Cinnabon Soft Pretzels with Cream Cheese Glaze

Cinnabon Soft Pretzels with Cream Cheese Glaze one 17.5-ounce tube Pillsbury Grands Cinnabon Cinnamon Rolls with Icing (makes 5 rolls or pretzels) 2 ounces cream cheese, softened (lite okay) 1 cup confectioners’ sugar 2 tablespoons milk or cream, plus more as needed for desired consistency Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside. Uncoil one Cinnabon roll and reshape into a pretzel (tutorial here), place on baking sheet, and repeat with remaining 4 rolls. Bake for about 13 to 14 minutes or until just set; don’t overbake. Pretzels firm up dramatically as they cool. Allow pretzels to cool on baking sheet. While pretzels bake, make the glaze. To a medium bowl, add the cream cheese, confectioners’ sugar, 2 tablespoons milk, and beat with an electric handheld mixer on medium-high speed until smooth and combined. Add additional milk as necessary to achieve desired consistency. Drizzle glaze over pretzels and serve immediately. Pretzels are best warm and fresh but will airtight for up to 4 days; reheat for 10 to 15 seconds in the microwave before serving. You’ll have more glaze than you need as a drizzle so feel free to start dunking the pretzels in it. Extra glaze will keep airtight in the fridge for up to 2 weeks. Although there is glaze included in the tube of rolls, I prefer my homemade glaze.