Though we all love the classic everything bagel with cream cheese, sometimes we’re craving a breakfast on the sweeter side. Enter the cinnamon raisin bagel, made infinitely better with a schmear of peanut butter. But we took it a step further. We combined softened cream cheese, creamy peanut butter, brown sugar, and cinnamon to create an irresistible bagel filling. Then we stuffed it inside pizza dough to create “bagel bombs,” brushed them with butter, and topped them with a crunchy cinnamon-sugar topping. Baked until warm and crispy, this is the ultimate goodie for a brunch spread.
½ cup creamy peanut butter
4 ounces cream cheese, at room temperature
¼ teaspoon kosher salt
3 tablespoons light brown sugar, divided
2 teaspoons ground cinnamon, divided
⅓ cup raisins
1 pound refrigerated pizza dough, at room temperature
4 tablespoons (½ stick) unsalted butter, melted
1 tablespoon granulated sugar
How to Make It
Using an electric mixer, beat peanut butter, cream cheese, salt, 1 tablespoon of the brown sugar and 1 teaspoon cinnamon until fluffy, about 2 minutes. Stir in the raisins with a rubber spatula.
Scoop scant tablespoon-sized scoops of the peanut butter mixture onto a parchment-lined baking sheet and freeze until solid, about 1 hour.
Preheat oven to 425°F. Divide the dough into 16 equal pieces. Flatten each piece to a 3-inch disk and place a frozen peanut butter ball in the center. Wrap the dough around the peanut butter, pinching to seal, and roll into a smooth ball. Place seam-side down back onto the baking sheet.
In a small bowl, combine the granulated sugar, remaining 2 tablespoons brown sugar, and remaining 1 teaspoon cinnamon. Brush the butter on top of the bagels, then top with cinnamon-sugar mixture. Bake, rotating baking sheet halfway through, until golden brown, 18 to 20 minutes.
Serve warm or at room temperature.
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