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Home » Recipes » Homemade Roll Recipes

Cream Cheese Kolache Recipe

Published: Jun 26, 2024 by Marye

This is the BEST recipe for kolaches ever! Cream cheese kolache are a tradition here in Texas! Lighter than air! Puffy pillows of a buttery, slightly sweet dough are filled with a tangy cream cheese filling and topped with cinnamon crumbles.
Total time for the recipe to be finished.Total Time 1 hour hour 45 minutes minutes
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Cream cheese kolache on a red and white plate.
Cream cheese kolache with text overlay for Pinterest.

Cream cheese kolaches are sweet, soft pastries filled with a rich, sweet cream cheese filling. They're perfect for breakfast, brunch, or an afternoon snack. Originating in Eastern Europe, they were popularized in Central Texas by the large Czech community.

Believe it or not, they're easy to make and absolutely delicious!

Closeup of a cream cheese kolache on a red transferware plate.
Table of Contents
  • My family loved them!
  • 🗝️ Key takeaways
  • 🧾 Ingredients
  • 📖 Variations
  • 🍴 Equipment
  • 🥫 How to store leftover kolache
  • Marye's Tip o' the day
  • 💭 Things to know
  • Cream cheese kolache
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 📞 The last word
  • 📖 Recipe
  • ✍🏻 A note from Marye...
  • 💬 Comments

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

My family loved them!

5 star rating
5 star rating
5 star rating
5 star rating
5 star rating
I made this recipe this morning. I'm a Texan and kolaches were part of my childhood - the cream cheese ones were always my favorite. It took my dough a while to rise the first time (about two hours) but the wait was worth it. My family loved them!
Melanie M.

🗝️ Key takeaways

  • These kolaches are soft, sweet, and filled with a delicious cream cheese mixture. One bite and you'll be transported to "that" little bakery just off I-35 in West, Texas!
  • I love them for holiday breakfasts but they're perfect for weekends, too. And, a cream cheese kolache and cup of coffee in the afternoon will revive the most zombie-like exhaustion.
  • Be sure to include the 30 second whipping technique that's in the instructions. It makes all the difference.

Cream cheese kolache are puffy, soft pillows of buttery dough filled with a pool of rich, creamy cheesecake, then topped with sweet crumbles of streusel.

If you've ever had one you probably have an addiction - I know I do. They're easy to make at home with this vintage recipe.

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

📖 Variations

  • Fruit & cheese kolaches: Add a spoonful of fruit jam. pie filling, or preserves on top of the cream cheese filling.
  • Nutty kolaches: Sprinkle chopped nuts over the cream cheese filling before baking.

🤫 Marye's secrets  for zhuzhing it up -

You can use a damp cloth to cover the bowl and keep the dough from drying out but be sure to oil the dough before you let it rise.

zhuzh: verb. To make something more interesting or attractive

🍴 Equipment

  1. mixing bowls, large and medium
  2. measuring cups and spoons
  3. stand mixer with dough hook
  4. baking sheet
  5. spatula
  6. parchment paper

🥫 How to store leftover kolache

Any leftover kolaches can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.

You can also freeze them for 3 or 4 months.

Marye's Tip o' the day

Warm leftover kolaches in the oven for a few minutes to bring back their fresh-from-the-oven taste.

💭 Things to know

If you've tried my fruit kolaches and my sausage kolaches you know that I found the perfect kolache dough recipe in an old OLD cookbook with handwritten notes.

The trick is to whip the dough at the end of the kneading time for about a minute AND to bake these in a hot oven - around 425F. You'll have the lightest, fluffiest, billowiest, most beautiful homemade kolaches in the known universe.

You know... for when you get tired of sweet rolls and waffles!

  1. Be sure to use regular and not low fat cream cheese. Low-fat, whipped, or reduced-fat will not work.
  2. Let the dough rise in a warm, draft-free place for the best results.
  3. Make sure your cream cheese is at room temperature before mixing for a smoother filling.
  4. Don’t overfill the kolaches to prevent the filling from leaking out during baking.
  5. Make sure all ingredients are at room temperature unless otherwise directed in the recipe.
  6. Use an insta-read thermometer to ensure your liquids aren’t too hot or too cold.
  7. You can let the dough rise overnight in the refrigerator if you want to.
  8. Using too much flour or overworking the dough will make them tough.
  9. Homemade kolache are best eaten the same day they are made or frozen.
Cream cheese kolache on a red and white plate.

Don't lose this recipe!

Cream cheese kolache

Pin to your favorite Pinterest board so you'll always have it handy.

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👩‍🍳 FAQs

Have other questions? Ask me in the comments!

Can I use instant yeast instead of active dry yeast?

Yes, you can. Just mix it directly with the flour instead of going through the proofing process. You can read about the differences between instant yeast and active dry yeast here.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and let it rise overnight in the refrigerator. Read more about how to store bread dough here.

What is a Texas kolache?

It's a soft, fluffy sweet roll with some sort of filling that can be either sweet or savory. Fruit, cream cheese, sausage...
Kolache originated in Eastern Europe and came to Texas with the Czech immigrants.

What is the difference between a Danish and a kolache?

Danish are light and flaky. Kolache are more bready... like a cinnamon roll - sort of.

Is it a Texas thing?

Only as far as it came to Texas with Czech immigrants. Since Texas has a large Czech population kolache is popular as well.

Closeup of cream cheese kolache on a baking sheet.

📚 Related recipes

  • Closeup of sausage kolache on a plate.
    Jalapeno Sausage Kolache: Texas Klobasnek
  • Overhead view of a cherry kolache on a red and white plate.
    Authentic Texas-Czech Kolache Recipe
  • Closeup of unbaked cinnamon rolls.
    Sour Cream Cinnamon Rolls
  • Stackofdonutsmadefromahomemadedonutrecipe featureimage
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📞 The last word

These cream cheese kolaches are a delightful treat that you and your family will love. Perfect for any time of day, they’re sure to become a favorite.

Looking for something as yummy as these but quicker and easier? I've got you! Check out these 20 minute cheese danish!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Cream cheese kolache on a red and white plate.

Cream Cheese Kolache

4.43 from 114 votes
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This is the BEST recipe for kolaches ever! Cream cheese kolache are a tradition here in Texas! Lighter than air! Puffy pillows of a buttery, slightly sweet dough are filled with a tangy cream cheese filling and topped with cinnamon crumbles.
Course Breakfast Bread
Cuisine European,Texan
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Servings:12
Calories:227
Author:Marye Audet-White

Ingredients

Kolache Dough

  • 2 ¼ teaspoons yeast, or 1 packet
  • Pinch of ground ginger
  • 1 teaspoon sugar
  • ¼ cup warm milk, 110F
  • ½ cup whole milk
  • 4 tablespoons unsalted butter, cut into small chunks
  • 2 ½ cups to 3 ½ all purpose flour, about 3 if using a bread machine
  • 1 teaspoon kosher salt
  • ¼ cup sugar
  • 3 tablespoons instant potato flakes, unflavored
  • 1 large egg, room temperature

Cream Cheese Filling

  • 8 ounces cream cheese
  • ¼ cup sugar
  • 1 egg yolk
  • ½ teaspoon vanilla

Crumb Topping

  • ⅓ cup sugar
  • 2 tablespoons flour
  • ¼ teaspoon cinnamon
  • 1 ½ tablespoons melted butter

Instructions

Kolache Dough

  • Add the yeast, 1 teaspoon sugar, and ginger to the ¼ cup milk and set aside.
  • Put the ½ cup milk and butter in a microwave-safe bowl and heat until the butter melts.
  • Let cool to 110F.
  • It should feel comfortably warm to when you drop a few drops on your wrist.
  • In the bowl of a stand mixer fitted with a paddle attachment combine 2 cups of the flour with the salt, sugar, and potato flakes.
  • Add the yeast mixture and the cooled milk mixture and stir until blended.
  • Add the egg and blend it in.
  • Add another ⅓ cup of flour. The dough will be sticky.
  • Switch to the dough hook.
  • Add flour a tablespoon or two at a time until the dough doesn’t stick to the sides of the bowl.
  • Knead until dough is smooth and elastic. It should be easy to handle at this point.
  • Knead on high for about 30 seconds to a minute.
  • Remove from the mixer bowl and form into a ball.
  • Rub the ball with melted butter then place it in a greased bowl.
  • Turn the ball over once.
  • Cover the bowl loosely with a clean tea towel.
  • Let it rise for 1 hour 15 minutes, or until doubled in bulk.
  • Punch down.
  • Divide the dough into 12 pieces about the size of an egg.
  • Roll into balls and arrange them 2 inches apart on a baking sheet lined with parchment.
  • Brush with butter, cover loosely with tea towels or plastic wrap, and let rise for 1 hour.
  • Make indentations in the buns and fill with cheese mixture.
  • Sprinkle with crumb mixture.
  • Bake at 425F for 8 to 10 minutes or until golden brown. Watch carefully.

Cream Cheese Filling

  • Beat together cream cheese with sugar until smooth.
  • Add the egg yolk and vanilla.
  • Beat until completely incorporated.

Crumb Topping

  • Combine sugar with flour and cinnamon.
  • Stir in the melted butter until the mixture forms crumbs. 

Notes

  • Make sure all ingredients are at room temperature unless otherwise directed in the recipe.
  • Use an insta-read thermometer to ensure your liquids aren’t too hot or too cold.
  • You can let the dough rise overnight in the refrigerator if you want to.
  • Using too much flour or overworking the dough will make them tough.
  • Homemade kolache are best eaten the same day they are made or frozen.
  • Freeze for up to 3 months.

Nutrition Facts

Calories: 227kcal | Carbohydrates: 23.5g | Protein: 4.1g | Fat: 13.4g | Cholesterol: 64mg | Sodium: 303.9mg | Fiber: 0.8g | Sugar: 16.4g | Vitamin A: 750IU | Vitamin C: 0.8mg | Calcium: 60mg | Iron: 0.7mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

✍🏻 A note from Marye...

I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.

I live exactly 58 minutes from my favorite bakery in West, Texas. 58 minutes under normal traffic and circumstances, that is.

I know the exact time because the minute that I am heading down I35 South I start thinking about which kind of kolache I am going to indulge in. It’s all fantasy of course. Anyone who has known me longer than a minute knows that it’s going to be cream cheese.

Cream cheese kolache are my favorite. If I moved to West I’d eat a ton of them. In the long run it would be totally worth the 900 deadlifts and 67 miles per day on the treadmill.

West is one of those little Texas towns you just fall in love with. In fact, I’m pretty sure you can smell kolache baking as you drive down the highway. Strolling around the tiny downtown area you may even catch a conversation in Czech. Many of the older residents still speak it.

The area was settled because of the rich farmland. After a few years the Katy Railroad was built right smack through the property of a Mr. Thomas West.

Mr West was the postmaster at the time. I guess it was just a no-brainer to call the town West in his honor. Especially since he’d supplied the property.

It might have been better if they’d’ve called it Thomas, though. People who are not from Texas get pretty confused when you tell them that West, Texas is south and maybe a little east of Dallas/Fort Worth.

To get an idea of the kind of confusion I’m talking about here’s a quote from the official West website. “West is home of Scott Podsednik of the Boston Red Sox. Scott grew up in Tours, five miles east of West…”

Isn’t that fun? Doesn’t it make you smile? Anyway…

Czech immigrants settled there and started raising their families. Big families. Pretty soon West was full of Czech culture and food.

Now it’s  known as the Czech Heritage Capital of Texas and the home of the official kolaches of the Texas Legislature. No one drives through there without stopping for a kolache.  A cream cheese kolache, preferably.

And by no one I mean… me. I'm no one.

First published January 23, 2017. Last updated June 26, 2024 for editorial improvements and readability.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.43 from 114 votes (103 ratings without comment)

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    Love it? Give it 5 stars!




  1. Bea says

    February 10, 2025 at 11:07 pm

    5 stars
    This is my absolute favorite kolaches recipe because you put the potato flakes in which is in ALL of my bread recipes. They'll stay good & soft for a week. Now that I live by myself I give half to.my neighbor & keep half..I like the cheese but make fruit too!!Thank you.

    Reply
    • Marye says

      February 13, 2025 at 9:54 am

      Thank you so much for your comment! I'm so happy that this kolache recipe has become your absolute favorite - it's one of my favorites, too! Incorporating potato flakes truly works wonders, doesn't it?
      It's so sweet that you're sharing the kolache love with your neighbor! Happy baking, and thank you for being part of our community!

      Reply
  2. Laurie says

    April 30, 2023 at 4:47 pm

    5 stars
    My friend recently shared delicious kolaches she brought back from West, TX. I was inspired to bake a batch. Found your recipe and they turned out really well. I added apple filling to half of them. Yum.
    Thanks for sharing this recipe, Marye.

    Reply
    • Marye says

      May 01, 2023 at 1:38 pm

      So glad you liked them!

      Reply
  3. Rosalia Q. Figueroa says

    October 24, 2022 at 7:01 am

    5 stars
    I tried this recipe, and it was perfect, but I have questions I want to ask; how can I reach you?

    Reply
    • Marye says

      October 24, 2022 at 11:09 am

      The email address is on on the about page.

      Reply
  4. Barbara Auten says

    July 20, 2022 at 4:22 pm

    5 stars
    Oh my word child 💓 I finally located a Texas gal that can cook real Texas food yehaaaw I am so enjoying your recipes I live in Central Texas (Lil ole town name Whitney I am 80 yrs young and seem to have lost most of my own family recipes due to 26 wonderful years of military life with my hubby and 2 younguns now long retired, kiddos gone ,married and we are now great grand parents of 4 Texas breed awesome sweethearts who love Granny's downhome Texas cooking they have been learning from me for the oldest 24 yrs old, 15, 10 and 7 true Texas younguns lol! Thank you for your downhome Texas style recipes I'm always checking in for more for my collection! My grand babies have asked I make them each a book printed with all mine that I can remember and your delicious recipes I can't wait to get started LMBO. Again thank you sweetheart 💕😘. Granny B

    Reply
    • Marye says

      July 20, 2022 at 4:27 pm

      Aww you made my day... I'm not too far north of you on I35. 🙂

      Reply
  5. Nadine says

    June 24, 2022 at 8:53 am

    First of all, thank you for your service to our country.
    I’m not a new baker by any stretch of the imagination, I’ve only been making kolachi a couple of months. I will make your recipe next time. Thank you for sharing.

    Reply
  6. Kristinna Kristinek Brown says

    February 19, 2022 at 8:40 pm

    A kolache does not have meat, only fruit or cheese… breads is klobasniky or klobasnek

    Reply
    • Kristinna Kristinek Brown says

      February 19, 2022 at 8:43 pm

      I meant meat in bread is klobasnek… or a pig in a blanket. Kolaches do not have meat

      Reply
      • Marye says

        February 19, 2022 at 9:42 pm

        I know - however this is what they are called here.

  7. Lilyn says

    February 08, 2022 at 8:16 am

    Hi Marye
    I would like to make this Cream Cheese Kolache. Do you have in grams / ml?
    🌷

    Reply
    • Marye says

      February 08, 2022 at 7:33 pm

      No I'm sorry - I don't measure that way.

      Reply
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Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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