Ingredients
Scale
- 6 plain mini bagels (or standard bagels, halved)
- 4 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 8 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- Optional: Sliced strawberries or blueberries for topping
- Optional: A drizzle of honey or maple syrup
Instructions
- Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy. Split each bagel in half and arrange them cut-side up on the prepared sheet pan.
- In a small bowl, whisk together the granulated sugar and ground cinnamon until well combined. Using a pastry brush, generously coat the cut side of each bagel with the melted butter. Sprinkle the cinnamon-sugar mixture evenly over the buttered bagels. Don’t be afraid to be generous with the topping!
- Place the sheet pan in the center rack of the oven. Bake for 8 to 10 minutes, or until the bagels are golden brown and the sugar has begun to caramelize into a slightly crispy crust. Keep a close eye on them during the last two minutes to ensure the sugar doesn’t burn.
- While the bagels are toasting, beat the softened cream cheese and vanilla extract together in a small bowl until smooth. Once the bagels come out of the oven, let them cool for just a minute so the cream cheese doesn’t immediately melt off. Spread a thick layer of the cream cheese mixture over each toasted bagel half.
- Garnish the bagels with fresh berries or an extra dusting of cinnamon if desired. Serve them warm while the centers are still soft and the edges are crunchy. These are best enjoyed immediately!
- Cook Time: 20 minutes