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Apple Cheesecake Buns Recipe

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4.4 from 26 reviews

  • Author: Mary & Susan
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings

Description

Delightful Apple Cheesecake Buns featuring a soft Tangzhong milk bread dough filled with a creamy lemon-scented cheesecake mixture, sweet cinnamon-spiced apple filling, and topped with a buttery cinnamon streusel for a perfect balance of textures and flavors. These freshly baked buns make a perfect treat for breakfast, brunch, or dessert.

Ingredients

Apple Filling

  • 2 Tablespoons Salted or Unsalted Butter
  • 2 Apples (2 1/2 cups), cut into small cubes
  • 1/4 Cup (50g) Brown Sugar
  • 1 Tablespoon Fresh Lemon Juice
  • 2 Teaspoons Cinnamon
  • 2 Tablespoons Water
  • 1 Teaspoon Cornstarch
  • 1 Teaspoon Vanilla Paste or Extract

Tangzhong Milk Bread Dough

  • 1/3 Cup (76g) Water
  • 2 Tablespoons (15g) Bread Flour
  • 1/2 Cup (113g) Whole Milk (warmed 95ºF / 35ºC)
  • 1 3/4 Teaspoons (6g) Active Dry Yeast
  • 1 Teaspoon Light Brown Sugar
  • 2 3/4 Cups (330g) Bread Flour + more if needed
  • 1/4 Cup (50g) Light Brown Sugar
  • 3 Tablespoons (42g) Unsalted Butter (melted)
  • 1 Large Egg (room temp)
  • 1/2 Teaspoon Fine Sea Salt

Egg Wash

  • 1 Egg + 1 Tbsp Water (for egg wash)

Cheesecake Filling

  • 6 Ounces (170g) Full-Fat Cream Cheese Block (room temp)
  • 1/4 Cup (56g) Full-Fat Sour Cream (room temp)
  • 3/4 Cup (85g) Powdered Sugar
  • Lemon Zest of half a Large Lemon
  • 1 Teaspoon Vanilla Paste or Extract

Streusel Topping

  • 1/2 Cup (60g) All-Purpose Flour
  • 2 Tablespoons (25g) Brown Sugar
  • 2 Tablespoons (25g) White Granulated Sugar
  • 3/4 Teaspoon Cinnamon
  • 3 Tablespoons (42g) Salted or Unsalted Butter (cubed, cold is fine)

Instructions

  1. Read Recipe: Read through the entire recipe card before beginning to understand the process thoroughly.
  2. Prepare Apple Filling: Zest half a large lemon and set aside for the cheesecake filling. Peel, core, and finely dice 2 apples to yield 2 1/2 cups. In a skillet over medium-low heat, melt 2 tablespoons butter and add diced apples, 1/4 cup brown sugar, 1 tablespoon fresh lemon juice, and 2 teaspoons cinnamon. Cook, stirring frequently, for about 8 to 10 minutes until apples are nearly tender. Adjust cooking time for softer texture if desired.
  3. Thicken Apple Filling: Mix 2 tablespoons water with 1 teaspoon cornstarch in a small bowl until smooth. Add this slurry to the cooked apple mixture and cook another 1 to 2 minutes until the juices thicken. Adjust consistency with a little water if needed. Turn off heat and stir in 1 teaspoon vanilla paste or extract. Transfer filling to a bowl and refrigerate to cool until needed.
  4. Make Tangzhong: In a small saucepan, whisk together 1/3 cup water and 2 tablespoons bread flour until smooth. Heat over medium heat, stirring constantly until the mixture thickens into a paste and reaches about 150ºF (66ºC). Remove from heat and let cool at room temperature for 20 minutes.
  5. Bloom Yeast: Warm 1/2 cup whole milk to 95ºF (35ºC). Stir in 1 3/4 teaspoons active dry yeast and 1 teaspoon light brown sugar. Let the mixture sit for 5 to 7 minutes until frothy.
  6. Combine Dough Ingredients: In a stand mixer bowl, mix 2 3/4 cups bread flour, the cooled tangzhong, 1/4 cup light brown sugar, 3 tablespoons melted butter, 1 large egg, 1/2 teaspoon fine sea salt, and the frothy yeast mixture. Stir with a spatula until ingredients form a shaggy ball.
  7. Knead Dough: Attach dough hook to stand mixer and knead on medium-low for 10 to 15 minutes. If sticky, add up to 1/4 cup additional flour gradually. The dough should be tacky but not overly sticky and pass the windowpane test for gluten development.
  8. First Rise: Lightly oil hands and shape dough into a smooth ball. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, approximately 45 minutes to 1.5 hours depending on room temperature.
  9. Make Cheesecake Filling: Beat 6 ounces softened cream cheese in a medium bowl with a hand mixer until smooth. Add 1/4 cup full-fat sour cream, 3/4 cup powdered sugar, reserved lemon zest, and 1 teaspoon vanilla paste or extract. Mix until combined and refrigerate until needed.
  10. Prepare Streusel Topping: In a small bowl, whisk 1/2 cup all-purpose flour, 2 tablespoons brown sugar, 2 tablespoons white granulated sugar, and 3/4 teaspoon cinnamon. Add 3 tablespoons cold cubed butter and use fingertips to rub butter into dry ingredients until crumbly. Chill in refrigerator until needed.
  11. Prepare Baking Sheets: Line two baking sheets with parchment paper. Use a half-sheet pan (18×13 inch) for 6 buns and a quarter-sheet pan (13×9 inch) for 2 buns as the buns bake large.
  12. Divide Dough: Once dough has doubled, weigh entire dough and divide into 8 equal pieces (about 85 grams each).
  13. Shape Buns: Cover dough balls with plastic wrap to prevent drying. Working one at a time, press dough flat to remove air bubbles, pinch edges together, then place seam side down. Shape into smooth balls by cupping hand in a claw shape and moving in small circles to smooth. Flip to seal seams.
  14. Second Rise: Place shaped buns on prepared pans. Loosely cover with oiled plastic wrap and let them puff up slightly for about 20 minutes.
  15. Preheat Oven & Egg Wash: Preheat oven to 350ºF (180ºC). Whisk 1 egg with 1 tablespoon water to create egg wash and set aside. Remove apple filling, cheesecake filling, and streusel from fridge to come to room temperature.
  16. Create Wells in Buns: Use a lightly oiled and floured small mason jar or measuring cup (~2 inches/5 cm diameter) to press a well in the center of each bun. If dough springs back, press again with fingers to deepen the pocket. Pop any large gas bubbles if formed.
  17. Fill Buns: Lightly brush edges of each well with egg wash. Spoon evenly the cheesecake filling into each pocket, then top with 2 heaping tablespoons apple filling. Sprinkle streusel topping around edges and atop the filling.
  18. Bake: Bake buns for 20 to 25 minutes. Rotate pans and switch racks after 15 minutes for even baking. Buns are done when golden, puffy, and internal temperature reaches 190ºF (88ºC). Serve warm and enjoy!

Notes

  • The dough should be tacky but not too sticky; avoid adding too much flour to keep buns soft.
  • The windowpane test helps ensure proper gluten development in the dough.
  • Softened cream cheese is crucial for a smooth cheesecake filling.
  • Adjust apple cooking time to preference for softer or firmer filling.
  • You can store unbaked buns chilled overnight and bake the next day; adjust proofing and baking times accordingly.
  • Use fresh lemon zest and juice for bright citrus flavor enhancing the cheesecake and apple filling.
  • Chilling streusel keeps the butter cold so it crumbles properly on baking.
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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