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

Apple Cheesecake Buns

5 from 1 vote
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.
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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!

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