· Food & Recipes · Gluten-Free Recipes · Cinnamon-Sugar Pretzels

Cinnamon-Sugar Pretzels

Have I ever mentioned how much I really, really LIKE cinnamon and sugar? It’s a fairly intense obsession of mine. Somewhere between the passionate love I have for frozen grapes and the strong like I have for roasted almonds, that’s where the cinnamon-sugar obsession resides. :-) I have a container of cinnamon-sugar mixed up and at the ready in my cupboard at all times because I have apparently passed down this obsession to my kids. (Is obsessiveness hereditary? It must be.)

So needless to say, when I saw this idea for Cinnamon-Sugar Pretzels at Midwest Living I was completely….obsessed. ;-)  It was one of those things where you see it and you immediately go to your kitchen and make it. Not only because it sounds SO GOOD, but because you already have everything on hand! I love when that happens….the best of both worlds!

I actually ended up making TWO batches. One gluten-free made with Glutino Gluten Free Pretzels and one traditional made with Rold Gold Classic Thin Pretzels. The gluten-free pretzels are pretty pricey, so I don’t buy those for the entire household. (Note to self…learn to make gluten-free pretzels!)

As you can see, it’s not a very difficult recipe to master. :-)  The most “difficult” thing about it is tossing the pretzels twice during the 30 minutes baking time. But if you are like me and love SALTY and SWEET together, this recipe is worth the effort!

Cinnamon-Sugar Pretzels


  • 2/3 cup vegetable oil
  • 1/2 cup sugar
  • 2 tablespoons ground cinnamon (this 4:1 ratio makes the ideal cinnamon and sugar mixture)
  • 1 package pretzel twists (large or small work, I made both)


Spread pretzels out on a large baking sheet. Combine oil, sugar and cinnamon and pour over pretzels. Toss well to combine. Bake, uncovered, in a 300 degree F oven for 30 minutes, stirring twice. Allow to cool. Store in an airtight container.

After I recovered from the frenzy that overtook me when I discovered these sweet and salty delights….I realized these would make a great food gift!  For Christmas or ANYTIME!

And I had just the bags to put them in. I bought a BUNCH of little brown kraft bags online quite awhile ago. I think I bought them on Etsy. But you can find them lots of places, like your local craft store and, of course, Amazon.com.

Cinnamon-sugar pretzels in a bag on a table.

Gluten Free Cinnamon-Sugar Pretzels

Jill Nystul
If you’re as obsessed with cinnamon and sugar as I am – and especially if you eat gluten-free – this tasty pretzel recipe is for you!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 12
Calories 281 kcal


  • 2/3 cup vegetable oil
  • 1/2 cup sugar
  • 2 tablespoons ground cinnamon
  • 1 package pretzel twists large or small work, I made both


  • Spread pretzels out on a large baking sheet.
  • Combine oil, sugar and cinnamon and pour over pretzels. Toss well to combine.
  • Bake, uncovered, in a 300 degree F oven for 30 minutes, stirring twice.
  • Allow to cool. Store in an airtight container.


Calories: 281kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 10gSodium: 478mgPotassium: 51mgFiber: 1gSugar: 9gCalcium: 10mgIron: 2mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee


Food & Recipes

  • Very Nice. I like your idea of packaging them. It’s the small touches that make things special. I made them and then added some chocolate fudge as a gift to a friend. Thank You.

    Ps. I made my own chubby, fat, fresh soft pretzels~ but now I’m just being a show off : )

  • […] a few fun sayings and add them in your favorite photo editing program. For a complete tutorial on how to print on paper bags (and lots of other stuff!) you can CLICK […]

  • […] cards in your printer…I did a tutorial back in October that explains the whole process. CLICK HERE for the full […]

  • OMG i love these but quick question im making these but have leftover sauce cause i dipped thm is it possible i can leave it in the fridge for use in a few days or freeze it and then dethaw it for use again later ??

      • The splenda baking mix is 1/2 sugar 1/2 splenda. Okay if you can do the sugar, if not try Ideal. It is supposed to actually be good for you, sugar free and works for baking. YUMM!

  • […] got this idea from a new favorite blog, One Good Thing by Jillee — it’s in my Google Reader now, and you should add it too. It’s not just food, […]

  • Jillee you are so talented, I follow you and I read each and every post of yours!! I admire your passion for creation. Thank you so much for this blog!!

  • I read this post the day I was getting ready for Halloween. I grabbed 60 brown paper lunch bags; I printed labels (leftover stock) and stickered the bags. Stuffed the bags and was ready for handout — it worked so well. Neat; quick and easy. Had more time to admire the costumes of the goblins.

    I will be using decorated goody bags for my B&B too. Decorated makes all the difference.

  • It’s sad that we don’t have gluten-free pretzel here in Finland in the stores so I can’t make these so easily. :( I just have to make up a recipe for those and then cover them in cinnamon and sugar. :)
    I was just thinking… Do you or someone in your household have celiac disease? If the answer is no, why to buy/make the more expensive gluten-free products?

    (And if someone out there reading this too-long post is thinking that gluten-free food helps you to lose weight, I can tell you that it doesn’t. I have eaten gluten-free food for about half a year now, my sister has been eating it for over a year and two of my aunts about ten years, because of celiac disease and not one of us has lost weight because of gluten-free diet. I’ve been working out just like I did before the diagnose and I haven’t lost a single pound.)

    • Yes Niina, my 17 year old son has Celiac’s. Trust me, we would NOT be eating gluten-free if we didn’t have to! You are right…it is SO expensive! ugh. But we do what we have to do.

  • You are such an incredibly talented lady. I pin so many of your ideas on Pinterest. I don’t know if I’ll do these, but I really appreciate and admire your creativity. God bless you.

  • Theses sound amazing!!! It reminds me if a recipe for Monkey Bread!!! Biscuit pieces dipped in butter, the rolled in cinnamon sugar and baked! Absolutely easy and great!

  • Love the brown bag touch, it’s like being in NYC and buying roasted nuts from a vender in Central Park. As an added thought– you can choose any shape for your template border, you can even remove the border line after you have completed your design and so it won’t print.

  • ok…so I too had to RUN to my kitchen to make these. I did however switch the oil to butter. My southern roots are deeply attached to the roots of the butter trees…hehe…they are AMAZING. As soon as they came out of the oven I was sending everyone in my phone a pic and a link to your page. Thank you so much for all of your posts…I have used so many of them!!!

    • “My southern roots are deeply attached to the roots of the butter trees…”

      Being a born & bred, card toting, never lived anywhere else, “Nothing could be finer than to live in Carolina” G.R.I.T.S. that comment right there cracked me up!!! Miss Paula Deen herself would have been proud of that one. ROFL

  • OH MY GOODNESS!!!!!!!!! I LOVE CINNAMON-SUGAR SOFT PRETZELS!!! CAN IT BE POSSIBLE THAT I CAN HAVE IT ON HARD PRETZELS, TOO???? AMAZING!! I love the bag, too, but the pretzels to the stage…

  • Ok, first it was the common love of roasted almonds… and now C&S?! :) I can’t wait to make these! The terms commonly used in my neck of the woods when trying to communicate paper orientation for a printer is “face up” or “face down” and “head first” or “feet first”. That visual language usually helps!

  • I don’t own Photoshop, but an old version of Elements. And I just cannot get the hang of how to use it. Do you have a suggestion on how to learn to use these programs? I would really love to see more tutorials.

  • Oh my goodness I must be as nutty about cinnamon and sugar because I RAN to the kitchen when I saw this on your blog today LOL. I happen to have everything to make them and will be doing so this afternoon!!

    Thank you so much for the yummy recipe!!


  • Hi,
    The recipe sounds so, so good. But…vegetable oil is so bad for you. All the fb pages are focusing on olive oil and coconut oil now for use in cooking…I am not trying to be mean, but I want your page/recipes to be successful, so thought I would ask you if you could try these pretzels with a healthy type substitute for the vegetable oil? I know you are more into doing the “homemade things” which is awesome and you are not trying to be a healthy eating/organic food type page, but just thought I would pass that on, as in trying to be helpful – not trying to be mean..thanks :) Seriously, I don’t want this to come across as bitchy….just trying to be helpful..

    • Sue, I don’t see why you couldn’t use olive oil. Surely the cinnamon and sugar are flavorful enough that it wouldn’t make a difference if you chose to use it. I will when I try this recipe.

    • I appreciate your trying to be helpful in a “non-bitchy” kind of way Sue. :-) It’s very rare! lol. Olive oil would be just fine. I actually ended up using Canola oil, didn’t even think to note that on the recipe. Thanks!

      • Canola is one of the healthy oils listed by Weight Watchers… personally, I think it would be much more complimentary to this recipe since olive oil is so heavy. Gonna try it, thanks!

      • and by the way… these would be delicious by dipping half the pretzel in chocolate after you have baked the mixture on it!

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