Cinnamon Apple Cheesecake Buns

I made these cinnamon apple cheesecake buns on a sleepy Saturday and somehow turned the whole house into a bakery. Flaky, slightly gooey rolls stuffed with tangy-sweet cream cheese and soft cinnamon apples — they’re the kind of thing you eat with your hands and zero guilt for licking the pan. If you like breakfast that feels like dessert (or dessert that’s fine for breakfast), these are your new lazy-weekend flex.

My husband is the snack thief in our house. He calls them “dangerous” because one bun turns into two, then four, and suddenly we’re out of buns and he’s pretending to be surprised. My kid calls them donut-buns and insists on adding extra cinnamon on top. They’ve become the thing I bake when I need instant approval, and somehow they always make company pretend they didn’t come for dinner — just for the buns.

Kitchen Talk

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These buns are the kind of recipe that tolerates a little chaos. I’ve swapped cream cheese for ricotta when I was out, and yes, it still worked (a little less tangy). Once I overfilled a roll and the cheesecake escaped in a glorious, sticky puddle — 10/10 for flavor, 3/10 for neatness. If you ding the apples too early they can get mushy; a quick sauté keeps them tender with a little bite. Also, don’t skip the egg wash — it gives that bakery shine that tricks everyone into thinking you’re more organized than you are.

Shopping Tips

– Baking Basics: All-purpose flour and granulated sugar are your pals here; make sure your baking powder is fresh if using a quick-bread shortcut.
– Dairy: Use full-fat cream cheese for that rich, tangy filling; low-fat versions can make the texture grainy.
– Produce/Fruit: Pick firm apples that hold shape — Honeycrisp, Fuji, or Braeburn work great; avoid mealy supermarket apples.
– Fats & Oils: Unsalted butter gives you control over salt; if using salted, skip any extra salt in the filling.
– Spices: Freshly ground cinnamon makes a real difference — dust boldly, but taste as you go.

Prep Ahead Ideas

– Make the cream cheese filling and the apple cinnamon sauté a day ahead; keep both in airtight containers in the fridge.
– You can assemble the buns the night before, cover tightly, and refrigerate; let them come to room temp before baking.
– Store dough or assembled buns on a sheet pan covered with plastic wrap, then transfer to a lidded container if you need to stack them.

✔Time-Saving Tricks

– Use pre-made pizza dough or refrigerated croissant dough if you’re in full-on rush mode — they won’t be exactly the same but still delicious.
– Sauté apples in a wide skillet so they soften faster and release less liquid.
– Make the filling while the apples cool — a two-task maneuver that saves time and dishes.
– Don’t rush proofing: a slightly longer rise often means better texture, so use the oven with just-on lights for a cozy warm spot.

✔Common Mistakes

– Overstuffing the rolls: I once packed one so full it exploded in the oven — the flavor was amazing, but cleanup was wild. Keep a thin strip of dough at the edge to seal.
– Soggy bottom: too-wet apples will steam the dough; drain any excess liquid or cook longer until juice thickens.
– Undermixing the filling: if the cream cheese isn’t smooth, you’ll have lumps — beat it well and scrape the bowl.
– Rushing the rise: under-proofed dough is dense and disappoints; give it the time it asks for or it will sulk.

What to Serve It With

– Coffee or a cinnamon latte — duh.
– A simple green salad if you want a surprising, refreshing contrast.
– Greek yogurt with a drizzle of honey for breakfast vibes.
– Butter or softened mascarpone on the side for those who want extra decadence.

✔Tips & Mistakes

– Use room-temperature cream cheese for a silky filling.
– Don’t add all the apple liquid to the filling — save the good stuff for a drizzle or discard.
– If buns brown too fast, tent with foil and finish baking.
– One-liner rescue: overbrowned tops? Slap on a slice of butter and warm for 30 seconds — instant repair.

✔Storage Tips

Store cooled buns in an airtight container at room temp for 1–2 days, or refrigerate up to 4 days. Reheat in a 325°F oven for 8–10 minutes or microwave for 20–30 seconds if you’re impatient — they’re still very good cold (yes, I’ve eaten them straight from the fridge for breakfast and will admit no shame). For longer storage, freeze individual buns wrapped tightly, then thaw and rewarm.

✔Variations and Substitutions

– Swap apples for pears if you want a softer, floral flavor — slice thinner so they cook through.
– Honey or maple syrup can replace some sugar in the apple mix; reduce other liquids slightly.
– Use chopped walnuts or pecans in the swirl for crunch, or skip nuts for a nut-free house.
– If dairy is an issue, try a vegan cream cheese and vegan butter — texture will change but flavor still sings.

Frequently Asked Questions

Cinnamon Apple Cheesecake Buns

Soft, bakery-style buns swirled with creamy cheesecake and cinnamon-spiced apples, finished with a cozy vanilla glaze.

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Prep Time: 1 hour hour 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 1 cup warm whole milk about 110°F
• ▢ 2.25 tsp instant yeast
• ▢ 0.33 cup granulated sugar
• ▢ 0.25 cup unsalted butter, softened
• ▢ 1 tsp fine sea salt
• ▢ 3.25 cup all-purpose flour
• ▢ 2.25 cup peeled apples, finely diced use firm, tart apples
• ▢ 0.5 cup packed brown sugar
• ▢ 2 tsp ground cinnamon
• ▢ 1 tbsp lemon juice
• ▢ 1 tbsp cornstarch
• ▢ 2 tbsp unsalted butter for cooking apples
• ▢ 8 oz cream cheese, softened
• ▢ 0.33 cup powdered sugar for cheesecake filling
• ▢ 1.5 tsp vanilla extract divided use
• ▢ 0.13 tsp fine sea salt a small pinch for cheesecake
• ▢ 2 tbsp unsalted butter, melted for greasing pan and brushing
• ▢ 1 cup powdered sugar for glaze
• ▢ 2.5 tbsp milk for glaze; adjust to desired thickness
• ▢ 0.5 tsp vanilla extract for glaze
• ▢ 0.25 tsp ground cinnamon for glaze or dusting

Instructions

Preparation Steps

• Grease a 9x13-inch pan with melted butter; line the bottom with parchment.
• Bloom yeast in warm milk with the granulated sugar; let sit until foamy, 5–10 minutes.
• Mix softened butter and salt into the milk mixture. Stir in flour gradually until a soft dough forms.
• Knead on a lightly floured surface until smooth and elastic, 8–10 minutes.
• Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 45–60 minutes.
• Cook the filling: melt butter in a skillet. Add apples, brown sugar, and cinnamon; cook until tender, 5–7 minutes.
• Stir in lemon juice. Sprinkle over cornstarch and cook, stirring, until glossy and thickened, 1–2 minutes. Cool completely.
• Beat cream cheese with powdered sugar, 1 tsp vanilla, and a pinch of salt until smooth. Chill while dough rises.
• Punch down dough and roll into a 12x18-inch rectangle.
• Spread cheesecake mixture over the dough, leaving a 1-inch border. Scatter cooled apples evenly on top.
• Roll up tightly from a long side and pinch the seam closed. Slice into 12 equal rolls.
• Arrange rolls cut-side up in the pan. Brush tops lightly with melted butter. Cover and rise 20 minutes while preheating to 350°F.
• Bake until golden and set in the center, 22–26 minutes. Cool 10 minutes.
• Whisk powdered sugar, milk, remaining 0.5 tsp vanilla, and cinnamon until smooth. Drizzle over warm buns and serve.

Notes

For a caramel twist, swap half the brown sugar in the apple filling with maple syrup and reduce milk in the glaze by 1 tsp. Leftovers keep well covered at room temperature for 1 day or refrigerated up to 4 days; rewarm briefly before serving.

This recipe is an original creation inspired by classic Cinnamon Apple Cheesecake Buns flavors. All ingredient ratios and instructions are independently developed.