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Mini Pumpkin Spiced Bagels With Cream Cheese

Skill: Intermediate Prep Time: 30 Bake Time: 3 Servings: 12

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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


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.