These apple crumble cheesecake brioche buns are soft, buttery, cozy, and filled with everything I want in a fall bake. The brioche is fluffy and golden, the center is filled with creamy cheesecake and warm cinnamon apples, and the crumble on top gives the perfect buttery crunch.

They’re basically apple crumble cheesecake tucked into a soft brioche bun. Drizzle them with vanilla icing while warm and they’re genuinely dreamy.

Highlights Of This Recipe

The Ultimate Fall Mashup: Combines the rich, creamy elements of a cheesecake and the warm, spiced comfort of a classic apple crumble inside a pillowy bun.
Irresistible Textures: Features a fluffy, melt-in-your-mouth brioche base paired with a crunchy buttery streusel topping.
Perfect Balance of Flavors: The tanginess of the cream cheese perfectly offsets the sweet, cinnamon-spiced apples and smooth vanilla icing drizzle.

Essential Prep for Success

Temperature Matters: Ensure your cream cheese and butter are truly at room temperature. Cold cream cheese will result in a lumpy filling, and cold butter will not emulsify smoothly into the brioche dough.
Test Your Yeast: Make sure your milk is warm to the touch (not hot) before adding the honey and yeast. If the mixture doesn't become foamy within 10 minutes, your yeast may inactive, and you'll need to start fresh.
Plan Ahead for Proofing: Brioche is a rich dough that requires patience. Set aside a warm, draft-free spot in your kitchen for the initial 2-3 hour proof and the subsequent 1-2 hour rise after shaping.

Secrets for the Perfect Recipe

The Clean Counter Secret: When shaping your buns, skip the flour on your work surface. A slightly tacky, unfloured countertop provides the necessary friction to roll the dough pieces into tight, smooth, uniform balls.
Don't Rush the Butter: When kneading the room temperature butter into the dough, it will initially look like a slippery, messy separation. Resist the urge to add extra flour. Keep kneading patiently for the full 8-10 minutes; the dough will magically transform into a smooth, elastic masterpiece.
Cool the Apples Completely: Never add warm apple filling onto the cheesecake base. Allowing the cinnamon apples to cool completely ensures the cream cheese layer maintains its structure during assembly and bakes beautifully.

Yield: 10–12 buns

Brioche Dough

Ingredients

560 g bread flour
100 g granulated sugar, divided
1 tsp salt
113 g unsalted butter, room temperature
1 tsp honey
2 eggs
7 g active dry yeast
260 ml warm milk, not hot

Egg Wash

1 whole egg
35 ml whole milk

Cheesecake Filling

Ingredients

225 g cream cheese, room temperature
50 g granulated sugar
1 tsp vanilla extract
Pinch of salt

Instructions

In a bowl, mix the cream cheese, sugar, vanilla, and salt until smooth and creamy.
Keep chilled until ready to use.

Cinnamon Apple Filling

Ingredients

250 g apples, peeled and finely chopped
40 g brown sugar
1 tsp cinnamon
Pinch of nutmeg
Pinch of salt
1 tsp vanilla extract
10 g butter
5 g cornstarch + 15 ml water, mixed into a slurry

Instructions

In a saucepan, melt the butter over medium heat.
Add the chopped apples, brown sugar, cinnamon, nutmeg, salt, and vanilla.
Cook until the apples soften and release their juices.
Add the cornstarch slurry and cook for another 1–2 minutes, until thick and jammy.
Let cool completely before filling the buns.

Buttery Crumble

Ingredients

100 g all-purpose flour
60 g brown sugar
35 g granulated sugar
½ tsp cinnamon
Pinch of salt
60 g unsalted butter, melted

Instructions

In a bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
Pour in the melted butter.
Mix until a crumble forms.
Set aside until ready to use.

Vanilla Icing

Ingredients

120 g icing sugar
30 ml milk
½ tsp vanilla extract
Pinch of salt

Instructions

Whisk together the icing sugar, vanilla, salt, and smaller amount of milk.
Add more milk as needed until you have a smooth, drizzle-able icing.

Make the Brioche Dough

Warm the milk until it is warm, not hot. Add the honey and stir.
Add the yeast and set aside to bloom. The mixture should become foamy, which can take up to 10 minutes.
In a large bowl, combine the bread flour, sugar, and salt.
Add the eggs and yeast mixture.
Knead until a rough dough forms.
Transfer to a clean surface and knead for 4–5 minutes, until the dough is mostly smooth and no longer very sticky.
Add the room temperature butter.
Knead the butter into the dough. This can take 8–10 minutes, so be patient. The dough will look messy at first, but it will come together.
Once the butter is fully worked in and the dough is smooth and elastic, transfer it to a bowl.
Cover and let proof for 2–3 hours, or until almost doubled in size.

Shape the Buns

Once the dough has proofed, transfer it to a clean, unfloured countertop.
Divide into 10–12 roughly equal pieces.
Roll each piece into a tight, smooth ball.
Place 5–6 buns per parchment-lined baking sheet.
Cover and let rise again for 1–2 hours, or until puffy.

Fill and Bake

Preheat oven to 350°F.
Once the buns have risen, create a deep dent in the center of each dough ball, flattening the middle slightly while keeping the edges puffy.
Whisk together the egg and milk for the egg wash.
Brush egg wash over the buns.
Fill each center with a spoonful of cheesecake filling.
Add a spoonful of cooled apple filling on top.
Finish with buttery crumble.
Bake each tray for 30–35 minutes, or until the buns are deeply golden and baked through.

Finish

Drizzle the warm buns with vanilla icing right after baking.
Let cool slightly.
Enjoy warm or fully cooled.

Notes

You can make the dough by hand or in a stand mixer fitted with the dough hook.
Make sure the apple filling is cooled before adding it to the buns so it doesn’t melt the cheesecake filling too much before baking.
These are best the day they’re made, especially slightly warm when the brioche is soft, the cheesecake is creamy, and the apple crumble topping is still a little crisp.

Faqs About Apple Crumble Cheesecake Brioche Buns

Can I make the brioche dough ahead of time?

Yes! You can let the brioche dough do its initial proof in the refrigerator overnight. This slow fermentation actually builds incredible flavor and makes the buttery dough much easier to shape the next morning. Just let the shaped buns come to room temperature and puff up properly during the second rise before filling and baking.

What kind of apples are best for this recipe?

Firm, tart apples like Granny Smith, Honeycrisp, or Braeburn work beautifully. They hold their shape well during the stovetop cook and the oven bake, providing a wonderful textural contrast without turning into applesauce.

How should I store leftover buns?

Because of the cream cheese filling, any leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To enjoy them again, simply warm them up in the oven or microwave for a few seconds to soften the brioche back to its pillowy texture.

Show Me Your Work

I love seeing your baking creations come alive in your own kitchens! If you bake up a batch of these cozy, sweet buns, please share your beautiful results. Snap a photo and tag@sashacakeschicago on Instagram so I can see your beautiful creations!

If you loved the cozy, bakery-quality texture of these Apple Crumble Cheesecake Brioche Buns, you will find even more inspiration in my Fantastic Pastry Cookies ebook. This guide is curated specifically for the home baker who wants to master unique flavor combinations—like these pillowy, warm-spiced treats with a buttery crumble topping—right in their own kitchen. 🍰✨

Download the Fantastic Pastry Cookies Ebook Here

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