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Apple Cheesecake Buns Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 75 reviews
  • Author: Bara
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

These Apple Cheesecake Buns combine soft, fluffy yeast buns with a luscious cream cheese filling and a sweet cinnamon apple topping, finished with a crunchy streusel. Perfect for breakfast or a dessert, the recipe involves making a light tangzhong dough that results in tender, pillowy buns filled with a creamy cheesecake center, juicy spiced apples, and a buttery crumble topping.

Ingredients

Apple Filling

  • 2 Tablespoons Salted or Unsalted Butter
  • 2 Apples (2 1/2 cups), peeled, cored, and cut into small cubes
  • 1/4 Cup (50g) Brown Sugar
  • 1 Tablespoon Fresh Lemon Juice
  • 2 Teaspoons Cinnamon
  • 2 Tablespoons Water
  • 1 Teaspoon Cornstarch
  • 1 Teaspoon Vanilla Paste or Extract

Tangzhong

  • 1/3 Cup (76g) Water
  • 2 Tablespoons (15g) Bread Flour

Dough

  • 1/2 Cup (113g) Whole Milk (warmed to 95ºF / 35ºC)
  • 1 3/4 Teaspoons (6g) Active Dry Yeast
  • 1 Teaspoon Light Brown Sugar
  • 2 3/4 Cups (330g) Bread Flour, plus more if needed
  • 1/4 Cup (50g) Light Brown Sugar
  • 3 Tablespoons (42g) Unsalted Butter (melted)
  • 1 Large Egg (room temperature)
  • 1/2 Teaspoon Fine Sea Salt

Egg Wash

  • 1 Egg
  • 1 Tablespoon Water

Cheesecake Filling

  • 6 Ounces (170g) Full-Fat Cream Cheese Block (room temperature)
  • 1/4 Cup (56g) Full-Fat Sour Cream (room temperature)
  • 3/4 Cup (85g) Powdered Sugar
  • Lemon Zest of half a Large Lemon
  • 1 Teaspoon Vanilla Paste or Extract

Streusel Topping

  • 1/2 Cup (60g) All-Purpose Flour
  • 2 Tablespoons (25g) Brown Sugar
  • 2 Tablespoons (25g) White Granulated Sugar
  • 3/4 Teaspoon Cinnamon
  • 3 Tablespoons (42g) Salted or Unsalted Butter (cubed, cold)

Instructions

  1. Prepare Apple Filling: Finely zest half a large lemon for the cheesecake filling. Peel, core, and dice the apples into small cubes. In a skillet or saucepan over medium-low heat, melt the butter and add the diced apples, brown sugar, lemon juice, and cinnamon. Stir frequently and cook for 8 to 10 minutes until the apples are nearly tender, cooking longer if a softer texture is desired.
  2. Thicken Apple Filling: Mix water and cornstarch in a small bowl to make a slurry. Stir the slurry into the apple mixture and cook for another 1 to 2 minutes until the juices thicken. Adjust thickness with more water if needed. Remove from heat, stir in vanilla, then transfer to a bowl and chill in the refrigerator until needed.
  3. Make Tangzhong: Whisk water and bread flour in a saucepan until smooth and cook over medium heat until thickened to a paste and reaches about 150ºF (66ºC). Remove from heat and let it cool for 20 minutes.
  4. Bloom Yeast: Warm milk to 95ºF (35ºC), then add active dry yeast and 1 teaspoon light brown sugar. Stir to combine and let sit for 5 to 7 minutes until frothy.
  5. Prepare Dough: In a stand mixer bowl, combine bread flour, tangzhong, brown sugar, melted butter, egg, salt, and the yeast mixture. Stir to form a shaggy dough. Attach dough hook and knead on medium-low speed for 10 to 15 minutes, adding up to 1/4 cup extra flour if dough is too sticky, until it passes the windowpane test.
  6. First Rise: Shape dough into a smooth ball, place in an oiled bowl, cover with plastic wrap, and allow it to double in size. This should take about 45 minutes to 1.5 hours depending on your kitchen temperature.
  7. Prepare Cheesecake Filling: Using a hand mixer, beat softened cream cheese until smooth. Add sour cream, powdered sugar, lemon zest, and vanilla extract and whisk until thoroughly combined. Refrigerate until ready to use.
  8. Make Streusel Topping: In a bowl, combine flour, brown sugar, white sugar, and cinnamon. Add cubed cold butter and work it into the mixture using your fingertips until crumbly. Chill in the refrigerator until needed.
  9. Shape Buns: Line two baking sheets with parchment paper. Weigh and divide dough into eight portions (~85 grams each). Cover dough balls to prevent drying. For each ball, press flat to remove air bubbles, pinch edges, place seam side down, then rotate in your hand to form a smooth round. Flip to seal seams.
  10. Proof Buns: Place buns on prepared sheets, loosely cover with oiled plastic wrap, and let them puff slightly for about 20 minutes.
  11. Preheat Oven and Prepare Egg Wash: Preheat oven to 350ºF (180ºC). Whisk egg and water to create an egg wash and set aside. Remove apple filling, cheesecake filling, and streusel from fridge to bring to room temperature.
  12. Create Wells and Fill: Using a lightly oiled and floured small jar or measuring cup (~2 inches diameter), press a well in the center of each bun, deepening the pocket with your fingers if needed. Brush edges with egg wash. Evenly spoon cheesecake filling into wells, top with 2 heaping tablespoons of apple filling, then sprinkle streusel on edges and filling.
  13. Bake Buns: Bake for 20 to 25 minutes, rotating and switching pans after 15 minutes. The buns should be golden, puffy, and register 190ºF (88ºC) internally when done. Serve warm for best flavor and texture.

Notes

  • Make sure the milk is warmed to the proper temperature (95ºF / 35ºC) to activate yeast without killing it.
  • Adjust the apple filling thickness by adding more water if needed.
  • Use room temperature eggs and cream cheese for smoother mixing and better dough texture.
  • The tangzhong method helps achieve softer, fluffier buns.
  • Ensure dough passes the windowpane test to confirm proper gluten development.
  • Keep dough and shaped buns covered to prevent drying out.
  • The baking temperature and time are critical to avoid underbaking or burning the topping.
  • Serve the buns warm for the best texture and flavor experience.

Find it online: https://yumbara.com/apple-cheesecake-buns-recipe/