These Apple Cheesecake Brioche Buns are filled in the center with a sweet cream cheese and apple pie filling, then topped with a crumble, making them a delicious treat.
Fall Baking is so warm and cozy and filled with comforting spices like cinnamon. These Apple Cheesecake Brioche Buns give all the fall vibes. It's a little bit of a process, but the results are so worth the effort. This recipe uses my trusted brioche dough as a base, filled with cheesecake, spiced apples, and then finished with a crumble topping. They're incredible warm or at room temperature, and they can be topped with powdered sugar or drizzle on some icing.
If you're a fan of sweet brioche buns, try my Pumpkin Cheesecake Buns, Lemon Curd Buns, or Dubai Chocolate Buns.
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"I've never commented on anything but LOVED this recipe and how easy it is! Baking bread is intimidating for me and this was super easy to follow and they turned out fantastic! The 8 larger buns is great but will try out the 12 smaller versions on the next go around for more people to try."
-Rachel
♥ Why You'll Love This Recipe
Soft brioche dough - My tried and true brioche dough recipe turns out perfect every time. I've been using it for years and it's the base of so many of my buns creations. It's soft, fluffy, and tastes amazing.
Fall in a bites - from the cheesecake filling, the tender apples, all the way to the crumble topping. While you're making these buns, your house will smell like an autumn day, and once they're done baking, you'll get to taste it!
Bakery-worthy - These Apple Cheesecake Brioche Buns have been a reader favorite on my blog for 3 years! So many people have recreated them over and over, and I've had people tell me they sell them! They're an absolute hit with everyone!
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Brioche Dough
Flour - This recipe can be used with either Bread Flour or All-Purpose Flour. I prefer bread flour, but if you don't have any, all-purpose will work.
Yeast - My favorite yeast to use is Active Dry Yeast, which requires proofing before adding it to the flour mixture.
Milk - It's best to use whole milk since this is an enriched dough, the more fat, the better.
Salt - ALWAYS important in any recipe. Without salt, the bread will taste flat.
Granulated Sugar - This adds sweetness to the Brioche dough and creates a bit more of a softness.
Egg - I use two egg yolks for this recipe, adding more fat, without the added liquid of the whites.
Butter - A key ingredient in Brioche is butter. This recipe calls 6 tablespoons of during softened butter during the second kneading. Make sure the butter is very soft, otherwise it will take a while to incorporate into the dough.
Vanilla extract - This ingredient is optional. I like adding it to flavor the dough when I'm making a sweet dough. You can leave it out if you'd like.
Spiced Apples
Apples - You can use your favorite variety of apples. I tend to buy honeycrisp or gala.
Spices - I originally developed this recipe with only cinnamon, but have since added nutmeg and allspice to the recipe. You can leave them out or add your favorite fall spices.
Cheesecake Filling
Cream cheese - I use full-fat, block cream cheese, softened to room temperature.
Sugar - A little granulated sugar to sweeten the filling.
Vanilla - Either extract, paste, or vanilla beans.
Crumble Topping
Brown sugar - You can use dark or light brown sugar.
Cinnamon - You can add more or less, or even more spices.
See recipe card for quantities.
🍴Special Equipment
Kitchen Scale - It's so important to use a kitchen scale for accurate results.
Sheet Pan - Two large sheet pans to bake the buns.
Mixing bowls - I love using glass Mixing Bowls when making batters and doughs.
Mixer - I love using my stand mixer when making enriched doughs because it takes a while to knead.
Spatula - A spatula would help scrape down the bowl when making dough.
✨ Variations
Nuts - You can add nuts to the spiced apples or even the crumble topping.
Icing - Mix a little powdered sugar with some milk until you get a drizzle consistency, then drizzle on the buns.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
Make the brioche dough. See post for full step-by-step photos and tips.
Once dough is prepped, let rise for about an hour in a warm place.
🎩Trick: One trick I love doing is to pre-heat the oven to 170 degrees Fahrenheit, then turning off the oven and letting my dough proof in the oven. This cuts down on proofing time, especially if I'm in a hurry, but it also helps in the winter when it's especially cold.
Step 2
Make the apple filling: In a pan over medium heat, add the butter and brown sugar. Once the butter and brown sugar are melted and combined, add the diced apples and spices and let cook until tender.
Set aside to cool.
Step 3
Make the crumble topping: Melt the butter, then add the brown sugar, cinnamon, and all purpose flour and combine. Set it aside to cool and harden.
Make the cheesecake filling: In a bowl, combine softened cream cheese, granulated sugar, and vanilla extract and mix until completely smooth.
Step 4
Once dough has risen, remove from bowl and divide into 10 equal pieces using a kitchen scale. Roll each piece into a ball.
Once all have been formed, transfer them to a baking sheet, cover with saran wrap and let rise for 30-45 minutes. Try to make sure there is enough space between them so that they aren't touching when rising. I like to have 5 on a baking sheet at a time.
Step 5
After 30-45 minutes, the buns should now be doubled in side. Take a cup or a small bowl (make sure it's floured so it doesn't stick) and create an indent in the center (I used a ¼ cup initially, but found that a ⅓ cup was better).
Step 6
Add the sweet cream cheese to each bun.
💡 Hint: You can use a piping bag for the fillings or whatever you have on hand like a spoon or a small measuring cup.
Step 7
Then top with some apple filling.
Step 8
Sprinkle the crumble topping over it. Brush the sides of each bun with egg wash or milk. This will create a deeper color.
Bake for 15-18 minutes until the buns become golden brown and the bottoms have a color.
💬 FAQ
To know if your dough is ready, perform the windowpane test where you take a small piece of dough and stretch it out between your fingers. If it stretches out without tearing and light can pass through, then it has passed the windowpane test. If it tears, let the dough knead another 5 minutes, then perform the test again.
My milk temperature is a guide so that you don't use too hot of milk (could kill the yeast) or too cold of milk (won't activate the yeast). Milk temperature between 105-115 degrees F. will do the trick and yield best results.
You can absolutely make this recipe ahead of time by letting the dough proof in the refrigerator overnight for the first rise. When you're ready to use, remove from the refrigerator and continue with the recipe. You won't need to let the dough come to room temperature because you'll still need to proof a second time, so it will have plenty of time.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Don't Skip Kneading: Knead the dough for at least 10 minutes before adding the softened butter. This will ensure the dough forms and pulls away from the bowl. Then once you add the butter, knead for another 10-15 minutes until the butter is completely incorporated and the dough has pulled away from the bowl again.
Don't add too much flour: This dough will be tacky, but shouldn't stick to your hands. It will also be very silky (this due to all the butter added). If while kneading, the dough doesn't come together after 15 minutes, you can add one tablespoon of flour at a time. But be patient before adding the flour. You don't want a dry dough.
Make Ahead: You can absolutely make these Apple Cheesecake Brioche Buns ahead of time by letting the dough proof in the refrigerator overnight for the first rise. When you're ready to use, remove from the refrigerator and continue with the recipe. You won't need to let the dough come to room temperature because you'll still need to proof a second time, so it will have plenty of time.
Proof in pre-heated oven: One trick I love doing is to pre-heat the oven to 170 degrees Fahrenheit, then turning off the oven and letting my dough proof in the oven. This cuts down on proofing time, especially if I'm in a hurry, but it also helps in the winter when it's especially cold.
Windowpane test: To know if your dough is ready, perform the windowpane test where you take a small piece of dough and stretch it out between your fingers. If it stretches out without tearing and light can pass through, then it has passed the windowpane test. If it tears, let the dough knead another 5 minutes, then perform the test again.
❄ Storage
Room temperature - If eating within a day, once completely cooled, store the Sweet Brioche Buns in an airtight container or a ziploc bag and keep it at room temperature. You can eat them at room temperature or warm them slightly in the microwave or oven.
Refrigerator - If needing Apple Cheesecake Brioche Buns will not be consumed within a day, make sure to store in the refrigerator. They will last for about 3-4 days.
Freezer - Once they're completely cooled, store them in a freezer ziploc bag and they should keep for several months
📖 Recipe Card
Apple Cheesecake Brioche Buns
Equipment
- 1 Large baking sheet
Ingredients
Sweet Brioche Dough
- ¾ cup (202 g) +1 tablespoon warm milk, 110℉ (see notes)
- 1 package active dry yeast
- 1 teaspoon granulated sugar
- 3 cups (360 g) bread flour
- ⅓ cup (66 g) granulated sugar
- ¾ teaspoon salt
- 2 egg yolks
- 2 teaspoon vanilla extract
- 6 tablespoon (84 g) unsalted butter softened
Apple Filling
- 2 large apple* peeled and diced
- 2 tablespoon (28 g) unsalted butter
- ¼ cup (50 g) brown sugar
- 1¾ teaspoon cinnamon
- ⅛ teaspoon allspice
- ⅛ teaspoon nutmeg
Sweet Cream Cheese
- 8 oz. cream cheese room temperature
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
Crumble Topping
- 2 tablespoon (28 g) unsalted butter melted
- ¼ cup (50 g) brown sugar
- ½ teaspoon cinnamon
- ¼ cup (30 g) all purpose flour
Instructions
Brioche Dough
- In a small bowl, combine the warm milk, packet of yeast and a teaspoon of sugar and let sit and foam for about 5 minutes.¾ cup +1 tablespoon warm milk, 110℉, 1 package active dry yeast, 1 teaspoon granulated sugar
- In a bowl of a stand mixer fitted with a hook attachment, add flour, sugar, salt, 2 egg yolks, vanilla extract, and the activated yeast mixture and let knead for at least 10 minutes until the dough comes away from the bowl and forms a sort of ball.3 cups bread flour, ⅓ cup granulated sugar, ¾ teaspoon salt, 2 egg yolks, 2 teaspoon vanilla extract
- Start adding the softened butter slowly until all is incorporated and knead for an additional 12-15 minutes until the dough forms a smooth ball and does not stick to the sides of the bowl. When touching with your finger, the dough should not stick at all. The dough will be tacky and a lot smoother/silkier than a regular dough.Humidity: If you live in an area with high humidity, you may need to add extra flour or reduce the amount of milk added to the dough. I've had readers have success with either adding more flour or reducing the milk. I've had to add more flour during the summer months when humidity is high.6 tablespoon unsalted butter
- Place the dough in an oiled bowl and cover and let rise for at least an hour.
Apple Filling
- In a pan over medium heat, add the butter and brown sugar.2 tablespoon unsalted butter, ¼ cup brown sugar
- Once the butter and brown sugar are melted and combined, add the diced apples and spices and let cook until tender.2 large apple*, 1¾ teaspoon cinnamon, ⅛ teaspoon allspice, ⅛ teaspoon nutmeg
- Set aside to cool
Sweet Cream Cheese
- In a bowl, combine softened cream cheese, granulated sugar, and vanilla extract and mix until completely smooth.8 oz. cream cheese, ¼ cup granulated sugar, 1 teaspoon vanilla extract
Crumble Topping
- Melt the butter, then add the brown sugar, cinnamon, and all purpose flour and combine.2 tablespoon unsalted butter, ¼ cup brown sugar, ½ teaspoon cinnamon, ¼ cup all purpose flour
- The mixture will be wet but let it come to room temperature completely before using. Once you're ready to use it, stir the mixture and it should be a crumble consistency.
Shaping the Sweet Brioche Buns
- Prepare a large baking sheet lined with parchment paper.
- Once dough has risen, remove from bowl and divide into 10 equal pieces using a kitchen scale. Roll each piece into a ball. Once all have been formed, transfer them to a baking sheet, cover with saran wrap and let rise for 30-45 minutes. Try to make sure there is enough space between them so that they aren't touching when rising. I like to have 5 on a baking sheet at a time.
- Preheat oven to 375°
- After 30-45 minutes, the buns should now be doubled in side. Take a cup or a small bowl (make sure it's floured so it doesn't stick) and create an indent in the center (I used a ¼ cup initially, but found that a ⅓ cup was better).
- Add the sweet cream cheese to each bun. Then top with some apple filling, then sprinkle the crumble topping over it.
- brush the sides of each bun with egg wash or milk. This will create a deeper color.
- Bake for 15-18 minutes until the buns become golden brown and the bottoms have a color.
- Remove from the oven and let cool for at least 5 minutes, then top with powdered sugar.
- These Sweet Brioche Buns are delicious warm, but taste great at room temperature as well.
- Store any leftovers in an airtight container.
Notes
- I originally used one apple when I developed this recipe, but have updated it to two apples and added more spices.
Reader Feedback
Since developing my first brioche bun recipe in 2022, I've had many people remake them, with such great feedback. I have, however, had people mention that the dough can be a little too sticky/wet and they needed to add more flour. For this reason, I went back to the drawing board to test the recipe with ¼ cup less milk, so only ¾ cup total milk instead of 1 cup, and it turns out great! However, this is with my controlled environment, and with using a scale to weigh my flour. If you're a long-time reader who has had success with a whole cup of milk, then keep making the recipe that way. Tips for the best results:- Measure Flour Correctly: As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
- Don't Skip Kneading: Knead the dough for at least 10 minutes before adding the softened butter. This will ensure the dough forms and pulls away from the bowl. Then once you add the butter, knead for another 10-20 minutes until the butter is completely incorporated and the dough has pulled away from the bowl again.
- Don't add too much flour: This dough will be tacky, but shouldn't stick to your hands. It will also be very silky (this due to all the butter added). If while kneading, the dough doesn't come together after 15 minutes, you can add one tablespoon of flour at a time. But be patient before adding the flour. You don't want a dry dough.
- Make Ahead: You can absolutely make this recipe ahead of time by letting the dough proof in the refrigerator overnight for the first rise. When you're ready to use, remove from the refrigerator and continue with the recipe. You won't need to let the dough come to room temperature because you'll still need to proof a second time, so it will have plenty of time.
- Proof in pre-heated oven: One trick I love doing is to pre-heat the oven to 170 degrees Fahrenheit, then turning off the oven and letting my dough proof in the oven. This cuts down on proofing time, especially if I'm in a hurry, but it also helps in the winter when it's especially cold.
- Windowpane test: To know if your dough is ready, perform the windowpane test where you take a small piece of dough and stretch it out between your fingers. If it stretches out without tearing and light can pass through, then it has passed the windowpane test. If it tears, let the dough knead another 5 minutes, then perform the test again.
- Humidity: Due to reader feedback, I've updated the recipe to reduce the amount of milk to ¾ of a cup instead of a whole cup. See Reader feedback for more info.
This is such an excellent recipe! I followed it almost exactly, just used slightly more cinnamon than called for. The buns turned out perfectly. I can’t wait to try out your other brioche bun recipes.
Thank you so much for such a wonderful review! I'm so happy you liked the recipe! 🙂
I made these yesterday (just minus the apple filling part for personal flavor preference) and they were utterly delicious! My husband took a batch to work and they were a huge hit! Everyone said they tasted like they came from a bakery! These will definitely be made again!!
Thank you for the review and for trying out another recipe of mine! I'm so glad you enjoyed these buns. 🙂
I made this over the weekend, but made 12 instead of 8 because I wanted them a bit smaller and to feed more people. They were such a hit. I've never seen anything like this with a brioche bun, so I had to try it. It's a win. It's like fall in a bun. Everyone loved it so much, they thought I bought them from a bakery.
Thank you so much for the review, Manuela! So glad everyone loved the buns. 🙂
i just made this recipe and it was amazing! i’m definitely going to be making this again!!! i would give it 100 stars if i could
oh my goodness, Gracie, that makes me so happy! Thank you so much for this beautiful review! I'm so glad you loved it. 🙂
This recipe is super easy to follow and worked perfectly! It tasted amazing, even my fellow taste tester friends agreed! I added a glaze drizzle on top of mine and next time will be adding more filling because it’s so good. Definitely worth making, enjoy!
Thank you so much for trying out the buns and leaving a review! The glaze is such a great idea. I'll need to try that. 🙂
Hands down, the best kolaches I've ever made! They were amazing and the house smelled great. The brioche takes these to a whole different level. I'll only use this recipe from now on. Thank you!!
Thank you so much for the wonderful review, Jackie! Much appreciated. I'm so glad you loved the recipe. 🙂
Easy to follow directions, and so yummy. Also added more cinnamon on both cause I love cinnamon.
For the apple filling I also added nutmeg, cloves and all spice.
I doubled the recipe and made 24 instead of 16.
I also added a 1/2 cup of chopped walnuts to the crumble…
So amazing will definitely keep it in my favorites.
Thank you for the amazing recipe.
Thank you so much, Nicolette! The walnuts is a great idea. I bet it was amazing. Thank you for sharing and leaving a review. 🙂
I've never commented on anything but LOVED this recipe and how easy it is! Baking bread is intimidating for me and this was super easy to follow and they turned out fantastic! The 8 larger buns is great but will try out the 12 smaller versions on the next go around for more people to try.
ok, seriously, these are perfect. My whole house smelled like fall.
The softest dough! Loved the fillings. I added a drizzle of icing on top of some. Delicious. Will be making again.
These are my absolute favorite! I've made them 10+ times now! I don't do the crumble topping as it seems sweet enough as is! These are worth the time/effort to make!