These Cinnamon Pretzels are a definite favorite at our house, and SO easy to make!
I stumbled on a similar recipe on Life’s Too Short to Skip Dessert a few years ago and developed it over the years to taste just the way we like it.
I’m a definite sucker for vanilla, so adding a little was just the right touch.
It’s easy to swap out your favorite gluten free pretzels to make this something everyone can eat.
I was trying to snap a photo here but someone kept grabbing a pretzel. Yes they were still hot, but I’m betting it was worth it 😉
Every year we pass these out to our neighbors at Christmas time, and often get requests for the recipe. I know you’ll enjoy it as much as we do!
Cinnamon Sugar Pretzels
*gluten-free *oat-free *dairy free *egg free *soy free if you can tolerate soy lecithin
- I have yet to find a gluten free pretzel which doesn’t have the Contains: Soy warning on the bag. However, I called Snyder’s of Hanover (haven’t called any other brands yet) and they told me that for the plain variety, this is only because of soy lecithin. My husband can tolerate soy lecithin just fine, so this works for us.
- Feel free to use any pretzel shape you like.
- Use a large (8 cup) measuring cup to measure the pretzels. Much easier to get the correct amount this way.
- It is SO easy to double, triple, quadruple this recipe. I’ve made huge batches to take to the staff at our kids’ school and they were gone in a few hours.
- 4 1/2 cups pretzels (I used Snyder’s of Hanover gluten free)
- 1/4 cup canola oil OR 2 T oil and 2 T melted unsalted butter
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1/4 tsp vanilla
- gluten free melting chocolate if you would like a chocolate drizzle
- Preheat oven to 275°.
- For easy cleanup, line a roasting pan or large cookie sheet with foil.
- Combine oil, sugar, cinnamon, and vanilla in a large bowl. Add pretzels and gently stir until all pretzels are coated.
- Spread pretzels onto baking sheet. They should be in a single layer but if some are overlapping it’s not a big deal.
- Bake for 15 minutes. You will know they are done when you taste them (it’s a sacrifice you have to make) and they are crispy. Depending on the pretzels you use, the edges may start to brown on a few of them as well.
- Let cool.
- Melt chocolate and drizzle over pretzels, if you want.
- These are best fresh so try to enjoy them that way, but you can store leftovers in an airtight container for a few days.