Mini Cream Cheese Stuffed Cinnamon Sugar Pumpkin Bagel Poptarts.

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!!