Okay. I need everyone to sit down for this one. I have made a LOT of crumble buns at this point (you all know this about me), but something happens when you brown the butter and add apples and salted caramel to the equation, and what happens is pure fall magic. I took one bite of these standing over the sheet pan and immediately texted my friends that I had peaked. I meant it.
Here is what we are working with. A soft, pillowy brown butter cinnamon dough that smells INSANE while it rises. It gets pressed down and filled with the dreamiest brown butter cream cheese frosting, then a drizzle of salted caramel, then a spoonful of buttery cinnamon apple pie filling, and finally a big pile of brown butter crumble on top. Out of the oven they get even MORE salted caramel, because we are not being shy today. Sweet, salty, buttery, nutty, cozy. Every single bite has something going on.
Brown butter shows up in three different places here and I promise you it is the reason these taste like they came from a bakery. It makes everything nuttier and deeper and more toasted, and paired with apples and cinnamon it is basically fall in a bun. These are the ones I want to make on a chilly Sunday morning with coffee, or bring to literally any fall gathering so I can watch everyone go quiet after the first bite. So satisfying.
P.S. Brown ALL of your butter at once at the very beginning! You need it in the dough, the cream cheese filling, and the crumble, so doing it in one pan in one go saves you so much time and so many dishes. Just measure it out into three little bowls once it cools slightly and you are set for the whole recipe.
Ingredients Needed
- Brown Butter: The star of this entire recipe and the reason these taste so deeply nutty and toasted. You will brown it once at the beginning and use it in the dough, the cream cheese filling, and the crumble topping. Melt your butter over medium heat, swirl the pan, and cook until the milk solids turn golden brown and it smells like toasted hazelnuts. Scrape every bit of those browned bits in, that is where all the flavor lives!
- Whole Milk: This is what wakes up our yeast and gives the dough its soft, rich, tender crumb. Heat it to between 100 and 110 degrees F, which is warm to the touch but never hot. Too hot and you will kill the yeast, too cool and it will not activate. I use a thermometer every single time because it takes the guesswork right out of it.
- Active Dry Yeast: Our rise and all of that beautiful pillowy texture comes from here. Bloom it in the warm milk for 5 to 10 minutes until it is foamy and bubbly on top. That foam is how you know your yeast is alive and ready to work. If nothing happens after 10 minutes, start over with fresh yeast, it is worth it.
- Light Brown Sugar: Brown sugar shows up in the dough, the apple filling, and the crumble, and it is doing SO much work. It feeds the yeast, adds moisture, and brings that warm molasses flavor that makes everything taste like caramel and fall. It also helps the crumble get those gorgeous golden crispy edges. Pack it into your measuring cup for the right amount.
- Egg: One egg goes right into the dough to add richness, structure, and that gorgeous golden color. It is what makes these taste plush and bakery style instead of like plain bread. You will want a second egg for the egg wash around the edges too. That is what gives you those shiny, deeply golden sides.
- Bread Flour: Bread flour is my must here because that extra protein builds the chew and structure these buns need. It gives you that satisfying pull when you tear one open, which all purpose just cannot quite match. It also helps the buns hold their shape around all that filling. Spoon and level so you do not pack in too much.
- Cinnamon: It goes in the dough AND the apple filling, and it is what makes your whole kitchen smell like a fall candle. Warm, cozy, and the perfect partner for brown butter and apples. Use fresh cinnamon if yours has been in the cabinet since last Thanksgiving. It genuinely makes a difference.
- Salt: Just one teaspoon in the dough, but it does so much work. It balances all that sugar, strengthens the gluten, and keeps the yeast from running wild. Without it the whole bun tastes flat and oddly sweet. Never skip it, even in a sweet dough.
- Cream Cheese: Full block, full fat, and truly ROOM TEMPERATURE. This is the base of the creamy filling that goes into the well of every bun, and cold cream cheese will give you lumps you can never whip out. Let it sit on the counter for at least an hour before you start. It should give easily when you press it.
- Heavy Cream: Just one tablespoon in the cream cheese filling, but it loosens everything up into the silkiest pipeable texture. Without it the filling can be a little stiff and hard to pipe. Add it slowly and beat until it is fluffy and light. You will see it transform.
- Vanilla: It shows up in the cream cheese filling and the crumble, rounding out the brown butter and making everything taste warmer and more dessert like. Use a good pure vanilla if you have it since there is nowhere for it to hide here. It ties all the layers together beautifully.
- Powdered Sugar: Sweetens the cream cheese filling and keeps it perfectly smooth with no grit at all. Add it slowly with the mixer on low or you will be wearing it, trust me on this one. Half a cup gives you a filling that is sweet but still tangy. Taste as you go and add a little more if you like it sweeter.
- Apples: Two apples cooked down with butter, brown sugar, and cinnamon into the coziest little pie filling. I like a firmer baking apple like Honeycrisp or Granny Smith so they hold their shape and do not turn to mush. Dice them small so every bite of bun gets apple. This filling alone is worth making on its own.
- Cornstarch: One teaspoon thickens the apple filling into something glossy and jammy instead of watery. Watery filling will make your bun soggy, and we are not doing that. Stir it in at the end and let it bubble for a minute to activate. It works so fast you will barely notice it happening.
- All Purpose Flour: This is the base of the crumble topping, and all purpose is exactly what you want here for a tender, sandy texture. Mixed with brown butter and brown sugar it turns into big craggy clumps that bake up crisp. Do not overmix it, you want clumps and not paste. Those big pieces are the best part.
- Salted Caramel: Homemade or store bought, I am not going to judge you either way! It goes in before the apples and again over the top after baking, and that sweet salty hit against the brown butter is what makes these unforgettable. Warm it slightly so it drizzles easily. Be generous, this is not the moment for restraint.
- Flaky Sea Salt: The finishing touch that makes this a SALTED crumble bun. A pinch in the crumble and a sprinkle over the caramel at the end makes every single flavor pop. That sweet and salty contrast is the whole point of this recipe. Do not skip it, it is the finale!
Substitutions and Modifications
- No bread flour? All purpose flour works, the buns will just be a little softer and less chewy.
- Instant yeast works too. Skip the blooming step, mix it right in with the flour, and reduce the rise time by about 15 minutes.
- Granulated sugar can replace the light brown sugar in the dough. You will lose a little of that molasses depth, but the buns are still wonderful.
- Swap the apples for pears! Same method, same cook time, and it is SO good with brown butter.
- No heavy cream? Whole milk or even a splash of half and half will loosen the cream cheese filling just fine.
- Add 1/2 cup of chopped pecans or walnuts to the crumble for extra crunch. Very fall, very good.
- Not a caramel person? A brown butter glaze or a simple maple drizzle is a beautiful substitute.
- No piping bag? Just spoon the cream cheese filling right into the center of each bun.
Why You’ll Love This Recipe
- Brown butter shows up THREE times, in the dough, the cream cheese filling, and the crumble, and it makes these taste like they came straight out of a bakery case.
- It is the coziest fall spin on my crumble buns, with apple pie filling, cinnamon, and salted caramel all layered into one bun.
- You brown all the butter at once at the very start, so the whole recipe comes together with way less fuss than it looks like.
Equipment Needed
- Light colored saucepan or skillet for browning butter
- Stand mixer with dough hook (or a big bowl and your hands)
- Hand mixer or stand mixer with paddle for the cream cheese filling
- Instant read thermometer
- Sheet pan
- Parchment paper
- Piping bag (optional, a spoon works great)
- Kitchen scale (optional but helpful for even buns)
- Pastry brush
Brown Butter Apple Crumble Buns (Easy Fall Recipe)
Video
Ingredients
For the Brown Butter (brown it all at once):
- 8 tablespoons unsalted butter to yield about 7 tablespoons brown butter (3 tablespoons for the dough, 1 tablespoon for the filling, 3 tablespoons for the crumble)
For the Brown Butter Cinnamon Dough:
- ¾ cup whole milk heated to 100 to 110 degrees F
- 2 teaspoons active dry yeast
- ¼ cup light brown sugar packed (granulated works too)
- 1 large egg
- 3 tablespoons brown butter
- 2 ½ cups bread flour
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 large egg for egg wash
For the Brown Butter Cream Cheese Filling:
- 8 ounces cream cheese room temperature
- 1 tablespoon brown butter
- 1 tablespoon heavy cream
- 1 teaspoon vanilla
- ½ cup powdered sugar
For the Apple Pie Filling:
- 2 apples peeled and diced small
- 1 tablespoon unsalted butter
- 2 tablespoons light brown sugar packed
- ½ teaspoon cinnamon
- 1 teaspoon cornstarch
For the Salted Brown Butter Crumble:
- 3 tablespoons brown butter
- ½ cup all purpose flour
- ½ cup light brown sugar packed
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon flaky sea salt
For Assembly:
- ¼ cup Salted caramel homemade or store bought, for drizzling
- Flaky sea salt for finishing
Instructions
- Start by browning ALL of your butter at once. Add 9 tablespoons of unsalted butter to a light colored saucepan over medium heat. Let it melt, then keep swirling the pan as it foams and bubbles. After about 5 to 7 minutes the milk solids at the bottom will turn golden brown and it will smell like toasted nuts. Pull it off the heat immediately and scrape everything, browned bits included, into a bowl to cool slightly. You should have about 7 tablespoons. Measure out 3 tablespoons for the dough, 1 tablespoon for the cream cheese filling, and 3 tablespoons for the crumble.
- Heat 3/4 cup of whole milk to between 100 and 110 degrees F. I really do use a thermometer here, because this is the one step where guessing can cost you your whole rise. It should feel warm on your wrist, never hot.
- Stir in the 2 teaspoons of active dry yeast and let it sit for 5 to 10 minutes. You are looking for it to get foamy and bubbly on top, which means your yeast is alive and happy.
- Mix in the light brown sugar, the egg, and 3 tablespoons of your brown butter until combined. Then add the bread flour, cinnamon, and salt.
- Knead for 8 to 10 minutes, until the dough is smooth, elastic, and just slightly tacky. It should pull away from the sides of the bowl and spring back when you poke it.
- Cover the bowl and let the dough rise for 1 hour, until doubled and beautifully puffy. Now is the perfect time to make everything else!
- Make the apple pie filling. Peel and dice 2 apples nice and small. Melt 1 tablespoon of butter in a skillet over medium heat, add the apples, 2 tablespoons of light brown sugar, and 1/2 teaspoon of cinnamon. Cook for 6 to 8 minutes, until the apples are tender and syrupy. Sprinkle in the cornstarch, stir, and cook 1 more minute until glossy and thick. Set aside to cool completely.
- Make the brown butter cream cheese filling. Beat the room temperature cream cheese with 1 tablespoon of brown butter, 1 tablespoon of heavy cream, and 1 teaspoon of vanilla until totally smooth. Then add the powdered sugar SLOWLY, a little at a time, beating until light and fluffy. Transfer it to a piping bag, or just grab a spoon.
- Make the salted crumble. Whisk together 3 tablespoons of brown butter, the all purpose flour, light brown sugar, vanilla, cinnamon, and flaky sea salt until it comes together in big crumbly clumps. Do not overwork it, those craggy clumps are exactly what you want.
- Once the dough has risen, punch it down and divide it into 6 equal balls, about 100 grams each. A kitchen scale makes this easy, but eyeballing it is fine too. Place them on a parchment lined sheet pan with plenty of room between them since they spread.
- Press down into the center of each ball with your fingers to create a well, leaving a nice puffy border. Brush that border generously with egg wash.
- Now we layer! Pipe the cream cheese filling into each well, add a drizzle of salted caramel right on top, spoon on the apple pie filling, and finish with a big pile of that brown butter crumble.
- Bake at 375 degrees F for 20 to 22 minutes, until the buns are GOLDEN and your kitchen smells like the best fall candle that has ever existed.
- Let them cool for about 10 minutes, then drizzle with extra salted caramel and finish with a sprinkle of flaky sea salt. Serve them warm and get ready for everyone to lose their minds!
Storage Instructions
- Counter: Best the day they are made, but you can keep them loosely covered on the counter for up to 1 day. After that the cream cheese filling really needs the fridge.
- Fridge: Store in an airtight container in the fridge for up to 4 days. Warm them in a 350 degree F oven for 5 to 7 minutes before serving to bring the bun right back to life.
- Freezer: Freeze baked buns in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat at 350 degrees F for about 10 minutes and add fresh caramel on top.
Tips and Tricks
- Brown all the butter in ONE batch at the very beginning. It saves you a pan, saves you time, and means you are never stopping mid recipe to brown more.
- Use a light colored pan for browning so you can actually see when the milk solids turn golden. In a dark pan it goes from perfect to burnt before you notice.
- Make the apple filling and cream cheese filling during the rise. By the time the dough is ready, assembly takes about five minutes.
- Let the apple filling cool completely before it goes in. Warm filling will melt your cream cheese layer right into the dough.
- Weigh your dough balls at about 100 grams each so all 6 buns bake evenly and look bakery perfect.
Frequently Asked Questions
What apples work best for these buns?
I love Honeycrisp or Granny Smith because they stay firm and hold their shape while cooking. Softer apples like Red Delicious will break down into applesauce, which is not what we want here. Dice them small so you get apple in every bite.
Do I really have to brown the butter?
For this recipe, yes! Brown butter is the whole personality of these buns. Regular melted butter will still give you a good bun, but you will miss that toasty, nutty, bakery flavor that makes them so special.
How much butter should I brown to get 7 tablespoons?
Start with about 9 tablespoons of unsalted butter. Browning cooks off some of the water content, so you lose roughly 15 to 20 percent along the way. Starting with a little extra means you are never short.
Can I make these ahead of time?
Absolutely! The apple filling, cream cheese filling, and crumble can all be made up to 2 days ahead and stored in the fridge. Bake the buns the day you plan to serve them, since fresh out of the oven is really where they shine.
My yeast never got foamy. What happened?
Your milk was probably too hot or your yeast is past its prime. Start fresh with milk between 100 and 110 degrees F and a new packet of yeast. It is a small do over that saves the whole recipe!
Can I use store bought caramel?
Please do if that is easier for you! A good jarred salted caramel works beautifully here. Just warm it slightly so it drizzles nicely, and add a pinch of flaky salt if yours is on the sweeter side.
Do you LOVE Crumble Buns?! Check out MORE of my Bun Recipes:
Strawberry Custard Crumble Buns
Blueberry Custard Crumble Buns
Let’s Stay in Touch!
If you make these Brown Butter Apple Crumble Buns, I NEED to see them! Snap a photo of that crumble and caramel situation and tag me @munchiesbymallory on Instagram and TikTok. It genuinely makes my whole day to see what you create in your kitchens. And if it is even a little bit chilly where you are, consider this your official sign to go brown some butter. Happy baking, friends!
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