Take some scissors and cut each roll into fourths.
Next, boil a pot of water. Boil about half the dough pieces at a time, whatever you are comfortable with and have space for, but won't keep the water from boiling and the dough from moving around. Boil for 45 seconds, stirring and flipping pieces constantly, until puffy and boiled on all sides.
Remove with a slotted spoon and place on the silicone lined baking sheet, or a paper towel; if using a paper towel, make sure you transfer dough to a lightly greased baking sheet. Repeat with remaining pieces of dough until everything has been boiled. It's okay if the pieces shrivel up a bit, they will puff back up in the oven.
Bake at 375 degrees Fahrenheit for 21 to 25 minutes or until golden brown.
Melt 1/4 cup of unsalted butter, and brush all of the pretzel bites thoroughly.
Combine cinnamon and sugar in one bowl, and parmesan and garlic salt in another bowl. Coat several pretzel bites at a time until covered on all sides. Transfer seasoned dough to a serving dish, and repeat with all of the pretzel bites.
Store in a zip-top bag, airtight container, or cover the serving dish with plastic wrap for up to 3 or 4 days.