Soft Cinnamon Sugar Pretzels

My mom gave us this recipe. This is one of Kaylee's favorite. She loves just about anything cinnamon-sugar!

I made them in mini muffin cups instead of pretzel shapes. Which can end up being dangerous since you just pop them in your mouth!

After they come out of the oven, then you dip them in melted butter, then cinnamon-sugar mixture. YUM!

Soft Cinnamon Sugar Pretzels
2 pkg. (1/4 ounce each) active dry yeast
2 cups warm water (110-115 degrees)
1/2 cup sugar
1/4 cup butter
1 egg
6 1/2 - 7 1/2 cups all purpose flour
melted butter
cinnamon-sugar mixture

Dissolve yeast in warm water. Add sugar, butter, egg, and 2 cups flour. Beat until smooth. Stir in enough flour to form stiff dough. Place in greased bowl, turning once to grease top.
Cover and refrigerate 2-24 hours.
Punch down dough. Turn onto lightly floured surface, divide in half. Cut each half into 16 pieces. Roll each piece into 20-inch rope and shape into pretzel. Place on greased baking sheet. Cover and let rise in warm place until doubled in size, about 25 minutes.
Bake 350 degrees for 15-20 minutes or until golden.
Brush with melted butter and sprinkle with cinnamon-sugar on top

* After mixing the dough, I greased silicone mini muffin cups. I scooped out the dough and shaped into a ball. Placed one ball into each cup. I placed plastic wrap on top and placed in refrigerator. I left them overnight.(You can leave them in the refrigerator for about 2 days before baking) Took them out in the morning and let them rise for 1/2 hour. Baked at 350 degrees for about 12 minutes. Brushed with melted butter and sprinkled with cinnamon-sugar.