Apple Cheesecake Buns with Crumble Topping and Sweet Glaze

An elegant apple cheesecake bun combines pillowy brioche-like dough, a silky cheesecake center, and a butter-scented crumble crown. Apple Cheesecake Buns with a Crumble Topping and Sweet Glaze refine familiar flavors into a sophisticated pastry — layered textures, warm fruit brightness, and a glossy finish. Serve these with a savory contrast; for a weekend spread try them alongside a light casserole such as Boursin orzo bake with chicken and veggies.

Why Make This Recipe

• Effortless Yet Elegant — Simple techniques (roll, fill, bake) produce bakery-worthy results.
• Minimal Ingredients — Pantry staples combine with a small amount of cream cheese and apples for maximum impact.
• Impressive Flavor — The tang of cheesecake and the sweet-tart apple compote balance the golden crumble and vanilla glaze.

What elevates this version is the contrast of textures: a tender enriched dough, a custardy cheesecake core, and a crisp, buttery crumble. The glaze adds a refined sheen and a whisper of sweetness rather than cloying sugar.

Ingredients

Base (dough)

• 3 1/2 cups (420 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tsp fine salt
• 3/4 cup (180 ml) warm whole milk (about 105–110°F / 40–43°C)
• 2 large eggs, room temperature
• 1/3 cup (75 g) unsalted butter, softened (room temperature)

Cheesecake filling

• 8 oz (225 g) cream cheese, cold for easier handling
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla extract

Apple compote

• 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, diced small
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon
• Zest of 1/2 lemon

Crumble topping

• 1/2 cup (65 g) all-purpose flour
• 1/4 cup (50 g) brown sugar
• 1/4 tsp fine salt
• 3 tbsp cold unsalted butter, cubed

Sweet glaze

• 3/4 cup (90 g) powdered sugar
• 1–2 tbsp milk or cream (adjust for consistency)
• 1/4 tsp vanilla extract

Precision notes: measure flour by weight when possible; cream cheese straight from the fridge gives a firmer, less runny filling; apples should be diced uniformly for even cooking.

How to Make Apple Cheesecake Buns with a Crumble Topping and Sweet Glaze:

1. Prepare the dough: whisk warm milk, yeast, and 1 tsp sugar; let bloom until foamy (about 5–8 minutes). In a mixing bowl, combine flour, remaining sugar, and salt. Add eggs and softened butter, then the yeast mixture. Knead on medium speed 6–8 minutes until smooth and slightly tacky (the dough should stretch thin without tearing). (Mini-tip: a windowpane test confirms sufficient gluten development.)
2. First rise: place dough in a lightly oiled bowl, cover, and proof until doubled — about 60–75 minutes in a warm spot. The surface should be billowy and spring back gently when poked.
3. Make the cheesecake filling: beat cold cream cheese with sugar until smooth, then add egg yolk and vanilla. Scrape down the bowl — the mixture should be thick and silky. Chill slightly if too soft.
4. Cook the apple compote: melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and lemon zest. Sauté 4–6 minutes until apples soften but still hold shape; apples should be glossy and fragrant. Remove from heat and cool.
5. Form the buns: turn risen dough onto a floured surface and divide into 12 equal pieces. Flatten each piece into a 3–4 inch disc. Spoon about 1 tbsp cheesecake filling into the center, followed by 1 tsp apple compote. Gather edges to seal and gently roll into a smooth bun seam-side down.
6. Second rise: place buns on a parchment-lined baking sheet, spaced 1–2 inches apart. Cover and let rise 30–40 minutes until puffy and nearly doubled.
7. Prepare crumble: rub cold butter into flour, brown sugar, and salt until coarse crumbs form. Chill briefly if butter warms.
8. Bake: preheat oven to 350°F (175°C). Sprinkle each bun with crumble, leaving a little crumble in the center to crisp. Bake 18–22 minutes until golden-brown and the crumble is toasted (look for a warm nutty aroma and deep golden edges).
9. Glaze and finish: whisk powdered sugar, vanilla, and just enough milk for a thick ribbon consistency. Drizzle over warm buns or brush lightly for sheen. (Mini-tip: warm buns accept glaze better; chilling glaze slightly thickens it for better visual appeal.)
10. Cool slightly on a rack before serving so the filling sets to a creamy, sliceable texture.

How to Serve Apple Cheesecake Buns with a Crumble Topping and Sweet Glaze:

Arrange buns on a long slate or porcelain platter to showcase crust and glaze. For an elevated brunch, plate one bun with a quenelle of crème fraîche and a thin apple slice fan; dust with a pinch of toasted hazelnuts for contrast. Alternatively, pair these buns with a light roast like chicken breast with zucchini and squash for a composed sweet-and-savory menu.

How to Store Apple Cheesecake Buns with a Crumble Topping and Sweet Glaze:

Cool completely before storing to avoid sogginess. Room temperature: keep in an airtight container for up to 24 hours (glaze may soften; re-crisp under a low broil for 1–2 minutes). Refrigerator: store up to 3 days; bring to room temperature and refresh in a 300°F (150°C) oven for 5–7 minutes. Freezing: wrap individually in plastic, then foil; freeze up to 2 months. Thaw overnight in the fridge and reheat gently.

Tips to Make Apple Cheesecake Buns with a Crumble Topping and Sweet Glaze:

• Use cold butter in the crumble for the best crisp texture; handle minimally to keep pea-sized crumbs.
• Chill the cheesecake filling briefly if it becomes too soft to pipe — firmer filling holds shape better during assembly.
• Dice apples small and evenly so the compote distributes uniformly inside each bun.
• Bake until the internal center is set but still slightly tender; overbaking dries the cheesecake core.

Variation (if any):

• Swap apples for poached pears or a spiced pear-ginger compote for a subtler sweetness.
• For a nutty accent, fold finely chopped toasted almonds into the crumble.
• Make them mini: reduce dough portion to create bite-sized pastries for cocktail service.
• For a richer finish, replace the simple glaze with a brown-butter glaze (allow to cool slightly before whisking in powdered sugar).

FAQs:

How long do these buns stay fresh?

Stored in an airtight container in the fridge, they remain pleasant for up to 3 days. Refresh in a low oven to restore the crumble’s crispness.

Can I make the components ahead of time?

Yes — the dough can be retarded in the fridge overnight for a slower, more flavorful rise. Apple compote and crumble can be made 1–2 days ahead and refrigerated separately.

Are these suitable for freezing?

Yes. Freeze fully cooled, unglazed buns wrapped tightly for up to 2 months. Thaw in the fridge overnight and warm gently before glazing and serving.

Can I reduce sugar for a less sweet version?

Reduce glaze and filling sugar modestly, but keep some sweetness to balance the cream cheese tang and apple acidity.

Conclusion

Apple Cheesecake Buns with a Crumble Topping and Sweet Glaze marry refined technique with approachable ingredients to produce a pastry that delights in texture and balance. The tart apple compote lifts the creamy center while the buttery crumble provides a satisfying crunch — a composition that reads as both homey and refined. If you’d like inspiration for alternative brioche-style fillings or shaping techniques, explore Apple Cheesecake Brioche Buns – Sift With Kima for another elegant interpretation. Share your results and variations in the comments — how would you make this dish your own?

Apple Cheesecake Buns with Crumble Topping and Sweet Glaze

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• Author: chef-ava
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Description

An elegant pastry with a buttery crumble topping and a silky cheesecake center, filled with warm apple compote.

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Ingredients

Scale 1x2x3x

• 3 1/2 cups (420 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tsp fine salt
• 3/4 cup (180 ml) warm whole milk (about 105–110°F / 40–43°C)
• 2 large eggs, room temperature
• 1/3 cup (75 g) unsalted butter, softened
• 8 oz (225 g) cream cheese, cold
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla extract
• 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, diced small
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon
• Zest of 1/2 lemon
• 1/2 cup (65 g) all-purpose flour
• 1/4 cup (50 g) brown sugar
• 1/4 tsp fine salt
• 3 tbsp cold unsalted butter, cubed
• 3/4 cup (90 g) powdered sugar
• 1–2 tbsp milk or cream (adjust for consistency)
• 1/4 tsp vanilla extract

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Instructions

1. Prepare the dough: whisk warm milk, yeast, and 1 tsp sugar; let bloom until foamy (about 5–8 minutes).
2. In a mixing bowl, combine flour, remaining sugar, and salt. Add eggs and softened butter, then the yeast mixture.
3. Knead on medium speed 6–8 minutes until smooth and slightly tacky.
4. First rise: place dough in a lightly oiled bowl, cover, and proof until doubled — about 60–75 minutes.
5. Make the cheesecake filling: beat cold cream cheese with sugar until smooth, then add egg yolk and vanilla. Scrape down the bowl and chill slightly if too soft.
6. Cook the apple compote: melt butter in a skillet, add diced apples, brown sugar, cinnamon, and lemon zest. Sauté for 4–6 minutes until apples soften.
7. Form the buns: turn risen dough onto a floured surface and divide into 12 equal pieces. Flatten each piece into a disc and fill it with cheesecake and apple compote, sealing it.
8. Second rise: place buns on a lined baking sheet, cover and let rise 30–40 minutes until puffy.
9. Prepare crumble: rub cold butter into flour, brown sugar, and salt until coarse crumbs form.
10. Bake: preheat oven to 350°F (175°C). Sprinkle buns with crumble and bake for 18–22 minutes until golden-brown.
11. Glaze: whisk powdered sugar, vanilla, and just enough milk for a thick consistency; drizzle over warm buns.
12. Cool slightly before serving.

Notes

Use cold butter in the crumble for the best crisp texture. Dice apples uniformly for even cooking.

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

Nutrition

• Serving Size: 1 bun
• Calories: 280
• Sugar: 15g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 30mg