Step into the cozy embrace of autumn with these utterly delightful Vegan Apple Cheesecake Brioche Buns. Imagine a pillowy soft, enriched brioche dough, baked to golden perfection, cradling a rich and tangy dairy-free cheesecake filling. But the magic doesn’t stop there – each bun is generously filled with tender, spiced cinnamon apples, reminiscent of your favorite apple pie, and crowned with a delicate vanilla crumble. This recipe offers a unique twist on the classic cream cheese danish, opting for a yeast-risen, plush brioche instead of traditional puff pastry. The result is a comforting, melt-in-your-mouth pastry that’s perfect for a crisp morning, a leisurely brunch, or an indulgent dessert.
Brioche Buns Meet Danishes: A Match Made in Heaven
While there’s an undeniable charm to a flaky blueberry danish paired with a freshly brewed cup of coffee, the cooler air of autumn calls for something with a bit more warmth and substance. That’s where these extraordinary apple cheesecake brioche buns come in. They capture the essence of a danish with their decadent, creamy cheesecake filling, but elevate the experience by swapping traditional homemade puff pastry for a profoundly plush and pillowy brioche doughnut dough. This rich, yeast-leavened dough provides a tender, slightly sweet base that beautifully complements the vibrant apple and tangy cheesecake flavors.
The decision to use brioche for these buns isn’t just about being different; it’s about achieving a superior texture and flavor profile. Unlike the crisp, airy layers of puff pastry, brioche offers a dense yet incredibly soft crumb that almost melts in your mouth. This enriched dough, made with generous amounts of vegan butter and milk, provides a comforting richness that truly embodies the spirit of fall baking. Each bite delivers a harmonious blend of warming cinnamon spice, the sweet and tart notes of baked apples, and the luxurious creaminess of dairy-free cheesecake, all encased in a tender vanilla-scented bun.
What’s truly remarkable is that these indulgent pastries are entirely dairy-free and egg-free, making them 100% vegan. Despite their plant-based nature, they sacrifice nothing in terms of flavor or texture. Many tasters find it hard to believe they’re vegan, a testament to the quality of the ingredients and the careful balance of this recipe. These buns are more than just a treat; they’re an experience, a perfect way to embrace the fall season. Well, these and maybe some luscious vegan cinnamon rolls, of course!
Crafting the Perfect Apple Cheesecake Brioche Buns: Key Components
Unlike a traditional danish, which typically features a puff pastry or rough puff pastry dough, our vegan apple cheesecake brioche buns are built on a foundation of enriched brioche dough. This thoughtful choice transforms them into a delightful hybrid, offering the best of both worlds – the richness of a doughnut and the decadent filling of a danish. Each component is carefully chosen and prepared to create a symphony of flavors and textures that will leave you craving more. Here’s a closer look at what makes these buns so irresistible:
- The Soft Brioche Dough: This is the heart of our buns. Far from the crisp flakiness of a danish pastry, our brioche dough is exceptionally pillowy, with a tight yet plush crumb that boasts tiny pockets of air. It’s a dream to work with and, more importantly, provides the perfect tender vessel for our luxurious fillings. The vanilla-infused dough offers a subtle sweetness that balances beautifully with the tang of the cheesecake and the spice of the apples. The richness comes from plenty of vegan butter, giving it that classic brioche feel without any animal products.
- Creamy Dairy-Free Cheesecake Filling: The star of any danish or cheesecake is its filling, and ours is no exception. We recommend using a homemade 3-ingredient vegan cream cheese for unparalleled flavor and texture. This method yields a cream cheese that possesses the authentic tang and lush creaminess needed to truly shine. However, a high-quality store-bought vegan cream cheese like Kite Hill also works wonderfully. Blended with a touch of vegan heavy cream, cornstarch for stability, maple syrup for natural sweetness, and a hint of vanilla, this filling is irresistibly smooth, sweet, and perfectly tangy.
- Tender Cinnamon Apples: This component is what truly gives these brioche buns an “apple pie” character. We’re talking about soft, caramelized apple pieces infused with warm cinnamon spice. The filling is delightfully simple yet incredibly effective: diced sweet apples are sautéed with vegan butter, light brown sugar, cinnamon, and a splash of water, with a touch of flour added to create a beautifully thickened, slightly syrupy consistency. These tender apples provide a burst of fruity flavor and a wonderful textural contrast to the creamy cheesecake.
- Crunchy Vanilla Crumble Topping: To add an extra layer of texture and an artisanal touch, we finish these buns with a simple yet effective vanilla crumble. This topping not only provides a pleasant crunch and additional sweetness but also gives the buns that coveted “bakery-fresh” appearance. Functionally, it also helps to insulate the apple filling during baking, ensuring a perfectly cooked and juicy center. It’s the perfect textural contrast to the soft brioche and creamy filling, adding a delightful crispness to every bite.
Expert Tips for Crafting Perfect Vegan Apple Cheesecake Brioche Buns
Creating these delectable brioche buns is a rewarding experience, and with a few expert tips, you can ensure they turn out absolutely perfect every time. Pay close attention to these details to achieve bakery-quality results in your own kitchen:
- Embrace Homemade Vegan Cream Cheese: While good quality store-bought vegan cream cheese works in a pinch (Kite Hill is an excellent choice), I wholeheartedly recommend making your own 3-ingredient vegan cream cheese for this recipe. Why? Because the traditional method of preparation truly captures that authentic cream cheese tang and a superior, richer texture. It elevates the cheesecake filling to another level, providing a depth of flavor that complements the sweet apples and brioche beautifully. If you have the time, it’s a step well worth taking.
- Patience is Key for Proofing Enriched Dough: Brioche dough is an enriched dough, meaning it contains a higher fat content from ingredients like vegan butter and applesauce (or vegan yogurt). This richness makes the dough incredibly tender and flavorful, but it also means it will take longer to rise, or “proof,” compared to leaner bread doughs. Don’t be alarmed if your dough seems slow to rise; as long as your yeast properly bloomed in the first step, it will eventually double in size. To create an ideal warm environment, especially in cooler kitchens, you can place the covered bowl of dough in your turned-off oven with just the oven light on. The residual heat from the bulb often provides the perfect gentle warmth to encourage a steady rise.
- Choose Sweet, Flavorful Apples: Just like with a perfect vegan apple pie, the type of apple you choose dramatically impacts the final flavor of your filling. It’s crucial to select a sweet apple variety that holds its shape well when baked and offers a vibrant, juicy flavor. Fuji, Gala, and McIntosh apples are highly recommended for their excellent balance of sweetness, slight tartness, and firm texture, ensuring your apple filling is both delicious and visually appealing without becoming mushy.
- Master the Windowpane Test: For the brioche dough to achieve its signature soft and pliable texture, thorough kneading is essential. After incorporating all the vegan butter, increase your stand mixer’s speed to high and allow the dough to knead for 10-15 minutes. The dough should be soft and slightly tacky, but not sticky enough to leave large globs on your fingertips. The ultimate indicator of well-kneaded dough is the windowpane test. Take a small piece of dough and gently stretch it; if you can stretch it thin enough to see light through it without tearing, your dough is perfectly kneaded and ready for its first rise.
- Don’t Overfill the Buns: When creating the crevice for the cheesecake and apple filling, be mindful not to overfill the brioche buns. About 2-3 tablespoons of cheesecake filling, followed by a generous spoonful of apple pie topping, is usually sufficient. Overfilling can cause the fillings to spill out during baking, affecting the bun’s shape and creating a mess. The vanilla crumble, applied last, provides a protective layer and a beautiful finish.
Can I Make These Apple Cheesecake Brioche Buns Gluten-Free?
The question of adapting baked goods to be gluten-free is a common and important one, especially for those with dietary restrictions. While I haven’t personally tested this specific apple cheesecake brioche bun recipe with gluten-free flour, I can offer some guidance based on my experience with other vegan gluten-free baking projects. If you’re determined to make these danishes gluten-free, your best starting point would be a robust gluten-free vegan cinnamon roll dough recipe that you know works well and yields a stable, pliable dough.
However, it’s important to manage expectations. Enriched doughs like brioche rely heavily on the gluten network to create their characteristic soft, airy, and structured crumb. Gluten-free flours behave very differently, often leading to a dough that is less elastic and may not hold its shape as effectively, especially when shaped into individual buns and filled. Therefore, I cannot guarantee that the brioche buns will maintain their exact shape and pillowy texture when made gluten-free. The absence of gluten can make the dough more prone to spreading or breaking. That said, experimentation is part of the joy of baking!
If you do decide to venture into gluten-free territory, here are a few considerations:
- Use a Blend: Many successful gluten-free baking recipes utilize a blend of different gluten-free flours (e.g., rice flour, tapioca starch, potato starch, sorghum flour) along with binders like xanthan gum to mimic the properties of gluten. Simply swapping all-purpose flour for a single gluten-free flour might not yield the best results.
- Hydration Adjustments: Gluten-free flours absorb liquids differently. You might need to adjust the amount of dairy-free milk or applesauce to achieve the correct dough consistency – it might need to be slightly wetter than conventional dough.
- Alternative Shaping: If the dough struggles to hold individual bun shapes, don’t despair! You could absolutely try baking the mixture in a large muffin tin. This would still yield delicious individual portions, even if they don’t look exactly like the traditional brioche buns. The flavors of the apple cheesecake filling and vanilla crumble would remain just as delightful.
Experimentation is always encouraged in the kitchen, but proceed with awareness that the results may vary from the original recipe. If you do try a gluten-free version, I’d love to hear about your experience!
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If you embark on this delicious baking adventure, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. Your feedback helps others discover and enjoy these recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well! Happy baking!
Print Recipe
Vegan Apple Cheesecake Brioche Buns
Rated 5 out of 5 stars based on 2 reviews.
Author: Britt Berlin
Prep Time: 45 minutes
Proofing Time: 60 minutes
Cook Time: 22 minutes
Total Time: 2 hours 7 minutes
Yield: 8 buns
Category: Breakfast, Dessert, Pastry
Method: Baking
Cuisine: American
Diet: Vegan, Dairy-Free, Egg-Free
Description
These pillowy soft vegan apple cheesecake brioche buns offer a delightful twist on the classic cream cheese danish. Instead of puff pastry, they feature a rich, yeast-risen enriched dough. Each bun is generously filled with a luscious dairy-free cheesecake filling, tender cinnamon-spiced apples, and finished with a fragrant vanilla crumble for the perfect texture and flavor combination.
Ingredients
Brioche Buns:
- 3/4 cup (184 g) dairy-free milk, heated to 110°F (approx. 43°C)
- 1/2 cup (100 g) granulated sugar or coconut sugar, divided
- 4 cups (500 g) bread flour or all-purpose flour
- 2.5 tsp (.25 oz) active dry yeast
- 12 tbsp (185 g) unsalted vegan butter, at room temperature
- 1/4 cup (62.5 g) unsweetened applesauce or dairy-free yogurt, at room temperature
- 1 tsp vanilla extract
Cheesecake Filling:
- 1 batch homemade vegan cream cheese (or 12 ounces store-bought vegan cream cheese, such as Kite Hill)
- 1/4 cup (60 mL) vegan heavy cream or full-fat coconut cream
- 1 tbsp cornstarch
- 1 tbsp maple syrup or maple butter
- 1/4 cup (50 g) granulated sugar
- 1 tsp vanilla extract or vanilla bean paste
Apple Pie Topping:
- 2 large Gala or Fuji apples, peeled and diced
- 1 tbsp vegan butter
- 3 tbsp light brown sugar
- 2 tsp ground cinnamon
- 1 tbsp water
- 1/2 tbsp all-purpose flour
Vanilla Crumble Topping:
- 1/2 cup (63 g) all-purpose flour
- 1/3 cup (80 g) granulated sugar
- 3 tbsp vegan butter, melted
- 1 tsp vanilla extract
Vegan Egg Wash:
- 1 tbsp maple syrup
- 1 tbsp soy milk (or other dairy-free milk)
Instructions
- Important Note: Please read through all instructions carefully before you begin the baking process.
- Preparation: Lightly grease a medium-sized bowl with olive oil or coconut oil, and set it aside for the dough’s first rise.
- Activate the Yeast: In a separate large bowl, combine the warmed dairy-free milk (ensure it’s around 110°F or 43°C for optimal yeast activation), 1/4 cup (50 g) of the granulated sugar, and the active dry yeast. Stir gently with a wooden spoon, then cover the bowl and place it in a warm, draft-free area. Allow the mixture to rest for about 10 minutes until the yeast begins to foam and emit a distinct yeast-like aroma, similar to beer. This indicates your yeast is active and ready.
- Prepare the Brioche Dough: Once your yeast is bloomed, it’s time to make the dough. In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if kneading by hand), add the bread flour and the remaining granulated sugar. Mix briefly until the sugar is evenly distributed through the flour. Next, add the dairy-free yogurt (or applesauce), vanilla extract, and the bloomed yeast mixture. Mix on medium speed for about 3-4 minutes until a very shaggy, cohesive dough forms. Then, gradually add the softened vegan butter, one tablespoon at a time, mixing after each addition to ensure it’s fully incorporated. Scrape down the sides of the bowl as needed. Once all the butter is added, increase the stand mixer speed to high and knead the dough for approximately 10-15 minutes. The dough should become soft, pliable, and slightly tacky to the touch, but it should not leave large globs of dough on your fingertips. The trick to perfect brioche is to knead until it passes the windowpane test (stretch a small piece of dough; if you can see light through it without it tearing, it’s ready).
- First Proof (Bulk Fermentation): Form the kneaded dough into a ball and place it in the greased medium bowl. Cover the bowl with a clean dish towel and transfer it to a warm place (ideally above 80°F or 27°C) to rest. Allow the dough to proof for about 60-120 minutes, or until it has visibly doubled in size. Remember, enriched doughs take longer to rise, so patience is crucial.
- Prepare Fillings While Dough Proofs: While your brioche dough is undergoing its first proof, you can prepare the delicious fillings and crumble:
- Cheesecake Filling: If making homemade vegan cream cheese, follow its instructions first. Then, in a medium bowl, whisk together the vegan cream cheese with the vegan heavy cream (or coconut cream), cornstarch, maple syrup, granulated sugar, and vanilla extract until smooth and creamy. Set aside.
- Vanilla Crumble: In a small bowl, combine all the ingredients for the vanilla crumble topping: all-purpose flour, granulated sugar, melted vegan butter, and vanilla extract. Mix with a fork until crumbly. Set aside.
- Apple Pie Topping: In a medium sauté pan, melt the vegan butter over medium heat. Add the diced apples, light brown sugar, ground cinnamon, water, and flour. Toss everything together to evenly coat the apples. Cover the pan and let the apples cook for 3-5 minutes, or until they are soft and tender but still hold their shape. Remove from heat and set aside to cool completely.
- Shape the Brioche Buns: Once the dough has doubled in size, line a large baking sheet with parchment paper. Lightly flour a clean work surface and gently transfer the risen dough onto it. Divide the dough into 8 equal portions. For each portion, pinch the corners together towards the bottom to create a smooth ball. Then, gently roll the dough ball between your palms or on the lightly floured surface to further smooth out any seams. Place each shaped dough ball onto the prepared parchment-lined baking sheet, ensuring they are spaced adequately apart. Repeat this process for all remaining dough portions.
- Second Proof (Final Rise): Allow the shaped brioche buns to rest on the baking sheet for an additional 15-20 minutes. During this time, they will puff up slightly. While they are resting, preheat your oven to 375°F (190°C).
- Fill and Prepare for Baking: Once the brioche buns have puffed up from their second rest, take a small drinking glass (no larger than 2-3 inches in diameter) and gently press its bottom into the center of each bun to create a deep crevice. This indentation will hold your fillings. Spoon about 2-3 tablespoons of the prepared cheesecake filling into the center of each crevice. Follow this with a generous dollop of the cooled apple pie filling. Finally, sprinkle a generous amount of the vanilla crumble topping over the apple and cheesecake fillings.
- Bake the Buns: In a small bowl, mix together the maple syrup and soy milk to create your vegan egg wash. Gently brush the exposed edges of the brioche buns (the dough part, avoiding the filling) with this wash. Carefully place the baking sheet into the preheated oven. Bake for 18-22 minutes, or until the brioche buns are beautifully golden brown around the edges and the crumble topping is lightly browned.
- Serve and Enjoy: Remove the baked brioche buns from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack. These buns are best served freshly baked, when they are warm and irresistibly soft. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven for a fresh-baked experience.
Notes
For additional in-depth tips, tricks, and detailed explanations to ensure your Vegan Apple Cheesecake Brioche Buns are nothing short of perfect, please refer to the full blog post above!