Apple Cheesecake Brioche Buns

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These Apple Cheesecake Buns with Cinnamon Crumble Topping are the ultimate fall baking treat! Made with soft, fluffy homemade yeast dough, a creamy vanilla cream cheese filling, tender cinnamon apples, and brown sugar crumble topping, these bakery-style apple buns combine the best flavors of apple pie and cheesecake. Perfect for a cozy fall breakfast, weekend or holiday brunch. Can be prepared with an overnight rise.

These Apple Cheesecake Brioche Buns with Streusel topping are peak cozy fall baking! Soft, pillowy yeast buns filled with creamy cheesecake filling and tender cinnamon apples, all topped with buttery, crunchy streusel. Take them to brunch and everyone will love you forever.

They look like a fancy pastry from a ridiculously expensive bakery but let me tell you, they are not that complicated to whip up. I am a fan of simple recipes that deliver maximum flavor and don’t make me cry in my kitchen and this recipe delivered. It’s basically apple pie, cheesecake, and sweet yeast bun all rolled into one delicious treat that screams fall.

I love serving these homemade apple cheesecake buns slightly warm, when the cinnamon apple filling is still warm, the cheesecake center is creamy, and the streusel topping is beautifully crisp. They’re perfect for a cozy fall brunch or holiday brunch, or a weekend baking project.

The Secret to Extra Soft Apple Cheesecake Buns

The secret to these incredibly soft yeast buns is a simple cooked flour and milk mixture, also known as tangzhong.

This technique involves heating a small amount of flour and milk until it forms a thick, smooth paste. The process allows the starch in the flour to absorb more moisture, resulting in a wonderfully soft, moist, and pillowy dough.

It’s a simple bakery trick that makes a noticeable difference, especially in enriched yeast doughs like these.

How to Store Apple Cheesecake Buns

Because these buns contain a cream cheese filling, store leftovers in an airtight container in the refrigerator for up to 3 days.

For the best texture, let them come closer to room temperature before serving or warm them gently in the oven.

Can You Freeze Apple Cheesecake Buns?

Yes! Once completely cooled, wrap each baked bun individually and freeze in an airtight container. Thaw them overnight in the refrigerator and gently reheat before serving.The streusel may lose a little of its crunch after freezing, but the buns will still taste delicious.

Tips

• Use a cooked flour mixture for softer dough: This is my favorite little bakery trick! Cooking some of the flour with milk helps the dough retain more moisture, making the buns beautifully soft and fluffy.
• Make sure the mixture has cooled to room temperature before adding it to the dough.
• For the best dough texture, add the softened butter in two portions after the initial kneading. Allow the first portion to incorporate completely before adding the second.
• Don’t rush the rising time. Let the dough rise until visibly puffy and approximately doubled in size. Depending on the temperature of your kitchen, this may take a little longer than an hour.
• Make sure your cinnamon apple filling has cooled before assembling the buns. This prevents the warm apples from softening the cheesecake filling too much.
• Make deep indentations: Press a generous indentation into each dough ball so there’s enough room for both the cheesecake filling and cinnamon apples.

Can You Make Apple Cheesecake Buns Ahead of Time?

Absolutely! These apple cheesecake buns are perfect for preparing ahead, especially if you’re planning a fall brunch. You can prepare the cinnamon apple filling and streusel the day before and store them separately in the refrigerator.

The yeast dough can also be prepared using an overnight rise.

How to Make Apple Cheesecake Buns with an Overnight Rise

For an overnight rise, I recommend reducing the instant yeast from 6 g to approximately 3–4 g.

1. Prepare the yeast dough as directed, but shorten the first rise to about 30–45 minutes.
2. Divide the dough into 12 portions, shape into balls, flatten slightly, and make an indentation in each.
3. Arrange on parchment-lined baking sheets, cover well, and refrigerate for 8–12 hours at approximately 4°C / 39°F.
4. The next morning, remove the dough from the refrigerator. Let the buns sit at room temperature for approximately 30–60 minutes, or until visibly puffy. The exact time depends on how much they rose overnight.
5. Deepen the indentations if necessary, add the cheesecake filling, cinnamon apples, and streusel, then bake as directed.

This way, you can enjoy freshly baked apple cheesecake buns without spending your entire morning in the kitchen!

More Cozy Fall Baking Recipes

If you love these apple cheesecake buns, you might also enjoy my Easy Apple Blackberry Cake or my German Apple Cake Recipe. For more breakfast pastries, try my Strawberry Rhubarb Cheese Danish

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Apple Cheesecake Buns with Cinnamon Crumble topping

These Apple Cheesecake Buns with Cinnamon Crumble Topping are the ultimate fall baking treat! Made with soft, fluffy homemade yeast dough, a creamy vanilla cream cheese filling, tender cinnamon apples, and nbrown sugar crumble topping, these bakery-style apple buns combine the best flavors of apple pie and cheesecake. Perfect for a cozy fall breakfast, weekend or holiday brunch. Can be prepared with an overnight rise.

Course Breakfast, brunch

Cuisine American, German

Keyword apple buns, sweet yeasted buns

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Servings 12

Calories 200 kcal

Ingredients

For the cooked flour mixture (Tangzhong)

• 30 g ¼ cup all-purpose flour
• 150 g ⅔ cup whole milk

For the yeast dough

• 510 g about 4¼ cups all-purpose flour
• 6 g about 2 tsp Instant Dry Yeast
• 90 g ⅓ cup + 2 tsp whole milk
• 90 g ⅓ cup + 2 tsp water
• 50 g ¼ cup granulated sugar
• 1 large egg
• 1 tsp salt
• 100 g 7 tbsp unsalted butter, softened

For the cinnamon apple filling

• 2 big apples peeled and finely diced
• 100 g ½ cup granulated sugar
• 30 g 2 tbsp lemon juice
• 1 tsp ground cinnamon
• 6 g 2 tsp cornstarch
• 20 g 4 tsp water
• ½ tsp vanilla bean paste

For the cheesecake filling

• 400 g 14 oz cream cheese
• 40 g ⅓ cup powdered sugar
• ½ tsp vanilla extract

For the cinnamon streusel

• 110 g about ⅞ cup all-purpose flour
• 80 g ⅓ cup packed + 1 tbsp brown sugar
• 1 tsp ground cinnamon
• 70 g 5 tbsp unsalted butter, softened
• Additionally
• 1 beaten egg for brushing the dough

Instructions

1. For the most accurate baking results, I recommend using a kitchen scale.

Prepare the cooked flour mixture

1. In a small saucepan, whisk together the flour and milk until smooth.
2. Heat over medium heat, stirring constantly, until the mixture thickens into a smooth, pudding-like paste.
3. Remove from the heat and let cool to room temperature.

Make the yeast dough

1. In the bowl of a stand mixer, combine the flour and Instant Dry Yeast.

2. Warm the milk and water to approximately 98°F (37°C).

3. Add the warm liquids, sugar, egg, and cooled flour mixture to the flour.

4. Knead on low speed for about 4 minutes.
5. Add the salt.
6. Divide the softened butter into two portions. Add the first portion and knead until completely incorporated before adding the remaining butter.
7. Continue kneading on medium speed for another 6–8 minutes, until the dough is smooth, elastic, and slightly glossy.
8. Cover the bowl and let the dough rise in a warm place for approximately 1 hour, or until doubled in size.

Prepare the cinnamon apple filling

1. Add the finely diced apples, sugar, pinch of salt lemon juice, and cinnamon to a saucepan.

2. Cook over medium heat for about 5 minutes, until the apples begin to soften.
3. Mix the cornstarch with the water until smooth, then stir it into the apple mixture.
4. Cook for another 1–2 minutes until thickened.
5. Stir in the vanilla bean paste and let the filling cool completely.

Make the cheesecake filling

1. In a medium bowl, combine the cream cheese, powdered sugar, and vanilla extract.

2. Mix until smooth and creamy. Refrigerate until ready to use.

Prepare the cinnamon streusel

1. Combine the flour, brown sugar, pinch of salt and cinnamon in a bowl.

2. Add the softened butter and work it into the dry ingredients using a fork or your fingertips until crumbly.
3. Set aside.

Shape the apple buns

1. Once the dough has risen, divide it into 12 equal portions.
2. Shape each portion into a smooth ball and arrange on two parchment-lined baking sheets.
3. Gently flatten each ball and press an indentation into the center using your fingers or the bottom of a small glass.
4. Cover loosely and let rise for another 45 minutes, until visibly puffy.
5. Preheat the oven to 375°F (190°C).
6. Fill and bake
7. After the second rise, gently deepen the indentations if necessary.
8. Spoon the cheesecake filling into each indentation.
9. Top with the cooled cinnamon apple filling.
10. Brush the exposed dough edges with beaten egg and generously sprinkle the cinnamon streusel over the filling.
11. Bake one tray at a time for 15–17 minutes, or until the buns are golden brown around the edges.
12. Let cool slightly before serving.