Cinnamon Swirl Bagel Recipe – Soft, Sweet, and Perfect for Breakfast

If you love the smell of freshly baked cinnamon rolls but crave the chewiness of a classic bagel, this Cinnamon Swirl Bagel recipe brings the best of both worlds to your breakfast table. These bagels are soft inside, slightly crisp outside, and infused with a warm cinnamon-sugar swirl that turns every bite into pure comfort.

Making bagels at home might sound intimidating, but once you try it, you’ll realize how satisfying it is to see your dough rise, boil, and bake into golden perfection. Whether you enjoy them plain, toasted, or slathered with cream cheese, these cinnamon swirl bagels make mornings brighter and more delicious.

The Secret Behind a Perfect Cinnamon Swirl Bagel

The magic of a great cinnamon bagel lies in its balance — the right chew, a touch of sweetness, and that iconic swirl. While many store-bought versions are overly sweet or dense, homemade ones let you control both texture and flavor.

The swirl technique ensures cinnamon flavor runs through every bite, not just the surface. And by allowing your dough to rest and rise properly, you’ll achieve that signature chewy crumb that makes bagels irresistible.

The combination of cinnamon and sugar caramelizes beautifully during baking, giving your bagels a bakery-style golden crust and rich aroma.

Ingredients List

For the Dough:

4 cups bread flour
1 ¼ cups warm milk (about 100°F)
2 ¼ tsp active dry yeast (1 packet)
2 tbsp unsalted butter, melted
2 tbsp granulated sugar
1 ½ tsp salt
1 large egg

For the Cinnamon Swirl:

2 tbsp ground cinnamon
⅓ cup brown sugar
1 tbsp softened butter

Boiling:

6 cups water
2 tbsp honey (for shine and flavor)

Brushing:

1 egg yolk, lightly beaten with 1 tbsp milk (for glossy finish

Step-by-Step Instructions

1: Activate the Yeast

In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes foamy on top. This ensures your yeast is alive and ready to give the dough a beautiful rise.

Pro Tip: If your mixture doesn’t foam, the yeast may be expired or your milk too hot. Start over with fresh yeast for best results.

2: Make the Dough

In a large mixing bowl, combine flour and salt. Create a well in the center, then pour in the yeast mixture, melted butter, and egg. Mix with a wooden spoon or dough hook until a sticky dough forms.

Next, knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. You’ll know it’s ready when it bounces back slightly when pressed.

Tip: Don’t add too much flour during kneading — a slightly tacky dough creates softer bagels.

3: Let It Rise

Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm spot for 1 to 1½ hours or until doubled in size. Meanwhile, prepare the cinnamon swirl mixture.

4: Prepare the Cinnamon Swirl

In a small bowl, mix brown sugar, cinnamon, and softened butter until crumbly and aromatic. This mixture will create that signature swirl when rolled into the dough.

5: Shape the Bagels

Once the dough has risen, punch it down and roll it into a large rectangle (about ½ inch thick). Spread the cinnamon mixture evenly over the surface, leaving a small border around the edges.

Roll the dough tightly like a jelly roll, then slice into 8 equal pieces. Gently shape each piece into a bagel by pinching the ends together to form a circle with a hole in the middle.

Place the shaped bagels on a parchment-lined baking tray, cover with a damp towel, and let them rest for 20–25 minutes.

6: Boil the Bagels

Bring a large pot of water and honey to a gentle boil. Drop 2–3 bagels at a time into the boiling water, cooking for 45 seconds per side. Remove them with a slotted spoon and place back onto the baking sheet.

Boiling gives the bagels their classic chew and shine.

7: Bake the Bagels

Preheat your oven to 400°F (200°C). Brush each bagel with the egg wash for a glossy golden finish. Bake for 18–20 minutes or until deep golden brown.

Allow them to cool on a wire rack before slicing.

Flavor Variations

Want to mix things up? Try these delicious twists:

Spicy Cinnamon: Add a pinch of cayenne or chili powder to the cinnamon mixture for a sweet-heat contrast.
Maple Pecan: Sprinkle chopped pecans and drizzle maple syrup into the swirl before rolling.
Apple Cinnamon: Add finely chopped dried apples to the filling for a fruity touch.
Vanilla Glazed: Whisk powdered sugar, milk, and vanilla extract to drizzle over cooled bagels for a bakery-style finish.

Each version adds a unique personality while keeping the same satisfying base.

Storage & Reheating Tips

Store cooled bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped bagels for up to 2 months.

To reheat, simply toast from frozen or microwave for 20–30 seconds followed by a quick toasting for that perfect crispy exterior.

Common Mistakes & How to Avoid Them

Overkneading the dough: Leads to tough bagels. Stop once the dough feels smooth and elastic.
Skipping the boil: This is what gives bagels their chewy crust — never skip it!
Too much flour: Makes the dough dense. Add flour only until dough is manageable.
Undermixing the swirl: Spread evenly so each bite gets cinnamon goodness.

Avoiding these mistakes ensures consistent, bakery-level results every time.

Why This Recipe Works

Balanced sweetness that highlights cinnamon, not sugar.
Proper yeast activation for soft, chewy texture.
Double-rise method ensures fluffiness.
Boiling with honey adds shine and flavor depth.
Adaptable base for countless flavor variations.

Final Thoughts

There’s something magical about the aroma of freshly baked cinnamon swirl bagels filling your kitchen. With a soft interior, crisp golden crust, and a swirl that looks as good as it tastes, this recipe turns any morning into a cozy bakery moment.

Serve them warm with cream cheese, butter, or honey, and enjoy every bite knowing you’ve made something truly special from scratch. Once you master this recipe, your homemade bagels will outshine anything from the store.

Print Recipe