Ingredients:

• 1 bag (16 ounces) ROLD GOLD^® Original Tiny Twist Pretzels
• 1/2 cup butter, melted
• 1 tablespoon ground cinnamon, divided
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 8 ounces white chocolate chips, melted

How to make it:

1. Preheat oven to 350˚F. In large bowl, stir together melted butter, 2 1/2 teaspoons ground cinnamon, brown sugar, granulated sugar and vanilla; add ROLD GOLD^® Original Tiny Twist Pretzels, tossing until well coated.
2. Arrange in single layer on 2 large parchment paper–lined baking sheets. Bake for 10 to 15 minutes or until sugars start to caramelize. Let cool completely.
3. Stir remaining cinnamon into melted white chocolate. Using a fork, drizzle melted chocolate mixture over pretzels to resemble iced cinnamon buns. Let cool on rack.

Tip: Substitute gingerbread or pumpkin spice mix for cinnamon if desired.

Serves: 8