Cinnamon Roll Bagels

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Get your weekend off to a great start

with freshly made Cinnamon Roll Bagels

Cinnamon Roll Bagels

Hi.  My name is Heather, and I am a carb-addict.

Admitting you have a problem is the first step right?

Cinnamon Roll Bagels

Truthfully, I don’t think I will ever kick this habit.

Do I really even  want to?

Cinnamon Roll Bagels

Probably not.

Not when there are muffins, and fresh bread, and warm  cinnamon roll bagels to be eaten.

Cinnamon Roll Bagels

Cinnamon Roll Bagels

Yield: makes 8 bagels


  • 1 package of active dry yeast {I use Red Star}
  • 1 Tbsp sugar
  • 1 1/4 cups of warm water
  • 3 1/2 cups of Bread flour {I use King Arthur}
  • 1 1/2 tsp salt
  • for the cinnamon swirl -
  • 1/3 cup sugar
  • 1 - 2 tsp cinnamon


  • dissolve the yeast and sugar in 1/2 cup of warm water {let rest 5 minutes}
  • mix together the salt and the flour - making a well in the center
  • add the yeast and the additional water to the flour
  • knead until you have a soft and elastic dough {either by hand or using the dough hook of a stand mixer}
  • cover the dough and let rise until doubled {about 1 - 1/2 hours}
  • gently press the dough into a rectangle
  • sprinkle on the sugar and the cinnamon
  • roll as you would with cinnamon rolls
  • divide into 8 pieces, and form each into a ball
  • using a well floured finger, press a hole into the center {stretching to form the bagel shape}
  • let the bagels rest 30 minutes
  • pre-heat the oven 425 degrees
  • bring a large pot of water to a boil
  • boil the bagels - 1 or 2 at a time for 3 - 4 minutes {they will float to the top when ready}
  • place on baking sheet and bake 20 minutes


Recipe Source | French Press

Cinnamon Roll Bagels


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NY Style Blueberry Bagels