Hey Reader!

Apple pie and Cinnamon Toast Crunch are probably the first two things that come to mind when someone says cinnamon. Both are on the menu this week.

In this issue of BakedLean Weekly, we’ve got:

• Apple pie protein muffins with cinnamon crumble.
• Cinnamon Toast Crunch ice cream from the Creami.
• Cinnamon raisin bagels, and why your choice of yogurt matters.
• A reader’s mango cinnamon cobbler—a pairing I’d like to see more of.

Cinnamon Staples

Apple Pie Protein Muffins I put diced apples in the batter and save some for the tops, then add a buttery cinnamon crumble. These make 12 large muffins, with an optional cinnamon glaze if you want to go a little further. MACROS PER MUFFIN: 172 calories | 12.2g protein | 4.1g fat | 21.1g carbs Includes the cinnamon crumble; excludes the optional glaze. VIEW THE RECIPE →

Cinnamon Toast Crunch Ninja Creami Cinnamon Toast Crunch already works as breakfast or a late-night snack. Ice cream seems like a reasonable next step. MACROS PER PINT: 350 calories | 56g protein | 3g fat | 19g carbs VIEW THE RECIPE →

Cinnamon Raisin Bagels: Check Your Yogurt

The detail I want to focus on with these cinnamon raisin bagels is hiding in the yogurt tub.

Nonfat Greek yogurt is the moisture source and fat replacer in this dough. It hydrates the dry ingredients and helps keep the finished bagels soft without relying on added butter or oil for that eating quality.

But “nonfat” only tells you about the fat. It doesn’t tell you how much water you’re adding.

You MUST use a thick, strained Greek yogurt, like plain FAGE 0%.

Straining removes watery whey, leaving a more concentrated yogurt. That matters because a thinner yogurt changes the dough’s liquid balance even if you measure exactly the same amount.

Too much water makes the dough too wet, which sets you up for shrinkage. You want dough that can hold its shape when you form a bagel.

A few practical checks:

• Look for yogurt that holds a mound on the spoon. Pourable yogurt needs more straining.
• Drain off separated liquid before measuring.
• If you strain it yourself, measure afterward. The recipe needs the thick yogurt that remains.
• Aim for soft, shapeable dough. If it slumps, check the yogurt before compensating with handfuls of flour.

Yogurt can help replace fat’s contribution to a moist eating texture, but it doesn’t behave identically to butter or oil. The liquid balance still matters.

That’s the lesson to carry into your next yogurt dough: changing yogurt brands can also mean changing the amount of water in the recipe.

VIEW THE BAGEL RECIPE →

Getting that base right gives you more room to play with flavor. And John had a very good idea about where to take cinnamon next.

John Took the Cobbler Tropical

John Natter made the cinnamon cobbler with mangoes, giving the Cinnamon Toast Crunch topping a tropical partner.

That’s a thoughtful twist on the original blueberry version. Sweet mango and warm cinnamon sound like a combination worth borrowing, and that generous crumble topping looks right at home.

John also sent a message that meant a lot to me:

“I’ve been doing snack prep every Sunday now with so many of your recipes…”

John, thank you for making these recipes part of your week, for sharing your cobbler, and for such a kind message. I love seeing you make a recipe your own—and hearing that it’s helping you enjoy your sweet tooth while staying on track.

Merci right back at you. ❤️

VIEW THE ORIGINAL COBBLER RECIPE →

Where Should Cinnamon Go Next?

John has made a strong case for mango. What’s your less-obvious cinnamon pairing?

Reply with the ingredient and the format you’d try: a Creami, muffin, cobbler, bagel, or something else entirely. Tell me whether you’ve made it or it’s still an idea.

If you’ve already baked it, send a photo, the recipe name, your substitutions, your honest verdict, and the name or handle you’d like me to feature.

I’d love some new combinations to test.

Much love and happy baking, Jacob