Let it be known: I have never once eaten the real version of these cinnamon crunch bagels from Panera Bread. And honestly? I don’t need to. This recipe was a request from a hot for foodie, and while I have nothing to compare it to, I’m confident it doesn’t disappoint. The Panera description calls it “a bagel made with cinnamon and vanilla flavored chips and topped with our sweet cinnamon crunch topping.” From what I can tell, this vegan version lands exactly where it should!
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a vegan copycat that holds its own
I skipped the cinnamon and vanilla-flavored chips you’d find in the Panera original. As decadent as those sound, making them from scratch before also making a full bagel recipe is a lot. Instead, this version leans into the same spirit being cinnamon-forward, a little sweet, chewy, and crunchy on top. But comes out much lighter and way less sugary than the chain version. I’m sure the original is loaded. That’s probably why everyone loves it!
If you want a tutorial on shaping and baking the bagels themselves, watch my everything bagel video. This recipe uses the exact same method, just with a different topping. One hot tip: I froze the bagels immediately so I wouldn’t eat them all in two days. Let them thaw on the counter, or blast them in the microwave for 20 seconds before slicing and toasting.
the vegan honey walnut cream cheese
This is the star of the show, and it’s built on my tofu cream cheese base. Yup, the same one used in the herb & garlic cream cheese, which has become a serious hot for food blog hit. Starting from that base gives you a cream cheese that’s thick, spreadable, and just tangy enough to feel like the real thing.
What makes this honey walnut version special is that it’s not overly sweet. There’s a savoury depth to it! You’re tasting the walnut and the cream cheese tang as much as you’re tasting sweetness. Once it’s spread on a warm, toasted cinnamon bagel, the balance is exactly right. You can absolutely make it sweeter if you prefer, but I loved the contrast of the tangier cream cheese against the already-sweet cinnamon topping.
One thing to note: the walnuts will turn a little purple over the days you’re using the cream cheese. It doesn’t affect the flavour at all, just the look. Fair warning!
what is vegan honey?
For this recipe I used Mellody, a bee-free honey I had a sample of. There are actually a lot of great vegan honey options on the market right now like Bumble Bloom, Blend It Up bee-free honey, and a product from Gaffney Foods, which are all worth checking out. Typically, these products are made using apples! You can also make your own with a simple recipe.
If you can’t find vegan honey, maple syrup works really well here. I wouldn’t substitute agave or brown rice syrup, as the flavour profile is just too different. Some copycat recipes I researched added molasses to the cream cheese, but that wasn’t a flavour direction I wanted to go in.
Coconut nectar is another option, though it tends to be slightly more neutral in flavour than honey or maple. It’ll work in a pinch, but won’t have quite the same depth.
tips for making bagels from scratch
The bagel-making process is the same as my everything bagels. You shape, boil, top, and bake. A few things that help:
- make the cream cheese ahead of time—it keeps well in the fridge, and the flavour only gets better.
- don’t rush the boiling step. It’s what gives bagels that chewy, dense exterior.
- apply the cinnamon crunch topping generously and press it in gently so it adheres.
- freeze leftovers immediately. Thaw on the counter or microwave for 20 seconds, then toast.
frequently asked questions
Cinnamon crunch bagels are made with a sweet yeast dough flavoured with cinnamon and topped with a crunchy mixture of sugar, vegan butter, and cinnamon that caramelizes during baking.
The Panera Bread version is not vegan, it contains honey and other non-vegan ingredients. This homemade copycat recipe is fully plant-based, using a tofu cream cheese base and bee-free vegan honey for the walnut cream cheese.
Vegan honey (also called bee-free honey) is made without any involvement from bees. Brands like Mellody, Bumble Bloom, and Blend It Up make great versions available online. You can also make your own at home. Maple syrup is a good substitute if you can’t find any.
Yes! Freeze the bagels once they’re fully cooled. When you’re ready to eat one, let it thaw on the counter or pop it in the microwave for 20 seconds to soften before slicing and toasting. This is a great way to avoid eating the whole batch in two days.
The tofu cream cheese base is the foundation of this recipe and gives it the right thick, spreadable consistency. If you can’t use tofu, store-bought vegan cream cheese (like Violife or Kite Hill) would work as an alternative and you'll just mix in the walnuts and sweetener to taste.
Totally normal! The walnuts will naturally tint the cream cheese a purple-grey colour over a day or two in the fridge. It doesn’t affect the taste at all, just the look. Don’t let it stop you from enjoying it.
vegan cinnamon crunch bagels (Panera copycat)
Ingredients
vegan honey walnut cream cheese
- 1 C raw walnuts, toast and chop
- 1 brick (15.5 oz / 439 g) firm tofu
- ¼ C refined coconut oil, melted
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 2 tbsp vegan honey substitute
- 1 tsp sea salt
bagel dough
- 3 tbsp melted vegan salted butter
- 3 tbsp packed light brown sugar
- 2 teaspoon ground cinnamon
- 4 C bread flour (OR 4 cups of all-purpose flour. Remove 4 teaspoons of flour, and replace it with 4 teaspoons of vital wheat gluten)
- 1 tbsp granulated sugar
- 1 teaspoon sea salt
- 2 ¼ tsp (1 pkt) quick rise yeast
- 1 ½ C warm water (between 120°F - 130°F)
cinnamon crunch topping
- ¼ C packed light brown sugar
- 1 tbsp ground cinnamon
boiling solution
- 8 C water 2 qts
- 1 teaspoon baking soda
- 1 teaspoon brown sugar
vegan "egg" wash
- 1 teaspoon nondairy milk
Instructions
- To make the cream cheese, add tofu to a high-powered blender. The tofu I used was water packed in a plastic container, so I squeezed out most of the moisture through a nut milk bag then added it to the blender. If it is the type of tofu that is vaccum packed you don't need to squeeze out the excess water. Add melted coconut oil, lemon juice, apple cider vinegar, vegan honey and sea salt. While blending the mixture, use the baton to get the mixture into the blades, helping it get very smooth.
- Adjust the tofu cream cheese to your tastes by adding more vegan honey or salt, if desired. Use a spatlua to scoop the mixture into a container that has a fitted lid. Stir in the toasted chopped walnuts. Refrigerate this in advance of using on the bagels for at least 4 hours.
- For the bagel dough, first mix together melted vegan butter, brown sugar, and cinnamon in a bowl and set aside. Once the dough is partially kneaded you’ll combine this into the dough.
- If you have a stand mixer it's best to make the bagel dough with this method using the dough hook, because it requires lots of kneading. In a stand mixer combine the flour, vital wheat gluten (if not using bread flour), sugar, sea salt, and yeast until well mixed. Then while the machine is running on low add the water. Gradually increase the speed slowly as the mixture comes together to form the dough. Once it's coming away from the sides continue to knead it on a higher speed until the ball of dough is smooth and slightly sticky. However, it should not be sticking to your hands. Then add the butter, sugar, and cinnamon mixture and incorporate it into the dough. It will be a little stickier, but on high speed should be coming away from the sides of the bowl. Continue kneading for 5 to 7 more minutes.
- Remove the dough from the hook and get it out of the bowl onto a clean surface. You do not need to add excess flour, just a light dusting on the counter should be fine. Let the dough rest here covered with a clean dish towl for 10 minutes.
- Meanwhile, prepare a large baking sheet or 2 baking sheets, if needed, lined with parchment paper. Cut the ball of dough in half, each half in half again, and then each of those quarters in half so you have 8 pieces. Each piece, if you’re using a scale, should be about 4 oz. Roll each portion into a ball which you can knead a couple more times to get smooth.
- To hand form the bagels, punch a hole in the centre of the ball of dough with your thumb. Then use two fingers to expand and stretch the hole forming a smooth bagel shape. Place bagels onto the lined baking sheet(s). The hole should be fairly large as it will poof up when rising, boiling, and baking.
- Cover the baking sheets with clean dish towels and allow to rise for about 20 minutes in a warm spot. They should not double in size but just increase by about 50%. I like to put the warming setting on my oven while I’m making the dough. Then turn it off and place the baking sheets in there to help proof the dough.
- Combine the cinnamon crunch topping together in a wide shallow dish.
- Preheat your oven to 425°F once the bagels are done proofing. Bring 8 cups (2 quarts) of water to a boil in a large pot mixed with baking soda and brown sugar. Once the bagels have proofed add 1 or 2 bagels to the water at a rolling boil. Boil about 1 minute flipping half-way through. Remove with a slotted spoon onto a wire rack over another baking sheet to drain excess water.
- Brush each bagel gently with nondairy milk. Place the brushed side down in the dish of the cinnamon crunch topping. Ensure you coat the top of the bagel well. You can use your hands to gently amass the topping all over the surface. Place onto the parchment lined baking sheets. Space bagels out at least 1-inch apart.
- Bake for 20 to 22 minutes or until golden brown on the top. Let the bagels cool on a wire rack before slicing. These bagels can be frozen for longer storage and freshness.
Lauren Toyota
Lauren is a plant-based powerhouse, a former TV host turned wildly successful food creator, best-selling cookbook author, and the woman responsible for making vegan comfort food a thing worth craving. Through her blog and YouTube channel, hot for food, she’s amassed a dedicated following by recreating all the nostalgic, indulgent dishes we love—mac & cheese, burgers, cinnamon rolls—but making them entirely plant-based. No compromise on taste, no weird ingredients, just damn good food.