Ree Drummond’s Cinnamon Streusel Bagels | The Pioneer Woman | Food Network

As part of a brunch buffet, Ree gives bagels the sweet treatment with a streusel topping and a delicious icing 😋
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Cinnamon Streusel Bagels
Recipe courtesy of Ree Drummond
Level: Easy
Total: 45 min
Active: 25 min
Yield: 6 to 12 servings

Ingredients

6 mini bagels, split
One 8-ounce block cream cheese, at room temperature
2 tablespoons maple syrup
1 tablespoon vanilla bean paste

Topping:
1 cup all-purpose flour
1 cup rolled oats
1 cup brown sugar
1/4 teaspoon baking powder
1/4 cup chopped pecan pieces
1 teaspoon ground cinnamon
Pinch kosher salt
8 tablespoons salted butter, melted

Icing:

1 1/2 cups powdered sugar
2 tablespoons heavy cream
Pinch kosher salt

Directions

Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
Place the bagel halves on the sheet pan.

In a small bowl, mix together the cream cheese, maple syrup and vanilla bean paste. Spread 1 tablespoon of the mixture on top of each bagel half, in a thin layer.

For the topping: In a bowl, mix the flour, oats, brown sugar, baking powder, pecan pieces, cinnamon and salt. Stir, while drizzling in the butter, and keep folding and stirring until the mixture comes together. Sprinkle the topping in an even layer over the bagels.

Bake until golden and crisp, 18 to 20 minutes.

For the icing: Meanwhile, combine the powdered sugar, cream and salt in a bowl until smooth.
Remove the bagels from the oven, then drizzle the icing over the tops of the bagels. Transfer to a platter and serve warm.

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Ree Drummond’s Cinnamon Streusel Bagels | The Pioneer Woman | Food Network

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