cream cheese kolache on a red and white plate
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Cream Cheese Kolache: A Bite of West, Texas

Lighter than air! Puffy pillows of a buttery, slightly sweet dough are filled with a tangy cheesecake filling and topped with cinnamon crumbles. This classic pastry is easy to make, too! You can freeze these for up to 3 months.
Course Breakfast Bread
Cuisine European, Texan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 45 minutes
Servings 12
Calories 227kcal
Author Marye Audet-White

Equipment

Ingredients

Kolache Dough

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

Cream Cheese Filling

  • 8 ounces cream cheese
  • 1/4 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla

Crumb Topping

  • 1/3 cup sugar
  • 2 tablespoons flour
  • 1/4 teaspoon cinnamon
  • 1 1/2 tablespoons melted butter

Instructions

Kolache Dough

  • Add the yeast, 1 teaspoon sugar, and ginger to the ¼ cup milk and set aside.
  • Put the 1/2 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 1/3 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.

Nutrition

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