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Introducing THE mashup of the breakfast world – homemade cinnamon roll bagels! Rolled and stuffed with a delicious brown sugar cinnamon filling, this bagel will be a top hit in your house.

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A stack of cinnamon roll bagels. One is cut in half to show interior. Topped with glaze.

If You Only Make One Homemade Bagel, Make THESE!

The only word I can think of to describe my latest homemade bagels is “WOW!” These cinnamon roll bagels take the best aspects of both contributors and combine them into what is sure to become a breakfast staple in your home. It’s like all the flavors of your favorite monkey bread recipe, only bagel form.

We take my soft, chewy, scrumptious homemade bagel recipe and layer in a knock-out cinnamon roll filling before baking. Which means when you cut into this bagel, you’re met with a melty, brown sugar/cinnamon interior that is *chefs kiss.*

Do you have to top this with a cinnamon roll glaze? No, you don’t. But I did and I may never go back. But a plain cream cheese on these homemade bagels was also completely delightful.

Aerial view of a pile of cinnamon roll bagels.

Ingredients in Cinnamon Roll Bagels

Warm water (105°F -113°F) – We want water that is warm enough to facilitate yeast growth, but isn’t so hot that it kills the yeast. Aim for (105°F -113°F)!
Dry active yeast
Brown sugar
Bread flour – Unfortunately bread flour is a must! Don’t try to substitute with all-purpose flour, it will ruin the perfect texture of these bagels.
Salt
Butter, softened – I always use salted butter, but unsalted would suffice, too.
Brown sugar
Ground cinnamon
Egg wash: 1 egg white + 1 tbsp water, whisked together

A hand holding up half of a homemade bagel stuffed with cinnamon roll filling.

How to Make Cinnamon Roll Bagels

In a small bowl, mix warm water, dry active yeast, and brown sugar. Stir and set aside to allow the mixture to become bubbly and foamy.
In a large bowl or the bowl of a stand mixer, combine 4 1/2 cups of bread flour and salt.
Add the yeast mixture to the flour mixture.
If using a stand mixer, attach the dough hook and knead for 10 minutes, adding up to an additional 3 tablespoons of flour as needed to keep the dough soft yet workable.
If kneading by hand, mix the wet and dry ingredients until a rough dough forms. Turn out the dough onto a clean surface and knead by hand for about 10 minutes, using a push, turn, and fold technique. Add an extra 2-3 tablespoons of bread flour as necessary.
After kneading, let the dough rest for 5 minutes.
Use a sharp knife or bench scraper to divide the dough into 8 equal pieces.

Filling & Baking Cinnamon Roll Bagels

Flatten each portion of dough into a rectangle. Spread a thin layer of butter onto the rectangle, leaving about 1/2 inch at the top of the rectangle plain.
Sprinkle and press approx 2-3 tbsp of brown sugar onto the buttered portion of the dough. Sprinkle cinnamon onto the brown sugar.
Roll up the bagel, starting with the side opposite of the side that has been left empty. Roll tightly and then brush a little water onto the empty dough to help seal the dough.
Take the rolled up dough and bring the ends around to a circle and pinch and slightly knead the ends together. Repeat with remaining dough.
Place on a parchment or silicone-lined 3/4 baking sheet.
Cover the bagels with plastic wrap and let them rise for 15 minutes.
Preheat the oven to 425°F (220°C) after the bagels have risen.
Boil about 4 inches of water in a large pot. Carefully place the bagels in the water, working in batches. Boil each bagel for 1 minute on each side.
Use a slotted spoon or spider strainer to remove the bagels from the water and place them back on the baking sheet.
While boiling the next batch of bagels, brush the first batch with an egg wash mixture.
After boiling all the bagels and brushing with the egg wash, place them in the preheated 425°F (220°C) oven. Bake for 15-17 minutes, or until they turn golden brown.
Once baked, remove the bagels from the oven and let them cool on the baking sheet for 10 minutes. This allows them to set and makes them easier to cut.

Close up of cinnamon roll bagel that has been cut in half.

How should I store Cinnamon Roll Bagels?

For storage, place the cooled bagels in a zip-top bag and keep them at room temperature. They will stay fresh for up to 3 days.

What should I top my Cinnamon Roll Bagels with?

Eat these toasted with butter, a vanilla glaze, cream cheese, cream cheese frosting, raspberry jam – whatever makes you feel the happiest!

A stack of homemade cinnamon roll bagels, cut in half to reveal interior filling. Across the top it says "bakery style cinnamon roll bagels"

The Happiest Breakfasts

A pile of cinnamon roll bagels - one on top is cut in half to reveal cinnamon roll interior.

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Cinnamon Roll Bagels

By: Karli Bitner

Introducing THE mashup of the breakfast world – homemade cinnamon roll bagels! Rolled and stuffed with a delicious brown sugar cinnamon filling, this bagel will be a top hit in your house.

Prep Time: 30

Cook Time: 15

Rest Time: 30

Servings: bagels

Ingredients

Bagel Dough

Cinnamon Roll Filling

▢ 1/4 cup butter, softened
▢ 1 cup brown sugar
▢ 1/4 cup ground cinnamon
▢ Egg wash: 1 egg white + 1 tbsp water, whisked together

Instructions

In a small bowl, mix warm water, dry active yeast, and brown sugar. Stir and set aside to allow the mixture to become bubbly and foamy.
In a large bowl or the bowl of a stand mixer, combine 4 1/2 cups of bread flour and salt.
Add the yeast mixture to the flour mixture.
If using a stand mixer, attach the dough hook and knead for 10 minutes, adding up to an additional 3 tablespoons of flour as needed to keep the dough soft yet workable.
If kneading by hand, mix the wet and dry ingredients until a rough dough forms. Turn out the dough onto a clean surface and knead by hand for about 10 minutes, using a push, turn, and fold technique. Add an extra 2-3 tablespoons of bread flour as necessary.
After kneading, let the dough rest for 5 minutes.
Use a sharp knife or bench scraper to divide the dough into 8 equal pieces.
Flatten each portion of dough into a rectangle. Spread a thin layer of butter onto the rectangle, leaving about 1/2 inch at the top of the rectangle plain.
Sprinkle and press approx 2-3 tbsp of brown sugar onto the buttered portion of the dough. Sprinkle cinnamon onto the brown sugar.
Roll up the bagel, starting with the side opposite of the side that has been left empty. Roll tightly and then brush a little water onto the empty dough to help seal the dough.
Take the rolled up dough and bring the ends around to a circle and pinch and slightly knead the ends together. Repeat with remaining dough.
Place on a parchment or silicone-lined baking sheet.
Cover the bagels with plastic wrap and let them rise for 15 minutes.
Preheat the oven to 425°F (220°C) after the bagels have risen.
Boil about 4 inches of water in a large pot. Carefully place the bagels in the water, working in batches. Boil each bagel for 1 minute on each side.
Use a slotted spoon or spider strainer to remove the bagels from the water and place them back on the baking sheet.
While boiling the next batch of bagels, brush the first batch with an egg wash mixture.
After boiling all the bagels and brushing with the egg wash, place them in the preheated 425°F (220°C) oven. Bake for 15-17 minutes, or until they turn golden brown.
Once baked, remove the bagels from the oven and let them cool on the baking sheet for 10 minutes. This allows them to set and makes them easier to cut.