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Strawberry Cream Stuffed Cinnamon Sugar Pretzel Knots

Soft baked pretzel knots filled with creamy strawberry filling and coated in cinnamon sugar.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 10 knots
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Pretzel Dough
  • 2 1/4 tsp active dry yeast
  • 1 cup warm milk
  • 2 tbsp sugar
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 3 tbsp melted butter
Strawberry Cream Filling
  • 4 oz cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 cup fresh strawberries, chopped
  • 1/2 tsp vanilla extract
Cinnamon Sugar Coating
  • 1/2 cup granulated sugar
  • 1 tbsp cinnamon
  • 4 tbsp melted butter

Equipment

  • Mixing bowls
  • Baking sheet
  • Oven
  • Pastry brush

Method
 

  1. Activate yeast in warm milk with sugar for 5–10 minutes.
  2. Mix flour, salt, and butter to form soft dough and let rise.
  3. Prepare strawberry cream filling by mixing all filling ingredients.
  4. Fill dough ropes with cream and shape into knots.
  5. Bake at 350°F (180°C) for 15–18 minutes.
  6. Brush with butter and coat in cinnamon sugar.

Notes

Best served warm for soft texture and creamy center.