Categories: Snacks

Ingredients

• 8 oz. can refrigerated crescent dough sheet
• 1 tbsp. unsalted butter, softened
• 2 tbsp. granulated sugar
• 2 tsp ground cinnamon
• 1 egg white, lightly beaten
• 1/2 cup confectioners' sugar
• 2 tsp whole milk
• 1/4 tsp vanilla extract

Directions

1. Preheat oven to 375. Line a large rimmed baking sheet with parchment paper.

2. On a lightly floured surface, roll dough into a 12×8-inch rectangle. Gently spread butter onto dough, leaving a 1/4-inch border. In a small bowl, stir together granulated sugar and cinnamon; reserve 2 tsp mixture. Sprinkle remaining mixture over butter. Fold dough in half widthwise. Using a pizza cutter, cut dough into 8 (1-inch-wide) pieces. Roll each strip into a 16-inch long rope.

3. To create twists, form a “U” shape with each piece. Cross ends twice to make a twist. Fold over ends to bottom of “U” shape, and gently press to adhere. To create knots, cut each piece into 2 (8-inch) pieces. Tie each piece into a knot.

4. Place twists or knots 2 inches apart on prepared pan. Lightly brush with egg wash, and sprinkle with reserved 2 tsp cinnamon sugar mixture.

5. Bake until golden brown, about 8 minutes. In a small bowl, whisk together confectioners’ sugar, milk, and vanilla until smooth; drizzle over pretzels. Serve immediately.

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