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
Scale
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.