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If you are craving a soft pillowy bun with a surprise inside these apple cheesecake buns bring together everything that is homey and comforting. Each bite bursts with creamy vanilla cheesecake filling and tender cinnamon apples layered inside buttery yeast dough. A crunchy crumble and sweet glaze crown the top making this perfect for both quiet mornings and celebrations alike.
The first time I baked these was for a small brunch gathering and everyone asked for the recipe. Now I make them whenever apples are in season and there is not a crumb left over.
Ingredients
- All purpose flour: gives the buns their structure and softness Look for unbleached for a tender crumb
- Instant yeast: makes the dough rise quickly and is nearly foolproof Make sure it is fresh for the best rise
- Egg: adds richness and structure Go for a large fresh egg
- Warm milk: brings the dough together and adds tenderness Whole milk works best here
- Softened butter: gives flavor and luxury to both dough and crumble Choose high quality unsalted butter if possible
- Sugar and brown or white sugar: sweetens the dough filling and topping Use deep brown sugar if you want stronger caramel notes in the apples
- Vanilla sugar: infuses extra vanilla softness into dough and filling Real vanilla sugar or a splash of vanilla extract is great
- A pinch of salt: balances the sweetness and brings out flavor Use fine sea salt if you have it
- Apples: give a tangy sweet bite Choose firm tart apples that will hold their shape
- Cinnamon: adds warmth and classic apple pie flavor Freshly ground if you can for best aroma
- Cornstarch: thickens the apple mixture Avoid lumps by mixing it first with water
- Cream cheese: makes the rich tangy cheesecake filling Full fat blocks yield best texture
- Powdered sugar: for the glaze dissolves beautifully and creates a smooth finish
- Egg yolk for brushing: makes for a burnished golden edge
Instructions
- Make the Dough:
- In a large bowl combine flour instant yeast sugar vanilla sugar a pinch of salt and the warm milk. Add the egg and softened butter. Knead with your hands or a mixer for about 10 minutes until the dough feels smooth pulls away from the bowl and softly springs back when pressed. This step is key for fluffy buns. Cover the bowl with a towel and place somewhere warm to rise for 1 hour or until doubled.
- Cook the Apple Filling:
- While dough rises melt butter in a pan over medium heat. Add diced apples sugar and cinnamon. Stir and cook for about 8 minutes until apples soften and get syrupy. In a small bowl stir together cornstarch and half a cup of water then drizzle into the apple mixture. Stir and cook for 2 minutes until the filling thickens up. Cool completely this prevents soggy buns.
- Mix the Cheesecake Filling:
- In another bowl combine cream cheese sugar and vanilla sugar. Using a spatula or mixer whip until totally smooth and creamy. Set aside at room temperature so it spreads easily later.
- Shape the Buns:
- Once dough has risen punch it down to deflate. Divide into 9 even portions. Gently shape each into a smooth ball pinching the bottom to seal. Arrange on a parchment lined baking sheet leaving space to expand. Drape a towel over the buns and let them rise 15 minutes until a little puffy.
- Make the Crumble Topping:
- In a small bowl rub together butter sugar and flour using your fingertips until it resembles wet sand with some larger lumps. Crumble topping is ready when it sticks together but easily sprinkles apart.
- Fill and Top the Buns:
- Gently press a glass into the center of each ball to create a well leaving a thick wall all around. Brush dough edges with egg yolk for shine. Add one generous spoonful of cheesecake filling per bun then layer with cooked apple filling. Sprinkle each with plenty of crumble topping.
- Bake:
- Slide tray into a preheated oven set at 180C or 350F. Bake for 20 to 25 minutes until buns are risen and deeply golden.
- Glaze and Serve:
- Let the buns cool on a rack. In a small bowl whisk together powdered sugar and 2 tablespoons milk until smooth. Drizzle thinly over all the buns and let set. Serve fresh or store for later.
My favorite part of these buns is the way the cinnamon apples perfume the whole house as they bake. Growing up my mom would always make something with apples in autumn and that smell instantly brings back that sense of home and celebration.
Storage Tips
Store cooled buns in an airtight container at room temperature for up to two days. For longer keeping refrigerate but bring to room temp before eating. If you want to freeze leave off the glaze wrap tightly and freeze for up to two months. Warm in the oven for best texture.
Ingredient Substitutions
You can swap pears or peaches for apples in the filling for a fun twist. Greek yogurt soft cheese or even ricotta can stand in for cream cheese if needed just drain any excess liquid. For the crumble try adding chopped nuts or a mix of brown and white sugar.
Serving Suggestions
Serve these buns for breakfast brunch or alongside an afternoon coffee or tea. They are perfect on a holiday table or as a sweet treat for guests. Try dusting a little extra cinnamon sugar just before serving for added sparkle.
Cultural Historical Context
These buns have roots in both yeasted cake traditions of Eastern Europe and American coffee cake. Adding apples to yeast dough is something you see in many cultures but the cheesecake twist gives it an extra creamy nod to classic Jewish or German style bakes.
Seasonal Adaptations
Try making these in autumn with the freshest apples from the orchard In spring use diced rhubarb with the apples for a tart touch For a summery bun swap apples for ripe peaches and a bit of lemon zest
Success Stories
When I brought these to a playdate every kid chose one and they disappeared before the adults finished their coffee. Friends have used the same recipe for baby showers or holiday gift boxes and always report rave reviews.
Freezer Meal Conversion
If you want to have apple cheesecake buns ready in advance shape and fill them as directed then freeze unbaked. On baking day let them thaw and rise before baking as usual. Glaze after they are fully cooled for best results.
Apple cheesecake buns are the most comforting treat you will make this season. The aroma and taste bring people together in the sweetest way.
Recipe Q&A
- → What apples work best for the filling?
Firm varieties such as Granny Smith or Honeycrisp hold their shape well and provide a pleasant tartness.
- → Can I prepare the dough in advance?
Yes, the dough can be made ahead and refrigerated overnight. Allow it to come to room temperature before shaping.
- → How do I achieve a perfect crumbly topping?
Mix butter, sugar, and flour with your fingertips until large crumbs form. Avoid over-mixing for the best texture.
- → Is it necessary to glaze the buns?
While optional, the glaze adds a lovely sweetness and helps highlight the buns' flavor and appearance.
- → Can I freeze baked buns?
Absolutely. Allow the buns to cool completely, wrap well, and freeze. Thaw and warm before serving for best results.