Fresh Apricot Sweet Buns with Creamy Cheesy Filling
Soft, pillowy yeasted buns filled with fresh apricots, creamy cheese filling and topped with almond crumble.
These Apricot Sweet Buns are pretty handy 🙂 and oh soo delicious.
The serving size says one, but who am I kidding 🙂 I guarantee you will have at least two in one sitting. I dare to say that they are better than cinnamon rolls.
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How is this recipe different?
- We used fresh apricots
- We added cheesecake-style creamy filling
- We added buttery almond crumble
- We infused the dough with orange zest and a hint of cardamom
Key Ingredients and Substitutions
All-purpose flour is the base for our soft, pillowy dough. Regular all-purpose works perfectly, but bread flour can also be used.
Fresh apricots are juicy and tart-sweet, perfect for baking. Any other fresh fruit, like peaches, nectarines, or fresh raspberries, are a good swap. If fresh apricots aren’t in season, use canned apricots (just drain them well).
Cream cheese – softened for a smooth, creamy cheesecake-style filling. Mascarpone is a rich alternative.
Ricotta – well-drained so the filling isn’t watery. Quark also works well here.
Other ingredients used: sugar (white or light brown); instant yeast, orange zest, eggs, and yolks, warm milk, butter, vanilla and almond extract, sliced almonds.
Spices: cardamom, cinnamon, pinch of salt
Equipment you will need
- mixing bowls
- measuring cups and spoons
- stand mixer with dough hook
- small saucepan
- sharp knife
- cutting board
- baking sheet, wire rack
- pastry brush
- cooling rack
- kitchen scale
- parchment paper
Top Tips
Use room temperature ingredients – for the dough and filling to help everything mix smoothly and rise properly.
Don’t rush the dough rise – letting it double in size fully makes the buns soft and airy.
Drain your cheese well – before mixing it into the filling to avoid soggy buns.
Slice apricots thinly so they bake evenly without weighing down the dough.
Keep the crumble cold until ready to use for the best texture and crunch.
How to make them
- In a large bowl or stand mixer, whisk together: flour, sugar, instant yeast, salt, zest of one orange, and ground cardamom
- In a separate bowl, whisk egg, egg yolk, warm milk, melted and cooled butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix with a dough hook or by hand until it comes together, then knead for 8–10 minutes until smooth and elastic. Add a little more flour if it’s too sticky.
- Place the dough in a lightly greased bowl, cover with a clean dish towel, and let rise in a warm place until doubled in size, about 60–90 minutes.
- Before making the filling, place the ricotta on a strainer and let it drain for a few minutes
- In a medium bowl, mix the cream cheese, ricotta, sugar, yolk, vanilla, and almond extract until smooth. Chill the filling while the dough rises.
- Wash, pit, and slice or chop 4-5 apricots into thin wedges
- If they’re very tart, toss the chopped apricots with 1 tsp sugar and let them sit for 5–10 minutes.
- In a small bowl, rub together flour, brown sugar, cold, cubed butter, cinnamon, and vanilla. You can add some of the sliced almonds into the crumble as well
- Refrigerate the crumble until needed (cold = crispy!).
- Once the dough has doubled, punch it down and divide it into 10–12 equal balls.
- Flatten each into a disk (about 3–4 inches wide),
- Place on parchment-lined baking sheets, spaced apart. Cover lightly and let rest for 15–20 minutes while the oven preheats to 350°F (175°C).
- Press a little well in the center with your fingers or a small glass. Spoon about 1 heaping tablespoon of cheese filling into the center of each bun.
- Gently press 2–3 apricot slices on top.
- Sprinkle with a generous amount of crumble topping (don’t be shy!).
- Brush the exposed dough with egg wash (1 egg + 1 tbsp milk) for shine.
- Bake for 18–22 minutes, or until golden and puffy. The bottoms should sound hollow when tapped and the crumble should be golden brown.
Best ways to enjoy Apricot Sweet Buns
Fresh and warm – straight from the oven, when the filling is creamy and the crumble is at peak crispness.
On the go – wrap them individually in parchment for an easy grab-and-go snack.
With morning coffee or tea – the citrus, almond, and apricot flavors make them perfect for a slow breakfast.
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Storage instructions, reheating
- Room temperature – Store in an airtight container for up to 2 days. Keep them in a single layer or separated with parchment so the crumble stays intact.
- Refrigerator – store in an airtight container for up to 5 days. The crumble may soften slightly, but they’ll still be delicious.
- Freezer – once completely cooled, wrap each bun individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months.
To reheat:
- Oven – warm in a preheated 300°F (150°C) oven for 5–7 minutes (10–12 minutes if frozen) to restore softness and crispness.
- Microwave – heat on medium power for 15–20 seconds for a quick warm-up, but the crumble will be softer.
- From frozen – thaw overnight in the fridge or at room temperature for 1–2 hours, then reheat in the oven for best results.
Fresh Apricot Sweet Buns with Creamy Cheese Filling Recipe
Equipment
- mixing bowls
- measuring cups and spoons
- stand mixer with a dough hook attachment
- knife, cutting board
- baking sheet
- parchment paper
- cooling, wire rack
- pastry brush
- kitchen scale
Ingredients
For the Dough
- 3 ¼ cups all-purpose flour
- ¼ cup sugar
- 2 tsp instant yeast
- ½ tsp salt
- 1 orange zest from one orange
- ¼ tsp ground cardamom
- 1 egg
- 1 egg yolk
- ¾ cup warm milk
- ¼ cup unsalted butter melted and cooled
- 1 tsp vanilla extract
Cheese Filling
- ¾ cup cream cheese softened
- ½ cup ricotta well-drained
- 3 tbsp sugar
- 1 egg yolk
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 5 apricots pitted and sliced thin
Crumble Topping
- ¼ cup flour
- 2 tbsp sugar
- 2 tbsp cold butter
- 2 tbsp almonds sliced
For Brushing
- 1 egg
Instructions
- In a large bowl or stand mixer, whisk together: flour, sugar, instant yeast, salt, zest of one orange, and ground cardamom
- In a separate bowl, whisk, egg, egg yolk, warm milk, melted and cooled butter and vanilla extract
- Pour the wet mixture into the dry ingredients. Mix with a dough hook or by hand until it comes together, then knead for 8–10 minutes until smooth and elastic. Add a little more flour if too sticky.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 60–90 minutes.
- Before making the filling place the ricotta on a strainer and let it drain for few minutes
- In a medium bowl, mix until smooth: cream cheese, ricotta, sugar, yolk, vanilla, and almond extract. Chill the filling while the dough rises.
- Wash, pit and slice 4-5 apricots into thin wedges
- If they’re very tart, toss with 1 tsp sugar + a little lemon juice and let sit for 5–10 minutes.
- In a small bowl, rub together flour, sugar, cold, cubed butter, cinnamon,and vanilla. You can add some of the sliced almonds into the crumble as well
- Refrigerate the crumble until needed (cold = crispy!).
- Once the dough has doubled, punch it down and divide it into 10–12 equal balls.
- Flatten each into a disk (about 3–4 inches wide).
- Place on parchment-lined baking sheets, spaced apart. Cover lightly and let rest for 15–20 minutes while the oven preheats to 350°F (175°C).
- Press a little well in the center with your fingers or a small glass. Spoon about one heaping tablespoon of cheese filling into the center of each bun.
- Gently press 2–3 apricot slices on top.
- Sprinkle with a generous amount of crumble topping (don’t be shy!).
- Brush the exposed dough with egg wash (1 egg + 1 tbsp milk) for shine.
- Bake for 18–22 minutes, or until golden and puffy. The bottoms should sound hollow when tapped and the crumble should be golden brown.
Notes
Don’t rush the dough rise – letting it double in size fully makes the buns soft and airy.
Drain your cheese well – before mixing it into the filling to avoid soggy buns.
Keep the crumble cold until ready to use for the best texture and crunch.
Nutrition
Did you make this recipe?
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Conclusion
Soft, golden, and bursting with creamy cheese and juicy apricots, these sweet rolls are a treat.
Make a double batch, they will be gone in no time.
FAQ
Can I make the dough ahead of time?
Yes! Prepare the dough through the first rise, then cover and refrigerate overnight. Bring it back to room temperature before shaping and adding the filling.
Can I use dried apricots?
Yes, just soak them in warm water (or orange juice) for about 15 minutes to plump them up before slicing.
Do I need a stand mixer?
Nope! You can knead by hand; it’ll just take a little more time and elbow grease.
Why did my buns turn out dense?
Most likely, the dough didn’t rise enough, or your yeast was past its prime. Make sure to let the dough double in size and check yeast freshness.
