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Apple Cheesecake Buns

Close-up of a halved apple cheesecake bun, showing the creamy cheesecake filling and apple pieces inside the soft dough.
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Soft, sweet yeast buns filled with creamy cheesecake filling and spiced apples, topped with a streusel and glaze. Perfect for fall baking or a special brunch.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup unsalted butter, melted
  • 4 ½ cups all-purpose flour, plus more for dusting
  • For the Cheesecake Filling:
  • 8 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Apple Filling:
  • 2 cups peeled, cored, and diced apples (about 2 medium)
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • For the Streusel Topping:
  • ½ cup all-purpose flour
  • â…“ cup packed light brown sugar
  • ¼ cup cold unsalted butter, cut into small pieces
  • For the Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. In a large bowl, combine warm milk and yeast. Let stand for 5-10 minutes until foamy.
  2. Stir in sugar, salt, eggs, and melted butter. Gradually add flour, mixing until a soft dough forms.
  3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  4. While the dough rises, prepare the cheesecake filling: Beat softened cream cheese and sugar until smooth. Beat in egg and vanilla extract until combined.
  5. Prepare the apple filling: In a medium bowl, toss diced apples with sugar, cinnamon, nutmeg, and lemon juice.
  6. Prepare the streusel topping: In a small bowl, combine flour and brown sugar. Cut in cold butter with a pastry blender or your fingers until coarse crumbs form.
  7. Punch down the risen dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle.
  8. Spread the cheesecake filling evenly over the dough, leaving a ½ inch border.
  9. Spoon the apple filling evenly over the cheesecake filling.
  10. Roll up the dough tightly, starting from one of the long sides. Pinch the seam to seal.
  11. Cut the roll into 12 equal slices.
  12. Place the slices, cut-side up, in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
  13. Preheat your oven to 375°F (190°C).
  14. Sprinkle the streusel topping evenly over the buns.
  15. Bake for 25-30 minutes, or until golden brown and cooked through.
  16. While the buns are baking, prepare the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
  17. Let the buns cool slightly in the dish before drizzling with the glaze.

Notes

  • For a richer cheesecake filling, use block cream cheese instead of whipped.
  • If you don’t have fresh apples, you can use 1.5 cups of good quality canned apple pie filling, drained.
  • For a more intense apple flavor, you can pre-cook the apple filling slightly on the stovetop before adding to the dough.
  • Ensure your eggs and butter are at room temperature for the best dough consistency.
  • These buns are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.

Nutrition

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