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These dreamy apple cheesecake brioche buns mix buttery soft bread with tangy cheesecake and sweet apples. It's a showstopper treat that's worth the effort when you want something that sits right between bread and dessert for a truly special treat.
I came up with these buns when I needed something to wow my family at our autumn get-together. They were such a hit from the first taste—those soft pillows of brioche filled with apple and cheesecake goodness—that they've become our go-to treat. My relatives ask for them at practically every family event now.
What You'll Need
- For The Brioche:
- Warm milk: Creates the ideal setting to wake up your yeast and makes your dough extra tender
- Active dry yeast: The tiny powerhouse that makes your brioche puff up with air
- Bread flour: Gives you that perfect chewy pull that makes brioche so satisfying
- Butter: Grab unsalted, high-quality stuff for the richest taste in your buns
- Egg yolks: Brings that lovely yellow color and makes everything richer
- For The Apple Mix:
- Large apple: Go for Honeycrisp or Granny Smith—they won't turn mushy when cooked
- Brown sugar: Makes your apples extra caramelly and gives that deep sweet flavor
- Cinnamon: The cozy spice that makes apples sing and complements the brioche
- For The Cheesecake Center:
- Cream cheese: Make sure it's full-fat and sitting at room temp for a smooth mix
- Vanilla extract: Real vanilla makes the cheesecake flavor pop
- For The Crumbly Top:
- Brown sugar: Creates that sweet crackly layer you'll love
- Flour: Turns your topping into perfect crumbles
- Butter: Holds everything together and adds that can't-resist richness
Let's Make It
- Wake Up Your Yeast:
- Mix warm milk (around 110°F is perfect), yeast, and a bit of sugar in a small bowl. Let it sit about 5 minutes until it's foamy and smells like bread. This tells you your yeast is alive and ready to go.
- Mix Your Brioche:
- Throw your flour, sugar, salt, egg yolks, vanilla, and the foamy yeast mixture into your stand mixer with the dough hook. Let it run for 10 full minutes. You'll see the dough start to come together and pull away from the bowl sides. This long mixing builds the structure that makes brioche so special.
- Add Butter Slowly:
- Keep the mixer going at medium-low and drop in soft butter, one tablespoon at a time. Wait until each piece disappears before adding the next. This slow approach keeps your dough smooth. Keep mixing another 12-15 minutes until your dough looks glossy and stretches thin without breaking.
- Let It Grow:
- Put your dough in an oiled bowl, cover it with plastic wrap or a damp cloth, and find a warm spot for it to rise about an hour, until it's twice as big. This slow rise builds flavor in your brioche.
- Cook Your Apples:
- While waiting, melt butter with brown sugar in a pan over medium heat until bubbly. Toss in peeled, diced apples and cinnamon. Cook just 5-7 minutes until they're soft but still hold their shape. Set aside to cool completely.
- Whip Up The Cheesecake:
- Beat room temperature cream cheese with sugar and vanilla until it's totally smooth with no lumps. It should be easy to spread but not runny. Pop it in the fridge until needed.
- Make Your Crumble:
- Melt butter, then mix in brown sugar, cinnamon, and flour. It'll look wet at first but will become perfectly crumbly as it cools down.
- Shape Your Buns:
- Cut your risen dough into 8 equal pieces (a kitchen scale helps here). Roll each into a ball by pulling the edges to the middle and pinching them closed. Press your thumb deep into each ball to make a well. Put them on a parchment-lined baking sheet with space between for rising.
- Second Rise:
- Cover your shaped buns with plastic and let them puff up for 30-45 minutes. During the last 15 minutes, heat your oven to 375°F.
- Fill 'Em Up:
- When the buns are puffy, use a floured cup to press deeper holes in each one. Add a big spoonful of cream cheese filling first, then apple mixture on top, and finish with crumble topping. If you want extra golden color, brush the exposed dough with beaten egg or milk.
- Bake To Perfection:
- Bake for 15-18 minutes until they're deep golden brown and sound hollow when you tap the bottoms. If you have a thermometer, they should hit about 190°F inside.
- Finish And Enjoy:
- Let the buns cool at least 5 minutes, then dust with powdered sugar. They're amazing warm but still tasty at room temperature too.
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The brown butter flavor is what really takes these buns to the next level. I found this out by accident when I cooked the butter a bit longer for the apple filling one day. That nutty smell changed everything about the taste. Now my family can tell right away if I skip that extra minute of browning the butter.
Watch The Weather
How damp your kitchen is can really change this dough. In summer or rainy days, you might need to add 2-3 more tablespoons of flour than what I've listed. Look for dough that pulls clean from the bowl instead of sticking. Or you can cut back the milk by 1-2 tablespoons to get the right feel without making heavy dough.
Choosing Your Apples
Any apple will work, but the ones that keep their shape when cooked give the best results. Granny Smith adds a nice tang against the sweet filling, while Honeycrisp brings natural sweetness and stays firm. Stay away from soft types like McIntosh that turn to mush when cooked. For even better flavor, try mixing two different kinds of apples in your filling.
Ways To Serve
These buns steal the show at weekend brunches alongside fresh fruit and hot coffee. For an extra fancy dessert, warm a bun slightly and top with a scoop of vanilla ice cream and some caramel drizzle. The hot-cold mix is amazing. During holidays, arrange them on a pretty plate with powdered sugar and fresh berries for a look that'll get everyone excited.
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These brioche buns take some time to make but they're totally worth it for birthdays, holidays, or anytime you want to make someone feel extra special.
Frequently Asked Questions
- → Can I prepare the dough in advance?
Absolutely! Make the brioche dough a day early and let it rest overnight in the fridge. This slow rise boosts flavor. Just bring it to room temperature for 30 minutes before shaping.
- → What apples should I use for this?
Firm, tangy varieties like Honeycrisp, Granny Smith, or Pink Lady are great as they hold up well when cooked and balance the sweetness nicely.
- → Can I store these buns in the freezer?
You sure can! Cool them completely, wrap in plastic, and place in a freezer bag. They stay good for a month. Defrost at room temp and warm up before eating.
- → Why is my brioche dough sticky to work with?
Sticky dough happens because brioche is rich in butter. If it’s too sticky, humidity may be the reason. Add a little flour, one tablespoon at a time, until manageable but soft. You can also cut back on milk slightly if it’s very humid out.
- → How do I know when the buns are done baking?
Look for a golden brown top and bottom. Tap the bottom—if it sounds hollow, they’re done. A thermometer reading around 190°F (88°C) inside the bread is another safe bet.
- → Can I swap out the cheesecake filling?
You can! Use mascarpone for a twist or try a coconut-based cream cheese alternative if avoiding dairy. Note the texture and taste will change slightly with substitutes.