Decadent Apple Cheesecake Buns

This decadent apple cheesecake crumble bun recipe combines three beloved desserts into one irresistible treat. The flaky buttermilk dough cradles a creamy cheesecake center while diced apples and cinnamon crumble topping create layers of flavor and texture that will have everyone reaching for seconds.

I first created these buns when hosting a fall brunch gathering. My friends were so impressed they thought I had purchased them from a bakery! Now they're requested at every seasonal get together.

Ingredients

• All purpose flour: Creates a tender base for these buns
• Sugar: Balances the tanginess of the buttermilk and cream cheese
• Baking powder and baking soda: Ensure perfect rise and light texture
• Salt: Enhances all the flavors and balances sweetness
• Unsalted butter: Needs to be very cold for flaky bun texture
• Buttermilk: Adds tanginess and creates tender crumb
• Medium apple: Provides moisture and fresh flavor, use Honeycrisp or Granny Smith
• Cinnamon: Adds warmth to both dough and topping
• Cream cheese: Forms the rich cheesecake center, choose full fat for best results
• Egg: Binds the filling and creates silky texture
• Vanilla extract: Enhances the cheesecake flavor
• Rolled oats: Add hearty texture to the crumble topping
• Brown sugar: Contributes caramel notes to complement the apples

Step-by-Step Instructions

Prepare the Dough:

Whisking the dry ingredients thoroughly ensures even distribution of leavening agents. When adding the chilled butter cubes work quickly with your fingertips or a pastry cutter until the mixture resembles coarse meal with some pea sized butter pieces still visible. This creates pockets of steam during baking which results in flaky layers.

Add Buttermilk and Apples:

Pour the cold buttermilk in all at once and use a fork to stir just until no dry flour remains. The dough should look shaggy. When folding in the diced apples toss them with cinnamon first to evenly distribute the spice. Handle the dough minimally to keep it tender.

Make Cheesecake Filling:

Ensure your cream cheese is properly softened at room temperature for about 30 minutes to prevent lumps. Beat it with sugar until completely smooth before adding the egg and vanilla. The filling should be silky and easily spreadable but not runny.

Form the Buns:

Roll the dough to an even half inch thickness on a lightly floured surface. Cut into approximately 3 inch squares using a sharp knife or bench scraper. Place a generous tablespoon of filling in the center of each square then carefully fold the corners toward the center pressing firmly to seal the edges.

Apply Crumble Topping:

The crumble mixture should be moist enough to form small clumps when pressed between your fingers. Generously sprinkle over each bun pressing lightly so it adheres during baking. Make sure each bun gets an even coating of the topping.

Bake to Golden Perfection:

Place the buns at least 2 inches apart on the baking sheet as they will expand during baking. The buns are done when the edges are golden brown and the centers feel set when gently pressed. If browning too quickly cover loosely with foil.

The secret to these buns is the temperature contrast between the cold dough ingredients and hot oven. My grandmother taught me this technique years ago when making her famous biscuits. The first time I tried incorporating cheesecake filling into her recipe I was amazed at how the tanginess complemented the sweet apples.

Storage Tips

These apple cheesecake crumble buns stay fresh at room temperature for 1 day if stored in an airtight container. For longer storage refrigerate for up to 3 days. The buns taste amazing when gently reheated in a 300°F oven for 5 minutes which reactivates the flavors and textures. If freezing wrap each cooled bun individually in plastic wrap then place in a freezer bag. Thaw overnight in the refrigerator before reheating.

Seasonal Variations

In summer replace the apple with fresh berries for a lighter version. Blueberries and raspberries work particularly well with the cheesecake filling. For fall try adding pumpkin puree to the cheesecake mixture along with pumpkin pie spice. During winter months dark chocolate chips and orange zest create a festive flavor combination. The versatility of this base recipe makes it perfect for adapting to seasonal ingredients year round.

Serving Suggestions

These buns shine as the centerpiece of a weekend brunch alongside fresh fruit and coffee. For an elevated dessert presentation drizzle with warm caramel sauce and add a scoop of vanilla ice cream. At holiday gatherings arrange on a tiered serving platter with other pastries for an impressive display. I love serving these slightly warm with a dusting of powdered sugar just before guests arrive the aroma fills the house with an irresistible welcome.

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Recipe FAQs

→ Can I make these buns ahead of time?

Yes! You can prepare the dough and filling a day ahead and store them separately in the refrigerator. Assemble and bake the next day. Alternatively, you can fully bake the buns, cool completely, and store in an airtight container for 2-3 days. Warm slightly before serving for the best taste experience.

→ What apples work best for this recipe?

Firm, tart apples like Granny Smith, Honeycrisp, or Pink Lady work excellently in these buns. They hold their shape during baking while providing a nice contrast to the sweet filling and topping. Avoid softer varieties like McIntosh as they tend to become mushy.

→ Can I freeze these buns?

Absolutely! These buns freeze wonderfully. Once completely cooled, place them in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 300°F oven for about 10 minutes to restore their texture.

→ How do I know when the buns are properly baked?

The buns are done when they've turned a beautiful golden brown color and the center feels set when lightly touched. If you're unsure, you can insert a toothpick near the center (avoiding the cheesecake filling) - it should come out clean or with a few moist crumbs.

→ Can I substitute the buttermilk in this recipe?

Yes, you can make a buttermilk substitute by adding 1½ teaspoons of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5-10 minutes until slightly curdled. Alternatively, plain yogurt thinned with a little milk works as a good substitute while maintaining the tangy flavor profile.

→ What's the best way to seal the buns properly?

To ensure your filling stays inside during baking, pinch the edges of the dough firmly and twist slightly to create a tight seal. If the dough seems dry and isn't sticking together well, brush the edges lightly with water before sealing. You can also use a fork to crimp the edges for extra security.