I love this recipe because it combines all my favorite fall flavors into one irresistible pastry. The dough is tender and flaky, the cheesecake filling is rich and smooth, and the crumble topping adds just the right amount of texture. These buns look impressive but are surprisingly easy to make. I especially enjoy serving them fresh from the oven when the filling is still warm and creamy. They’re the perfect treat for sharing with friends and family.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, chilled and cubed 1/2 cup cold buttermilk 1 medium apple, peeled and diced 1/2 teaspoon cinnamon
Cheesecake Filling: 8 oz cream cheese, softened 1/4 cup sugar 1 egg 1 teaspoon vanilla extract
Crumble Topping: 1/2 cup rolled oats 1/2 cup brown sugar 1/4 cup melted butter 1/2 teaspoon cinnamon
Directions
I start by preparing the dough. In a large mixing bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt. Then I add the chilled, cubed butter and use my fingertips or a pastry cutter to work it in until the mixture looks like coarse crumbs.
Next, I pour in the cold buttermilk and stir gently until the dough just comes together. I fold in the diced apple and cinnamon, being careful not to overmix — that’s the key to keeping the dough light and tender.
For the cheesecake filling, I beat the softened cream cheese with sugar in a separate bowl until smooth and creamy. Then I add the egg and vanilla extract, mixing until fully combined. I set that aside while I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, I roll out the dough into a rectangle about ½ inch thick. I cut the dough into squares, then place about a tablespoon of the cheesecake filling in the center of each one. I fold the corners toward the middle and pinch them to seal, forming a neat bun shape.
To make the crumble topping, I mix together the rolled oats, brown sugar, melted butter, and cinnamon until it forms a crumbly texture. I spoon a bit of the mixture over each bun, making sure they’re well-covered.
Finally, I arrange the buns on the prepared baking sheet and bake for 20–25 minutes, or until they’re golden brown and fragrant. Once they’re out of the oven, I let them cool slightly before serving. When I really want to impress, I dust them with powdered sugar and drizzle a little caramel sauce on top.
Servings and Timing
This recipe makes 12 buns and takes about 1 hour total, including 30 minutes of prep time and 20–25 minutes of baking.
Variations
Sometimes I swap the apple for pear or peach for a different fruity twist. I’ve also added a handful of chopped pecans or walnuts to the crumble for extra crunch. For a spiced version, I mix in nutmeg or cardamom with the cinnamon. If I want something lighter, I use reduced-fat cream cheese or even Greek yogurt in the filling. For a festive touch, I top them with a simple maple glaze instead of caramel.
Storage/Reheating
I store leftover buns in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. When I’m ready to enjoy them again, I warm them in the oven at 325°F for about 5–7 minutes to bring back that fresh-baked texture. They can also be frozen for up to 2 months — I just thaw them overnight in the fridge before reheating.
FAQs
Can I make the dough ahead of time?
Yes, I sometimes prepare the dough the night before and refrigerate it, then assemble and bake the buns in the morning.
Can I use store-bought biscuit dough?
Yes, if I’m short on time, I use pre-made biscuit dough and just add the filling and crumble topping.
What type of apples work best?
I like using firm varieties like Honeycrisp or Granny Smith for their flavor and texture.
Can I make these without the cheesecake filling?
Absolutely, I skip the filling for a simpler apple crumble bun.
How do I keep the filling from leaking out?
I make sure to seal the corners of the dough tightly and avoid overfilling.
Can I use quick oats instead of rolled oats?
Yes, quick oats work fine, though the texture will be slightly softer.
Can I make these gluten-free?
Yes, I use a 1:1 gluten-free flour blend for the dough.
Can I add caramel inside the bun?
Definitely! A teaspoon of caramel in the center adds extra richness.
How can I tell when the buns are done baking?
They should be golden on top and slightly firm to the touch, with the crumble lightly browned.
Can I serve them cold?
Yes, but I prefer them warm — the filling is creamier, and the flavors are more pronounced.
Conclusion
These Apple Cheesecake Crumble Buns are one of my favorite baked treats — soft, rich, and bursting with fall flavor. I love the contrast between the tender dough, creamy cheesecake center, and buttery crumble topping. Whether I serve them warm with caramel drizzle or enjoy them plain with coffee, they always feel comforting, indulgent, and just the right amount of sweet.
