Cinnamon Sugar Pretzels

Why You’ll Love These Cinnamon Sugar Pretzels

The first time I made these, it was supposed to be a quick “something sweet” to throw in a bowl while friends were on the way over. I set the bowl on the counter, and within ten minutes, it turned into one of those situations where everyone kept walking by, grabbing another handful, and acting like they weren’t the ones slowly emptying it. I’ve tested a lot of cinnamon-sugar snacks over the years, and these pretzels are easily one of the biggest payoffs for the least effort. 

What really makes this recipe work is the bake. Butter and cinnamon sugar tastes great, but if you don’t bake them, the coating stays a little sticky and doesn’t cling the same way. Baking low and slow dries everything out so the pretzels stay crunchy, the cinnamon stays warm and bold, and the sugar sets into that perfect sweet coating that actually sticks to every twist. It’s the ideal sweet-salty snack for movie night, parties, and holiday snack bowls, because the only real problem is how fast they disappear.

Ingredients

• 15 oz hard pretzels
• 8 tablespoons unsalted butter, melted
• ½ cup granulated sugar
• 2 tablespoons ground cinnamon

How To Make Cinnamon Sugar Pretzels

Step 1: Prep the oven and pan

Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a nonstick baking mat.

Step 2: Coat the pretzels with butter

Pour the pretzel twists into a large mixing bowl and drizzle the melted butter over the top. Toss with a rubber spatula until all the pretzels are evenly coated.

Step 3: Toss with cinnamon sugar

In a small bowl, mix together the sugar and cinnamon. Sprinkle the cinnamon-sugar mixture over the pretzels and toss until fully coated.

Step 4: Spread and bake

Spread the pretzels in an even layer on the prepared baking sheet. Bake for 30 minutes, gently stirring every 5 to 10 minutes to ensure even baking and prevent burning. Keep a close eye on them, especially if your oven runs hot.

Step 5: Cool completely

Once the pretzels no longer look wet and are evenly coated, remove them from the oven and let them cool completely on the baking sheet. Cooling takes about 20 to 45 minutes, depending on room temperature. The coating sets as they cool, and that’s what gives you the best crunch.

Expert Tips To Make The Best Cinnamon Sugar Pretzels

• Use a big bowl and toss in stages for an even coating. Pretzels break easily once they’re buttered, so give yourself room to toss without crushing them. I like to drizzle the butter, toss until every twist looks glossy, then sprinkle on half the cinnamon sugar and toss again. Add the remaining cinnamon sugar and toss one more time. This layered approach gives you a consistent coating instead of a bunch of cinnamon sugar collecting at the bottom of the bowl.
• Stir during baking so the coating sets evenly. Cinnamon sugar and butter can caramelize in certain spots, especially where pretzels overlap. A gentle stir every 5 to 10 minutes keeps the coating distributed and prevents the bottom layer from getting too dark. It also helps the pretzels dry out evenly, which is what gives you that crisp, “snack mix” texture instead of sticky pretzels.
• Bake low and slow for the best crunch. 325°F is the sweet spot. Higher heat can scorch cinnamon and turn the flavor bitter, especially around the edges of the pan. Low and slow gives the butter time to bake in and the sugar time to set without burning, so you end up with a clean cinnamon-sugar flavor and a crunchy bite that stays crisp.
• Spread them in an even layer and avoid overcrowding. If pretzels are piled up, they trap steam and the coating can stay soft. Use a large sheet pan and spread them out as much as possible so the heat can circulate. If you’re doubling the recipe, use two pans. This is one of the easiest ways to guarantee they bake up crunchy.
• Let them cool completely before storing. The coating sets as the pretzels cool. If you move them too soon or store them warm, trapped steam softens the pretzels and makes the coating tacky. Let them cool on the baking sheet until they feel dry to the touch and crunchy, usually 20 to 45 minutes depending on your room temperature.
• Adjust for an oven that runs hot. Some ovens brown faster than expected at 325°F, especially if the heating element runs strong. If the pretzels start looking darker around the edges before the 30-minute mark, pull them a few minutes early. They’ll continue to dry and set as they cool, and you’ll avoid that burnt cinnamon taste.
• Boost the sweet-salty balance if needed. If your pretzels are unsalted or lightly salted, add a tiny pinch of salt to the cinnamon sugar mix. That little bit of salt makes the cinnamon taste warmer and the sweetness taste more balanced, which is exactly what makes snacks like Dot’s so addictive.
• Keep them crunchy after day one. Store fully cooled pretzels in an airtight container at room temperature. If they soften slightly after a day or two, you can re-crisp them on a baking sheet in a 300°F oven for a few minutes, then cool again before storing.

Cinnamon Sugar Pretzels FAQs

Can I use pretzel sticks or pretzel nuggets instead of twists?

Yes. Pretzel sticks and pretzel nuggets both work great. Because they’re smaller, they can brown faster, so stir a little more often and start checking a few minutes early. The goal is pretzels that look dry and evenly coated, not dark around the edges. If you want to make copycat Dots cinnamon sugar pretzels, use pretzel sticks.

How do I keep cinnamon sugar pretzels from getting soggy?

Two things matter most: baking long enough for the coating to dry out and cooling completely before storing. If you store them warm, steam gets trapped and softens the pretzels. Keep them in an airtight container at room temperature and avoid humidity, which can make the coating tacky.

How long do cinnamon sugar pretzels stay fresh?

They stay crunchy for about 5-7 days when stored in an airtight container at room temperature. If they soften, spread them on a baking sheet and re-crisp in a 300°F oven for a few minutes, then cool completely before putting them back in the container.

Can I make these ahead of time for a party?

Yes, they’re a perfect make-ahead snack. Bake them the day before, cool completely, then store airtight. The coating actually sets even better after a few hours, so they’re often crunchiest the next day.

Why do my cinnamon sugar pretzels taste bitter?

Bitterness usually means the cinnamon or sugar got too dark from heat that was too high or hot spots in the oven. Bake at 325°F, stir regularly, and pull them early if the edges start to darken. Some ovens run hot, so checking early is the easiest fix.

Can I double this recipe?

Yes, you easily can, and I suggest it if you're making these to share. Use two baking sheets so the pretzels can spread out in an even layer. Overcrowding traps steam and prevents the coating from drying properly, which leads to softer pretzels and uneven browning.

Can I use brown sugar instead of granulated sugar?

You can, but the coating will be stickier and more caramel-like. If you want that classic dry cinnamon-sugar finish like snack stand pretzels, granulated sugar is the better choice. If you do use brown sugar, expect a slightly softer coating and a deeper molasses flavor.

Do I need to use unsalted pretzels?

No. Regular salted pretzels are actually ideal for that sweet-salty balance. If your pretzels are unsalted, add a tiny pinch of salt to the cinnamon sugar mix to make the flavor pop.

My Final Thoughts

If you need an easy snack that tastes like a treat and disappears fast, these cinnamon sugar pretzels are it. Sweet, salty, crunchy, and super simple, they’re perfect for parties, holiday snack bowls, game day, or just keeping a container on the counter for “one more handful.” Try this cinnamon sugar snack and let me know your thoughts by leaving a comment and review below.

Snack Recipes To Try Next

• Texas trash
• White trash
• Garlic parmesan fries
• Ranch oyster crackers
• Auntie Anne's pretzels