Averie Cooks

-1 Pretzel Twists - Preheat oven to 425F and spray a 12-count muffin pan very well with cooking spray. Tip - You're only going to use 8 of the 12 cavities so spray only that many. You can stagger them around the pan; set aside.
-1 Untoll the refrigerated pizza dough onto your clean countertop or large cutting board. If using scratch dough, roll it out to 1/4-inch thick, about 8x12-inches in size; set aside.
-1 To a small bowl, add the melted butter, 1/3 cup granulated sugar, all the light brown sugar, 2 tablespoons cinnamon, and stir to combine until a thick paste forms. Note - You are reserving the final tablespoon of of granulated sugar and final teaspoon of cinnamon; set aside.
-1 Spread this paste mixture over half the dough.
-1 Fold the "bald" dough down over the paste, like you're folding a piece of paper in half.
-1 To a small bowl, add the remaining 1 tablespoon granulated sugar, 1 teaspoon cinnamon, and stir to combine to form cinnamon-sugar and evenly sprinkle this over the visible surface of the folded dough.
-1 Using a pizza cutter or sharp knife, cut vertical slices of dough, divided into 8 pieces equally, meaning each strip should be about 1-inch wide. Tip - I don't recommend making more or less than 8 strips of dough (which will change the yield of the recipe) because strips this size fit very well into the muffin pan and will bake as directed.
-1 Twist each piece of dough and fold it under itself to make a tie or knot and place each twist of dough into the prepared pan. Tip - This isn't an exact science. Twist it how you think it looks good, is secure, and fits nicely into your muffin pan. You can evaluate how they bake up, and for future batches, make adjustments in your twisting technique, if necessary.
-1 Bake for about 10 to 12 minutes, or until lightly golden browned. Tips - This is a very hot oven and even 1 minute matters so keep a very close eye on the dough in the final minutes of baking. Bake on the center oven rack, rotating the pan once midway through baking for optimal results. Note that scratch dough may need a few more minutes to bake then refrigerated store bought dough.
-1 Allow the pretzel twists to cool in the pan for about 5 minutes. While they cool, whisk the glaze together.
-1 Glaze - To a small bowl, add the confectioners' sugar, vanilla extra, and drizzle in the milk 1 tablespoon at a time until desired consistency is achiveved.
-1 Evenly drizzle the glaze over the tops of the pretzel twists, or as desired. Pretzel twists are best served warm and fresh but will keep airtight at room temp for up to 4 days.