Caramel Apple Cheesecake Buns
These Caramel Apple Cheesecake Buns might be one of the best ways to welcome fall. Each soft and golden bun is filled with creamy vanilla bean cheesecake, warm cinnamon apples, and finished with just enough caramel drizzle on top. The best part? Each one is only 224 calories with 12g of protein!
Servings: 8 Buns
Calories: 223.8kcal
Ingredients
Dough:
- 113 g Nonfat Greek Yogurt (Fage)
- 123 g Liquid Egg Whites (H-E-B)
- 20 ml Warm Nonfat Milk (Whole Foods)
- 15 ml Organic Extra Virgin Coconut Oil (melted (Viva Naturals))
- 1 ¼ tsp Instant Yeast (Fleishmann’s)
- ¼ tsp Salt
- 210 g Bread Flour (King Arthur)
- 31 g Vanilla Milkshake Protein Powder (Quest)
- 8 g Zero Calorie Sweetener (H-E-B)
Vanilla Bean Cheesecake Filling:
- 112 g Light Cream Cheese (Philadelphia)
- 75 g Nonfat Greek Yogurt (Fage)
- 15 g Monkfruit Powdered Sugar (Lakanto)
- 4 g Vanilla Bean Paste (Nielsen Massey)
Cinnamon Apple Filling:
- 97 g Granny Smith Apple (peeled and finely diced)
- 8 g Zero Calorie Brown Sugar Sweetener (H-E-B)
- 5 g Unsalted Butter (Vital Farms)
- ½ tsp Ground Cinnamon
- Pinch of Salt
- 3 g Tapioca Flour (Bob’s Red Mill)
- 15-30 ml Water
Caramel Topping:
- 14 g Caramel Sauce (Fine & Raw)
Instructions
Dough:
- Add your yogurt, egg whites, warm milk, and melted coconut oil to a large mixing bowl and give everything a quick mix.113 g (0.5 cup) Nonfat Greek Yogurt, 123 g (0.5 cup) Liquid Egg Whites, 20 ml (2 tsp) Warm Nonfat Milk, 15 ml (1 tbsp) Organic Extra Virgin Coconut Oil
- Add your remaining dough ingredients and mix until a shaggy dough begins to form.1 1/4 tsp Instant Yeast, 1/4 tsp Salt, 210 g (1.5 cups) Bread Flour, 31 g (1 scoop) Vanilla Milkshake Protein Powder, 8 g (2 tsp) Zero Calorie Sweetener
- Transfer to a clean counter and knead for 6–8 minutes, until you have a smooth, soft dough. The dough should be slightly tacky but still easy enough to handle and shape.
- Protein powders can absorb liquid very differently depending on the brand and type used, so reference the Substitutions section for more information before adjusting the dough.
- If your dough is still excessively loose or tacky after kneading, add additional bread flour just 15g at a time, kneading fully between additions. Add only the bare minimum needed to make the dough workable.
- Transfer the dough back to your mixing bowl, cover with a towel, and let rise in a warm spot for 60–75 minutes, or until visibly puffed.
- Once risen, transfer the dough back to your counter and divide into 8 equal portions using a bench scraper or knife.
- Roll each portion into a smooth ball using your counter to pull in the edges taut. Place onto a parchment-lined baking sheet. Cover with a towel and let rise again for 25–30 minutes, or until noticeably puffy.
Vanilla Bean Cheesecake Filling:
- Add your cream cheese, Greek yogurt, monkfruit powdered sugar, and vanilla bean paste to a mixing bowl.112 g (0.5 cup) Light Cream Cheese, 75 g (0.25 cup) Nonfat Greek Yogurt, 15 g (1 tbsp) Monkfruit Powdered Sugar, 4 g (1 tsp) Vanilla Bean Paste
- Use a handheld mixer to blend until completely smooth and creamy. Set aside.
Cinnamon Apple Filling:
- Add your diced apple, brown sugar sweetener, butter, cinnamon, and salt to a small skillet over medium-low heat.97 g (1 whole) Granny Smith Apple, 8 g (2 tsp) Zero Calorie Brown Sugar Sweetener, 5 g (2 tsp) Unsalted Butter, 1/2 tsp Ground Cinnamon, Pinch of Salt
- Cook for 4–5 minutes, stirring occasionally, until the apples begin to soften but still have some texture.
- Mix together the tapioca flour and water until smooth in a small bowl.3 g (0.5 tsp) Tapioca Flour, 15-30 ml (2-4 tbsp) Water
- Pour over the apples and cook for another 1–2 minutes, stirring until the mixture thickens and becomes glossy. Cover as needed and add more water as you let it cook until the apples soften.
- Remove from the heat and allow to cool slightly.
Fill & Bake:
- Preheat your oven to 350°F.
- Once the second rise is complete, use the bottom of a small glass to press a generous indentation into the center of each bun.
- Divide the cheesecake filling evenly between the 8 buns and add to the center.
- Spoon the cinnamon apple filling over the cheesecake centers, leaving some of the cheesecake visible.
- Bake for 20–25 minutes or until the buns are golden brown around the edges and cooked through.
Caramel Topping:
- Allow the buns to cool slightly.
- Drizzle each with the caramel sauce before serving.14 g (1 tbsp) Caramel Sauce
Nutrition Information
Caramel Apple Cheesecake Buns
Serving Size
1 Bun
Amount per Serving
Calories
223.8
% Daily Value*
Fat
4.5
g
7
%
Saturated Fat
2.5
g
16
%
Cholesterol
14.6
mg
5
%
Sodium
108.5
mg
5
%
Potassium
105.1
mg
3
%
Carbohydrates
32.5
g
11
%
Fiber
1.1
g
5
%
Sugar
7.6
g
8
%
Protein
12.1
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.