Description
These soft and gooey Apple Cheesecake Buns are filled with tangy cheesecake, juicy cinnamon apple, and topped with buttery streusel for a truly indulgent treat.
Ingredients
Scale
- 2 Tablespoons Salted or Unsalted Butter (For sautéing apples)
- 2 Apples (2 ½ cups, cut into small cubes)
- ¼ Cup 50g Brown Sugar
- 1 Tablespoon Fresh Lemon Juice
- 2 Teaspoons Cinnamon
- 2 Tablespoons Water
- 1 Teaspoon Cornstarch
- 1 Teaspoon Vanilla Paste or Extract
- ⅓ Cup 76g Water (For the tangzhong base)
- 2 Tablespoons 15g Bread Flour
- ½ Cup 113g Whole Milk warmed to 95ºF (35ºC)
- 1 ¾ Teaspoons 6g Active Dry Yeast
- 1 Teaspoon Light Brown Sugar
- All of the Tangzhong mixture (Cooled to room temperature)
- 2 ¾ Cups 330g Bread Flour
- ¼ Cup 50g Light Brown Sugar
- 3 Tablespoons 42g Unsalted Butter melted
- 1 Large Egg room temperature
- ½ Teaspoon Fine Sea Salt
- 1 Egg + 1 tablespoon Water (For brushing the buns before baking)
- 6 Ounces 170g Full-Fat Cream Cheese room temperature
- ¼ Cup 56g Full-Fat Sour Cream room temperature
- ¾ Cup 85g Powdered Sugar
- Lemon Zest of half a Large Lemon
- 1 Teaspoon Vanilla Paste or Extract
- ½ Cup 60g All-Purpose Flour
- 2 Tablespoons 25g Brown Sugar
- 2 Tablespoons 25g White Granulated Sugar
- ¾ Teaspoon Cinnamon
- 3 Tablespoons 42g Salted or Unsalted Butter cold and cubed
Instructions
- Make the Apple Filling: Melt butter in a skillet over medium-low heat. Add diced apples, brown sugar, lemon juice, and cinnamon. Stir occasionally, cooking until apples are nearly tender (about 8-10 minutes).
- Prepare the Cornstarch Slurry: In a small bowl, combine water and cornstarch until dissolved. Add this slurry to the cooked apple mixture and cook for an additional 1-2 minutes until thickened.
- Cool the Apple Filling: Turn off the heat and stir in vanilla. Transfer the filling to a bowl and refrigerate until needed.
- Make the Tangzhong: In a small saucepan, whisk together water and bread flour. Cook over medium heat until the mixture thickens and reaches 150ºF (66ºC). Remove from heat and let cool.
- Bloom the Yeast: Heat milk to 95ºF (35ºC) and mix with active dry yeast and brown sugar. Let sit for 5-7 minutes until frothy.
- Make the Dough: In the stand mixer bowl, combine tangzhong, bread flour, brown sugar, melted butter, egg, salt, and yeast mixture. Mix until a shaggy dough forms.
- Knead the Dough: Attach the hook attachment to the stand mixer and knead dough on medium-low speed for 10-15 minutes, adding flour if needed until the dough is tacky but not too sticky. It should pass the windowpane test.
- Let the Dough Rise: Shape the dough into a ball and place it in an oiled bowl. Cover with plastic wrap and let rise for 1 to 1.5 hours, until doubled in size.
- Make the Cheesecake Filling: In a medium bowl, beat the cream cheese until smooth. Add sour cream, powdered sugar, lemon zest, and vanilla, mixing until well combined. Refrigerate until needed.
- Prepare the Streusel: In a small bowl, mix flour, brown sugar, white sugar, and cinnamon. Add cubed butter and rub into the flour until crumbly. Refrigerate until needed.
- Shape the Dough: After the dough has risen, divide it into 8 equal portions. Roll each portion into a ball, then flatten slightly to remove air bubbles. Shape into smooth buns.
- Proof the Buns: Place the shaped dough balls on baking sheets, cover loosely with plastic wrap, and let rest for 20 minutes to puff up.
- Preheat the Oven: While buns are proofing, preheat oven to 350ºF (180ºC). Prepare egg wash by whisking egg and water together.
- Create Wells in the Buns: After proofing, use a small jar or measuring cup to gently press wells into the center of each bun. If air bubbles form, pop them.
- Fill the Buns: Brush the edges of the buns with egg wash. Spoon cheesecake filling into each well, followed by apple filling. Top with streusel.
- Bake the Buns: Bake for 20-25 minutes, rotating pans after 15 minutes. Buns are done when golden and the internal temperature reaches 190ºF (88ºC).
Notes
- Use firm apples like Granny Smith or Honeycrisp for best results.
- Ensure the yeast is fresh for proper rising.
- Cool the tangzhong mixture to room temperature before adding to the dough.
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 350
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg