Cinnamon-Sugar Pretzel Canes

  • Servings: 8
  • Provided by:

    Ingredients Print Recipe

  • 2 tablespoons coconut sugar
  • 1/2 teaspoon ground cinnamon
  • 16 ounces whole wheat pizza dough (no more than 3 grams per 2-ounce serving), fresh or frozen and defrosted
  • 2 tablespoons baking soda
  • Butter-flavored cooking spray
  • 2 teaspoons egg substitute
  • Edible red glitter (optional)


Preheat the oven to 450 degree F. Line a large baking sheet with parchment paper. In a medium shallow bowl, mix the sugar and cinnamon. Set the mixture aside.

Fill a large soup pot one-third full with water. Bring the water to a boil.

Using a sharp knife or pastry cutter, cut the dough into 8 equal portions. Remove one of the portions to a cutting board. Roll the dough into a 24 inch rope that is an even thickness throughout. Cut the rope in half. Carefully secure the two halves at one end, then alternate folding each rope over the other until you reach the end, then secure the end by pressing it together. Shape the dough so that it resembles a candy cane. Set it aside. Repeat the process with the remaining dough, until you have 8 candy canes.

Add the baking soda to the boiling water. Mist a steamer insert with cooking spray, then place the candy canes in the insert so they lay flat in a single layer. (Work in batches, if necessary, carefully removing, then re-spraying the insert between each batch.) Place the steamer insert in the boiling water and cook for 1 to 2 minutes, or until they float. Using a slotted spoon to drain off any excess water, remove the canes to the prepared baking sheet in a single layer. Bake for 11 to 13 minutes, until they are lightly browned.

Brush the top and sides of the pretzel canes lightly with egg substitute, making sure to coat the nooks and crannies. Immediately dip them into the cinnamon sugar mixture, pressing down slightly so they get well coated, then sprinkle remaining cinnamon sugar mixture over the pretzels so they are completely coated. Transfer them to a serving platter. Sprinkle them with glitter, if desired.

It's really fun to add edible glitter to cakes and desserts, especially at holiday time, to make them even more special and festive. And the nice thing about using glitter instead of sprinkles or other decorations is that they tend to be made from colored gelatin, not sugar, so they are virtually calorie free and, thus, consequence free.

Makes 8 pretzels

Per pretzel: 142 calories, 4 g protein, 27 g carbohydrates (2 g sugar), 2 g fat, trace saturated fat, trace cholesterol, 3 g fiber, 192 mg sodium

Recipe Credit: Reprinted from The Biggest Loser Dessert Cookbook by Devin Alexander Copyright 2010 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold.

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