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.
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.
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♡ 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.
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 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.
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.
Step 1. Cook Apple Filling - Cook apple filling in a skillet until just tender. Transfer to a bowl and cool in the fridge.
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.
Step 3. Combine All Ingredients - Add bread flour, all of the tangzhong mixture, melted butter, brown sugar, egg and salt and frothy yeast mixture.
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.
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.
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.
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.
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.
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.
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
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.
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
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.
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.
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.
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📖 Recipe
Apple Cheesecake Buns
Equipment
- Digital 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
INGREDIENTS
Apple Filling
- 2 Tablespoons Salted or Unsalted Butter
- 2 Apples (2 ½ cups), cut into small cubes
- ¼ Cup (50g) Brown Sugar
- 1 Tablespoon Fresh Lemon Juice
- 2 Teaspoons Cinnamon
- 2 Tablespoons Water
- 1 Teaspoon Cornstarch
- 1 Teaspoon Vanilla Paste or Extract
Tangzhong
- ⅓ Cup (76g) Water
- 2 Tablespoons (15g) Bread Flour
Yeast Mixture
- ½ Cup (113g) Whole Milk warmed 95ºF (35ºC)
- 1 ¾ Teaspoons (6g) Active Dry Yeast
- 1 Teaspoon Light Brown Sugar
Tangzhong Milk Bread Dough
- All the Tangzhong cooled
- 2 ¾ Cups (330g) Bread Flour + more if needed
- ¼ Cup (50g) Light Brown Sugar
- 3 Tablespoons (42g) Unsalted Butter melted
- 1 Large Egg room temp
- ½ Teaspoon Fine Sea Salt
- 1 Egg + 1 tablespoon Water (for egg wash)
Cheesecake Filling
- 6 Ounces (170g) Full-Fat Cream Cheese Block room temp
- ¼ Cup (56g) Full-Fat Sour Cream room temp
- ¾ Cup (85g) Powdered Sugar
- Lemon Zest of half a Large Lemon
- 1 Teaspoon Vanilla Paste or Extract
Streusel Topping
- ½ Cup (60g) All-Purpose Flour
- 2 Tablespoons (25g) Brown Sugar
- 2 Tablespoons (25g) White Granulated Sugar
- ¾ Teaspoon Cinnamon
- 3 Tablespoons (42g) Salted or Unsalted Butter cubed (cold is fine)
Instructions
- Please read through the entire recipe card before starting.
Apple Filling
- Finely zest ½ of a large lemon with a microplane. The zest will be used in the the cheesecake filling and lemon juice will be used in the apple filling.
- Wash, peel, core and finely dice your apples.2 Apples (2 ½ cups), cut into small cubes
- Over medium-low heat, melt butter in a skillet or saucepan. Add diced apples, brown sugar, lemon juice, and cinnamon and stirring often especially towards the end, cook until nearly tender, about 8 to 10 minutes. You can go longer if you'd like for it to be softer.2 Tablespoons Salted or Unsalted Butter¼ Cup (50g) Brown Sugar1 Tablespoon Fresh Lemon Juice2 Teaspoons Cinnamon
- Meanwhile, make cornstarch slurry by combining water and cornstarch in a small bowl until dissolved. Once tender to your liking, add slurry to the apple mixture and cook for an additional 1 to 2 minutes until the juices tighten up. If needed, you can add a bit more water if it gets too thick.2 Tablespoons Water1 Teaspoon CornstarchTurn the heat off and mix in the vanilla. Transfer to a bowl and place in the fridge to cool until needed.1 Teaspoon Vanilla Paste or Extract
Tangzhong Milk Bread Dough
- Make the Tangzhong - In a small saucepan, whisk together water and bread flour until there are no lumps. Over medium heat, cook the mixture until it thickens into a paste and the temperature reaches about 150ºF (66ºC). It will only take a few minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter for 20 minutes.⅓ Cup (76g) Water 2 Tablespoons (15g) Bread Flour
- Bloom Yeast - In a small bowl or measuring cup, heat milk in the microwave until it reaches 95ºF(35Cº). Then add active dry yeast and 1 teaspoon of brown sugar, and stir well to combine. Let bloom for 5 to 7 minutes.½ Cup (113g) Whole Milk1 ¾ Teaspoons (6g) Active Dry Yeast1 Teaspoon Light Brown Sugar
- Combine all Dough Ingredients - In the bowl of your stand mixer, add bread flour, all of the tangzhong mixture (okay if a tad warm), brown sugar, melted butter, egg, salt and frothy yeast mixture. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball. 2 ¾ Cups (330g) Bread Flour + more if neededAll the Tangzhong¼ Cup (50g) Light Brown Sugar3 Tablespoons (42g) Unsalted Butter1 Large Egg½ Teaspoon Fine Sea Salt
- Knead the Dough - Fit your stand mixer with the hook attachment and knead the dough on medium-low speed for 10 to 15 minutes. If the dough is sticky, add up to ¼ cup flour, starting with a tablespoon at a time. Try not add too much flour, as the dough should be tacky. It's ready when it passes the window pane test. See note below.
- Let Dough Rise - Lightly oil your hands and form the dough into a smooth ball, then place it into an oiled bowl. Cover with plastic wrap and let the dough double in size. My kitchen is usually warm, so it took about 45 minutes, but the timing can vary for you. Dough typically doubles after 1 to 1.5 hours.
Cheesecake Filling
- Add softened cream cheese to a medium bowl, and using a hand mixer, whisk until smooth. See note below.6 Ounces (170g) Full-Fat Cream Cheese Block
- Next, add the sour cream, powdered sugar, reserved lemon zest, and vanilla and whisk until well combined. Cover and refrigerate until needed.¼ Cup (56g) Full-Fat Sour Cream¾ Cup (85g) Powdered SugarLemon Zest of half a Large Lemon1 Teaspoon Vanilla Paste or Extract
Streusel Topping
- In a small bowl, whisk together flour, brown sugar, white sugar and cinnamon.½ Cup (60g) All-Purpose Flour2 Tablespoons (25g) Brown Sugar2 Tablespoons (25g) White Granulated Sugar¾ Teaspoon Cinnamon
- Add cubed butter and using your fingertips, work the butter into the flour mixture until crumbs form. The warmth of your fingertips will soften the butter. Set in the fridge until needed.3 Tablespoons (42g) Salted or Unsalted Butter
Assemble the Buns
- Prep Pans - These buns bake up quite large so line 2 baking sheets with parchment paper. I lined a half sheet (18x13 inch/45x33 cm) to bake 6 buns, and a quarter sheet (13x9 inch/ 33x22cm) to bake the other 2 buns.
- Divide Dough - When the dough has doubled in size, use a kitchen scale to weigh the entire dough, and then divide by 8. Mine were about 85 grams each.
- Shape Into Buns - Cover your dough balls with plastic wrap or a kitchen towel to prevent them from drying out. Working one dough ball at a time, 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.
- Proof the Buns - Place the buns on your prepared baking pans. Loosely cover with plastic wrap that has been sprayed with a bit of oil and allow to puff up slightly, about 20 minutes.
- Preheat Oven - Preheat the oven to 350ºF (180ºC). Make an egg wash by whisking together egg and water until well combined. Set aside. 1 Egg + 1 tablespoon Water (for egg wash)During this time, remove the apple filling, cheesecake filling and streusel from the fridge and let them come to room temperature a bit.
- Create a Well - When the buns are ready, use a small mason jar (mine was a little over 2 inches/5 cm in diameter) or measuring cup that has been lightly sprayed with oil and floured, and create a well in the center of each 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.If large gas bubbles form, you can just pop them.
- Fill the Buns - Lightly brush the edge of the buns with the egg wash. Next, evenly spoon the cheesecake filling into each pocket, followed by 2 heaping tablespoons of the apple filling. Then sprinkle the streusel topping around the edges of the bun and on top of the filling.
- Bake - Bake for 20 to 25 minutes, rotating and switching the trays after 15 minutes. The buns should be golden and puffy and is ready when the internal temperature registers 190ºF (88ºC). Serve warm and enjoy!
Caroline says
These buns turned out so good! Soft and squishy and loved the apples with the cream filling!
Lisa Flinn says
Hi Caroline, I'm so happy you loved this recipe! It's such a delicious fall treat! ❤️
Maddie says
Like biting into an apple orchard! The crumb topping is the chefs kiss! Thank you for sharing
Lisa Flinn says
Yay, I'm so happy you enjoyed these apple buns! They really are amazing! Thank so much for your lovely review! 😊