Apple Cheesecake Brioche Buns

This heavenly brioche bun recipe combines the comfort of soft, buttery bread with sweet apples and creamy cheesecake filling for a treat that's both impressive and indulgent. Perfect for weekend baking projects when you crave something special that brings together the best of bread and dessert worlds.

I first created these buns when looking for something special to serve at a fall family gathering. The moment everyone bit into these pillowy brioche buns with their sweet apple and cheesecake filling, they became an instant tradition in our home, requested for nearly every special occasion since.

Ingredients

• Sweet Brioche Dough:
• Warm milk: The perfect environment to activate your yeast, ensuring a proper rise and soft texture
• Active dry yeast: The magical ingredient that gives your brioche its airy, fluffy texture
• Bread flour: Higher protein content creates that perfect chewy brioche texture you're looking for
• Butter: Use high-quality unsalted butter for the richest flavor and best texture
• Egg yolks: Adds richness and that beautiful golden color to your finished buns
• Apple Filling:
• Large apple: Choose a firm baking apple like Granny Smith or Honeycrisp for the best texture
• Brown sugar: Helps caramelize the apples and creates that warm, deep flavor
• Cinnamon: The perfect warming spice that complements both the apples and brioche
• Sweet Cream Cheese:
• Cream cheese: Use full-fat cream cheese at room temperature for the smoothest filling
• Vanilla extract: Pure vanilla extract enhances the cheesecake flavor beautifully
• Crumble Topping:
• Brown sugar: Creates that perfect sweet crunch on top of your buns
• Flour: Helps bind the crumble and gives it structure
• Butter: The glue that holds your crumble together and adds richness

Step-by-Step Instructions

Activate the Yeast:

In a small bowl, combine warm milk (110°F exactly for best results), yeast, and a teaspoon of sugar. Let this mixture sit for 5 minutes until foamy and fragrant. This step ensures your yeast is alive and ready to work its magic on your dough.

Create the Brioche Base:

Add flour, sugar, salt, egg yolks, vanilla, and the activated yeast mixture to your stand mixer bowl with the hook attachment. Knead for a full 10 minutes, watching as the dough gradually comes together and pulls away from the sides of the bowl. The long kneading time develops the gluten structure that gives brioche its distinctive texture.

Incorporate the Butter:

With the mixer running on medium-low speed, add softened butter one tablespoon at a time, waiting until each addition is fully incorporated before adding the next. This slow addition prevents the dough from breaking and ensures a smooth, silky result. Continue kneading for 12-15 more minutes until the dough forms a glossy, elastic ball that passes the windowpane test.

First Rise:

Place your dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for at least an hour until doubled in size. This slow rise develops flavor and texture in your brioche.

Prepare the Apple Filling:

While the dough rises, melt butter and brown sugar in a pan over medium heat until bubbling. Add your peeled and diced apples along with cinnamon, cooking just until the apples are tender but still hold their shape, about 5-7 minutes. Set aside to cool completely before using.

Mix the Cream Cheese Filling:

In a medium bowl, beat room temperature cream cheese with sugar and vanilla extract until completely smooth and lump-free. The filling should be spreadable but still hold its shape. Refrigerate until needed.

Create the Crumble Topping:

Melt butter, then stir in brown sugar, cinnamon, and flour until combined. The mixture will initially be wet but will reach a perfect crumbly consistency once it comes to room temperature.

Shape and Fill the Buns:

Divide the risen dough into 8 equal pieces using a kitchen scale for precision. Shape each piece into a smooth ball by pulling the edges toward the center and pinching to seal. Press your thumb into the center of each ball to create a deep well for the filling. Place the shaped buns on a parchment-lined baking sheet, leaving enough space between them for rising.

Second Rise:

Cover the shaped buns with plastic wrap and let rise for 30-45 minutes until noticeably puffy. Preheat your oven to 375°F during the last 15 minutes of rising time.

Add the Fillings:

Once risen, use a floured cup to create a deeper indent in each bun. Fill each cavity with a generous spoonful of cream cheese filling, topped with apple mixture, and finished with a sprinkle of crumble topping. Brush the exposed dough with egg wash or milk for a golden finish if desired.

Bake to Golden Perfection:

Bake for 15-18 minutes until the buns are deeply golden brown and the bottoms sound hollow when tapped. The internal temperature should reach about 190°F for perfectly baked brioche.

Cool and Finish:

Allow the buns to cool for at least 5 minutes before dusting with powdered sugar. Serve warm for the most indulgent experience, though they remain delicious at room temperature as well.

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The brown butter note in these brioche buns is what really makes them special for me. I discovered accidentally one day when I let the butter cook slightly longer for the apple filling, and that nutty aroma completely transformed the final flavor. Now my family notices immediately if I skip that extra minute of butter browning.

Humidity Matters

The moisture content in your kitchen can significantly impact this dough. During summer months or in humid climates, you might need to add 2-3 tablespoons more flour than the recipe indicates. Watch for the dough to pull away cleanly from the bowl rather than sticking to the sides. Alternatively, reducing the milk by 1-2 tablespoons can help achieve the perfect consistency without making the dough too heavy.

Perfect Apple Selection

While any apple variety will work, the best results come from apples that hold their shape when cooked. Granny Smith provides a tart contrast to the sweet filling, while Honeycrisp offers a natural sweetness and excellent texture. Avoid softer varieties like McIntosh that break down too quickly during cooking. For the best flavor complexity, try using a mix of two different apple varieties in your filling.

Serving Suggestions

These brioche buns shine as the star of a weekend brunch spread alongside fresh fruit and coffee. For an extra indulgent dessert presentation, warm a bun slightly and serve with a scoop of vanilla ice cream and a drizzle of caramel sauce. The contrast of temperatures and textures creates an unforgettable treat. For holiday mornings, arrange them on a platter with a dusting of powdered sugar and fresh berries for a festive appearance.

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These brioche buns are worth the effort for any special occasion, bringing together comfort and indulgence in every bite.

Frequently Asked Questions

→ Can I make the brioche dough ahead of time?

Yes, you can prepare the brioche dough the night before and let it rise slowly in the refrigerator overnight. This cold fermentation actually enhances the flavor. Just bring the dough to room temperature for about 30 minutes before shaping.

→ What type of apple works best for the filling?

Firm, tart apples like Granny Smith, Honeycrisp, or Pink Lady work excellently for this recipe as they hold their shape when cooked and provide a nice balance to the sweet components.

→ Can I freeze these brioche buns?

Yes, these buns freeze well. Allow them to cool completely, then wrap individually in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature and warm slightly in the oven before serving.

→ Why is my brioche dough too sticky?

Brioche dough is naturally tacky due to its high butter content. If it's excessively sticky, humidity might be the culprit. Add flour gradually, 1 tablespoon at a time, until the dough is workable but still soft. In high humidity environments, you may need to reduce the milk slightly.

→ How do I know when the brioche buns are properly baked?

The buns should be golden brown on top and have a golden color on the bottom. If you have a kitchen thermometer, the internal temperature should reach about 190°F (88°C). When tapped on the bottom, they should sound hollow.

→ Can I substitute the cream cheese filling?

Yes, you could use mascarpone cheese as a substitute for a slightly different flavor profile. For a dairy-free option, you could try a coconut-based cream cheese alternative, though the texture and flavor will differ slightly.