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Wed, Oct 09 2013 post by Amber From dessertnowdinnerlater

Mini Pumpkin Spiced Bagels

Just in time for pumpkins-a-plenty Amber @ www.dessertnowdinnerlater.com has a DELICIOUS Pumpkin Bagle recipe to tempt your taste buds. Try it, you'll LOVE IT! Click here to see the fu...

They are so cute & super easy to make thanks to Rhodes frozen rolls!
You know when Fall hits & everyone goes crazy with pumpkin flavored everything?  Well, I am jumping on board too!  Haha.  I knew that I wanted to use my box of pumpkin spice pudding mix to make these mini bagels.  They are so cute & super easy to make thanks to Rhodes frozen rolls!!!  Like 3 ingredients easy; well three ingredients for the bagels & a couple more for the cream cheese smear, but this was a fabulous treat to kick off the beginning of Fall.  Plus it's a perfect after school snack for your kiddos too.

 

 

They are so cute & super easy to make thanks to Rhodes frozen rolls! 

You will need 12 Frozen Rhodes Dinner Rolls, thawed & slightly risen (I let mine thaw in the fridge overnight almost 12 hours.)  You will also need to combine 1 (3.4oz) box Pumpkin Spice pudding mix, & 1 Tbsp Pumpkin Pie Spice into a bowl.  Reserve 2 Tbsp of the pudding powder mixture for the cream cheese smear.

 

 

They are so cute & super easy to make thanks to Rhodes frozen rolls! 

Push your thumb through the center of each roll.  Stretch & shape the rolls to form an even ring with a 1" hole in the center.  Place rolls on a prepared baking sheet that's been lined with a silicone baking mat, parchment paper, or has been lightly greased with pan spray.

 

 

They are so cute & super easy to make thanks to Rhodes frozen rolls!

Bring a large pot filled halfway with water to a boil.  Place bagels in the boiling water a few at a time.  Boil for 45 seconds.  Flip bagels over & boil another 45 seconds.  This creates a firm skin on the bagel & a chewy center.

 

 

They are so cute & super easy to make thanks to Rhodes frozen rolls! 

Once the boiling time is up remove bagels from the pot with a slotted spoon & place the bagels one at a time into the bowl of pudding powder.  Shake the bowl & gently turn the bagel over, shaking the bowl again to evenly coat the bagel.  Carefully shake off excess powder & place the bagels on the prepared baking sheet. 

 

 

They are so cute & super easy to make thanks to Rhodes frozen rolls!

Using a clean spray bottle, lightly spray the bagels with lukewarm water before putting them in the oven.  Bake at 400?F for 15-20 minutes or until the bread is baked through.

 


They are so cute & super easy to make thanks to Rhodes frozen rolls!

To make the pumpkin spice smear, combine the 2 Tbsp of reserved pudding powder & with 8oz of cream cheese & 1/2 cup powdered sugar.  Spread over toasted bagels.  These are best eaten fresh.  Store any extras in a plastic bag.  The exterior gets a little sticky after being stored, but they are fine if you toast them before eating.  Enjoy!

 

 

They are so cute & super easy to make thanks to Rhodes frozen rolls!

Print

Mini Pumpkin Spiced Bagels With Cream Cheese

Servings: 12 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 3 min

Mini Pumpkin Spiced Bagels With Cream Cheese
5.0 / 5  (3 votes, 3 reviews )

Ingredients

12 Rhodes frozen dinner rolls
1 3.4 oz pumpkin spice pudding mix
1 Tablespoon pumpkin pie spice
8 oz cream cheese
1⁄2 Cup powdered sugar

Instructions

Place rolls on a baking sheet until thawed and slightly risen.

Combine 1 box Pumpkin Spice pudding mix, & 1 tablespoon Pumpkin Pie Spice into a bowl. Reserve 2 tablespoons of the pudding powder mixture for the cream cheese smear.

Push your thumb through the center of each roll. Stretch & shape the rolls to form an even ring with a 1" hole in the center.

Place rolls on a prepared baking sheet that's been lined with a silicone baking mat, parchment paper, or has been lightly greased with pan spray.

Bring a large pot filled halfway with water to a boil. Place bagels in the boiling water a few at a time. Boil for 45 seconds. Flip bagels over & boil another 45 seconds. This creates a firm skin on the bagel & a chewy center.
Once the boiling time is up remove bagels from the pot with a slotted spoon & place the bagels one at a time into the bowl of pudding powder.
Shake the bowl & gently turn the bagel over, shaking the bowl again to evenly coat the bagel. Carefully shake off excess powder & place the bagels on the prepared baking sheet.
Using a clean spray bottle, lightly spray the bagels with lukewarm water before putting them in the oven. Bake at 400˚F for 15-20 minutes or until the bread is baked through.
To make the pumpkin spice smear, combine the 2 tablespoons of reserved pudding powder & with 8 oz of cream cheese & 1/2 cup powdered sugar. Spread over toasted bagels.

3 Comments

Melissa @ Bless this Mess said on Oct 10, 2013
Bagels from Rhodes dough?! SO smart. I've never even thought of it but it sure would cut down on some of the work. I love that you boiled them still though... makes it officially a bagel in my book! Can't wait to try these :)
Sarah Averett said on Oct 09, 2013
Yum! I love pumpkin and bagels, so this is perfect! Haha Looks delish Amber!
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