Name: Apple Cream Cheese Buns
Prep time: 25 min
Cook time: 20 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 3 cups (375g) all-purpose flour; 1/4 cup (50g) sugar; 1/4 tsp salt; 2¼ tsp (7g) active dry yeast; 1/2 cup (120ml) warm milk; 1/4 cup (60g) unsalted butter, melted; 1 large egg; 1 tsp vanilla extract; 2 medium apples, peeled and diced; 2 tbsp sugar; 1/2 tsp cinnamon; 1 tsp lemon juice; 1 tsp cornstarch; 6 oz (170g) cream cheese, softened; 1/4 cup (30g) powdered sugar; 1/2 tsp vanilla extract (for filling); 1 egg yolk + 1 tbsp milk (for brushing); Powdered sugar (optional, for dusting)

Fluffy, sweet yeast buns filled with tangy cream cheese and warmly spiced apple filling—these Apple Cream Cheese Buns are everything I want in a cozy homemade treat. With a buttery, tender dough and rich, flavorful center, these are ideal for a crisp fall morning, an indulgent brunch, or simply a comforting afternoon snack. Every bite delivers a balance of creaminess and fruity warmth that’s hard to resist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

3 cups (375g) all-purpose flour

1/4 cup (50g) sugar

1/4 tsp salt

2¼ tsp (7g) active dry yeast

1/2 cup (120ml) warm milk

1/4 cup (60g) unsalted butter, melted

1 large egg

1 tsp vanilla extract

For the Apple Filling:

2 medium apples, peeled and diced

2 tbsp sugar

1/2 tsp cinnamon

1 tsp lemon juice

1 tsp cornstarch

For the Cream Cheese Filling:

6 oz (170g) cream cheese, softened

1/4 cup (30g) powdered sugar

1/2 tsp vanilla extract

For Brushing:

1 egg yolk + 1 tbsp milk

For Dusting (optional):

Powdered sugar

Directions

I start by mixing the dry ingredients—flour, sugar, salt, and yeast—in a large bowl. Then I add the warm milk, melted butter, egg, and vanilla. I mix everything until a dough forms, then knead it for 8 to 10 minutes until smooth and elastic. After that, I let it rise in a warm spot for about 1 to 1.5 hours until it doubles in size.

While the dough rises, I make the apple filling. In a saucepan, I cook the apples with sugar, cinnamon, lemon juice, and cornstarch for about 5 to 7 minutes, stirring until it thickens. I set it aside to cool.

Next, I prepare the cream cheese filling by mixing softened cream cheese with powdered sugar and vanilla until smooth.

Once the dough has risen, I punch it down and divide it into 12 equal pieces. I roll each into a ball and flatten them slightly on a parchment-lined baking sheet.

Using my fingers or the bottom of a glass, I press a well into each bun, then fill each with a teaspoon of cream cheese mixture and a teaspoon of apple filling.

I let the buns rest loosely covered for another 20 to 30 minutes. While they rest, I preheat the oven to 350°F (180°C).

Before baking, I brush the edges with an egg yolk and milk mixture. I bake the buns for 18 to 20 minutes until golden brown. Once cooled slightly, I sometimes dust them with powdered sugar for an extra touch.

Servings and timing

This recipe makes 12 buns.

Prep Time: 25 minutes

Cooking Time: 20 minutes

Total Time: 2 hours 15 minutes

Each bun contains approximately 230 kcal.

Variations

I like swapping out apples for pears in the fall for a twist on the filling.

For a nuttier flavor, I sometimes sprinkle chopped pecans or walnuts over the apple filling before baking.

If I want to skip fruit altogether, I double the cream cheese filling and add a swirl of cinnamon sugar instead.

A maple glaze drizzled over the top adds another cozy layer of flavor.

I’ve even made these with pumpkin spice instead of cinnamon for a seasonal spin.

Storage/Reheating

I store leftover buns in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I freeze them individually and reheat them in the oven at 300°F (150°C) for 10 minutes or in the microwave for about 30 seconds. If frozen, I let them thaw at room temperature before reheating for best texture.

FAQs

How do I know when the dough is kneaded enough?

I check that the dough is smooth and elastic—it should spring back when I press it lightly with a finger. It shouldn’t be sticky or tear easily.

Can I make these ahead of time?

Yes, I sometimes make the dough the night before and let it rise slowly in the fridge. In the morning, I bring it to room temperature, shape the buns, and proceed with the recipe.

What type of apples work best for the filling?

I prefer firm, slightly tart apples like Granny Smith or Honeycrisp. They hold their shape during cooking and add a nice contrast to the sweet cream cheese.

Can I use instant yeast instead of active dry yeast?

Yes, I can substitute instant yeast in equal amounts. I just skip the step of proofing—it can be mixed directly with the dry ingredients.

Why did my buns turn out dry?

That can happen if they’re overbaked. I make sure to check them at the 18-minute mark and remove them as soon as they’re golden. Also, covering the buns while they cool helps retain moisture.

Conclusion

These Apple Cream Cheese Buns are one of my favorite fall baking projects. They’re soft, flavorful, and the perfect mix of sweet and spiced. Whether I serve them warm from the oven or reheat them the next day, they always deliver that cozy, homemade comfort I crave.

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