Cinnamon Sugar Breadsticks with Cream Cheese Drizzle

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I have a hard time walking by one of those pretzel places at the mall.  The smell alone is enough to stop me in my tracks.  My favorite flavor is the pretzel with cinnamon sugar on it and the cream cheese frosting that comes on the side that you can dip your pretzel into – yum!

I decided to recreate the taste at home but instead of a pretzel I went with a cinnamon sugar breadstick with cream cheese drizzle.  I like the yeasty softness of a breadstick over a pretzel although I love me a good pretzel too.

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You start out with a nice batch of dough. Remember the trick to working with yeast is to make sure your water is the right temperature – not too hot and not too cold – just right.  About 105-110 degrees is perfect. It needs to raise about 30-40 minutes.  I speed up the process a bit by preheating my oven to 150 degrees and then turning it off.  I place my covered bowl of dough into the oven and it loves that nice warm environment.

Roll the dough out into a 8 x 14 rectangle or there about. 

I use my pizza cutter to cut the dough into about 8-10 even pieces, about 1 1/4 – 1 1/2 inches side.

Then roll them up like a snake.

I then drap it over my finger in the middle,  it will unroll but having done that helps to twist it together easier.

Twist the breadstick together in half.

Place on a greased cookie sheet and allow them to rise for about another 40 minutes or until about double in size. 

They are big! Bake them at 400 degrees for about 10 minutes or until golden brown. 

Brush them with some melted butter and give them a nice dusting of cinnamon sugar.

Mix up your cream cheese drizzle and put it into a ziploc bag and clip one of the corners off.  Drizzle the cream cheese down the breadstick.  The more the better!
Since the breadsticks aren’t quite as sturdy as a pretzel, they are not as easy to dip and the drizzle worked better. Enjoy!  For more pretty and delicious please come visit me over at Your Homebased Mom.

Cinnamon Sugar Breadstick with Cream Cheese Drizzle

Printable Recipe

2 1/4 tsp yeast

1/4 C sugar, divided

1 C warm water, divided

1 1/2 Tbsp oil

1 egg

1 /2 tsp salt

2 1/4 C flour

1/4 C butter, melted

Cinnamon Sugar mixture:  6 Tbsp sugar mixed with 1 tsp cinnamon

In mixer dissolve yeast, 1/2 Tbsp sugar and 1/2 C warm water.  Allow yeast to proof.  Add in oil, egg salt, 1 1/2 C flour and remaining sugar and water.  Mix until smooth.  Stir in remaining flour to form a soft dough.   Knead until smooth and elastic.  Place into a greased bowl and cover.  Let rise in a warm place for about 40 minutes or until doubled.

Punch down the dough and put onto floured counter.  Roll into a 8 x 14 rectangle.  Using your pizza cutter cut into about 10 pieces.  Roll each strip like a snake.  Then hang the dough over your finger in the middle and twist the two ends together.  Place on a greased cookie sheet and allow to rise for another 20 minutes or until doubled.

Preheat oven to 400 and bake for 10 minutes or until golden brown.  Brush with melted butter and sprinkle with cinnamon sugar.  Drizzle with cream cheese glaze (see below)

Cream Cheese Drizzle:

4 ounces cream cheese

1 1/4 C powdered sugar

1 – 2 Tbsp whipping cream

1 tsp vanilla

Soften cream cheese and mix everything together.  Beat until a good consistency for drizzling.  Place in a ziploc bag and snip off the corner.  Drizzle over warm breadsticks.



  1. Diane says

    Hi there,
    I was just wondering if you could use frozen bread sticks and then add the toppings. Do you have to start from scratch to create this masterpiece?

  2. Taylor says

    Hi There, I just had to share that I found this recipe on Pinterest and I make it at least once a week. I omit the sugary topping and make it as simple sweet rolls. Thank you so much for sharing this recipe, it’s become a staple in my home!! :)

  3. Clarice says

    lovely recipe! I wanted more cinnamon sugar flavor and crunch, so I rolled the ropes in cinnamon sugar before twisting them up, brushed with butter before the oven, brushed with butter after the oven and dusted with another layer of cinnamon sugar. Yummy. :)

  4. Maria says

    As I’m writing this post I am enjoying a piece of this bread. It is delicious and my family love it. The dough was a little wet too but I just kept adding flour until I got the right consistency. Another variation is I used a mix of wheat and regular flour 50/50 and still they are yummy in my tummy. Thanks for sharing the recipe

  5. Jessica says

    I made these tonight. My kids loved them. The dough was definitely wet, but I added a little more flour, and they were perfectly soft and sweet in the end. I added toasted, chopped pecans after the drizzle and used an orange glaze on half of them instead of the usual cream cheese icing. They were a hit. Thanks for the great idea!

  6. Karen Peterson says

    I had the same issue with the flour and added more as it was really wet; the kids are all excited for these to be finished!!

  7. says

    Alot of things will effect the stickiness of your dough such as altitude and humidity so depending on where you are and what the weather is you may need to add more flour. Just add what you need to get the dough soft and workable. Glad you enjoyed the recipe!

  8. Maria says

    I just made these and they are absolutely wonderful!! So delicious!! I did run into a problem w/the amount of FLOUR needed, I ended up using about 1 cup more of flour than the 2.25 cups in the recipe. The dough was really tacky and I added about 1 cup more to make it more like bread dough. Other than that, these are so great!! Just the right amount of sweetness. I will definitely be making these again. Great job on the recipe :)

  9. tiffany says

    Ok so they look great and so i made them right away and mine looked so GOOD ….but they are really dry and the bread is not a sweet tasting. I had to put a lot of the cream cheese on…o well thanks anyway

  10. says

    Leigh Anne, somebody really soon needs to develop a George Jetson app that allows us to just reach into the monitor for samples! It looks like about 1 1/2 hours start to finish on these babies, and I don’t think I can wait that long! Super yummy-looking!