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Golden baked buns filled with diced spiced apples and cream cheese, topped with crumble and a drizzle of caramel, one bun torn open to show the soft crumb

Caramel Apple Crumble Buns

Soft, brioche-style yeast buns filled with vanilla cream cheese and spiced apples, topped with buttery crumble and a drizzle of caramel.
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Prep Time 45 minutes
Cook Time 20 minutes
Rising Time 3 hours
Total Time 4 hours 5 minutes
Servings: 12 buns
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk warmed to 105-110°F
  • 2 tsp active dry yeast
  • 4 egg yolks
  • 2 tbsp sour cream
  • 1/3 cup granulated sugar
  • 3 cups all-purpose flour plus more for shaping
  • 1/2 tsp salt
  • 3 oz unsalted butter 6 tbsp, room temperature
For the cream cheese filling
  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg
For the apple filling
  • 2 medium apples peeled and finely diced
  • 2 tsp cornstarch
  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1 tsp ground nutmeg
For the crumble and finish
  • 6 tbsp cold butter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 egg beaten, for egg wash
  • caramel sauce optional, for drizzling

Method
 

  1. Stir the yeast into the warm milk and let stand 10 minutes, until foamy.
  2. In a stand mixer, combine the yeast mixture, egg yolks, sour cream, sugar, flour and salt. Mix on low, then add the butter a piece at a time and knead on medium-low for about 10 minutes, until smooth and elastic.
  3. Cover and let rise in a warm place about 2 hours, until doubled.
  4. Beat the cream cheese, sugar, vanilla and egg until smooth. Cook the apples with the cornstarch, sugars and nutmeg over medium heat for about 10 minutes, until soft and thick; cool. Rub the cold butter into the flour and sugar to form a crumble.
  5. Divide the dough into 12 pieces, roll into balls and place on parchment-lined sheets. Cover and let rise 30 minutes.
  6. Press a deep well into each bun. Fill with cream cheese mixture and apples, brush the rims with egg wash and top with crumble.
  7. Let rise 30 minutes while the oven heats to 350°F (175°C).
  8. Bake 18 to 22 minutes, until deep golden and the filling is set. Cool 10 minutes and drizzle with caramel if desired.

Notes

Storage: refrigerate covered and eat within 3 to 4 days; rewarm briefly. Freeze, tightly wrapped, up to 2 months.
Make ahead: refrigerate the kneaded dough overnight; let it sit at room temperature about 1 hour before shaping.
Substitutions: instant yeast in the same amount, mixed straight into the flour; cinnamon instead of nutmeg; firm pears instead of apples.
Nutrition is an estimate per bun without caramel, based on standard ingredient values, not a laboratory analysis.