Apple Pie Cheesecake Brioche Buns
Buttery, fluffy brioche cradles warm cinnamon apples and a creamy cheesecake core, crowned with a golden cinnamon-sugar crumble these are soft, spiced little hugs in bun form.
Ingredients
- 120 g whole milk
- 38 g room-temp butter
- 50 g sugar half in yeast mix, half in dough
- 1/4 tsp salt
- 255 g bread flour or all-purpose if needed
- 1¾ tsp active dry yeast
- 1 large egg
- 1½ large apples peeled and small diced
- 1 tbsp unsalted butter
- 3 tbsp brown sugar
- ¾ tsp cinnamon
- 1 tsp cornstarch + 1 tbsp water slurry
- ½ cup 4 oz cream cheese
- 2 tbsp sugar
- 2 tbsp melted butter
- 50 g brown sugar
- ½ tsp cinnamon
- 30 g all-purpose flour
- 1 egg + 1 tsp water egg wash
Instructions
- Warm the milk and mix with half the sugar and yeast. Let sit until foamy, about 5 minutes. Add remaining sugar, butter, egg, salt, and flour. Mix into a sticky dough. Knead 10 minutes until smooth. Cover and let rise for 1 hour or until doubled.
- In a saucepan, combine diced apples, butter, brown sugar, and cinnamon. Cook over medium heat until apples soften. Stir in slurry and cook 1 minute until thick. Let cool.
- In a bowl, mix cream cheese and sugar until smooth. In another bowl, combine melted butter, brown sugar, cinnamon, and flour for the crumble.
- Divide dough into 7 portions (about 80g each). Roll into balls and place on parchment-lined tray. Cover and rest 20 minutes. Preheat oven to 350°F.
- Press centers of each bun with a spoon or measuring cup. Brush edges with egg wash. Fill center with cream cheese, then apple filling. Top with crumble.
- Bake for 20–25 minutes until golden brown. Let cool slightly before serving warm.
Notes
Use bread flour for extra fluffiness, and let the apple filling cool before assembling to avoid melting the cream cheese. Perfect for prepping ahead just reheat in the microwave for 30 seconds!