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Apple Cheesecake Buns Recipe

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★★★★★

4.7 from 149 reviews

These warm and gooey Apple Cheesecake Buns are a delightful treat perfect for breakfast or dessert. Featuring a soft, enriched dough wrapped around a creamy cheesecake filling and luscious cinnamon spiced apple compote, topped with a buttery streusel, these buns offer a perfect balance of textures and flavors that will impress any crowd.

Ingredients

Scale

Apple Filling

  • 2 Tablespoons Salted or Unsalted Butter for sautéing
  • 2 ½ cups (about 2 apples) peeled and cored apples, 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 to 95ºF (35ºC)
  • 1 ¾ Teaspoons (6g) Active Dry Yeast
  • 1 Teaspoon Light Brown Sugar

Dough

  • 2 ¾ Cups (330g) Bread Flour
  • ¼ Cup (50g) Light Brown Sugar
  • 3 Tablespoons (42g) Unsalted Butter, melted
  • 1 Large Egg, room temperature
  • ½ Teaspoon Fine Sea Salt
  • All the cooled Tangzhong (from above)

Cheesecake Filling

  • 6 Ounces (170g) Full-Fat Cream Cheese, room temperature
  • ¼ Cup (56g) Full-Fat Sour Cream, room temperature
  • ¾ Cup (85g) Powdered Sugar
  • 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 and cold

Egg Wash

  • 1 Egg
  • 1 Tablespoon Water

Instructions

  1. Prepare the Apple Filling: Melt the butter over medium-low heat in a skillet. Add the diced apples, brown sugar, lemon juice, and cinnamon. Stir occasionally and cook until the apples become tender and fragrant, about 8-10 minutes.
  2. Thicken the Filling: Mix water and cornstarch to create a slurry. Stir this slurry into the cooked apples and continue cooking for 1-2 minutes until the mixture thickens. If it becomes too thick, add a little more water to adjust consistency.
  3. Cool the Filling: Remove the pan from heat, stir in vanilla paste or extract, then transfer the apple mixture to a bowl. Refrigerate to cool thoroughly.
  4. Make the Tangzhong: Whisk together the bread flour and water in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a smooth paste and reaches 150ºF (66ºC). Transfer to a bowl and cool for about 20 minutes.
  5. Activate the Yeast: Warm the milk to 95ºF (35ºC), then stir in the active dry yeast and light brown sugar. Let it bloom for 5-7 minutes until foamy.
  6. Prepare the Dough: In a stand mixer bowl, combine bread flour, cooled tangzhong, brown sugar, melted butter, egg, salt, and the yeast mixture. Mix until the ingredients form a shaggy dough ball.
  7. Knead the Dough: Knead on medium-low speed for 10-15 minutes, adding extra flour if necessary, until the dough is tacky but not sticky. Test for elasticity and thinness using the windowpane test.
  8. First Rise: Shape the dough into a ball, place it in an oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  9. Prepare Cheesecake Filling: Beat cream cheese with a hand mixer until smooth. Add sour cream, powdered sugar, lemon zest, and vanilla, and mix until creamy and well combined. Cover and refrigerate until ready to use.
  10. Make Streusel Topping: In a bowl, whisk together flour, brown sugar, white sugar, and cinnamon. Add cold cubed butter and rub it into the dry ingredients with fingertips until a crumbly texture forms. Refrigerate until needed.
  11. Shape the Buns: Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper. Divide the risen dough into 8 equal portions (~85g each). Shape each portion into a smooth ball by flattening slightly to release air bubbles, folding edges inward, pinching them together, and rolling smooth.
  12. Second Rise: Place buns on prepared baking sheets, cover with plastic wrap, and let them rise for 20 minutes.
  13. Fill the Buns: Mix egg and water to create an egg wash and brush it evenly on each bun. Using a small jar or measuring cup, press a well in the center of each bun. Fill the well with a spoonful of cheesecake filling and then 2 tablespoons of the apple filling. Sprinkle streusel on top and around the edges of the filling.
  14. Bake: Bake the buns for 20-25 minutes, rotating trays after 15 minutes to ensure even baking. The buns are done when golden brown and a thermometer inserted in the center reads 190ºF (88ºC). Serve warm for the best taste and texture.

Notes

  • Use room temperature ingredients for best dough texture and yeast activation.
  • Make sure the milk is not too hot or it can kill the yeast; 95ºF (35ºC) is ideal.
  • Chilling the streusel topping before baking helps maintain its crumbly texture during baking.
  • These buns are best enjoyed fresh and warm but can be stored in an airtight container for up to 2 days or frozen for longer storage.
  • Reheat gently before serving to restore softness and enhance flavors.

Keywords: apple cheesecake buns, cinnamon apple filling, streusel topping, cream cheese filling, soft buns, breakfast buns, dessert buns

Find it online: https://busyrecipe.com/apple-cheesecake-buns-recipe/