Apple Cheesecake Buns
These apple cheesecake buns are what fall dreams are made of. Fluffy brioche filled with creamy cheesecake, warm spiced apples, cinnamon streusel, and a sweet vanilla drizzle. They’re pillowy soft, make your kitchen smell amazing, and taste like a cross between apple pie and cheesecake in cozy, bun form.
The breakdown
01. Brioche Dough
The base of these buns is a soft, buttery brioche dough, lightly sweetened and so fluffy once baked. It pairs perfectly with all the cozy flavors layered on top.
02. Fillings
Each bun is filled with a creamy cheesecake layer, warm spiced apples, and a cinnamon streusel. It truly doesn’t get better than this.
03. Vanilla Icing
A final drizzle of sweet vanilla icing ties everything together. It makes these buns look extra pretty and taste so delicious.
Brioche Tips
Butter: Use a good-quality, high-fat butter for the richest flavor.
Yeast: This recipe calls for active dry yeast. If you’re using instant yeast, skip the step of adding it in liquid and add it directly to your flour mixture.
Kneading: Knead the dough until it’s smooth and elastic. This takes about 10-12 minutes. The dough should be soft but not too sticky. If it sticks to your hands, add a little more flour, but be careful not to add too much, as it can make the dough dense.
Proofing: Place the dough in a lightly oiled bowl and allow it to rise in a warm place until doubled in size. After dividing the dough, let it proof again before baking. This second rise is what gives brioche that light, airy texture.
Apple Cheesecake Buns
Ingredients
Dough
- 3/4 cup whole milk plus more for brushing the edges
- 4 tbsp unsalted butter
- 2 tsp active dry yeast*
- 1/4 + 1 tsp granulated sugar
- 3 cups all purpose flour
- 1/2 tsp salt
- 1 egg room temp.
- 2 tsp vanilla extract
Spiced Apples
- 2 medium apples peeled & cubed
- 1/3 cup brown sugar
- 4 tbsp unsalted butter
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1 tbsp water
- 1/2 tsp cornstarch
Cheesecake filling
- 4 oz cream cheese room temp.
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Cinnamon Streusel
- 2 tbsp all purpose flour
- 1 tbsp unsalted butter cold & cubed
- 1 tbsp granulated sugar
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
Vanilla Icing
- 1/2 cup powdered sugar
- 1 tbsp milk
- 2 tsp vanilla extract
Instructions
- Microwave the milk and butter for 30 seconds until the milk is warm and the butter is melted. Then, add the yeast and 1 tsp sugar. Stir once to combine then let sit for 5 minutes until foamy.
- In a bowl of a stand mixer fitted with the dough hook, add the flour, 1/4 cup sugar, baking powder, and salt. Add in the yeast mixture along with the egg and vanilla. (You can also use a wooden spoon to mix until combined)
- Mix on medium speed until the dough comes together and forms a ball. Gradually increase to high speed and knead for 10 more minutes. The dough should be smooth and pulls away from the sides of the bowl. (You can also use your hands to knead the dough for 10 minutes)
- Transfer to a lightly oiled bowl, cover, and let rise for 1 to 1 1/2 hour until doubled in size.
- Divide the dough into 8 even pieces, and roll each tightly in a ball. Then, roll each ball into a 3 inch flat circle.
- Place the circles on a tray, cover, and let proof for another 30 minutes. Meanwhile, make the fillings.
- Using the bottom of a small cup, make an indention in each circle. Brush the edges with milk. Fill each bun with 1 tbsp of cheesecake filing and top with a tbsp of apples. Sprinkle each with streusel.
- Bake at 350℉ for 20 minutes.
For the apples
- In a saucepan over medium heat, add the apples, brown sugar, butter, lemon juice, and cinnamon. Cook for 7-10 minutes until the apples are soft and tender. In a small bowl, mix together the cornstarch and water. Add the mixture to the apples and simmer until thickened, about 1 minute. Set the apples aside to cool.
For the cheesecake
- In a bowl, add the cream cheese, powdered sugar, and vanilla. Using a hand mixer, beat at medium speed for 3-4 minutes. You can also whisk by hand.
For the streusel
- With a fork or using your fingers, combine the streusel ingredients until the butter breaks down into pea sized pieces. Set aside.
For the icing
- Whisk the powdered sugar, milk, and vanilla until smooth. The icing should be pourable but thick enough to hold on the buns. Add more powdered sugar if too thin or a little milk if too thick. Drizzle over cooled buns.
