• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Frugal
  • Resources
  • About
  • Shop
  • Subscribe

BeeyondCereal logo

menu icon
go to homepage
  • Recipes
  • Frugal
  • Resources
  • About
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Frugal
    • Resources
    • About
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Yeast Bread Recipes

    Published: Jun 13, 2020 by Nicole This post may contain affiliate links.

    Cinnamon Raisin Bagels

    Jump to Recipe Print Recipe

    These homemade cinnamon raisin bagels are soft, chewy, and everything you want in the perfect bagel. With a bread machine option and a by hand option you can choose how much effort you want to put into this recipe, but either way- you know it's going to be good.

    a plate full of cinnamon raisin bagels

    I always love buying a bag of cinnamon raisin bagels from the store but I often find myself wishing I didn't have to pay through the nose to get them.

    Thankfully, I remembered that I own a bread machine and can just make them myself! So for a while now, I've been doing just that and honestly, I can't believe it took me this long. These homemade bagels are so good and even better than the cinnamon raisin bagel I was buying before.

    So now I'm sharing with you the best cinnamon raisin bread machine recipe and instructions to do it by hand so that with or without a nifty appliance, you can still get your own homemade bagel fill with this cinnamon raisin bagel recipe.

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    stacked cinnamon raisin bagels reveal thickness

    🥘 Ingredients

    • Warm water
    • Vanilla extract
    • Salt
    • White sugar
    • Cinnamon
    • Bread flour
    • Raisins
    • Active dry yeast

    You'll also need:

    • Boiling water
    • More sugar
    • Egg white

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Bread Machine
    • Mixing Bowl
    • Measuring Cups
    • Measuring Spoons
    • Large Pot
    • Baking Sheet
    • Parchment Paper

    🔪 Instructions

    Check out how to make cinnamon raisin bagels with these simple step-by-step instructions:

    Bread machine method:

    Place the water, salt, sugar, vanilla extract, cinnamon, flour, and yeast in the bread machine in order of the manufacturers' recommendations. Some want wet first and yeast last but each should be used in the order listed in the owner's manual.

    Select the dough setting and wait about 30 minutes until the mixture has stopped and slowed. Add in the raisins and wait until the cycle has been completed.

    bagel dough and raisins in a bread machine pan

    By hand method:

    In a large mixing bowl combine your warm water and yeast. Wait ten minutes until frothy.

    Add in the salt, sugar, vanilla, cinnamon and slowly add in the flour until dough comes together. You want it to pull away from the sides of the bowl. You may not need all of the flour.

    Add in the raisins and then knead the dough on a lightly floured surface for about 8 minutes until it's elastic and when you push on the dough with a finger the dough springs back to fill it in quickly.

    Place the dough back into the bowl and cover. Let it rise for about an hour until doubled in size.

    cinnamon raisin bael dough on a floured surface

    Both methods:

    Take your proofed dough and divide it into 6 sections. Roll each into balls and then flatten them. Force your thumb through the center and shape it out to a circle with a hole in the middle.

    cinnamon raisin bagel dough divided into 6 sections and on a floured surface

    Cover the bagels with a clean cloth and let them rest for 10-30 minutes while you bring a large pot of water with 3 tablespoons of sugar to a boil.

    6 cinnamon raisin bagels on a parchment paper lined baking sheet topped with plastic wrap after doubling in size

    Drop the bagels 2 at a time into the water for 1 minute flipping over at the 30 second mark. Remove with a slotted spoon and place on a parchment lined baking sheet.

    boiled cinnamon raisin bagels on a parchment paper lined baking sheet

    Brush with a beaten egg white.

    brushing eggwash over cinnamon raisins before baking

    Bake for 20-25 minutes at 350F degrees until golden brown.

    baked cinnamon raisin bagels on a baking sheet

    Allow to cool completely before slicing and eating. Enjoy!

    a sliced in half cinnamon raisin bagel on a plate revealing the crumb shot

    🍴 Recipe Tips

    If you want your raisins a little more "mashed" into the dough you can add them in the beginning steps and work them all the way through instead of adding them after the initial mixing.

    If you want more cinnamon go for it. This cinnamon and raisin bagels recipe tastes great with another teaspoon added in, but I'm a girl that loves overpowering things with cinnamon when I get the chance haha.

    You can also add up to another ¼ cup of raisins if you want them to be more prominent in this recipe.

    I do not recommend rolling the dough out into snakes and connecting to form a circle as this leaves uneven sides and a weird line where the two ends meet. This not only makes it look weird but also makes that bite of bagel pretty chewy.

    💭 FAQs

    Do cinnamon raisin bagels have dairy?

    This cinnamon raisin bagel recipe is completely dairy free and if you leave out the egg wash at the end it'd be completely vegan too.

    What do you put on a cinnamon raisin bagel?

    You can eat the cinn raisin bagels plain as-is for a great snack or open them up and slather some peanut butter and banana slices in there. Personally, I like mine toasted with some butter spread on them. Yum!

    Can you freeze raisin bagels?

    Absolutely! These bagels do great in the freezer if stored in an airtight container for up to 3 months. Simply place on the counter to thaw and come to room temperature before enjoying.

    How long do homemade bagels last?

    Unlike storebought bagels which seem to last forever, homemade bagels are made without preservatives and have a much shorter shelf life. These bagels can last up to a week at room temperature if stored in an airtight container but I recommend eating them sooner rather than later.

    cinnamon raisin bagels on a red plate inbackground with whipped cream cheese and used knife to the side and a white plae in front with a halved bagel and one half has cream cheese spread and bite missing

    Check out these other awesome yeast bread recipes!

    • Bread Machine Bagels
    • Unicorn Twist Bread
    • Banana Nut Bagels
    • Vegan Hamburger Buns
    • Blueberry Cream Cheese Babka
    • Garlic and Rosemary Focaccia

    📖 Recipe

    Cinnamon Raisin Bagels
    Print Recipe
    5 from 1 vote

    Cinnamon Raisin Bagels

    Cinnamon raisin bagels are a delicious snack or breakfast pastry that you can make at home in a bowl or in your bread maker. With just a little patience, you can be eating fresh and warm from the oven bagels. Yum!
    Prep Time 15 mins
    Cook Time 25 mins
    Rising Times 1 hr 30 mins
    Total Time 2 hrs 10 mins
    Servings: 6 bagels
    Calories: 319kcal
    Cost Recipe $1.81/ Serving $0.30
    Prevent your screen from going dark

    Equipment

    • Bread Machine
    • Mixing Bowl
    • Measuring Cups
    • Measuring Spoons
    • Large Pot
    • Baking Sheet
    • Parchment Paper

    Ingredients

    • 1 cup warm water (about 110F degrees) ($0.00)
    • 1 teaspoon vanilla extract ($0.02)
    • 1 ½ teaspoon salt ($0.15)
    • 2 tablespoon granulated sugar ($0.02)
    • 1 teaspoon cinnamon ($0.10)
    • 3 cups bread flour ($0.60)
    • ¼ cup raisins ($0.27)
    • 2 ¼ teaspoon active dry yeast ($0.54)

    You'll also need

    • 3 qts water ($0.00)
    • 3 tablespoon granulated sugar ($0.03)
    • 1 beaten egg white ($0.08)
    US Customary - Metric

    Instructions

    Bread Machine

    • Place the water, salt, sugar, vanilla extract, cinnamon, flour and yeast in the bread machine in order of manufacturers' recommendations. Select dough setting and wait about 30 minutes until the mixture has stopped and slowed. Add in the raisins and wait until the cycle has completed.

    By Hand

    • In a large mixing bowl combine your warm water and yeast and wait ten minutes until frothy.
    • Add in the salt, sugar, vanilla, cinnamon and slowly add in the flour until dough comes together that pulls away from the sides of the bowl. you may not need all of the flour.
    • Add in the raisins and then knead the dough on a lightly floured surface for about 8 minutes until it's elastic and when you push on the dough with a finger the dough springs back to fill it in quickly.
    • Place the dough back into the bowl and cover. Let rise for about an hour until doubled in size.

    Both methods

    • Take your proofed dough and divide it into 6 sections. Roll each into balls and flatten them. Force your thumb through the center and shape it out to a circle with a hole in the middle.
    • Cover the bagels with a clean cloth and let rest for 10-30 minutes while you bring a large pot of water with 3 tablespoons of sugar to a boil.
    • Drop bagels 2 at a time into the water for 1 minute flipping over at the 30 second mark. Remove and place on a parchment lined baking sheet.
    • Brush with beaten egg white and then bake for 20-25 minutes at 350F degrees until golden brown.

    Notes

    If you want your raisins a little more "mashed" into the dough you can add them in the beginning steps and work them all the way through instead of adding them after the initial mixing.
    If you want more cinnamon go for it. This cinnamon and raisin bagels recipe tastes great with another teaspoon added in, but I'm a girl that loves overpowering things with cinnamon when I get the chance haha.
    You can also add up to another ¼ cup of raisins if you want them to be more prominent in this recipe.
    I do not recommend rolling the dough out into snakes and connecting to form a circle as this leaves uneven sides and a weird line where the two ends meet. This not only makes it look weird but also makes that bite of bagel pretty chewy.

    Storage

    These bagels do great in the freezer if stored in an airtight container for up to 3 months. Simply place on the counter to thaw and come to room temperature before enjoying.
    Unlike storebought bagels which seem to last forever, homemade bagels are made without preservatives and have a much shorter shelf life. These bagels can last up to a week at room temperature if stored in an airtight container but I recommend eating them sooner rather than later.

    Nutritional Information

    Serving: 6g | Calories: 319kcal | Carbohydrates: 66.7g | Protein: 9.6g | Fat: 1.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 595.8mg | Potassium: 146.5mg | Fiber: 2.5g | Sugar: 14.9g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 21.1mg | Iron: 0.8mg
    Author NicoleDurham
    Course Breakfast
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

    More Yeast Bread Recipes

    • an upcloseview of a broken in half pepperoni stick with a bowl of marinara sauce in background
      Pepperoni Pizza Sticks
    • a close up of a large cookies and cream cinnamon roll on a plate
      Cookies and Cream Cinnamon Rolls
    • an upclose view of a fluffy iced cinnamon roll on a white plate
      Small Batch Cinnamon Rolls
    • a close up of a bowl filled with vegan dinner rolls with a towel to the side and wheat in the background
      Vegan Dinner Rolls

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A photo of Nicole from Beeyond Cereal

    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

    More About Me →

    Trending NOW

    • two bbq chicken thighs on a plate with more on a baking dish in the background
      Baked BBQ Chicken Thighs
    • roasted chicken, carrots and potatoes in a baking dish with a sprig of rosemary on top
      Roasted Whole Chicken with Potatoes and Carrots
    • a close up of taquitos enchiladas in a bowl with a board filled with toppings in background
      20 Minute Lazy Enchiladas
    • an upclose view of honey lemon pepper wings on a plate
      Honey Lemon Pepper Wings

    Seasonal Recipes

    • bunny biscuits on a baking sheet
      Easy Easter Bunny Biscuits
    • an upclose view of a mug filled with easter egg hot chocoalte and topped with whipped cream and sprinkles
      Easter Egg Hot Chocolate
    • an upclose view of easter confetti cake with easter peeps and candies
      Easter Confetti Cake
    • a plate filled with mini egg fudge pieces
      Easter Mini Eggs Fudge

    As Seen In

    parade yummyle foodgawker the pioneer woman

    Footer

    ↑ Back to Top

    About

    • Privacy Policy
    • Affiliate Disclaimer
    • Terms & Conditions
    • Public Sharing Policy
    • Pricing Disclosure

    Follow

    • Sign Up! for emails
    • Follow on Facebook
    • Follow on Instagram
    • Follow on Pinterest

    Contact

    • Contact
    • Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Beeyond Cereal --Brunch Pro Theme by Feast Design Co.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Save & Accept