Hey, hey! I made us some cinnamon pumpkin goodness!
It’s about time, right?
Just kidding, but today marks the first day of fall, so these are finally acceptable.
As of the last couple days I have made us a lot of cinnamon goodness because I honestly cannot get enough cinnamon in my life right now – talking sweet and savory people. Asher and I are calling ourselves cinnamon freaks because cinnamon has been the main ingredient in practically all of our meals lately. I am on a huge kick and everything needs to involve either cinnamon, pumpkin, apples, or butternut squash (acorn and spaghetti too). I am also in love with figs at the moment as well.
Oh, and cheese and stews + soups, cookies, pies and all of the cozy foods.
Basically, I am obsessed with all things fall like. I think it’s because we are immersed in fall up here in the mountains. You see, our trees are the most gorgeous shades of yellow and orange right now, and my little mini pumpkin collection in my office (because there is no room anywhere else) is just so cute, and the weather was so incredible last weekend.
It was a perfect fall Saturday that ended with a cozy storm late Sunday afternoon. It was one of those fall days that makes you just want to snuggle up by the fire with a good magazine. I didn’t do that because I had a chicken to roast and a bunch of boring emails to respond to, but I was wishing that’s what I was doing. Fall is awesome up here, but it doesn’t last long. Soon the white stuff will be falling and mixing itself in like in this picture of a nearby trail in Dillon.
Can I also just say that if you have never been to Colorado in the fall than you should probably schedule a trip. But come in late September or early October. By late October we are pretty much into winter up here in the mountains. Halloween equals a very, very cold night with snow showers and freezing temps totally possible.
So now that it is officially fall, I figured it was time for a real pumpkin recipe.
I have so many that I want to share this year, but I promise I will try not to overload you guys with “fall” recipes and pumpkin this, pumpkin that. It’ll be a good balance of everything… I hope. I think you can tell, I am pretty excited about this fall season. It holds so many exciting things for me and I am not just talking about the food, although that’s where it all starts.
Even still, I promise not to go overboard, Or I will try not to go overboard. I mean, fall has so many other great things to offer.
Now about these cute little bagel poptart things I made here.
My family is a tad addicted to them. Can you blame us though? See, these are kind of like a bagel cinnamon roll. They may even be better than a cinnamon roll though because, do you see all the cinnamon sugar on these things?? Not to mention that they are stuffed with sweetened whipped cream cheese?
Don’t worry though, I made them with pumpkin and whole wheat flour, so that equals a balanced breakfast or afternoon snack, right? Yup, let’s just at least tell ourselves that.
These are actually pretty basic, so don’t be intimidated. The bagel dough is adapted from my go to bagel recipe (it’s easy!). I literally just added some pumpkin and cinnamon. The filling is a whipped cream cheese and the toppings are as simple as cinnamon, sugar and a drizzle of white chocolate glaze.
The hardest part is rolling and filling the bagels, and it’s not really that it’s that hard, it’s just a little tedious. I found that I liked smaller sized bagel poptarts vs larger ones. With a smaller size you get a better ratio of bagel, filling and cinnamon sugar. Plus, everything mini is always better… or at least cuter.
Once you have boiled the bagels, you dip them into browned butter (ah huh) and a good, heavy dusting of cinnamon sugar. Perfection.
Well, almost. You really need the sweet white chocolate drizzle. You do, you do. Just ask Asher, I ran out and she almost cried. We obviously made more.
Mini Cream Cheese Stuffed Cinnamon Sugar Pumpkin Bagel Poptarts.
Servings: 60 Servings
Calories Per Serving: 93 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 cups warm water
- 2 teaspoons packets active dry yeast 4 1/2
- 2 tablespoons honey
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 3 cups bread flour
- 2 1/2 cups white whole wheat flour or pastry flour
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar for the water bath
- 12 ounces cream cheese softened
- 2 tablespoons brown sugar
- 4 tablespoons butter
- 1/2 cup granulated sugar
- 4 teaspoons cinnamon
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- In the bowl of a stand mixer fitted with a dough hook, combine water, yeast and honey, stir to combine, then let sit until foamy, about 5-10 minutes. Once foamy, gradually mix in the salt, cinnamon, bread flour, 2 cups of white whole wheat flour and the pumpkin with the mixer on low speed. After 5 minutes or so, if the dough is still sticky, add the remaining white whole wheat flour a 1/4 cup at a time until the dough pulls away from the sides of the bowl. Knead for 3-5 minutes longer. Remove the dough from the bowl (it should be thick and stiffer than most yeast breads) and knead a few times with your hands on a floured surface, forming it into a ball.
- Brush a large bowl with oil. Place the dough inside, turning to coat. Cover the bowl with a wet towel or plastic wrap. Allow the dough to rise in a warm place until doubled in size – about 1 to 1 1/2 hours.
- While the dough is rising, whip together the cream cheese and brown sugar using a hand held or stand mixer until smooth and creamy.
- Once the dough is doubled, punch down the dough and place on a clean, floured counter. Divide the dough into fourths. Working with one section of dough at a time (make sure the other dough is covered while you work), roll the dough out onto a lightly floured surface to a 1/4 inch thickness. Using a pizza cutter or sharp knife, cut the dough into rectangles (about 1 1/2 x 3 inches). Now take one of the rectangle and using a rolling pin, roll it to about double its original size. Place a teaspoon size dollop of cream cheese on one end of the dough. Fold the other end of the dough over the cream cheese. Crimp the edges together using the ends of a fork. Place on a parchment lined baking sheet and cover with a wet towel. Repeat with the remaining dough until all the dough has been used.
- Make sure all the stuffed bagels are covered with a damp towel and allow them to rise about 10 minutes.
- Meanwhile, add the butter to a heavy-bottomed sauce pan. Melt over medium heat until just browned, whisking every 30 seconds. Remove from the heat.
- In a bowl mix together the sugar and 4 teaspoons cinnamon.
- Bring a large pot of water to a boil and add the brown sugar. Preheat the oven to 425 degreesWhen the bagels are ready, lower a few at a time into the water. Boil for 1-2 minutes then flip to the other side and boil for 1 additional minute. Using a slotted spoon or spider strainer, remove the bagels from the pot, letting the water drain, and then transfer to the prepared baking sheet. Continue until you've boiled all of the bagels.
- Now dip each bagel through the browned butter and then either toss through the cinnamon sugar or sprinkle the cinnamon sugar all over the bagel. Place back on the baking sheet.
- Bake for 10-15 minutes (maybe 20 minutes if yours are larger) or until the bagels are browned. Some of the cream cheese may ooozz out, don't worry, it happens.
- To make the white chocolate drizzle, mix together the melted white chocolate, heavy cream (or milk) and vanilla. Whisk in the powdered sugar. If needed thin with cream. Drizzle the frosting over the bagels. Enjoy warm...with more cinnamon sugar if needed!!
Come on, doesn’t that look so delicious??. These cute little bagels will put smiles on everyone’s faces!
A couple of the process shots: