Bagels, cinnamon-raisin
Whole food · Baked Products
Photo: Wikipedia
A dense, chewy bread roll swirled with cinnamon sugar and studded with plump raisins, the cinnamon-raisin bagel offers a comforting, sweet-spiced flavor profile with a satisfying, slightly gummy texture. Nutritionally, it's a significant source of carbohydrates, providing quick energy, but is relatively low in fat and protein compared to its carb content. Its moderate fiber content from the raisins and flour offers some digestive benefit, though it remains a calorie-dense, energy-rich food.
💚 Why it's loved
People love the cinnamon-raisin bagel for its nostalgic, sweet-spiced aroma and the delightful contrast between the chewy dough and the burst of sweetness from the raisins. It's a versatile breakfast staple that pairs beautifully with cream cheese, butter, or even peanut butter, making it a comforting, culturally familiar treat.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate and sugar content can cause rapid blood-sugar spikes, making it a poor choice for those managing diabetes or insulin resistance. To mitigate this, pair it with a source of protein or healthy fat (like cream cheese or nut butter) and practice portion control by choosing a smaller size or half a bagel. Additionally, the refined flour in many commercial versions lacks the fiber and nutrients of whole-grain alternatives.
Key benefits
- Provides quick, accessible energy from complex carbohydrates.
- Contains dietary fiber from raisins and whole grain flour, aiding digestion.
- Offers a small amount of plant-based protein for satiety.
- The natural sweetness from raisins can reduce the need for added sugars.
- Convenient, portable source of calories for active individuals.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The swirl of cinnamon in a cinnamon-raisin bagel is often achieved by rolling the dough with a cinnamon-sugar mixture before shaping, a technique that dates back to the bagel's origins in 17th-century Poland.
Full nutrition (scales with serving)
| Water | 32.0 g |
| Energy | 274 kcal |
| Energy | 1146 kj |
| Protein | 9.8 g |
| Total lipid (fat) | 1.7 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 55.2 g |
| Fiber, total dietary | 2.3 g |
| Total Sugars | 6.0 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 3.8 mg |
| Magnesium, Mg | 28.0 mg |
| Phosphorus, P | 100 mg |
| Potassium, K | 148 mg |
| Sodium, Na | 407 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.16 mg |
| Manganese, Mn | 0.88 mg |
| Selenium, Se | 31.0 ug |
| Vitamin C, total ascorbic acid | 0.70 mg |
| Thiamin | 0.38 mg |
| Riboflavin | 0.28 mg |
| Niacin | 3.1 mg |
| Pantothenic acid | 0.51 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 111 ug |
| Folic acid | 90.0 ug |
| Folate, food | 21.0 ug |
| Folate, DFE | 174 ug |
| Choline, total | 14.6 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 21.0 ug |
| Retinol | 21.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Vitamin A, IU | 73.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 54.0 ug |
| Vitamin E (alpha-tocopherol) | 0.31 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.70 ug |
| Fatty acids, total saturated | 0.27 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.25 g |
| SFA 18:0 | 0.02 g |
| Fatty acids, total monounsaturated | 0.17 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.16 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.67 g |
| PUFA 18:2 | 0.63 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
| Tryptophan | 0.11 g |
| Threonine | 0.28 g |
| Isoleucine | 0.37 g |
| Leucine | 0.67 g |
| Lysine | 0.24 g |
| Methionine | 0.18 g |
| Cystine | 0.21 g |
| Phenylalanine | 0.47 g |
| Tyrosine | 0.27 g |
| Valine | 0.42 g |
| Arginine | 0.38 g |
| Histidine | 0.22 g |
| Alanine | 0.33 g |
| Aspartic acid | 0.48 g |
| Glutamic acid | 3.2 g |
| Glycine | 0.34 g |
| Proline | 1.1 g |
| Serine | 0.48 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is a cinnamon-raisin bagel healthier than a plain bagel?
Not necessarily. While it contains raisins for some fiber and natural sweetness, it often has a similar calorie and carbohydrate count to a plain bagel, and may contain added sugars. The nutritional difference is minimal.
Can I make a cinnamon-raisin bagel at home?
Yes, you can make them at home by incorporating cinnamon and raisins into a standard bagel dough recipe. The process involves making the dough, letting it rise, shaping it, boiling it briefly in water, and then baking it.
What's the best way to store cinnamon-raisin bagels?
For short-term storage (1-2 days), keep them in a bread bag at room temperature. For longer storage, slice them and freeze in an airtight bag. Toasting from frozen will restore their texture.