1/2 tsp ground cinnamon
1 pkg (1/4oz) rapid rising yeast
1 1/4 cups warm water
4 1/2 cups plus extra for kneading all purpose flour
3/4 cup nonfat dry milk
3/4 tsp salt
3/4 cup butter, melted, divided
Directions:
Grease 2 large baking sheets. Combine 1/4 cup sugar and cinnamon in small bowl; set aside.
Stir yeast into warm water in small bowl. Combine flour, dry milk, remaining 3 T sugar and salt in large bowl. Add 1/2 cup butter and yeast mixture into flour mixture. Stir until blended and sticky dough is formed.
Place dough on lightly floured surface; knead for 6-8 minutes, until dough is smooth and elastic, adding additional flour as necessary. Cut into 24 pieces. While working with dough, keep covered with plastic wrap. Roll each piece into a 16 inch long rope. To form pretzels, make a U-shape with the rope. Holding the ends of the rope, cross them over each other and press onto the bottom of the U and place on prepared baking sheets. Press ends of pretzel into pretzel dough. Brush with remaining 1/4 cup butter. Sprinkle with cinnamon-sugar mixture. Allow to rise in warm place for 15 minutes or until risen slightly.
Preheat oven to 375°.
Bake for 18-20 minutes or until golden brown. Remove from baking sheets to wire racks. Serve warm.
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