Apple Cheesecake Buns

Name: Apple Cheesecake Buns
Prep time: 45 min
Cook time: 25 min
Total time: 150 min
Ingredients: 2 Tablespoons Salted or Unsalted Butter; 2 Apples (2 1/2 cups), cut into small cubes; 1/4 Cup (50g) Brown Sugar; 1 Tablespoon Fresh Lemon Juice; 2 Teaspoons Cinnamon; 2 Tablespoons Water; 1 Teaspoon Cornstarch; 1 Teaspoon Vanilla Paste or Extract; 1/3 Cup (76g) Water; 2 Tablespoons (15g) Bread Flour; 1/2 Cup (113g) Whole Milk (warmed 95ºF (35ºC)); 2 1/4 Teaspoons (7g) Active Dry Yeast; 1 Teaspoon Light Brown Sugar; All the Tangzhong (cooled); 2 3/4 Cups (330g) Bread Flour; 1/4 Cup (50g) Light Brown Sugar; 3 Tablespoons (42g) Unsalted Butter (melted); 1 Large Egg (room temp); 1/2 Teaspoon Fine Sea Salt; 1 Egg + 1 Tbsp Water (for egg wash); 8 Ounces (227g) Full-Fat Cream Cheese Block (room temp); 1/4 Cup (56g) Full-Fat Sour Cream (room temp); 3/4 Cup (85g) Powdered Sugar; Lemon Zest of half a Large Lemon; 1 Teaspoon Vanilla Paste or Extract; 1/2 Cup (60g) All-Purpose Flour; 2 Tablespoons (25g) Brown Sugar; 2 Tablespoons (25g) White Granulated Sugar; 3/4 Teaspoon Cinnamon; 3 Tablespoons (42g) Salted or Unsalted Butter (cubed (cold is fine))

Jump to Recipe Jump to Video Print Recipe

The moment you sink your teeth into these ultra soft and gooey Apple Cheesecake Buns, you'll wonder where they've been all your life! They are filled with a tangy cheesecake cream, a juicy cinnamon apple filling, and topped with a buttery cinnamon streusel, and then baked until golden perfection.

A close up of apple cheesecake brioche buns filled with cheesecake filling, cinnamon apple pie filling and buttery streusel topping are sitting on a baking sheet.

These cinnamon apple cheesecake buns might just be the coziest autumn bake! It's full of cinnamon flavor and sweet apples, and served warm for the softest and gooiest texture.

These apple buns are a flavor variation of my blueberry cheesecake buns that you may also enjoy. It's made with the same plush tangzhong dough and cream cheese filling, but with a slight tweak to the buttery crumble topping.

Jump to:

♡ Why You Will Love These Apple Cheesecake Buns
Ingredient Notes
Step-By-Step Instructions
💡 Tip
How to Assemble Apple Cheesecake Buns
Variations
Key Equipment
Storage
⭐️ Expert Tips
FAQ
You May Also Like...
♡ Did you try this recipe?
📖 Recipe

♡ Why You Will Love These Apple Cheesecake Buns

Easy to make. We have to make several components, but they all come together easily. This recipe uses a simple yeasted enriched dough, that's a lot easier to make than a brioche dough. The apple filling cooks in less than 10 minutes and the streusel and cream cheese filling whips up in minutes.
Incredible textures. The buns are unbelievable soft & airy, the cream cheese filling is gooey, the apple filling is cooked just until tender to retain a bite and the buttery streusel is delightfully crisp.
A crowd-pleaser - This recipe makes 8 large buns, so they are great for a crowd, especially for Thanksgiving or Christmas morning. Also, I love that apples for the most part are available year round, so you can make it any time the craving strikes.

For more crowd-pleasing treats, you may like these brown butter cinnamon rolls, pumpkin swirl cheesecake, or chocolate gooey butter cake.

Apple cheesecake brioche buns filled with cheesecake filling, cinnamon apple pie filling and buttery streusel topping are sitting on a baking sheet.

Ingredient Notes

Here are some notes about all the ingredients used in these Apple Cheesecake Buns. Quantities and full instructions are in the recipe card below!

Tangzhong brioche dough ingredients include, bread flour, milk, water, melted butter, yeast, brown sugar, egg and salt. — Tangzhong Dough

Cinnamon apple filling ingredients which include, apples, butter, brown sugar, lemon juice, water, cornstarch and vanilla. — Apple Filling

Tangzhong Milk Bread Dough

Bread Flour + Water - We will be cooking a small amount of flour and water to make the tangzhong.
Yeast - I like to use dry active yeast, but you can also use instant yeast.
Milk - For best results, use whole milk.
Brown Sugar - The sugar will feed the yeast and will also be in the main dough. You can also use white sugar.
Bread Flour - Also known as strong flour. Bread flour creates structure and a nice chewy texture.
Egg - Gives structure and helps the bread brown.
Unsalted Butter - We'll be using melted butter. Adds richness and flavor.
Salt - Enhances the flavor.

Apple Pie Filling

Apples - I'm using honey crisp apples, but any apples will work.
Butter - Adds flavor and richness.
Brown Sugar - You can use light or dark brown sugar.
Cinnamon - Feel free to use apple pie spice or a combination of spices including, allspice, nutmeg, clove, ginger or cardamom.
Lemon Juice - A little acid balances the sweetness and adds brightness.
Vanilla Extract - For flavor.
Cornstarch - Helps tighten up the juices.
Water - Water will be used to make a cornstarch slurry for the apple filling.

Streusel topping ingredients which include, all-purpose flour, brown sugar, white sugar, cinnamon and butter. — Streusel Topping

Cheesecake Filling

Cream Cheese - Make sure you're using cream cheese block, not whipped cream cheese or cream cheese spread in a tub.
Sour Cream - Makes the filling light and creamy.
Powdered Sugar - Lightly sweetens the filling.
Lemon Zest - Add fresh zesty flavor.
Vanilla - I used vanilla bean paste, but you can also use vanilla extract.

Streusel Topping

All-Purpose Flour
Sugar - We're using a combination of brown sugar and granulated white sugar.
Cinnamon - For flavor.
Butter - You can use salted or unsalted.

*See recipe card for quantities.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make these Apple Cheesecake Buns! Please find detailed instructions in the recipe card at the end of this post.

Apples, butter, brown sugar and cinnamon are cooked until tender in a skillet.

Step 1. Cook Apple Filling - Cook apple filling in a skillet until just tender. Transfer to a bowl and cool in the fridge.

Tangzhong is cooked in a small saucepan.

Step 2. Make Tangzhong - Over medium heat, cook flour and water into a thick paste, about 2 to 3 minutes. Transfer to a bowl and cool.

Bread flour, cooled tangzhong, brown sugar, melted butter, salt, egg and frothy yeast mixture is in a stand mixer bowl.

Step 3. Combine All Ingredients - Add bread flour, all of the tangzhong mixture, melted butter, brown sugar, egg and salt and frothy yeast mixture.

Tangzhong brioche dough is kneaded in a stand mixer bowl.

Step 4. Knead the Dough - Knead on medium-low speed for 10 to 15 minutes or until it passes the window pane test.

💡 Tip

Windowpane test - Take a small ball of dough and stretch it thin enough to let light pass through without tearing. If it tears, knead for an additional 1 to 2 minutes.

Tangzhong brioche dough has doubled in size in a stand mixer bowl.

Step 5. Rise Dough - Form dough into a smooth ball and place into a well oiled bowl. Cover and let the dough double in size.

The dough is divided into 8 equal pieces using a kitchen scale.

Step 6. Divide Dough to Equal Pieces - Using a kitchen scale, weigh the entire dough and then divide by 8. Mine were about 85 grams each.

Tangzhong brioche dough is divided and rolled into round buns.

Step 7. Shape Into Buns - Grab a piece of dough and press it flat to get rid of any air bubbles. Gather and pinch the edges together and then place it on your work surface seam side down. Form your hand into a relaxed "claw" shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along until smooth. Flip it over to make sure the seams are closed.

Brioche buns are proofed on a large baking sheet lined with parchment paper.

Step 8. Proof the Buns - These buns bake up quite large, so place 6 balls of dough onto a large baking sheet (13x18 inch/33x45 cm) lined with parchment paper. I placed the other 2 dough balls on smaller baking sheet. Loosely cover with plastic wrap that has been sprayed with a bit of oil and allow to puff up slightly, about 20 minutes.

Easy cheesecake filling is whisked together in a medium mixing bowl.

Step 9. Make Cheesecake Filling - Add softened cream cheese to a medium bowl, and using a hand mixer, whisk until smooth. Next, add the sour cream, powdered sugar, lemon zest, and vanilla and whisk until well combined.

Brown sugar streusel topping is mixed together in a small mixing bowl.

Step 10. Make Streusel - In a small bowl, whisk together flour, sugars and cinnamon. Add cubed cold butter and using your fingertips, work the butter into the flour mixture until crumbs form.

How to Assemble Apple Cheesecake Buns

Indentations are made into the center of each bun, using the base of a small jar.

Indentations are made into the center of each bun.

Step 11. When the buns are proofed, use a small mason jar or measuring cup that has been lightly sprayed with oil and floured, and create a well in the middle of the bun. The dough will naturally spring back a bit when you remove the jar, so use your fingers to press the center to create a deeper pocket.

Cheesecake filling is scooped into the center of each brioche bun.

Cinnamon apple filling is spooned onto the cheesecake filled buns.

Streusel topping is sprinkled on the cinnamon apple cheesecake buns.

Step 12. Lightly brush the edges of the buns with an egg wash. Next, evenly spoon the cheesecake filling in each pocket, followed by the apple filling. Then sprinkle the crumble topping around the edges and on top of the filling.

Step 13. Bake at 350ºF (180ºC) for 20 to 25 minutes. The buns should be golden brown and puffy and is ready when the internal temperature registers 190ºF (88ºC). Serve warm and enjoy!

Variations

Try other Fruit - You can try fresh berries, plums, peaches or cherries.
Try Fruit Jams - Blueberry jam, strawberry jam, raspberry jam, blackberry jam, apricot jam or peach jam are all great choices.
Add Nuts - Add chopped pecans, walnuts or sliced almonds to the streusel topping. You can even add some oats.
Other Toppings - Feel free to lightly dust the buns with powdered sugar or a simple vanilla glaze before serving.

Key Equipment

Kitchen Scale
Stand Mixer - for the dough
Small Pot - for making the apple filling & tangzhong
Bowls
Measuring Cups/Spoons
Hand Mixer - for the cheesecake filling
Whisk/Silicone Spatula
Baking Sheets
Cooling Racks

Storage

Room Temperature - These apple cheesecake buns are best when eaten right away. According to food safety guidelines, foods containing cream cheese should be refrigerated within 2 hours. I've gone pass 2 hours and it was fine, but please do what feels safe for you.
Refrigerator - Store leftover buns in an airtight container, in the fridge for up to 5 days. Microwave in 15 second intervals until warm.
Freezer - Freeze lefever buns on a sheet tray until frozen. Wrap each bun individually in plastic wrap and transfer to freeze bags. Thaw overnight in the fridge and the microwave until warm.

⭐️ Expert Tips

Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.

When creating a well in the center of each bun, lightly oil and flour your vessel. This will prevent your cup, jar or measuring cup from sticking to the buns.

Give the buns plenty of room to bake. These apple cream cheese buns bake up very big, so place them at least 3 inches (8cm) apart on a large baking sheet.

Don't forget the egg wash. The egg wash will help create a shiny golden crust and helps the streusel adhere to the crust. You can also use milk or heavy cream.

Do not overbake. The buns are ready when the internal temperature registers at 190ºF (88ºC).

FAQ

I don't have bread flour. Can I use all-purpose flour?

The texture may not be as chewy, but you sure can! You may need to add a tad more flour because bread flour absorbs more liquid than AP flour.

Can I need this dough by hand?

Yes, it can get quite sticky, but you can knead the dough by hand for up to 15 minutes. Use a plastic bench scraper to help move the dough around and add flour little by little as needed. It's properly kneaded when it passes a window pane test.

What is tangzhong?

Tangzhong, also known as a "water roux," is an Asian technique in which a 1 to 5 ratio of flour and water is cooked into a thick paste. The paste is then added to bread dough, resulting in an improvement in texture, moisture retention and a longer shelf life.

The science behind this method is that the pre-cooked paste enables the flour molecules to hold more liquid. According to King Arthur Baking Company, "this process pre-gelatinizes the starches in the flour, and as a result they can absorb more liquid." In short, more hydration equals a softer and fluffier bread.

♡ Did you try this recipe?

Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much!