Apple Dessert Recipes don’t get much cozier than these Apple Cheesecake Crumble Buns — soft, slightly flaky dough wrapped around a creamy cheesecake center, folded with diced apples, and crowned with a crunchy oat crumble. Right from the first bite you get warm apple notes, a silky cheese filling, and that toasted streusel finish that makes people go, “Wait — did you seriously make these?” Yes. Yes I did. 😏
Introduction to the recipe
If you want a treat that doubles as Breakfast Desserts and an elegant after-dinner flourish, this recipe checks both boxes. It feels fancy enough to serve to guests but stays simple enough for a regular Sunday bake. The combo of tender dough, tangy-sweet cream cheese filling, and cinnamon-spiced apple pieces gives you a dessert that’s nostalgic and new at the same time.
What makes these buns irresistible?
What exactly makes these buns vanish faster than you can say “second round”? A few reasons:
- Texture party. Soft bun + creamy cheesecake + crunchy crumble = textural heaven.
- Balanced sweetness. Apples add brightness so the whole thing never tastes cloying.
- Versatility. Serve them at brunch, tuck them into a lunchbox, or plate them for dessert.
- Show-stopping simplicity. You look like a pro but do only slightly more than basic baking. FYI: people adore that.
These are the kind of Irresistible Desserts that make you want to bake three pans at once and keep one for yourself. No judgment.
Ingredients (with short descriptions)
Here’s what you’ll need and why each item matters. Quantities in the recipe card below.
For the dough
- All-purpose flour — gives structure while staying tender.
- Sugar — a touch of sweetness in the dough itself.
- Baking powder & baking soda — lift and lightness.
- Salt — balances flavors.
- Cold unsalted butter, cubed — shredded into the dough to create pockets of flake. Cold is key.
- Cold buttermilk — tenderizes and adds subtle tang.
- Apple, peeled and diced — fresh fruit bites throughout the bun. Use a firm apple for texture.
- Ground cinnamon — warms everything up.
Cheesecake filling
- Cream cheese, softened — the star of the filling; rich and silky.
- Sugar — sweetens and balances tang.
- Egg — helps set the filling.
- Vanilla extract — perfume and depth.
Crumble topping
- Rolled oats — crunchy texture.
- Brown sugar — caramel notes and chew.
- Melted butter — binds and crisps.
- Cinnamon — ties it all to the apples.
Simple how-to (the short playbook)
- Mix dry ingredients for the dough. Cut in cold butter until mixture looks like coarse crumbs.
- Add buttermilk and gently bring the dough together. Fold in diced apples and cinnamon — don’t overwork.
- Beat the cream cheese with sugar, egg, and vanilla until silky; set aside.
- Roll the dough into a rectangle, cut into squares, dollop cheesecake in the center of each, then fold to seal into bun shapes.
- Top with crumble made from oats, brown sugar, melted butter, and cinnamon.
- Bake at the recommended temp until golden and fragrant. Cool slightly, then serve warm.
The story behind the recipe
I developed these after craving something that bridged pastry and coffee cake. I wanted the comfort of a cinnamon bun but something lighter and fruit-forward. The cream-cheese center came from tinkering with custard-filled pastries, and the oats-and-brown-sugar crumble gave it a homestyle finish. One trial turned into ten, and I began bringing them to brunches. The reaction? Rapturous. A neighbor asked for the recipe and immediately called me a sorcerer. (I do not have a wand, only a whisk.)
These buns sit comfortably among other Dessert Recipes Apples that celebrate the season — they capture the spirit of rustic baking with a slightly elevated attitude.
Pro tips for the best outcome
- Keep the butter cold. Cold butter = flaky pockets in the dough. Don’t skip this.
- Chill the shaped buns briefly (15–20 minutes) before baking if your kitchen’s warm — it helps them hold form.
- Use firm apples (like Granny Smith or Honeycrisp) so you get texture, not mush.
- Beat the cream cheese until absolutely smooth to avoid lumps in the filling.
- Don’t overfill. Too much filling risks seepage. A tablespoon works nicely.
- Bake until golden, not dried out. The buns should look set and have a warm color — but stay soft inside. Overbaking kills the goo.
Pro tip: For extra shine, brush the buns with a little melted butter right out of the oven and dust with a tiny sprinkle of cinnamon sugar.
Variations to try
Want to experiment? Try these spins:
- Apple-Pecan twist: Add chopped pecans to the crumble for a nutty crunch — an easy step toward Apple Dessert Recipes with texture.
- Custard-style: Swap half the cream cheese for pastry cream to nod at Custard Cake Recipes. The result tastes like brunch and dessert all at once.
- Berry swap: Replace apples with diced pears or berries for a different fruit profile.
- Maple upgrade: Replace some sugar in the crumble with maple sugar or add a drizzle of maple glaze post-bake.
- Savory-sweet: Add a pinch of sea salt to the topping for contrast — grown-up delicious.
The best way to serve them
Serve warm. Simple as that. These buns shine when fresh from the oven, slightly cooled so you don’t burn your tongue but still warm enough that the cheesecake filling feels silky. Pair ideas:
- Morning: With a latte or flat white — total Breakfast Desserts energy.
- Brunch: On a platter with yogurt and berries.
- Dessert: Add a scoop of vanilla ice cream or a drizzle of caramel.
- Gift: Pack a few in a paper box lined with parchment — instant neighbor-pleaser.
Quick tips for storage and leftovers
- Room temperature: Keep in an airtight container up to 2 days. They stay soft and cozy.
- Refrigerator: Store up to 5 days; bring to room temp or warm briefly before serving.
- Freezer: Wrap individually and freeze up to 3 months. Thaw overnight in the fridge, then warm in a 325°F oven for 8–10 minutes.
- Reheat hack: Microwave a single bun for 10–15 seconds or warm in the oven for a few minutes to revive texture.
FAQs (quick answers)
Can I make the dough ahead?
Yes. Make the dough, wrap tightly, and chill up to 48 hours. Shape and bake when ready.
Can I use refrigerated crescent or pastry dough instead?
You can, but the texture will change. The homemade-style dough gives that soft, slightly flaky bite you want.
My filling ran out during baking — why?
You likely overfilled or didn’t seal the dough properly. Use a modest tablespoon of filling and press seams firmly.
Can I make these dairy-free or vegan?
Yes. Use vegan cream cheese and a plant-based butter substitute; swap buttermilk for a plant milk + lemon juice. Texture differs slightly but still tasty.
Which apples work best?
Firm, crisp apples like Granny Smith, Braeburn, or Honeycrisp. They hold shape and give a nice tartness.
Where these fit in your recipe collection
If you love Baked Dessert Recipes that look like effort but are actually chill to make, these buns belong on your weekend list. They hit the sweet spot between pastry and cake, landing alongside cozy categories like Yummy Sweets and Sweet Snacks Recipes. Serve them at fall parties, add them to a brunch spread, or tuck a few in the kids’ lunchboxes for a special treat.
Final thoughts
These Apple Cheesecake Crumble Buns bring warmth, texture, and a touch of elegance to any table. They feel seasonal without being over-the-top, and they adapt beautifully to variations — so play around! Whether you call them brunch, dessert, or a show-stopping snack, they earn serious applause. If you try one change, make it this: use a high-quality cream cheese and firm apples. That small choice makes the whole thing sing.
Ready to bake? Roll up your sleeves, cue your favorite playlist, and get that kitchen smelling like fall. These buns are worth the flour on your hands. Want a printable recipe card or step-by-step photos? Say the word — I’ll whip one up for you.
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Apple Cheesecake Crumble Buns — Cozy Apple Dessert Recipes for Fall
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 buns 1x
- Category: Dessert
Description
Soft, buttery pockets filled with creamy cheesecake and finished with a crunchy oat streusel — these buns are an easy way to upgrade breakfast or dessert. They bake up golden, smell like fall, and look impressive on a platter. Ready? Let’s make them.
Ingredients
Dough
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, cold and cut into small cubes
- ½ cup cold buttermilk
- 1 medium apple, peeled and finely diced
- ½ tsp ground cinnamon
Cheesecake filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Crumble
- ½ cup rolled oats
- ½ cup packed brown sugar
- ¼ cup melted butter
- ½ tsp ground cinnamon
Instructions
- Make the dough: In a roomy bowl, whisk together flour, sugar, baking powder, baking soda and salt. Sprinkle the chilled butter over the dry mix and work it in with a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Add liquid: Drizzle in the cold buttermilk and gently fold until the dough just comes together. Fold in the diced apple and cinnamon. Do not overmix — keep the dough tender.
- Prepare the filling: In a separate bowl, beat the cream cheese with the sugar until completely smooth. Add the egg and vanilla and mix until fully incorporated. Set aside.
- Shape the buns: Lightly flour a work surface and roll the dough into a rectangle about ½-inch thick. Cut into squares (roughly 3×3 inches). Place about a tablespoon of cheesecake filling in the center of each square, then bring the corners up and pinch to seal into a bun shape.
- Make the crumble: Stir together oats, brown sugar, melted butter and cinnamon until crumbly. Spoon a little crumble onto each bun, pressing lightly so it adheres.
- Bake: Arrange buns on a parchment-lined baking sheet and bake at 375°F (190°C) for 20–25 minutes, until the tops turn golden and the filling is set.
- Cool & finish: Let the buns rest for a few minutes on the sheet, then transfer to a wire rack. Serve warm, or cool completely before storing.
Notes
- Tips for success
- Keep the butter cold when cutting it into the dry mix — that gives flaky layers.
- Use a firm apple (Honeycrisp, Granny Smith) so the fruit keeps some bite after baking.
- Chill the dough briefly if your kitchen is warm; it’s easier to handle and the buns keep their shape.
- Beat the cream cheese until smooth to avoid lumps in the filling.
- Variations & swaps
- Stir chopped pecans into the crumble for a nutty crunch.
- Swap half the cream cheese with mascarpone for an extra-luxe filling.
- Add a teaspoon of lemon zest to the filling for a bright lift.
- For a dairy-free version, use plant-based cream cheese and butter substitutes.
- Storage
- Store cooled buns in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap individually and place in a freezer bag for up to 3 months; thaw overnight in the fridge and warm before serving.
- Serving suggestions
- Warm these and drizzle with caramel or dust with powdered sugar. They make a lovely brunch item alongside coffee or tea, and they double as an elegant dessert with a scoop of vanilla ice cream.
