Pumpkin Spice Crunch Bagel Buns
These Pumpkin Spice Crunch Bagel Buns are a pumpkin spice lovers dream! These soft pillowy buns are filled with an easy homemade pumpkin cream cheese and topped with a cinnamon sugar spiced crunch topping.
Servings: 10 buns
Ingredients
For the pumpkin cream cheese:
- 8 oz block of full fat cream cheese
- ½ cup canned pumpkin puree
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 3 tbsp light brown sugar
For the buns:
- 10 frozen raw dinner rolls These can be found in the frozen section, they must be raw dough! I use Rhodes frozen dinner rolls
For the topping:
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 4 tbsp salted butter melted. you can use unsalted if you prefer!
Instructions
For the pumpkin cream cheese:
- Use a hand held mixer or stand mixer to whisk together all of the ingredients in a medium sized bowl until smooth. Cover with Saran Wrap and refrigerate until needed.
For the crunch topping:
- In a small bowl combine all of the crunch topping ingredients until combined. Cover with Saran Wrap and refrigerate until needed.
For the buns:
- Remove raw dinner rolls from the freezer and let defrost for 30-45 minutes or until soft enough to work with but not dry. Spray nonstick cooking spray on a sheet pan and space the dough out about 2 inches apart.
- Spray hands lightly with nonstick and press the dough into about 3 -inch circles. Using the small ice cream scoop or spoon, place 1-2 tbsp of pumpkin cream cheese into the center. Fold up each side to completely seal the dough. If it's not sticking, dip your finger into the water and wet the edges of the dough before folding. Really make sure to seal the bottoms so the filling does not come out while baking.
- If you plan to bake them up now, top with about 2 tbsp of the crunch topping. Gently press into the tops of the buns. Cover with saran wrap that you sprayed with nonstick cooking spray to make sure it doesn't stick to the dough. Let them rise for 30 minutes. If you're baking them up the next day, cover the rolls with saran wrap sprayed with nonstick cooking spray and return to the refrigerator. When you want to bake them, remove from the fridge and allow to come to room temp for 30 minutes. Then proceed to the next step!
- Preheat the oven according to the dinner roll bag, although most are 350°. Space dough balls approximately 2 inches apart on a baking sheet lined with parchment paper or sprayed with nonstick cooking spray. Bake for 16-18 minutes, or until golden brown. Remove from the oven and let cool for 10-15 minutes before eating, because the cream cheese can be really hot so you want them to cool for a bit! Enjoy!