Soft, pillowy buns stuffed with tangy cheesecake, warm cinnamon apples, and a buttery streusel topping. These Apple Cheesecake Buns are the kind of treat that fills your kitchen with the most incredible smell sweet apples, vanilla, cinnamon, and just a hint of lemon. I made these for the first time last fall when I had way too many apples sitting on the counter, and honestly, they disappeared faster than any dessert I've ever baked. The combination of creamy cheesecake filling with those tender apple chunks is so good, and the streusel on top adds the perfect little crunch.
If you love cozy fall flavors, you'll want to try these alongside my Caramel Apple Bark or serve them warm with a slice of Almond Pound Cake on the side. And if you're into layered treats, my Coffee Swiss Roll has that same soft, impressive vibe.
Why You'll Love These Apple Cheesecake Buns
These Apple Cheesecake Buns are soft, rich, and packed with flavor in every bite. The tangzhong method keeps the dough incredibly tender and fluffy, while the cheesecake filling adds a creamy tang that balances the sweet cinnamon apples beautifully. The streusel topping gives you that bakery-style finish without any fuss. They're perfect for a weekend breakfast, a holiday brunch, or just because you want something special. Plus, they look fancy but don't require any tricky shaping or folding.
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Apple Cheesecake Buns Ingredients
Here's everything you'll need to make these beautifully soft, filled Apple Cheesecake Buns.
See Recipe Card Below This Post For Ingredient Quantities
Apple Filling
- Butter: Melts into the apples and helps them cook down into a soft, jammy filling.
- Apples: Use firm, tart apples like Granny Smith or Honeycrisp. They hold their shape and balance the sweetness.
- Brown Sugar: Adds a caramel-like sweetness that pairs perfectly with cinnamon.
- Lemon Juice: Brightens the flavor and keeps the apples from turning brown.
- Cinnamon: Gives that warm, cozy flavor we all love.
- Water and Cornstarch: Creates a slurry that thickens the apple mixture so it doesn't make the buns soggy.
- Vanilla Paste or Extract: Adds depth and warmth to the filling.
Tangzhong
- Water and Bread Flour: Cooked together into a thick paste, this keeps the dough soft and moist for days.
Yeast Mixture
- Whole Milk: Warmed to the right temperature to activate the yeast without killing it.
- Active Dry Yeast: Makes the dough rise and gives it that light, airy texture.
- Light Brown Sugar: Feeds the yeast and adds a touch of sweetness.
Tangzhong Milk Bread Dough
- Tangzhong Mixture: The secret to ultra-soft, tender buns.
- Bread Flour: Provides structure and chew.
- Light Brown Sugar: Sweetens the dough gently.
- Unsalted Butter: Adds richness and helps the dough stay soft.
- Egg: Binds everything together and gives the buns a beautiful golden color.
- Fine Sea Salt: Balances the sweetness and enhances all the flavors.
- Egg Wash: Brushed on top for a shiny, golden finish.
Cheesecake Filling
- Full-Fat Cream Cheese: Must be room temperature so it mixes smooth and creamy.
- Full-Fat Sour Cream: Adds tang and makes the filling extra luscious.
- Powdered Sugar: Sweetens without adding graininess.
- Lemon Zest: Brightens the filling and adds a fresh, citrusy note.
- Vanilla Paste or Extract: Rounds out the flavor beautifully.
Streusel Topping
- All-Purpose Flour: Forms the base of the crumbly topping.
- Brown Sugar and White Granulated Sugar: A mix of both gives the streusel depth and sweetness.
- Cinnamon: Adds warmth and ties everything together.
- Butter: Cold and cubed, this creates those perfect little crumbs when you rub it into the flour.
How to Make Apple Cheesecake Buns
These Apple Cheesecake Buns come together in stages, but each step is simple and totally worth it.
Apple Filling
- Prep the lemon and apples: Zest half of a large lemon and set the zest aside for the cheesecake filling. Wash, peel, core, and finely dice the apples into small, even cubes.
- Cook the apples: Melt the butter in a skillet over medium-low heat. Add the diced apples, brown sugar, lemon juice, and cinnamon. Stir often and cook until the apples are tender and softened, about 8 to 10 minutes.
- Thicken the filling: In a small bowl, mix the cornstarch and water to create a slurry. Add it to the apple mixture and cook for another 1 to 2 minutes, stirring, until the mixture thickens up nicely.
- Cool: Remove from heat and stir in the vanilla. Transfer the filling to a bowl and refrigerate to cool completely.
Tangzhong
- Make the paste: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, until it thickens into a smooth paste and reaches 150ºF (66ºC). Transfer to a bowl and let it cool for about 20 minutes.
Yeast Mixture
- Activate the yeast: In a bowl or measuring cup, warm the milk to 95ºF (35ºC). Add the yeast and brown sugar, stir well, and let it bloom for 5 to 7 minutes until it's foamy.
Tangzhong Milk Bread Dough
- Combine ingredients: In the bowl of a stand mixer, add the cooled tangzhong, bread flour, brown sugar, melted butter, egg, salt, and yeast mixture.
- Mix: Stir until a shaggy dough starts to form.
- Knead: Attach the dough hook and knead on medium-low speed for 10 to 15 minutes. The dough should be slightly tacky but not sticky. Add a little flour if needed, but don't overdo it. Test with the windowpane method stretch a small piece of dough. If it stretches thin without tearing, it's ready.
- First rise: Form the dough into a ball, place it in an oiled bowl, and cover with plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours, until doubled in size.
Cheesecake Filling
- Whip the cream cheese: Using a hand mixer, beat the softened cream cheese until smooth and fluffy.
- Add remaining ingredients: Add the sour cream, powdered sugar, lemon zest, and vanilla. Mix until fully combined and creamy. Cover and refrigerate until you're ready to assemble.
Streusel Topping
- Mix dry ingredients: In a small bowl, whisk together the flour, brown sugar, white sugar, and cinnamon.
- Add butter: Add the cold cubed butter and rub it into the flour mixture with your fingers until it forms crumbs. Refrigerate until needed.
Assemble the Buns
- Prep pans: Line two baking sheets with parchment paper.
- Divide the dough: Once the dough has risen, weigh it and divide it into 8 equal portions, about 85g each.
- Shape the buns: Roll each portion into a smooth ball, then press it flat to remove any air bubbles. Shape each ball into a smooth bun by pinching the edges together and rolling it gently under your hands.
- Second rise: Place the buns on the prepared pans and cover loosely with plastic wrap. Let them rise for 20 minutes.
- Preheat oven: Set your oven to 350ºF (180ºC).
- Create wells: Use a small jar or measuring cup to press a well into the center of each bun.
- Fill and top: Brush the edges with egg wash. Fill each well with cheesecake filling, then add a spoonful of apple filling on top. Sprinkle streusel generously over the top and around the edges.
- Bake: Bake for 20 to 25 minutes, rotating the trays after 15 minutes, until the buns are golden and puffed. The internal temperature should reach 190ºF (88ºC).
- Cool: Let the buns rest on the baking sheets for a few minutes before transferring to a cooling rack.
Substitutions and Variations
Apples: Swap in pears for a softer, more delicate flavor.
Cream Cheese: If you don't have sour cream, use Greek yogurt instead.
Streusel: Add chopped pecans or walnuts for extra crunch.
Gluten-Free: Use a good gluten-free bread flour blend, but results may vary slightly.
Dairy-Free: This recipe is tricky to adapt, but you can try dairy-free cream cheese and plant-based butter.
Equipment For Apple Cheesecake Buns
- Digital Kitchen Scale: Helps you measure ingredients accurately for the best texture.
- Stand Mixer: Makes kneading the dough so much easier.
- Small Pot: For cooking the tangzhong and apple filling.
- Bowls: Lots of them for different components.
- Measuring Cups and Spoons: For precise ingredient amounts.
- Hand Mixer: To whip the cheesecake filling smooth.
- Whisk and Silicone Spatula: For mixing and stirring.
- Baking Sheets: You'll need two for the buns.
- Cooling Racks: So the buns don't get soggy on the bottom.
Storage and Make-Ahead Tips
Room Temperature: Store in an airtight container for up to 2 days. They're best enjoyed fresh.
Refrigerator: Keep them covered in the fridge for up to 5 days. Reheat in the microwave for 15 to 20 seconds.
Freezer: Freeze the baked Apple Cheesecake Buns in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and warm before serving.
Make-Ahead: You can prepare the apple filling and Apple Cheesecake Buns filling a day ahead. The dough can also be made the night before and left to rise slowly in the fridge.
Serving Suggestions
These Apple Cheesecake Buns are incredible on their own, but here are a few cozy ways to serve them:
With Coffee or Tea: Perfect for a slow weekend morning with a hot cup of something comforting.
Warm with Ice Cream: A scoop of vanilla ice cream on the side takes these over the top.
Brunch Spread: Serve alongside Thumbprint Jam Cookies and fresh fruit for a beautiful brunch table.
Drizzle with Glaze: A simple powdered sugar glaze adds extra sweetness and makes them look bakery-perfect.
Expert Tips
Room Temperature Ingredients: Make sure your cream cheese, sour cream, and egg are at room temperature. This helps everything mix smoothly.
Don't Skip the Tangzhong: It might seem like an extra step, but it's what makes these Apple Cheesecake Buns so soft and tender.
Test Your Yeast: If your yeast doesn't foam after 5 to 7 minutes, it's not active. Start over with fresh yeast.
Windowpane Test: This is the best way to know if your dough is kneaded enough. Stretch a small piece if it stretches thin without tearing, you're good.
Watch the Oven: Every oven is different. Start checking at 20 minutes to avoid overbaking.
Cool Before Filling: Make sure your apple filling is completely cool before assembling, or it'll melt the Apple Cheesecake Buns filling.
FAQ
What is the best way to make Apple Cheesecake Buns?
The best way is to follow the tangzhong method for the dough, which keeps the Apple Cheesecake Buns soft for days. Make sure your fillings are cool before assembling, and don't skip the second rise. Liam always says the secret is "not eating them all before they cool," but that's easier said than done.
How do you make apple filling for buns?
Cook diced apples with butter, brown sugar, cinnamon, and lemon juice until tender. Thicken with a cornstarch slurry, then cool completely. This keeps the filling from making your Apple Cheesecake Buns soggy.
Can I freeze Apple Cheesecake Buns?
Yes. Freeze them after baking in an airtight container for up to 2 months. Thaw in the fridge overnight and warm them up before serving.
How long do Apple Cheesecake Buns last?
They last up to 2 days at room temperature or up to 5 days in the fridge. They're best enjoyed within the first day or two when they're at their softest.
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Pairing
These are my favorite dishes to serve with Apple Cheesecake Buns
Apple Cheesecake Buns
Ingredients
Method
- Make the Apple Filling: Melt butter in a skillet over medium-low heat. Add diced apples, brown sugar, lemon juice, and cinnamon. Stir occasionally, cooking until apples are nearly tender (about 8-10 minutes).
- Prepare the Cornstarch Slurry: In a small bowl, combine water and cornstarch until dissolved. Add this slurry to the cooked apple mixture and cook for an additional 1-2 minutes until thickened.
- Cool the Apple Filling: Turn off the heat and stir in vanilla. Transfer the filling to a bowl and refrigerate until needed.
- Make the Tangzhong: In a small saucepan, whisk together water and bread flour. Cook over medium heat until the mixture thickens and reaches 150ºF (66ºC). Remove from heat and let cool.
- Bloom the Yeast: Heat milk to 95ºF (35ºC) and mix with active dry yeast and brown sugar. Let sit for 5-7 minutes until frothy.
- Make the Dough: In the stand mixer bowl, combine tangzhong, bread flour, brown sugar, melted butter, egg, salt, and yeast mixture. Mix until a shaggy dough forms.
- Knead the Dough: Attach the hook attachment to the stand mixer and knead dough on medium-low speed for 10-15 minutes, adding flour if needed until the dough is tacky but not too sticky. It should pass the windowpane test.
- Let the Dough Rise: Shape the dough into a ball and place it in an oiled bowl. Cover with plastic wrap and let rise for 1 to 1.5 hours, until doubled in size.
- Make the Cheesecake Filling: In a medium bowl, beat the cream cheese until smooth. Add sour cream, powdered sugar, lemon zest, and vanilla, mixing until well combined. Refrigerate until needed.
- Prepare the Streusel: In a small bowl, mix flour, brown sugar, white sugar, and cinnamon. Add cubed butter and rub into the flour until crumbly. Refrigerate until needed.
- Shape the Dough: After the dough has risen, divide it into 8 equal portions. Roll each portion into a ball, then flatten slightly to remove air bubbles. Shape into smooth buns.
- Proof the Buns: Place the shaped dough balls on baking sheets, cover loosely with plastic wrap, and let rest for 20 minutes to puff up.
- Preheat the Oven: While buns are proofing, preheat oven to 350ºF (180ºC). Prepare egg wash by whisking egg and water together.
- Create Wells in the Buns: After proofing, use a small jar or measuring cup to gently press wells into the center of each bun. If air bubbles form, pop them.
- Fill the Buns: Brush the edges of the buns with egg wash. Spoon cheesecake filling into each well, followed by apple filling. Top with streusel.
- Bake the Buns: Bake for 20-25 minutes, rotating pans after 15 minutes. Buns are done when golden and the internal temperature reaches 190ºF (88ºC).
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