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This image shows a close-up of a cinnamon streusel topped Apple Cheesecake Buns with a bite taken out.

Apple Cheesecake Buns

Apple Cheesecake Buns, gooey Apple Cheesecake Buns will make every bite a heavenly experience, with a sweet cheesecake filling and juicy apple filling in a soft, golden milk bread dough.
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Prep Time 45 minutes
Cook Time 25 minutes
Rise & Proof Time 1 hour 20 minutes
Total Time 2 hours 30 minutes
Servings: 8
Course: Breakfast, Dessert
Cuisine: American
Calories: 275
Ingredients Method Nutrition Notes

Ingredients
  

Apple Filling
  • 2 Tablespoons Salted or Unsalted Butter for sautéing
  • 2 Apples 2 ½ cups cut into small cubes (peeled and cored)
  • ¼ Cup 50g Brown Sugar adds sweetness
  • 1 Tablespoon Fresh Lemon Juice for acidity
  • 2 Teaspoons Cinnamon for flavor
  • 2 Tablespoons Water for cornstarch slurry
  • 1 Teaspoon Cornstarch for thickening the filling
  • 1 Teaspoon Vanilla Paste or Extract for flavor
Tangzhong
  • ⅓ Cup 76g Water used to make the paste
  • 2 Tablespoons 15g Bread Flour creates thick paste for dough
Yeast Mixture
  • ½ Cup 113g Whole Milk warmed to 95ºF (35ºC) activates yeast
  • 1 ¾ Teaspoons 6g Active Dry Yeast leavening agent
  • 1 Teaspoon Light Brown Sugar feeds the yeast
Tangzhong Milk Bread Dough
  • All the Tangzhong cooled for dough enrichment
  • 2 ¾ Cups 330g Bread Flour main dough ingredient
  • ¼ Cup 50g Light Brown Sugar for sweetness
  • 3 Tablespoons 42g Unsalted Butter melted adds richness
  • 1 Large Egg room temp for structure
  • ½ Teaspoon Fine Sea Salt balances flavors
  • 1 Egg + 1 tablespoon Water for egg wash (for golden finish)
Cheesecake Filling
  • 6 Ounces 170g Full-Fat Cream Cheese room temp creamy base
  • ¼ Cup 56g Full-Fat Sour Cream room temp adds tang
  • ¾ Cup 85g Powdered Sugar for sweetness and smoothness
  • Lemon Zest of half a Large Lemon for bright flavor
  • 1 Teaspoon Vanilla Paste or Extract for flavor
Streusel Topping
  • ½ Cup 60g All-Purpose Flour for crumby texture
  • 2 Tablespoons 25g Brown Sugar adds depth
  • 2 Tablespoons 25g White Granulated Sugar for sweetness
  • ¾ Teaspoon Cinnamon for flavor
  • 3 Tablespoons 42g Salted or Unsalted Butter cubed cold butter creates crumbs

Method
 

Apple Filling:
  1. Melt butter over medium-low heat in a skillet. Add diced apples, brown sugar, lemon juice, and cinnamon. Stir and cook until apples are tender, about 8-10 minutes.
  2. Create a cornstarch slurry by mixing water and cornstarch until dissolved. Once apples are tender, stir in slurry and cook for an additional 1-2 minutes until thickened. If too thick, add a bit more water.
  3. Remove from heat, stir in vanilla, and transfer the mixture to a bowl. Place in the fridge to cool.
Tangzhong:
  1. In a small saucepan, whisk water and bread flour. Cook over medium heat until it thickens into a paste and reaches 150ºF (66ºC). Transfer to a bowl and cool for 20 minutes.
Yeast Mixture:
  1. Warm milk to 95ºF (35ºC). Stir in yeast and brown sugar. Let it bloom for 5-7 minutes.
Dough:
  1. In a stand mixer, combine bread flour, cooled tangzhong, brown sugar, melted butter, egg, salt, and the yeast mixture. Mix until it forms a shaggy ball.
  2. Knead dough on medium-low speed for 10-15 minutes, adding flour if necessary. The dough should be tacky but not too sticky. Test with the windowpane method.
  3. Form dough into a ball, place it in an oiled bowl, cover with plastic wrap, and let rise for 1 to 1.5 hours until doubled in size.
Cheesecake Filling:
  1. In a medium bowl, beat cream cheese with a hand mixer until smooth. Add sour cream, powdered sugar, lemon zest, and vanilla. Whisk until smooth.
  2. Cover and refrigerate until needed.
Streusel Topping:
  1. Whisk together flour, brown sugar, white sugar, and cinnamon. Add cubed butter and rub into the dry ingredients with your fingertips until crumbs form. Set aside in the fridge.
Assemble the Buns:
  1. Preheat oven to 350ºF (180ºC). Line two baking sheets with parchment paper. Divide the risen dough into 8 equal portions (about 85g each). Shape each portion into a ball.
  2. Flatten each dough ball to release air bubbles. Fold the edges inward, pinch together, and roll into a smooth ball.
  3. Place buns on the prepared baking sheets, cover with plastic wrap, and let rise for 20 minutes.
  4. Brush the buns with egg wash. Create a well in the center of each bun using a small jar or measuring cup. Fill each well with cheesecake filling and 2 tablespoons of the apple filling. Sprinkle streusel on top and around the edges.
  5. Bake for 20-25 minutes, rotating trays after 15 minutes. The buns are done when golden and the internal temperature reaches 190ºF (88ºC). Serve warm.

Nutrition

Serving: 1 servingCalories: 275kcalCarbohydrates: 34gProtein: 4gFat: 13gSaturated Fat: 7gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 4mgCalcium: 40mgIron: 1.5mg

Notes

These warm and gooey apple cheesecake buns are perfect for breakfast or dessert. They offer a delightful balance of creamy cheesecake filling, juicy cinnamon apples, and a buttery, crunchy streusel topping!

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