Amazing Apple Cheesecake Buns: Your New Favorite Dessert

Apple Cheesecake Buns are more than just a delightful pastry; they are a culinary revelation, bringing together the very best of comforting baked goods and decadent desserts. Imagine: the gentle embrace of a warm, pillowy sweet bun, giving way to a rich, spiced apple filling, perfectly complemented by a luscious, tangy cheesecake swirl. This exquisite creation isn’t merely a snack; it’s an experience, a masterful fusion that marries the nostalgic comfort of a classic apple dessert with the irresistible creaminess of cheesecake, all thoughtfully nestled within a tender, golden-baked roll. While the idea of combining these beloved elements might seem distinctly modern, its inspiration harks back to centuries of baking traditions across various cultures, where fruit-filled pastries and rich dairy delights have long charmed palates. People wholeheartedly adore these Apple Cheesecake Buns because they offer an unparalleled symphony of textures and flavors: the tender chewiness of the bun, the bright, juicy tartness of the apples, the velvety smooth sweetness of the cheesecake, and the aromatic whisper of cinnamon. They are truly perfect for an indulgent breakfast, an impressive brunch centerpiece, or a cozy evening dessert, promising a moment of pure, blissful satisfaction with every single bite. I am confident you’ll find them absolutely irresistible.

Ingredients:

• For the Dough:

  • All-purpose flour: 4 ½ cups (about 540g), plus more for dusting
  • Granulated sugar: ½ cup (100g)
  • Active dry yeast: 2 ¼ teaspoons (one standard packet)
  • Fine sea salt: 1 teaspoon
  • Whole milk: 1 cup (240ml), warmed to 105-115°F (40-46°C)
  • Unsalted butter: ½ cup (113g), melted and cooled slightly
  • Large eggs: 2, at room temperature
  • Vanilla extract: 1 teaspoon

• For the Apple Filling:

  • Apples: 3 medium (about 1.5 lbs), a crisp-tart variety like Granny Smith, Honeycrisp, or Fuji, peeled, cored, and finely diced
  • Unsalted butter: 2 tablespoons (28g)
  • Light brown sugar: ¼ cup (50g), packed
  • Ground cinnamon: 1 teaspoon
  • Ground nutmeg: ¼ teaspoon
  • Lemon juice: 1 tablespoon
  • Cornstarch: 1 tablespoon, dissolved in 2 tablespoons cold water (cornstarch slurry)

• For the Cheesecake Topping:

  • Cream cheese: 8 ounces (226g), full-fat, softened at room temperature
  • Granulated sugar: ½ cup (100g)
  • Large egg yolk: 1, from a large egg
  • Vanilla extract: 1 teaspoon
  • All-purpose flour: 1 tablespoon

• For the Glaze (Optional, but Recommended!):

  • Powdered sugar: 1 ½ cups (180g)
  • Whole milk or heavy cream: 2-3 tablespoons, or as needed
  • Vanilla extract: ½ teaspoon

• Miscellaneous:

  • Non-stick cooking spray or butter: For greasing the bowl and baking dish

For the Dough: Crafting the Perfect Foundation for Your Apple Cheesecake Buns

The journey to creating delightful Apple Cheesecake Buns begins with a perfectly risen, tender yeast dough. This step requires a bit of patience and attention to detail, but the reward is a light, airy bun that cradles the sweet apple and creamy cheesecake filling beautifully.

1. Activate the Yeast: In a large mixing bowl (or the bowl of a stand mixer fitted with the dough hook), combine the warmed milk (ensure it’s between 105-115°F, as too hot will kill the yeast and too cold won’t activate it) with 1 teaspoon of the granulated sugar and the active dry yeast. Give it a gentle stir. Let this mixture sit for 5-10 minutes. You should see a foamy layer form on top, indicating that your yeast is alive and ready to work its magic. If no foam appears, your yeast may be expired or the milk temperature was off, and you should start again with fresh yeast.
2. Combine Wet Ingredients: Once the yeast is active, add the melted butter (ensure it’s cooled to lukewarm, not hot, to avoid scrambling the eggs), the two large eggs, and the vanilla extract to the yeast mixture. Whisk everything together until well combined and homogenous.
3. Add Dry Ingredients: In a separate medium bowl, whisk together the remaining granulated sugar, the 4 ½ cups of all-purpose flour, and the fine sea salt. Gradually add these dry ingredients to the wet mixture, a cup at a time, mixing on low speed with the dough hook (or with a sturdy spoon if mixing by hand) until a shaggy dough forms.
4. Knead the Dough: Increase the mixer speed to medium-low and knead the dough for 7-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 10-15 minutes. The dough should become smooth, elastic, and no longer sticky. It should pass the “windowpane test” – if you stretch a small piece of dough, you should be able to see light through it without it tearing. Add a tiny bit more flour, a tablespoon at a time, if the dough is excessively sticky, but be careful not to add too much, as this will result in a dry bun.
5. First Rise (Bulk Fermentation): Lightly grease a clean large bowl with non-stick spray or a thin layer of butter. Transfer the kneaded dough to the prepared bowl, turning it once to ensure all sides are lightly coated. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot. An oven with just the light on can be a perfect proofing box. Let the dough rise for 1 to 1 ½ hours, or until it has visibly doubled in size. This slow rise is crucial for developing the complex flavors and tender texture of your Apple Cheesecake Buns.
6. Punch Down the Dough: Once doubled, gently punch down the dough to release the accumulated gases. This redistributes the yeast, evens out the temperature, and helps create a finer crumb. Turn the dough out onto a lightly floured surface.

For the Apple Filling: A Sweet and Spiced Core for Your Buns

The heart of these delectable Apple Cheesecake Buns is a warm, spiced apple filling. Getting the right balance of sweetness, spice, and texture is key to a truly satisfying bite.

1. Prepare the Apples: Peel, core, and finely dice your chosen apples. Aim for pieces that are about ¼ to ½ inch in size. Smaller pieces cook down more evenly and are easier to incorporate into the buns.
2. Cook the Apples: In a medium saucepan, melt the 2 tablespoons of unsalted butter over medium heat. Add the diced apples, light brown sugar, ground cinnamon, ground nutmeg, and lemon juice. Stir to coat the apples evenly.
3. Simmer to Tender: Cook the apple mixture, stirring occasionally, for 8-10 minutes, or until the apples have softened but still retain a slight bite. They should not be mushy. The mixture will become fragrant and syrupy.
4. Thicken the Filling: Give the cornstarch slurry (1 tablespoon cornstarch dissolved in 2 tablespoons cold water) a quick whisk to ensure the cornstarch is fully suspended. Pour the slurry into the simmering apple mixture, stirring constantly. Continue to cook for another 1-2 minutes, until the filling thickens to a glossy, jam-like consistency.
5. Cool Completely: Remove the saucepan from the heat and transfer the apple filling to a shallow dish or plate. Spread it out to help it cool faster. It is absolutely essential that the apple filling is completely cool before you add it to the dough. Warm filling can melt the butter in the dough, causing it to become greasy and difficult to handle, and can also inhibit the second rise.

For the Cheesecake Topping: The Creamy Crown

This luscious cheesecake topping is what elevates these from simple apple buns to extraordinary Apple Cheesecake Buns, adding a delightful tangy and creamy counterpoint to the sweet apples.

1. Soften Cream Cheese: Ensure your cream cheese is at room temperature and very soft. This is critical for achieving a smooth, lump-free topping. If it’s too cold, it will be difficult to mix evenly.
2. Combine Ingredients: In a medium bowl, combine the softened cream cheese, granulated sugar, large egg yolk, vanilla extract, and all-purpose flour.
3. Mix Until Smooth: Using an electric mixer (handheld or stand mixer with paddle attachment) or a whisk, beat the mixture on medium speed until it is completely smooth, creamy, and free of any lumps. Scrape down the sides of the bowl as needed. The flour helps to stabilize the topping, preventing it from spreading too much during baking.
4. Set Aside: Cover the bowl and set the cheesecake topping aside at room temperature while you assemble the buns.

Assembling the Apple Cheesecake Buns: Bringing It All Together

This is where your vision for the delicious Apple Cheesecake Buns truly starts to take shape. Precision here ensures beautiful, evenly filled buns.

1. Roll Out the Dough: Lightly flour your work surface. Take the punched-down dough and roll it out into a large rectangle, approximately 18×12 inches (45×30 cm) and about ¼-inch thick. Try to keep the edges as straight as possible.
2. Spread the Filling: Evenly spread the completely cooled apple filling over the entire surface of the dough, leaving a ½-inch border clear along one of the long edges. This clear border will help you seal the seam of the roll.
3. Roll into a Log: Starting from the long edge opposite the clear border, tightly roll the dough into a log. Try to keep the roll as tight as possible to prevent gaps in the finished buns. Once rolled, pinch the seam closed along the clear edge to seal the log securely.
4. Slice the Buns: Using a sharp, un-serrated knife or a piece of unflavored dental floss, cut the log into 12 equal pieces, each about 1 ½ inches thick. To use floss, slide it under the log, cross the ends over the top, and pull them tightly to slice through. This method often creates cleaner cuts than a knife.
5. Prepare Baking Dish: Lightly grease a 9×13-inch (23×33 cm) baking dish with non-stick spray or butter. Arrange the sliced buns cut-side up in the prepared dish, leaving a small space between each one. They will expand during the second rise and baking.
6. Second Rise (Proofing): Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Place it back in a warm, draft-free spot for another 45-60 minutes, or until the buns have visibly puffed up and are nearly touching each other. This second rise ensures a light and fluffy texture for your final Apple Cheesecake Buns.
7. Add Cheesecake Topping: Once the buns have proofed, remove the cover. Dollop or pipe the cheesecake topping evenly over the top of each bun. You can use a spoon to gently spread it, or if you prefer a neater look, transfer the topping to a piping bag (or a ziploc bag with a corner snipped off) and pipe spirals or dollops onto each bun.

Baking the Apple Cheesecake Buns: The Grand Finale

The aroma that will fill your kitchen during this stage is simply divine. Baking transforms the dough and fillings into irresistible Apple Cheesecake Buns.

1. Preheat Oven: While the buns are on their second rise, preheat your oven to 375°F (190°C).
2. Bake the Buns: Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the buns are golden brown on top, cooked through, and the cheesecake topping is set and slightly golden at the edges. If you notice the tops browning too quickly, you can loosely tent the dish with aluminum foil for the remaining baking time.
3. Check for Doneness: To ensure the buns are fully cooked, you can gently lift one from the center; the bottom should also be golden brown. An instant-read thermometer inserted into the center of a bun (avoiding the apple filling) should read around 190-200°F (88-93°C).
4. Cool Slightly: Once baked, remove the dish from the oven. Let the Apple Cheesecake Buns cool in the baking dish for about 10-15 minutes on a wire rack before attempting to remove them or glaze them. This allows them to set up properly and prevents them from falling apart.

For the Glaze (Optional, but Highly Recommended!): The Finishing Touch

A simple vanilla glaze adds a touch of extra sweetness and a beautiful sheen, completing the professional look and enhancing the flavor of your homemade Apple Cheesecake Buns.

1. Prepare the Glaze: While the buns are cooling, in a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and the vanilla extract until smooth. The consistency should be thick enough to cling to a spoon but thin enough to drizzle.
2. Adjust Consistency: If the glaze is too thick, add more milk or cream, ½ teaspoon at a time, until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.
3. Glaze the Buns: Once the buns have cooled for at least 10-15 minutes, drizzle the glaze generously over the warm (but not hot) Apple Cheesecake Buns. You can use a spoon, a whisk, or even transfer the glaze to a piping bag with a small round tip for a more controlled drizzle.
4. Serve Warm: These buns are truly best served warm, ideally within a few hours of baking, allowing you to experience the soft dough, warm apple filling, and creamy cheesecake topping in perfect harmony.

Tips and Tricks for Perfect Apple Cheesecake Buns:

Achieving bakery-quality Apple Cheesecake Buns at home is absolutely within reach with these helpful tips:

• Yeast Health is Key:

  Always check the expiration date on your yeast. If your yeast doesn’t foam when activated, it’s likely dead, and your dough won’t rise. Water temperature is crucial – too hot will kill it, too cold won’t activate it.

• Don’t Over-Flour:

  While kneading, resist the urge to add too much extra flour. A slightly sticky dough is often better than a dry, stiff one, which can result in tough buns. The dough should be smooth and elastic, not hard.

• Proofing Environment:

  A warm, draft-free spot is essential for dough to rise properly. If your kitchen is cool, a slightly warmed (but turned off) oven with just the light on can create the ideal environment. Patience during proofing will pay off with a light, airy texture.

• Cool All Fillings Completely:

  This is a golden rule for any filled baked good. Hot or even warm apple filling or cheesecake topping can melt the butter in the dough, leading to greasy buns and a compromised structure.

• Soften Cream Cheese Properly:

  For the cheesecake topping, ensure your cream cheese is at true room temperature and very soft. This prevents lumps and ensures a smooth, creamy texture that melts beautifully into the buns.

• Tight Rolling for Uniform Buns:

  When rolling the dough into a log, make sure it’s as tight as possible. This prevents large air pockets and ensures each bun has an even distribution of filling.

• Dental Floss for Clean Cuts:

  If you struggle with slicing rolls neatly, try unflavored dental floss! It creates incredibly clean cuts and prevents squishing the dough and filling.

• Don’t Overbake:

  Overbaking can lead to dry buns. Keep an eye on them, especially towards the end of the baking time. The internal temperature is your most reliable guide.

• Embrace the Warmth:

  These Apple Cheesecake Buns are truly at their peak when served warm. Consider a quick reheat in the microwave for 15-20 seconds or a few minutes in a low oven if serving later.

• Experiment with Spices:

  Feel free to adjust the spices in the apple filling. A pinch of ground ginger or cardamom can add another layer of complexity.

Storage Instructions:

If you happen to have any of these glorious Apple Cheesecake Buns leftover (a rare occurrence, I assure you!), here’s how to store them:

1. Room Temperature: For up to 2 days, store the buns in an airtight container at room temperature. This will help keep them soft and fresh.
2. Refrigeration: For longer storage, up to 4-5 days, transfer the buns to an airtight container and refrigerate them. The dough may firm up a bit in the fridge.
3. Reheating: To enjoy them warm again, microwave individual buns for 15-30 seconds or warm a batch in a preheated oven at 300°F (150°C) for 5-10 minutes, or until heated through.
4. Freezing (Unbaked Buns): You can also freeze the unbaked buns! After shaping and placing them in the baking dish, cover tightly with plastic wrap and then foil. Freeze for up to 1 month. When ready to bake, thaw overnight in the refrigerator, then let them come to room temperature and complete their second rise before baking as usual.
5. Freezing (Baked Buns): Baked and cooled buns can be frozen without the glaze. Wrap individual buns tightly in plastic wrap and then in foil, or place in a freezer-safe bag. Freeze for up to 1 month. Thaw at room temperature and reheat before serving. Add fresh glaze after reheating if desired.

Conclusion:

If there’s one recipe I truly believe deserves a permanent spot in your baking repertoire, it’s these incredible Apple Cheesecake Buns. I’ve poured my heart into perfecting this recipe, and I can genuinely tell you, the results are nothing short of magical. Imagine this: a soft, pillowy yeast bun, light as a cloud, enrobing a luscious, tangy cream cheese filling, generously studded with tender, caramelized apple pieces, all kissed with the warmth of cinnamon and a hint of nutmeg. It’s not just a bun; it’s an experience, a harmonious marriage of the comforting warmth of a cinnamon roll, the creamy decadence of a cheesecake, and the wholesome sweetness of an apple pie.

When you pull these beautiful buns from the oven, the aroma alone is enough to transport you to a cozy, autumn afternoon, no matter the season. That golden-brown crust, giving way to an unbelievably tender interior, revealing pockets of rich, creamy cheesecake and sweet-tart apples – it’s a symphony of textures and flavors. I find that many people hesitate to try yeast baking, but I promise you, this recipe is designed to be accessible and incredibly rewarding. The sense of accomplishment you’ll feel, knowing you’ve created something so utterly delicious from scratch, is unparalleled. These aren’t just a dessert; they’re a gesture of love, a perfect treat to share with family and friends, or to simply savor all by yourself with a quiet moment and a good cup of coffee.

Elevate Your Experience: Serving Suggestions & Creative Variations

While these Apple Cheesecake Buns are absolutely divine straight out of the oven, perhaps with just a simple dusting of powdered sugar, don’t hesitate to get creative with your serving! For a truly decadent dessert, I love serving them warm with a scoop of vanilla bean ice cream, allowing it to gently melt into the soft crevices, creating an irresistible pool of creamy sweetness. A drizzle of warm caramel sauce or a dollop of freshly whipped cream also takes them to an entirely new level. They make an exceptional centerpiece for a brunch spread, a comforting afternoon pick-me-up with your favorite tea, or even a delightful packed lunch treat that will surely make your coworkers envious.

But why stop there? The beauty of a recipe like this lies in its versatility. While apples are classic, imagine substituting other seasonal fruits! In the summer, you could try fresh peaches or mixed berries for a brighter, more vibrant flavor. During the holidays, a pear and ginger combination would be absolutely exquisite. For an added textural crunch, consider folding in some chopped toasted pecans or walnuts into the apple filling. You could also experiment with different glazes: a simple vanilla bean glaze, a citrusy lemon zest glaze for a brighter note, or even a rich brown butter glaze to amplify that comforting, nutty flavor. Don’t be afraid to make this recipe truly your own! I encourage you to use this recipe as a canvas for your culinary creativity.

Ultimately, my greatest hope is that you’ll feel inspired to roll up your sleeves and give these sensational Apple Cheesecake Buns a try. I guarantee that the joy you’ll experience in baking them, and more importantly, the sheer delight of tasting them, will make it all worthwhile. There’s something incredibly therapeutic about working with yeast dough, and the reward of biting into one of these fluffy, flavor-packed buns is pure bliss. Once you’ve baked a batch, please, please share your experience! I absolutely adore seeing your creations. Tag me on social media, leave a comment below with your feedback, or tell me about any variations you tried. Your stories and photos genuinely make my day. Happy baking, my friends!

Frequently Asked Questions About Apple Cheesecake Buns:

Can I make Apple Cheesecake Buns ahead of time?

Absolutely! There are a couple of ways to do this. You can prepare the dough and filling, assemble the buns, and then cover them tightly and refrigerate overnight (for up to 12-14 hours). In the morning, let them come to room temperature for about 30-60 minutes while your oven preheats, then bake as directed. Alternatively, you can bake the buns completely, let them cool, and then store them for reheating later.

How do I store leftover Apple Cheesecake Buns?

To keep your buns fresh, store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. If refrigerated, I recommend gently warming them in the microwave for 15-30 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes before serving to bring back their soft texture and delightful aroma.

Can I freeze Apple Cheesecake Buns?

Yes, these buns freeze beautifully! You can freeze them unbaked (after the second proofing stage) or baked. To freeze unbaked, place the assembled buns on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Thaw overnight in the refrigerator, then let them proof at room temperature until doubled before baking. To freeze baked buns, let them cool completely, then wrap individually in plastic wrap and then foil, storing them in a freezer bag for up to 2-3 months. Thaw at room temperature and reheat as desired.

What type of apples are best for these buns?

I highly recommend using a firm, slightly tart apple variety that holds its shape well when baked. Granny Smith is a classic choice for its tartness, which balances the sweetness of the bun and cheesecake. Honeycrisp, Braeburn, or Fuji are also excellent options that offer a good balance of sweet and tart with a firm texture.

Can I use different fruits in the filling instead of apples?

Absolutely! This recipe is wonderfully adaptable. Blueberries, raspberries, sliced peaches, or even a mixed berry compote would be delicious alternatives. If using berries, you might want to slightly reduce the amount of sugar in the fruit filling as they can be quite sweet, and perhaps add a teaspoon of cornstarch to thicken any extra juices.

How do I know when the Apple Cheesecake Buns are fully baked?

The buns should be beautifully golden brown on top and around the edges. When gently pressed, they should feel firm and spring back. If you have a kitchen thermometer, the internal temperature of the bun should reach around 200°F (93°C). The cheesecake filling should also be set and not overly jiggly in the center.

Amazing Apple Cheesecake Buns: Your New Favorite Dessert

Apple Cheesecake Buns are a culinary revelation, bringing together comforting baked goods and decadent desserts. Enjoy a warm, pillowy sweet bun with rich, spiced apple filling and a luscious, tangy cheesecake swirl. Perfect for an indulgent breakfast, an impressive brunch centerpiece, or a cozy evening dessert.

Prep Time
20 Minutes

Cook Time
30 Minutes

Total Time
55 Minutes

Servings
12 buns

Ingredients

• 4 ½ cups (540g) All-purpose flour, plus more for dusting
• ½ cup (100g) Granulated sugar
• 2 ¼ teaspoons Active dry yeast (one standard packet)
• 1 teaspoon Fine sea salt
• 1 cup (240ml) Whole milk, warmed to 105-115°F (40-46°C)
• ½ cup (113g) Unsalted butter, melted and cooled slightly
• 2 Large eggs, at room temperature
• 1 teaspoon Vanilla extract
• 3 medium (1.5 lbs) Apples, peeled, cored, and finely diced
• 2 tablespoons (28g) Unsalted butter
• ¼ cup (50g) Light brown sugar
• 1 teaspoon Ground cinnamon
• ¼ teaspoon Ground nutmeg
• 1 tablespoon Lemon juice
• 1 tablespoon Cornstarch, dissolved in 2 tablespoons cold water
• 8 ounces (226g) Cream cheese, softened
• ½ cup (100g) Granulated sugar
• 1 Large egg yolk
• 1 teaspoon Vanilla extract
• 1 tablespoon All-purpose flour
• 1 ½ cups (180g) Powdered sugar
• 2-3 tablespoons Whole milk or heavy cream, or as needed
• ½ teaspoon Vanilla extract
• Non-stick cooking spray or butter, for greasing

Instructions

1. Step 1
   In a large bowl, combine warmed milk (105-115°F), 1 tsp granulated sugar, and yeast. Stir and let foam for 5-10 minutes. If no foam, start again with fresh yeast.
2. Step 2
   Add melted butter, 2 eggs, and 1 tsp vanilla extract to the yeast mixture. In a separate bowl, whisk remaining granulated sugar, 4 ½ cups flour, and salt. Gradually add dry ingredients to wet. Knead with a dough hook for 7-10 minutes (or by hand for 10-15 minutes) until smooth and elastic.
3. Step 3
   Lightly grease a large bowl. Transfer dough, turning once to coat. Cover and let rise in a warm, draft-free spot for 1 to 1 ½ hours, or until doubled. Gently punch down.
4. Step 4
   Melt 2 tbsp butter in a saucepan over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 8-10 minutes until apples soften. Whisk cornstarch and water (slurry) and add to apples, stirring until thickened. Cool completely before use.
5. Step 5
   In a medium bowl, combine softened cream cheese, ½ cup granulated sugar, egg yolk, 1 tsp vanilla extract, and 1 tbsp all-purpose flour. Beat until smooth and lump-free. Set aside.
6. Step 6
   On a lightly floured surface, roll dough into an 18×12 inch rectangle. Evenly spread cooled apple filling, leaving a ½-inch border on one long edge. Tightly roll dough into a log from the opposite long edge and pinch the seam to seal. Cut log into 12 equal 1 ½-inch pieces using a sharp knife or dental floss.
7. Step 7
   Lightly grease a 9×13-inch baking dish. Arrange buns cut-side up. Cover loosely and let rise in a warm spot for 45-60 minutes, until puffed. Dollop or pipe cheesecake topping evenly over each bun.
8. Step 8
   Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until golden brown and cooked through. If browning too quickly, tent with foil. Cool in the dish for 10-15 minutes.
9. Step 9
   Whisk powdered sugar, 2-3 tbsp milk/cream, and ½ tsp vanilla extract until smooth. Drizzle glaze generously over warm buns. Serve warm.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.