Let Me Tell You About These (Honestly Amazing) Buns

So, picture this: it’s drizzling outside, you’re in your comfiest socks, and the air smells like apples, cinnamon, and just a whisper of vanilla—maybe it’s the bun dough rising, or maybe it’s your neighbour making toast next door (happens more than you’d think in my building). This Vegan Apple Cheesecake Brioche Buns recipe is what I rustle up when I’m craving something extra soft and pillowy, but still want that creamy, slightly tangy cheesecake goodness hiding in the middle. My partner claims these are their “weekend weakness,” which, come to think of it, is true for me, too. I first made these for a brunch party last autumn—except I wasn’t super prepared and actually dropped the apple filling, so a couple buns had ‘bonus’ filling oozing out. Tasted incredible anyway! Clearly I’ve learned some tricks since then, and I’ll spill all the details here.

Why You’ll Fall in Love With These (Trust Me)

I make these when my sweet tooth won’t stop nagging or when I have apples rolling off the counter (which happens any time I buy more than three). My family dives in before I’ve even cleared the baking tray (I’ve begged them to wait, but you know how that goes). The best bit? That creamy vegan cheesecake in the middle—nobody ever believes it’s plant-based, seriously. And if you’re worried the dough might be fiddly, don’t sweat it—first time I tried, my buns looked a bit like pufferfish, but they still got demolished. If you like puttering around the kitchen on a lazy morning (tea in hand, maybe a podcast burbling away), you’ll love these.

The (Mostly Flexible) Ingredients List

3 cups all-purpose flour (Sometimes I swap out 1/2 cup for whole wheat, but don’t tell my inner carb purist!)
1/4 cup granulated sugar (My grandma swore by Demerara, but regular sugar’s fine too)
1 packet (2 1/4 tsp) instant yeast
1/2 tsp salt
1/2 cup plant milk (Oat is my go-to, almond works in a pinch)
1/3 cup vegan butter, melted (If I’m out, I occasionally use coconut oil—it’s not quite the same, but hey, it does the trick)
1/2 tsp vanilla extract
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and left to chill for 3 mins)
2 medium apples, peeled and diced (My favourite: Granny Smith, but Pink Lady’s got zing too)
1/4 cup brown sugar
1 tsp cinnamon
Cheesecake Filling:
- 1/2 cup vegan cream cheese (Tofutti usually, but VioLife’s tasty too)
- 2 tbsp maple syrup
- 1/2 tsp lemon juice (oddly crucial for that tang)
Optional: Handful of chopped walnuts, sprinkle of coarse sugar

Here’s How I Do It—You Can, Too

In a big mixing bowl, whisk the flour, sugar, yeast, and salt.
Warm the plant milk until it’s just about bathwater temp (not boiling, learned that the hard way… dough got grumpy). Pour this into the dry stuff, add the melted butter, vanilla, and flax egg. Mix until you’ve got a slightly sticky dough—don’t fret if it coats your hands. Dump it out, knead for 7–10 mins (I usually set a podcast for this), until smoothish. Or, ya know, pop it in a stand mixer if you’ve got one—no shame there.
Plop the dough back in, cover, let it rise somewhere draft-free for about an hour, until doubled.
Meanwhile, gently cook diced apples with brown sugar and cinnamon in a pan on medium. Takes about 5–7 mins. They should get soft and kind of jammy. Set aside and try not to eat half of them. Actually, I always sneak a bite here—occupational hazard.
Whisk up the cheesecake filling: just cream cheese, maple syrup, and lemon juice stirred together until it’s creamy. Taste it. Feel smug.
Punch down the risen dough. Divide into 8 (ish) pieces; doesn’t have to be exact. Flatten a chunk in your hand, dollop a spoonful of cheesecake mix and a bit of apple in the center. Pinch the edges up and seal—don’t worry, even if a bit leaks out, it gets caramelized and delicious.
Stick the buns on a lined tray, seam side down, cover, and let them puff up again (30 mins or so).
Bake at 180°C (350°F) for 20–25 mins, until golden and your kitchen smells dangerous. Sometimes I sprinkle on walnuts halfway—never hurts.
Let cool for a few minutes. Or at least try to. I always burn my mouth just a bit because I’m impatient.

Some Notes (I Learned These the Hard Way)

If your dough’s a bit too wet, sprinkle over more flour, but go easy – I overdid it once and had hockey pucks for breakfast.
No vegan cream cheese? Honestly, mashed silken tofu plus a squeeze of lemon and sugar works better than I expected. But not as creamy. Your call.
You really don’t need a stand mixer, but if you want your arms less sore next day—go for it.
Actually, I find quick-cooking the apples gives better texture than raw, but in a pinch, raw will work, too.

Variations I’ve Tried (Some with More Success Than Others)

Tried pear instead of apple—quite tasty! Bit milder, but a win if apples are lounging in the fruit bowl past their prime.
Once swapped cinnamon for cardamom. Not bad, but too perfumey for me (my partner loved it though, so go figure).
Messed around with apricots: wouldn’t recommend—too tangy, and the dough got damp. Lesson learned: stick with apples, or maybe stone fruit in smaller bits.

Equipment (and Workarounds When You Don’t Have It)

Mixing bowl (any old bowl works; once used a salad bowl when my mixing set was all dirty—that’ll do!)
Baking sheet, lined (parchment or even a silicone mat—honestly, I sometimes just grease the tray and hope for the best)
Rolling pin optional; hands work fine for flattening dough
Sturdy spoon or spatula
Saucepan (if you haven’t got one, microwave your apples with a splash of water; not ideal, but still delicious)

Storage—If They Last (They Rarely Do!)

These keep in an airtight tin for about two days, but honestly, in my house, they’re gone by supper. If you really want them fresh longer, tuck them in the freezer and reheat gently (oven beats microwave—unless you like slightly soggy bottoms, which, no judgment!).

How I Like to Serve ‘Em

Best with milky tea or strong coffee, ideally in pyjamas at the kitchen table. If someone’s coming over, I dust over a bit of powdered sugar—sometimes even a drizzle of vegan caramel if I’ve got a jar from this blogger (absolutely bonkers good). My granddad liked his warmed for exactly 13 seconds in the microwave, which I now do for luck; superstitious nonsense, but why not?

What I Wish I’d Known (Pro Tips)

Don’t rush the rise, or you’ll have bricks instead of clouds. Tried skipping the second proof once—regretted it all day.
Make sure the cheesecake filling isn’t too runny; otherwise you’ll have a sticky pool on the tray (tasted fine but—messy city).
I lagged on lining my tray once—buns stuck like barnacles. Just use parchment.
Let them cool a little before shoving one in your mouth. This one seems obvious, but hey, speaking from burnt-tongue experience.

FAQ—Real Questions I’ve Gotten (with Real Answers!)

Can I make these the night before? Yeah, you can assemble the buns, cover, and pop ’em in the fridge overnight—just expect a slightly slower rise in the morning (give them a bit to warm up before baking).
Is there a gluten-free version? I haven’t tried it, but a friend swears by a 1-for-1 gluten-free blend; dough might be softer, so form the buns carefully.
Could I use another fruit? Yep! Pears are fab, cherries worked decently, but the texture does change. I did not love strawberries for this—too watery. Oh! And if you want more ideas, this vegan bun recipe has lots of fun flavors.
Help! My dough didn’t rise? Check the yeast isn’t expired, and did the plant milk get too hot? (I once zapped mine in the microwave and, well, it killed the yeast. Oops.)
What if I don’t have vegan cream cheese? See the notes above! Tofu plus lemon plus maple syrup is surprisingly convincing.

Anyway, these Vegan Apple Cheesecake Brioche Buns are one of those happy baking accidents turned tradition in my kitchen; sometimes they’re neater, sometimes a bit wild looking, but always gone before I can count to ten. Give ’em a whirl and let me know how yours turn out!