I remember the first time I made these Cinnamon Sugar Bagels for my family—my son was just learning to love breakfast foods beyond plain toast. The moment he took that first bite, his face lit up with pure surprise and delight. That simple mix of sweet cinnamon sugar topping on a chewy, warm bagel became an instant hit in our home. It turned an ordinary morning into something cozy and special, with everyone asking, “Can we have these again soon?”

This recipe fits perfectly into real home cooking. It’s straightforward, uses ingredients you most likely have in your pantry, and produces a breakfast bagel everyone will reach for. You don’t need fancy equipment or rare spices, just a bit of time and a reliable bagel recipe that won’t let you down.

What makes these Cinnamon Sugar Bagels worth making again and again is how adaptable and forgiving they are. Maybe you’re short on time one morning—that’s okay. These bagels still come out tasty. Or if you want to impress family friends on the weekend. No stress needed. I’ve leaned on this recipe so many times that it feels like a steady friend in the kitchen.

If you’re a fellow home cook looking for a solid, sweet bagel recipe with that nostalgic cinnamon sugar topping, this one is for you. Grab your flour and cinnamon, and let’s get started on something delicious that you’ll want to make over and over again. Before you know it, these homemade bagels will become a staple in your breakfast rotation.

What You’ll Need:

4 cups bread flour (All-purpose flour works as a simple swap if you don’t have bread flour on hand)
1 tablespoon active dry yeast (Found in the baking aisle at most grocery stores)
1 1/2 cups warm water (About 110°F is perfect for activating yeast)
2 tablespoons sugar (Regular granulated sugar is fine here)
1 teaspoon salt (I always use kosher salt for a cleaner taste)
2 teaspoons cinnamon (This is the key to that signature cinnamon sugar flavor)
1/4 cup brown sugar (Adds depth to the cinnamon sugar topping)
1/4 cup granulated sugar (For balance and crunch on top)
1 tablespoon vegetable oil (Can substitute with melted butter for richer flavor)
Optional: 1 egg white (For brushing the bagels before baking to help the topping stick)

This Cinnamon Sugar Bagels recipe uses ingredients you probably have on hand – good cooking shouldn’t need a special shopping trip. I like adding a bit more cinnamon in the topping mix than most recipes suggest; it gives the bagels that warm, comforting aroma the whole kitchen will enjoy.

If you’re watching your budget, these homemade bagels keep costs reasonable because you’re making everything from scratch with simple pantry staples. No fancy add-ins or expensive toppings needed.

Don’t worry about prepping a separate cinnamon sugar topping ahead of time. I mix mine in a small bowl while the dough rises, making the process smooth and keeping my kitchen tidy. If you do have leftover bagels, they store well in an airtight container for 2-3 days, or wrapped in foil and frozen for a quick breakfast solution any morning.

Let’s Make It Together:

Activate the yeast by mixing the warm water and sugar in a large bowl. Sprinkle the yeast on top and let it sit for 5-10 minutes until it’s foamy. This step ensures your Cinnamon Sugar Bagels get that perfect rise from the start.
Combine flour and salt in another bowl. Add the foamy yeast mixture and vegetable oil. Stir everything with a wooden spoon or stand mixer fitted with a dough hook until a sticky dough forms.
Knead the dough on a floured surface for about 8-10 minutes. This is where I used to rush my Cinnamon Sugar Bagels — taking your time here really pays off with a chewy texture.
Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for about an hour or until doubled in size.
While the dough rises, mix cinnamon, brown sugar, and granulated sugar in a small bowl to prepare the cinnamon sugar topping.
Preheat your oven to 425°F and fill a large pot with water to boil for the bagel boil step (this helps create the classic bagel crust).
Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center with your finger, gently stretching to form a bagel shape.
Boil the bagels in batches for about 1 minute per side. You’ll notice they puff up slightly and develop that familiar chewiness.
After boiling, immediately dip each bagel into the cinnamon sugar topping bowl to coat generously. (If you prefer, brush the bagel with egg white first for extra stickiness.)
Place coated bagels on a parchment-lined baking sheet. Bake for 20-25 minutes or until golden brown. Your kitchen will smell amazing when your Cinnamon Sugar Bagels are ready.

While your Cinnamon Sugar Bagels bake, set the table with coffee or tea, or prepare some fresh fruit. Don’t worry if your bagels look slightly different each time; that’s the joy of homemade bagels — each batch has its own little personality.

If you want to see another take or fun variations, check out this Homemade Cinnamon Crunch Bagels from Half Baked Harvest. It’s a lovely twist if you want more texture.

How to Serve & Enjoy:

I usually serve these Cinnamon Sugar Bagels warm, fresh from the oven — nothing beats biting into a sweet bagel with that crisp cinnamon sugar topping still a little warm. They go beautifully with a spread of cream cheese, butter, or even a drizzle of honey for extra sweetness.

For sides, fresh fruit works great. We often pair these bagels with sliced apples or a simple berry salad to balance the sweetness. When hosting brunch, I like to add scrambled eggs or sausage on the side for a heartier breakfast bagel spread.

Presentation is simple: a stack of Cinnamon Sugar Bagels on a wooden tray with small bowls of spreads invites everyone to dig in. For leftovers, lightly toast the bagels and spread with a bit of butter — they taste just as lovely.

Seasonal variations are a fun way to keep things interesting. During the fall, I add a pinch of nutmeg to the cinnamon sugar topping, giving the bagels a warm spice twist that feels just right with pumpkin dishes. Speaking of pumpkin, if you love seasonal baking, try pairing these Cinnamon Sugar Bagels with Pumpkin Cornbread with Cinnamon Honey Butter for a cozy fall combo.

Family and friends always appreciate this bagel recipe because it’s sweet but not too sugary, crunchy on the outside and soft inside — basically a breakfast bagel everyone can enjoy without fuss.

Your Questions Answered:

Q: Can I make this Cinnamon Sugar Bagels ahead of time?
A: Absolutely! You can shape the bagels and boil them in advance, then freeze. When you want fresh bagels, just bake from frozen adding a few extra minutes to bake time. This keeps your mornings easy but still tasty.
Q: What’s a good substitute for brown sugar in this Cinnamon Sugar Bagels?
A: I’ve swapped light brown sugar with coconut sugar or even plain granulated sugar when I was out — it changes the flavor slightly but still works well. Just keep the cinnamon ratio the same.
Q: How do I adjust this Cinnamon Sugar Bagels recipe for more or fewer people?
A: The recipe makes about 8 bagels, perfect for families or small gatherings. You can easily halve or double it. Just keep the ingredient ratios consistent and allow for dough rising times.
Q: Can I skip boiling the bagels?
A: Boiling creates that classic dense, chewy texture and helps the topping stick. Without boiling, you’ll still get a tasty baked bread but not quite the traditional bagel experience. I recommend not skipping it if you can.
Q: Can I add nuts or raisins into the dough?
A: Sure! I’ve added raisins for a sweeter bagel or walnuts for crunch. Just fold them in after the dough rises to keep nuts and fruit evenly distributed without breaking the gluten structure.
Q: Can I make vegan Cinnamon Sugar Bagels?
A: Yes! I switch the egg wash for a watered-down maple syrup or a little plant milk to help the topping stick. No dairy or eggs are needed in the dough itself, making this versatile for different diets.
Q: How long do Cinnamon Sugar Bagels keep fresh?
A: Fresh bagels are best within 2-3 days if stored in an airtight container at room temperature. For longer storage, freeze them tightly wrapped and toast before serving to revive freshness.

If you want more details or a fresh take on Cinnamon Sugar Bagels, these two recipes from Cinnamon Sugar Bagel – i am baker and Easy Homemade Cinnamon Sugar Bagels Recipe | Tikkido.com offer wonderful perspectives with simple homemade techniques.

Final Thoughts:

This Cinnamon Sugar Bagels recipe holds a special place in my collection because it consistently delivers homemade bagels that taste like the bakery but with that home kitchen love. It’s a favorite for weekend breakfasts but also shines on weeknights when I want a comforting meal without fuss.

My Best Cinnamon Sugar Bagels Tips:

Take your time kneading the dough for the perfect chewy texture.
Don’t skip boiling — it’s the step that makes these bags stand out.
Be generous with the cinnamon sugar topping to get that signature crunch and flavor.

I’ve tested versions with raisins stirred into the dough, an extra cinnamon sprinkle on top just before baking, and even a maple glaze drizzle after baking. The cinnamon sugar topping classic, though, is the one my family asks for most.

Fellow home cooks, I encourage you to make this Cinnamon Sugar Bagels recipe your own. Tweak the spices, swap out sugars, or pair with your favorite spreads. The joy comes from sharing it fresh, warm, and made with care.

If this recipe reminds you of other treats you love, you might also enjoy the Cranberry Raisin Walnut Cinnamon Artisan Bread for a rustic twist on cinnamon sweetness.

Thanks for trusting me with your kitchen time—here’s to many cozy mornings filled with the simple joy of homemade Cinnamon Sugar Bagels!

Cinnamon Sugar Bagels

Print Recipe

These Cinnamon Sugar Bagels are soft, chewy, and perfectly sweetened with a cinnamon sugar coating, making them an ideal breakfast treat or snack.

Author: Carrisa Monroe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Yield: 8 bagels
Category: Breakfast
Method: Baked
Cuisine: American

Ingredients

Scale

2 ¼ tsp active dry yeast (1 packet)
1 ½ cups warm water (110°F/45°C)
3 ½ cups bread flour
1 ½ tsp salt
¼ cup granulated sugar
2 tsp ground cinnamon
1/3 cup cinnamon sugar (for topping)
1 tbsp vegetable oil (for greasing)
1 tbsp baking soda (for boiling water)

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Instructions

In a large bowl, dissolve yeast in warm water and let sit for 5 minutes until foamy.
Add bread flour, salt, sugar, and cinnamon to the yeast mixture and mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Punch down the dough and divide into 8 equal pieces. Shape each piece into a ball and poke a hole through the center to form a bagel shape.
Bring a large pot of water to a boil and add baking soda. Boil each bagel for 1 minute on each side, then remove with a slotted spoon and place on the baking sheet.
Brush each boiled bagel lightly with water and sprinkle generously with cinnamon sugar.
Bake for 20-25 minutes or until golden brown and cooked through.
Let cool slightly before serving warm or at room temperature.

Notes

For an extra indulgent touch, serve warm with cream cheese or butter for a delicious breakfast or snack.