Apple Cream Cheese Buns
These apple cream cheese buns have a pillowy brioche-style dough filled with a cheesecake layer, cinnamon-spiced apples, and a crumble topping.
Ingredients
For the Dough
- 5 cups Bread flour
- 1 tablespoon Instant yeast
- ⅓ cup Granulated sugar
- 1 teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 ¼ cups Whole milk warmed to 100°F–110°F
- 2 Eggs room temperature
- ¼ cup Unsalted butter melted and cooled
For the Cream Cheese Filling
- 8 oz Cream cheese softened block
- ⅓ cup Powdered sugar
- 1 teaspoon Vanilla extract
For the Apple Filling
- 4 Apples such as Honeycrisp or Granny Smith, peeled, cored, and diced
- 2 tablespoon Unsalted butter
- 2 tablespoon Brown sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch mixed with 1 tablespoon cold water
For the Streusel Topping
- ¾ cup All-purpose flour
- ¼ cup Brown sugar
- 1 teaspoon Ground cinnamon
- ½ teaspoon Kosher salt
- ¼ cup Butter unsalted, melted
Instructions
Make the Dough
- In a large mixing bowl, combine the bread flour, instant yeast, and granulated sugar. Then add the salt and mix.
- Bread flour, sugar, and instant yeast combined together in a large bowl. Salt being added to the mixed dry ingredients.
- Add the warm milk, room-temperature eggs, vanilla extract, and melted, cooled butter. Mix until a shaggy dough forms.
- Knead the dough on a floured surface or in a stand mixer fitted with the dough hook attachment for 8–10 minutes until smooth and elastic.
- Warm milk, melted butter, eggs, and vanilla extract poured over the dry mix before being stirred into a shaggy dough.
- Cover the bowl with a damp towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- A smooth dough ball resting inside a clear glass bowl, alongside the fully doubled dough after its initial rise.
Prepare the Fillings and Streusel
- Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until completely smooth and creamy.
- Apple Filling: Toss the diced apples with brown sugar, cinnamon, and vanilla extract in a bowl until evenly coated.
- Diced apples tossed with spices and brown sugar in a skillet on the left, cooking down into a tender, glossy, and caramelized compote on the right.
- Streusel Topping: In a small bowl, stir together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until coarse crumbs form.
Assemble and Bake
- Punch down the risen dough and divide it into equal portions (yielding 12 buns). Roll each portion into a smooth ball and place them on a parchment-lined baking sheet.
- Dough divided and rolled into smooth balls on a parchment-lined baking sheet, shown before and after puffing up during the second rise.
- Preheat your oven to 180°C (350°F). Press a deep indentation into the center of each dough ball using the bottom of a glass or your hands, creating a well with a raised border.
- Brush the raised dough borders with a beaten egg wash. Pipe or spoon the cream cheese filling into the center of each well, then top with the spiced apple mixture.
- Using the bottom of a measuring cup to press a deep, wide well into the center of each dough ball to create a high outer border.
- Generously scatter the streusel topping over the apples and edges of the dough.
- Cream cheese filling piped into the center well, followed by a scoop of the spiced apple mixture and crumble topping.
- Bake the buns for 20–25 minutes, until the dough is golden brown and the streusel is crisp. Cool slightly before serving.
Notes
- Storage: Keep leftover buns in an airtight container in the refrigerator for up to 3 days due to the dairy filling. Reheat individual buns in the microwave for 15–20 seconds or in a 180°C (350°F) oven to restore their soft center.
- Freezing (Baked): Wrap baked, un-iced buns tightly and freeze for up to 1 month. Thaw overnight and warm in the oven before serving.
- Freezing (Unbaked): Assemble and shape the buns, freeze them on a baking sheet until solid, and transfer them to a freezer-safe bag for up to 1 month. Thaw overnight in the fridge and let them finish rising before baking.
- Overnight Rise: Assemble the buns completely on the baking sheet the night before, cover them tightly, and refrigerate for up to 16 hours. Let them come to room temperature and finish their final rise in the morning before baking.
- Flour Measurement: Weigh your flour or use the spoon-and-level method to avoid packing too much flour into the dough, which can lead to dense buns.
- Temperature Control: Keep your milk between 100°F–110°F to properly activate the yeast without killing it. Ensure your eggs and cream cheese are at room temperature for smooth mixing.
- Apple Choice: Stick to firm baking varieties like Granny Smith or Honeycrisp so the fruit holds its shape and doesn't release excess liquid into the dough.
Nutrition
Calories: 479kcalCarbohydrates: 71gProtein: 10gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 75mgSodium: 405mgPotassium: 218mgFiber: 3gSugar: 21gVitamin A: 664IUVitamin C: 3mgCalcium: 79mgIron: 1mg
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