Salted Caramel Pretzel Easter Buns with Caramel Sauce


Salted Caramel Pretzel Easter Buns with Caramel Sauce
These sweet homemade pretzels will liven up any Easter table with their oozing caramel dipping sauce.

Salted Caramel Pretzel Easter Buns with Caramel Sauce Recipe

Master our Basic Sweet Dough recipe and with a few additional ingredients you can make Salted Caramel Pretzel Easter Buns drizzled with Caramel Sauce. A sprinkling of sea salt adds to the ultimate decadent Easter treat.

Makes 16


1 quantity basic sweet dough
380g jar Bonne Maman Caramel Spread (or other good quality caramel spread or dulce de leche)
2 tsp cinnamon
1 egg, lightly beaten
1 tsp demerara sugar
1 tsp sea salt flakes
1 tbsp thickened cream


Make basic sweet dough. Preheat oven to 200°C. Line 2 large baking trays with baking paper.

Divide dough into 16 pieces. Roll out 1 piece to a 28-30cm oval. Spread with 1½ teaspoons caramel spread, leaving a 1cm border along the long side furthest from you. Sprinkle with a little of the cinnamon. Roll up from the long side; press dough to seal. The dough should form a long log. Twist dough to form a pretzel shape; pinch ends to seal. Place on prepared tray. Repeat process with remaining dough. Set aside 10-15 minutes.

Brush pretzels with beaten egg, sprinkle with combined remaining cinnamon, demerara sugar and salt flakes. Bake 12-15 minutes or until puffed and golden.

Combine remaining caramel spread and cream in a small microwave-safe bowl. Microwave on high 20 seconds or until warmed. Drizzle pretzels with warm caramel sauce. Sprinkle with some extra sea salt flakes if desired. Serve.


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