Apple Cheesecake Buns: 8 Soft and Gooey Delights

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 (Adds sweetness)
1 Tablespoon Fresh Lemon Juice (Brightens the apple filling)
2 Teaspoons Cinnamon (For the warm spiced flavor)
2 Tablespoons Water (Helps cook the apples)
1 Teaspoon Cornstarch (Thickens the filling)
1 Teaspoon Vanilla Paste or Extract (Enhances the aroma)
⅓ Cup 76g Water (For the tangzhong base)
2 Tablespoons 15g Bread Flour (To make the tangzhong)
½ Cup 113g Whole Milk warmed to 95ºF (35ºC) (Activates the yeast)
1 ¾ Teaspoons 6g Active Dry Yeast (Leavening agent)
1 Teaspoon Light Brown Sugar (Feeds the yeast)
All of the Tangzhong mixture (Cooled to room temperature)
2 ¾ Cups 330g Bread Flour (For the dough)
¼ Cup 50g Light Brown Sugar (Sweetens the dough)
3 Tablespoons 42g Unsalted Butter melted (For richness)
1 Large Egg room temperature (Adds structure to the dough)
½ Teaspoon Fine Sea Salt (For flavor balance)
1 Egg + 1 tablespoon Water (For brushing the buns before baking)
6 Ounces 170g Full-Fat Cream Cheese room temperature (Creamy base for filling)
¼ Cup 56g Full-Fat Sour Cream room temperature (Adds tanginess)
¾ Cup 85g Powdered Sugar (Sweetens the cheesecake)
Lemon Zest of half a Large Lemon (Adds fresh, zesty flavor)
1 Teaspoon Vanilla Paste or Extract (For flavor depth)
½ Cup 60g All-Purpose Flour (For the crumbly topping)
2 Tablespoons 25g Brown Sugar (Adds sweetness to the streusel)
2 Tablespoons 25g White Granulated Sugar (Balances the sweetness)
¾ Teaspoon Cinnamon (Spices the topping)
3 Tablespoons 42g Salted or Unsalted Butter cold and cubed (For the perfect streusel texture)

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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

Prep Time: 30 minutes
Cook Time: 100 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bun
Calories: 350
Sugar: 18g
Sodium: 200mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg