For more sweet baked breakfast options, try the Cinnamon Pull Apart Bread or the Applesauce Coffee Cake next.
Pull a tray of Cinnamon Sugar Bagels out of the oven and the smell fills the kitchen immediately — warm cinnamon, a hint of sweetness, that fresh-baked quality that’s hard to fake. The dough comes together from a mix of almond flour, coconut flour, and melted mozzarella, which gives these bagels a genuinely chewy, sturdy texture that holds up when you slice one in half.
They’re worth the full 15-minute cool after baking — that resting time is not optional, because the inside finishes setting during that window. After that, eat them warm off the pan or run them through the toaster for a couple of minutes until the edges go golden, then spread with cream cheese. Either way, they taste like a real bagel.
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Reader Love
These bagels are beyond amazing!
I think I could this everyday for the rest of my life!
Thank you!
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💛 Why you’ll love this recipe
- Real bagel texture: The almond flour and mozzarella dough gives these a chewy, sturdy bite — not cakey, not crumbly — that holds together when sliced.
- The topping adheres: The cinnamon-sweetener mixture goes on over an egg wash, so it bakes into an actual crust on top rather than just sitting on the surface.
- No rising time needed: The dough doesn’t proof — mix it, shape it, and it goes straight onto the baking sheet.
- Even portions, even baking: The recipe recommends a food scale to divide the dough into 6 equal portions so all 6 bake at the same rate.
- Toaster-friendly: These slice cleanly and hold together in the toaster, so the toasted version is just as good as fresh from the oven.
- Watch the final minutes: The sweet cinnamon topping can darken quickly toward the end of the 12–14 minute bake — keep an eye on the bagels and pull them when the tops are golden.
👉 Easy ingredient swaps
- Golden monk fruit sweetener is used in this recipe both in the dough and on top. Swerve (a granulated erythritol blend) is a commonly used substitute, though flavor and texture may vary slightly by brand.
- Both almond flour and coconut flour are called for and work together to give the dough its structure. Swapping one out entirely will change the texture, so keep both.
- The recipe calls for shredded mozzarella; pre-shredded works well here. Fresh mozzarella carries more moisture and isn’t a reliable substitute for this dough.
✨ Variations
- Toast them: slice a cooled bagel in half and run it through the toaster for a couple of minutes until the cut sides are golden, then top with cream cheese.
- Extra topping: if you want a heavier cinnamon-sugar crust, add a bit more of the mixture before baking — just watch the last two minutes closely so it doesn’t over-darken.
- Even coating: sift the cinnamon-sweetener mixture through a mesh strainer over the egg-washed bagels for a fine, uniform layer (this is the method in the recipe).
〰️ How to serve
- Top with cream cheese straight after the 15-minute cool — the bagel is still warm enough that the cream cheese softens against it.
- Slice and toast the next day — the toaster brings the cinnamon topping back to life and gives the cut sides some color.
- Pair with eggs for a full breakfast — the Hash Brown Breakfast Casserole or Ham and Cheese Croissant Bake both round out a weekend spread.
- After the 15-minute rest, eat them without any topping — the cinnamon-sugar crust has plenty of flavor on its own.
💬 FAQs
Can I use a different sweetener?
The recipe uses golden monk fruit sweetener in both the dough and the topping. Swerve (a granulated erythritol blend) is a commonly noted substitute. Granulated stevia behaves differently — the taste and texture won’t be identical — so results may vary if you swap it in. Start with the same quantity the recipe specifies.
Why do I need to wait 15 minutes before eating the bagels?
This cooling time is built into the recipe on purpose: the inside of each bagel continues to set up as it cools. Cut into one too early and the center will be soft and undercooked. Set a timer and wait the full 15 minutes.
How do I keep the cinnamon topping from burning?
Keep an eye on the bagels during the last two or three minutes of the 12–14 minute bake. The sweet topping can darken quickly toward the end. Pull them when the tops look golden — before they go dark brown.
Can this dough be baked as a loaf instead of individual bagels?
This hasn’t been tested in a loaf pan, so bake time and texture would be unknowns. A reader asked about it, and the honest answer is the flavor should translate — but if you try it in a loaf pan, you’d need to adjust the bake time and check for doneness carefully.
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Cinnamon Sugar Bagels
Ingredients
- 1 ¾ cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 3 tablespoons golden monk fruit sweetener, divided
- 1 tablespoon cinnamon, divided
- 2 ½ cup shredded mozzarella
- 2 ounces cream cheese
- 3 large eggs
Instructions
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking soda, cream of tartar, 1 tbsp golden monk fruit sweetener, and 1 tsp cinnamon.
- To a microwave-safe bowl, add mozzarella and cream cheese and microwave for 90 seconds. Remove bowl from microwave and stir ingredients together. Return to microwave and microwave for another 60 seconds. Stir together until mozzarella and cream cheese are completely combined.
- In a separate small bowl, whisk together 2 eggs. Add whisked eggs to the large mixing bowl of flour. Transfer cheese mixture to the large mixing bowl of flour and eggs. Using your hands, knead together the dough until well-combined (flour and cheese must be combined completely before moving ahead to remaining steps).
- Divide dough into 6 equal portions (I used a food scale to make sure mine were precisely divided). Using your hands, gently roll each of the 6 portions into a log shape, attaching the two ends to make the log into a circle. Place on a prepared baking sheet.
- In a bowl, whisk the remaining egg. Using a pastry brush, brush egg wash over bagels. Combine remaining 2 tbsp of monk fruit sweetener and remaining 2 tsp cinnamon and sprinkle on top of egg wash on bagels (I used a mesh strainer to ensure cinnamon sugar was evenly coated on bagels).
- Bake bagels for 12-14 minutes, watching the bagels carefully the last few minutes to ensure cinnamon doesn’t burn. Remove bagels from oven and allow to cool for at least 15 minutes (NOTE: it is important to allow them to cool before eating as the inner part of the bagel will finish cooking during this time).
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