Go Back
–+ servings
Close-up of a fluffy Apple Cheesecake Buns filled with cream cheese and topped with caramelized apples, dusted with powdered sugar.

Apple Cheesecake Buns

No ratings yet
These soft and gooey Apple Cheesecake Buns are filled with tangy cheesecake, juicy cinnamon apple, and topped with buttery streusel for a truly indulgent treat.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Rise & Proof Time 1 hour
Total Time 2 hours 10 minutes
Servings: 8
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Apple Filling:
  • 2 Tablespoons Salted or Unsalted Butter For sautéing apples
  • 2 Apples 2 ½ cups, cut into small cubes (Use firm apples like Granny Smith or Honeycrisp)
  • ¼ Cup 50g Brown Sugar Adds sweetness
  • 1 Tablespoon Fresh Lemon Juice Brightens the apple filling
  • 2 Teaspoons Cinnamon For the warm spiced flavor
  • 2 Tablespoons Water Helps cook the apples
  • 1 Teaspoon Cornstarch Thickens the filling
  • 1 Teaspoon Vanilla Paste or Extract Enhances the aroma
Tangzhong:
  • ⅓ Cup 76g Water For the tangzhong base
  • 2 Tablespoons 15g Bread Flour To make the tangzhong
Yeast Mixture:
  • ½ Cup 113g Whole Milk warmed to 95ºF (35ºC) Activates the yeast
  • 1 ¾ Teaspoons 6g Active Dry Yeast Leavening agent
  • 1 Teaspoon Light Brown Sugar Feeds the yeast
Tangzhong Milk Bread Dough:
  • All of the Tangzhong mixture Cooled to room temperature
  • 2 ¾ Cups 330g Bread Flour For the dough
  • ¼ Cup 50g Light Brown Sugar Sweetens the dough
  • 3 Tablespoons 42g Unsalted Butter melted For richness
  • 1 Large Egg room temperature Adds structure to the dough
  • ½ Teaspoon Fine Sea Salt For flavor balance
Egg Wash:
  • 1 Egg + 1 tablespoon Water For brushing the buns before baking
Cheesecake Filling:
  • 6 Ounces 170g Full-Fat Cream Cheese room temperature Creamy base for filling
  • ¼ Cup 56g Full-Fat Sour Cream room temperature Adds tanginess
  • ¾ Cup 85g Powdered Sugar Sweetens the cheesecake
  • Lemon Zest of half a Large Lemon Adds fresh, zesty flavor
  • 1 Teaspoon Vanilla Paste or Extract For flavor depth
Streusel Topping:
  • ½ Cup 60g All-Purpose Flour For the crumbly topping
  • 2 Tablespoons 25g Brown Sugar Adds sweetness to the streusel
  • 2 Tablespoons 25g White Granulated Sugar Balances the sweetness
  • ¾ Teaspoon Cinnamon Spices the topping
  • 3 Tablespoons 42g Salted or Unsalted Butter cold and cubed For the perfect streusel texture

Method
 

  1. 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).
  2. 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.
  3. Cool the Apple Filling: Turn off the heat and stir in vanilla. Transfer the filling to a bowl and refrigerate until needed.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Preheat the Oven: While buns are proofing, preheat oven to 350ºF (180ºC). Prepare egg wash by whisking egg and water together.
  14. 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.
  15. 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.
  16. 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).

Nutrition

Serving: 180gCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 180mgFiber: 2gSugar: 28gVitamin A: 450IUVitamin C: 3mgCalcium: 60mgIron: 1mg

Notes

These Apple Cheesecake Buns are a comforting, indulgent treat perfect for breakfast or dessert. The combination of cinnamon apples, tangy cheesecake, and buttery streusel makes for a flavor-packed bite!

Tried this recipe?

Let us know how it was!