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Cinnamon Apple Cheesecake Buns

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 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Servings: 12

Ingredients
 

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.