Cinnamon Rum Raisin Bagels -

Breakfast is served, yo! Cinnamon Rum Raisin bagels and a whole lotta schmear is coming straight to you face. As a ring leader, standard bearer, pillar of the Carboholics Anonymous club, I want to tell you that one bite of these toasty bagels and your efforts to avoid bagels will be lost. You won’t be able to stop. The biggest struggle in my life right now is not devouring these one right after eachother, and restricting myself to only having half of one at breakfast time.  I seriously spend the day at work thinking about these, and the ones that I brought into work were promptely devoured by my coworkers. It didn’t take long, they’ll eat just about anything. Vultures.

Hearing the words from them “Ohhh yay, its a bagel that actually tastes like something other than plain bread!” made the whole adventure worth while. Because I don’t know about you, but store bought bagels just taste blah and lifeless like Amanda Byne’s newly Botoxed face. And only having TWO raisins in the middle of a store bought cinnamon raising bagel HARDLY qualifies as being “cinnamon raisin”. GIMME RAISINS, gimme gobbs of cinnamon!

Cinnamon Rum Raisin Bagels -

There should be almost enough cinnamon in your bagel to make you think you’re taking the cinnamon challenge!! Okay, maybe not that much, but you better be able to taste that ish going down!  

Also, shaping bagels is the most fun you’re going to have making bread – ever. Do you ever take you hair tie and twirl it around your finger when you’re REALLY mind numbingly bored just to see how fast it will spin before it goes flying off into the sunset, or hits someone in the face? This is the bread making equivalent of that!

Cinnamon Rum Raisin Bagels -

When you make the bagel hole in the middle – you spin it around your finger to stretch the dough. Best. Excuse. To. Play. With. Food. EVER!

Cinnamon Rum Raisin Bagels -

And if you don’t think bagels are really “you’re thing” – then I have to tell you even Ben, BEN liked these bagels. Ben. If that doesn’t seal the deal – that you need to make these STAT – then I don’t know what would.

How I married a non-carboholic, I will never know. This will be my eternal struggle.

Cinnamon Rum Raisin Bagels -

Also -don’t forget the schmear! Lots and lots of cream cheese. Don’t try to be a hero here – this is not the time for that.

Revel in your carby, cream cheesy sin.

Ingredients for Cinnamon Rum Raisin Bagels

  • Raisins
  • Water
  • Active Dry Yeast
  • Honey
  • Flour
  • Bread Flour
  • Salt
  • Cinnamon
  • Brown Sugar
Cinnamon Rum Raisin Bagels -

  Slather a little schmear on these other bagels:

Inspired Homemade Recipes To Try

Skillet Rum Raisin Apple Crumble

Blueberry Pecan Crumble Coffee Cake

Easy Cinnamon English Muffin Bread

Asiago Cheese Bagel – How Sweet Eats

Homemade Bagels – Annie’s Eats

Everything Bagel Bombs – Bake Your Day

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Cinnamon Rum Raisin Bagels -

Cinnamon Rum Raisin Bagels

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  • Author: Megan Keno
  • Prep Time: 20 minutes
  • Proofing Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 15 bagels 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


Homemade Cinnamon Raisin bagels are bursting with cinnamon flavor and rum-soaked raisins. Top with a generous schmear of cream cheese for a breakfast indulgence!


Units Scale
  • 1 1/2 cup Raisins soaked in Spiced rum overnight and drained
  • 2 cups Warm Water (90-100 degrees)
  • 2 packets Active Dry Yeast
  • 2 Tbsp Honey
  • 3 cups Flour
  • 3 cups Bread Flour
  • 1 tsp Salt
  • 1 Heaping Tbsp Cinnamon
  • 1 Tbsp Brown Sugar


  1. Outfit your mixer with the dough hook attachment. In stand mixer bowl combine water, yeast and honey. Gently stir to combine. Let rest for 10-15 minutes or until it’s foamy and the yeast has activated.
  2. Turn mixer on low and start to add in the flours until all combined.
  3. The last step is to add the drained rum raisins and knead until they have mixed into the dough. If it hasn’t completely combined and formed a soft ball, pour out onto your cleaned counter and knead the dough together and form a tight ball of dough.
  4. Spray a large bowl with non stick spray and add in the dough. Roll the dough ball around to coat lightly in oil.
  5. Cover and let it rise for about 1 hour or until it’s nearly doubled in size. I place mine on top of my running dryer to keep it warm. Or on top of your stove works well, too.
  6. Once doubled, punch down the dough and divide into approximately 3 ounce rounds. Use a kitchen scale to be precise.
  7. Place each round onto multiple baking sheets, cover and allow to rise again for about 30 minutes.
  8. Preheat oven to 350 degrees.
  9. Bring a shallow pot or deep saute pan to a boil with water, adding in the brown sugar.
  10. As the water boils, poke holes through the middle of each round of dough and spin the dough around your finger to widen the hole and give the bagel its signature look.
  11. Once the water is boiling place 3-4 bagels into the boiling water at a time and allow to boil for 2 minutes, gently flip and allow to boil for 1 more minute on opposite side.
  12. Remove bagels and place on baking sheet. Repeat until all bagels have been boiled.
  13. Place bagels into the oven for 28-30 minutes or until the bagels are golden brown on the outside.
  14. Remove from oven, let cool on a wire rack. Slice, toast and serve.


Adapted from How Sweet Eats Asiago Bagels