AP flour

3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons softened butter
Confectioner's sugar and water for glaze

In a large bowl, dissolve the yeast in the warm water. Stir in warm milk,egg, sugar and butter. Stir in the first two cups of flour and beat with a wooden spoon until smooth. Add the rest of the flour slowly until you have a soft, not sticky dough. Knead until smooth. Place in a buttered bowl, turn once to coat and then cover top with cling film. Set in fridge at least 8 hours, or as long as 2 days.

Remove from fridge and punch down. Roll out dough into a 12x14 rectangle. Cover entire surface with softened butter. Mix together brown sugar and cinnamon. Cover half of the dough with it. Fold over and pinch sides together. Cut lengthwise into 12 strips. Roll each strip together, pinching shut as well as you can (there will still be cinnamon poking through-that's OK). Shape into pretzels and place on greased baking sheets to rise until doubled-about 35 minutes.

Preheat oven to 350 degrees F.

Bake 12-15 minutes or until rolls are golden. Remove to a rack over a baking sheet and drizzle with a glaze made from confectioner's sugar and water. I added parlsocker to give it a more "pretzel" look.


Raymond said...

This and the Apple Raisin Crumble are killing me: I want!!

Goody said...

These were pretty easy to make, and the dough is so general you could fill it with apples and raisins if you wanted. Or chocolate. Chocolate is always good.