Mini Cream Cheese Stuffed Cinnamon Sugar Pumpkin Bagel Poptarts

When I first stumbled upon the idea of Mini Cream Cheese Stuffed Cinnamon Sugar Pumpkin Bagel Poptarts, I was instantly intrigued. The sweet aroma of cinnamon and sugar combined with the warm, comforting notes of pumpkin transports me back to cozy fall mornings spent in my kitchen. I love to experiment with flavors, and these delightful treats were born from my desire to merge two classics: bagels and pop tarts. The crunch of the bagel exterior, paired with creamy cream cheese filling, creates a heavenly bite that is perfect for any time of the day. Whether it’s breakfast, a snack, or dessert, these little gems satisfy every craving.

As I began the process, I could already envision how they would be received at gatherings. Friends and family always appreciate unique flavors, and who can resist the rich taste of pumpkin? I remember the first time I took these out of the oven, the delightful scent wafting through the air. It was hard to resist snagging one before they cooled! Add a drizzle of white chocolate on top, and you have a treat that’s sure to impress anyone.

Now, I’m thrilled to share my creation with you. These Mini Cream Cheese Stuffed Cinnamon Sugar Pumpkin Bagel Poptarts are not just a recipe; they’re an experience. Imagine serving them at brunch or sharing them with friends during a cozy fall evening. Everyone will love the combination of flavors and textures, and you’ll feel like a culinary genius when you pull them out of the oven.

Mini Cream Cheese Stuffed Cinnamon Sugar Pumpkin Bagel Poptarts Shopping List

Gathering the right ingredients is essential for making these delightful Mini Cream Cheese Stuffed Cinnamon Sugar Pumpkin Bagel Poptarts. Each component plays a crucial role in achieving the perfect balance of flavors and textures. From the pumpkin puree that infuses the dough with moisture and flavor to the cream cheese filling that adds richness, these ingredients are hand-picked for their deliciousness and synergy. Here’s what you’ll need:

• Warm water – 2 cups: This is essential for activating the yeast and creating the perfect dough consistency.
• Active dry yeast – 2 teaspoons: The magic ingredient that helps the dough rise and become fluffy.
• Honey – 2 tablespoons: Adds a touch of sweetness and helps the yeast activate.
• Salt – 1 teaspoon: Enhances the flavor of the dough.
• Cinnamon – 1 tablespoon: Infuses the dough with warm, spicy notes.
• Bread flour – 3 cups: The backbone of the dough; it gives structure and chewiness.
• White whole wheat flour – 2 1/2 cups: Adds a nutty flavor and nutritional benefits.
• Pumpkin puree – 3/4 cup: Provides moisture and that quintessential fall flavor.
• Vanilla extract – 1 teaspoon: Enhances the overall flavor profile.
• Brown sugar – 1 tablespoon: For the water bath, sweetening the dough as it cooks.
• Cream cheese – 12 ounces: The rich, creamy filling that makes these treats irresistible.
• Granulated sugar – 1/2 cup: For the cinnamon-sugar coating that tops the bagels.
• Butter – 4 tablespoons: Adds richness and flavor, especially when browned.
• Cinnamon – 4 teaspoons: For the delicious coating that gives each bite a sweet kick.
• White chocolate – 2 ounces: For drizzling over the top, adding a sweet finish.
• Heavy cream – 3 tablespoons: To thin the white chocolate drizzle.
• Powdered sugar – 3/4 cup: Sweetens the white chocolate drizzle for a lovely finish.

The Process for Making Mini Cream Cheese Stuffed Cinnamon Sugar Pumpkin Bagel Poptarts

Now that you have your ingredients ready, it’s time to get started on making these delightful Mini Cream Cheese Stuffed Cinnamon Sugar Pumpkin Bagel Poptarts. The process is straightforward, and I’ll guide you through each step to ensure your treats turn out perfectly. Let’s get cooking!

1. In the bowl of a stand mixer fitted with a dough hook, combine warm water, yeast, and honey. Stir to combine and let sit until foamy, about 5 to 10 minutes. This step is crucial as it activates the yeast, allowing your dough to rise beautifully.
2. Once foamy, gradually mix in salt, cinnamon, bread flour, 2 cups of white whole wheat flour, and the pumpkin puree with the mixer on low speed. You want to blend these ingredients until they are just mixed.
3. If the dough is sticky after about 5 minutes, add the remaining white whole wheat flour a quarter cup at a time until it pulls away from the sides of the bowl. The dough should feel thick and pliable but not overly sticky.
4. Knead the dough for an additional 3 to 5 minutes. Remove it from the bowl and knead a few times on a floured surface until it forms a smooth ball.
5. Brush a large bowl with oil and place the dough inside, turning to coat. Cover with a wet towel or plastic wrap and let rise in a warm place until doubled in size, around 1 to 1 1/2 hours. This is when the magic happens!
6. While the dough is rising, whip together the cream cheese and brown sugar using a hand-held or stand mixer until smooth and creamy. This will be your delicious filling.
7. Once the dough has doubled, punch it down and place it on a clean, floured counter. Divide the dough into fourths. Working with one section at a time, roll the dough out onto a lightly floured surface to a quarter inch thickness. Be careful to keep the other sections covered to prevent them from drying out.
8. Using a pizza cutter or a sharp knife, cut the rolled-out dough into rectangles about 1 1/2 by 3 inches. Now take one rectangle and roll it to about double its original size with a rolling pin.
9. Place a teaspoon-sized dollop of the cream cheese mixture on one end of the dough. Fold the other end over the filling and crimp the edges together using the ends of a fork. Place on a parchment-lined baking sheet. Repeat with the remaining dough until all are filled.
10. Cover the stuffed bagels with a damp towel and allow them to rise for about 10 minutes. This will help them puff up slightly before boiling.
11. Meanwhile, melt butter in a heavy-bottomed saucepan over medium heat until just browned, whisking every 30 seconds. Remove from heat and set aside.
12. In a bowl, mix together granulated sugar and 4 teaspoons of cinnamon, creating a delicious cinnamon-sugar coating.
13. Bring a large pot of water to a boil and add the brown sugar. Preheat your oven to 425 degrees Fahrenheit. Once the bagels are ready, lower a few at a time into the boiling water. Boil for 1 to 2 minutes, then flip to the other side and boil for 1 additional minute. This gives them the iconic bagel texture.
14. Using a slotted spoon or spider strainer, remove the bagels from the pot, letting the water drain, and transfer to the prepared baking sheet. Continue until all the bagels have been boiled.
15. Now, dip each bagel in the browned butter and then either toss through the cinnamon sugar mixture or sprinkle it all over the bagel. Place them back on the baking sheet to prepare for baking.
16. Bake for 10 to 15 minutes (maybe up to 20 minutes if yours are larger) or until golden brown. Don’t worry if some of the cream cheese oozes out; it just adds to the deliciousness!
17. To make the white chocolate drizzle, mix together the melted white chocolate, heavy cream, and additional vanilla extract. Whisk in powdered sugar and, if needed, thin with cream. Drizzle this luscious frosting over the warm bagels.
18. Enjoy these treats warm, perhaps with a bit more cinnamon sugar if desired. They are perfect for sharing!

Expert Tips about Mini Cream Cheese Stuffed Cinnamon Sugar Pumpkin Bagel Poptarts

Here are some expert tips to ensure your Mini Cream Cheese Stuffed Cinnamon Sugar Pumpkin Bagel Poptarts turn out perfectly every time.

• Storage: Keep any leftovers in an airtight container in the refrigerator to maintain freshness. They can last up to 3 days.
• Freezing: To freeze, place cooled bagels in a single layer on a baking sheet. Once frozen solid, transfer them to an airtight container or freezer bag. They can be stored for up to 2 months and reheated as needed.
• Pairing: These bagel poptarts pair beautifully with a hot cup of coffee or spiced chai tea, making them perfect for breakfast or a snack.
• Serving Size: Since they’re small, you might want to plan for serving several per person, especially at gatherings.
• Cinnamon Sugar Ratio: Adjust the amount of cinnamon and sugar in the coating to suit your taste. More cinnamon adds a richer flavor!
• Experiment: Don’t hesitate to play around with different spices in the dough, like nutmeg or allspice, to give it your personal twist.

How to Serve Mini Cream Cheese Stuffed Cinnamon Sugar Pumpkin Bagel Poptarts

When it comes to serving your Mini Cream Cheese Stuffed Cinnamon Sugar Pumpkin Bagel Poptarts, the options are as delightful as the treats themselves. Here are some ideas:

• Brunch Buffet: These poptarts can be a showstopper at any brunch gathering. Serve them alongside fresh fruit, yogurt, and coffee for a complete menu.
• Holiday Gatherings: Perfect for Halloween or Thanksgiving, these treats will impress your guests with their festive flavors.
• Storage Tips: If you have leftovers, store them in an airtight container. They taste great even after a day or two!
• Seasonal Pairings: Pair with warm apple cider or pumpkin spice lattes to enhance that autumn vibe.
• Snack Time: Enjoy them as an afternoon snack or dessert. They’re perfect for satisfying sweet cravings!
• Presentation: Drizzle some extra white chocolate on top just before serving for a beautiful presentation that elevates the dish.

FAQ

Conclusion

These Mini Cream Cheese Stuffed Cinnamon Sugar Pumpkin Bagel Poptarts are a delightful fusion of flavors that truly capture the essence of fall. From the creamy filling to the sweet cinnamon sugar topping, every bite is a celebration of seasonal goodness. I encourage you to try making these little treats; they are sure to bring joy to your kitchen and smiles to your loved ones. Enjoy the process and the delicious results!

Mini Cream Cheese Stuffed Cinnamon Sugar Pumpkin Bagel Poptarts

The ultimate fall treat! These Mini Cream Cheese Stuffed Cinnamon Sugar Pumpkin Bagel Poptarts combine the chewy goodness of bagels with creamy cream cheese filling and a sweet cinnamon sugar coating. They're perfect for breakfast, brunch, or as a delightful snack. Treat yourself tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 60 servings

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Warm water
• 2 teaspoons Active dry yeast
• 2 tablespoons Honey
• 1 teaspoon Salt
• 1 tablespoon Cinnamon
• 3 cups Bread flour
• 2.5 cups White whole wheat flour
• 0.75 cups 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
• 0.5 cups Granulated sugar
• 4 teaspoons Cinnamon
• 2 ounces White chocolate melted
• 3 tablespoons Heavy cream
• 1 teaspoon Vanilla extract
• 0.75 cups Powdered sugar

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Large Pot
• Whisk
• Mixing Bowl
• Wooden Spoon

Method

 

1. In the bowl of a stand mixer fitted with a dough hook, combine warm water, yeast, and honey. Stir to combine and let sit until foamy, about 5 to 10 minutes. This step is crucial as it activates the yeast, allowing your dough to rise beautifully.
2. Once foamy, gradually mix in salt, cinnamon, bread flour, 2 cups of white whole wheat flour, and the pumpkin puree with the mixer on low speed. You want to blend these ingredients until they are just mixed.
3. If the dough is sticky after about 5 minutes, add the remaining white whole wheat flour a quarter cup at a time until it pulls away from the sides of the bowl. The dough should feel thick and pliable but not overly sticky.
4. Knead the dough for an additional 3 to 5 minutes. Remove it from the bowl and knead a few times on a floured surface until it forms a smooth ball.
5. Brush a large bowl with oil and place the dough inside, turning to coat. Cover with a wet towel or plastic wrap and let rise in a warm place until doubled in size, around 1 to 1 1/2 hours. This is when the magic happens!
6. While the dough is rising, whip together the cream cheese and brown sugar using a hand-held or stand mixer until smooth and creamy. This will be your delicious filling.
7. Once the dough has doubled, punch it down and place it on a clean, floured counter. Divide the dough into fourths. Working with one section at a time, roll the dough out onto a lightly floured surface to a quarter inch thickness. Be careful to keep the other sections covered to prevent them from drying out.
8. Using a pizza cutter or a sharp knife, cut the rolled-out dough into rectangles about 1 1/2 by 3 inches. Now take one rectangle and roll it to about double its original size with a rolling pin.
9. Place a teaspoon-sized dollop of the cream cheese mixture on one end of the dough. Fold the other end over the filling and crimp the edges together using the ends of a fork. Place on a parchment-lined baking sheet. Repeat with the remaining dough until all are filled.
10. Cover the stuffed bagels with a damp towel and allow them to rise for about 10 minutes. This will help them puff up slightly before boiling.
11. Meanwhile, melt butter in a heavy-bottomed saucepan over medium heat until just browned, whisking every 30 seconds. Remove from heat and set aside.
12. In a bowl, mix together granulated sugar and 4 teaspoons of cinnamon, creating a delicious cinnamon-sugar coating.
13. Bring a large pot of water to a boil and add the brown sugar. Preheat your oven to 425 degrees Fahrenheit. Once the bagels are ready, lower a few at a time into the boiling water. Boil for 1 to 2 minutes, then flip to the other side and boil for 1 additional minute. This gives them the iconic bagel texture.
14. Using a slotted spoon or spider strainer, remove the bagels from the pot, letting the water drain, and transfer to the prepared baking sheet. Continue until all the bagels have been boiled.
15. Now, dip each bagel in the browned butter and then either toss through the cinnamon sugar mixture or sprinkle it all over the bagel. Place them back on the baking sheet to prepare for baking.
16. Bake for 10 to 15 minutes (maybe up to 20 minutes if yours are larger) or until golden brown. Don’t worry if some of the cream cheese oozes out; it just adds to the deliciousness!
17. To make the white chocolate drizzle, mix together the melted white chocolate, heavy cream, and additional vanilla extract. Whisk in powdered sugar and, if needed, thin with cream. Drizzle this luscious frosting over the warm bagels.
18. Enjoy these treats warm, perhaps with a bit more cinnamon sugar if desired. They are perfect for sharing!

Notes

• Tip 1: Keep any leftovers in an airtight container in the refrigerator to maintain freshness. They can last up to 3 days.
• Tip 2: To freeze, place cooled bagels in a single layer on a baking sheet. Once frozen solid, transfer them to an airtight container or freezer bag. They can be stored for up to 2 months and reheated as needed.
• Tip 3: These bagel poptarts pair beautifully with a hot cup of coffee or spiced chai tea, making them perfect for breakfast or a snack.
• Tip 4: Since they’re small, you might want to plan for serving several per person, especially at gatherings.
• Tip 5: Adjust the amount of cinnamon and sugar in the coating to suit your taste. More cinnamon adds a richer flavor!

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.