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A closeup on a pan of cream cheese kolaches with some of them pulled apart.
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5 from 2 votes

Homemade Fruit Kolaches with Cream Cheese Recipe

Try these soft, pillowy Homemade Fruit Kolaches with Cream Cheese for a bakery-style treat at home. If you love the famous kolaches from the Czech Stop in West, Texas, this recipe brings that same comforting, nostalgic flavor straight from your own oven.
Course Bread, Breakfast, Rolls
Cuisine American, Czech
Keyword fruit kolaches, homemade kolaches with cream cheese
Prep Time 25 minutes
Cook Time 18 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 13 minutes
Servings 24 servings
Calories 253kcal
Author Sue Ringsdorf

Ingredients

For the rolls:

  • 4 teaspoons active dry yeast (12 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 ¾ cup 2% milk (394 grams) - or whole milk
  • 1 large egg
  • 6 Tablespoons unsalted butter - softened
  • 2/3 cup all-purpose flour (80 grams)
  • 4 cups bread flour (520 grams)
  • 2 teaspoons kosher salt
  • egg wash

For the cream cheese and fruit filling:

  • 10 oz. cream cheese - softened
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 large egg yolk
  • 1 cup preserves - any kind

For the glaze:

  • 1 Tablespoon unsalted butter - metled
  • 1 ¼ cup powdered sugar
  • 3 Tablespoons milk
  • 2 teaspoons vanilla extract

Instructions

  • Mix the flour and butter. In the bowl of a stand mixer, combine the all-purpose flour, three cups of bread flour, kosher salt, and the softened butter. Attach the dough hook and start the mixer on low speed. Let it run for a minute or two.
    2/3 cup all-purpose flour (80 grams), 3 cups bread flour (390 grams) 2 teaspoons kosher salt, 6 Tablespoons unsalted butter
  • Activate yeast. In a large measuring cup, combine the yeast, sugar, and warm milk (heated to 105-110 degrees F). Use a spatula to stir it around. Let the yeast mixture sit for about 15 minutes or until it gets foamy and bubbly on top.
    Add the egg and mix well.
    4 teaspoons active dry yeast (12 grams), 1/4 cup granulated sugar (50 grams), 1 ¾ cup 2% milk (394 grams), 1 large egg
  • Finish the dough. Pour the yeast mixture into the stand mixer and start the mixer on low speed. Let it run until the flour absorbs, using a silicone spatula to occasionally scrape down the sides of the bowl.
    Add the remaining bread flour or as much is needed to achieve your desired consistency and let the mixer run on medium speed for a couple of extra minutes. Test the dough with your finger to make sure it’s slightly sticky but firm.
    1 cup bread flour (130 grams)
  • Transfer dough. Transfer the soft dough to a medium greased bowl. Form it into a smooth ball by punching it down in the center and pulling the sides inward. Place the dough smooth side up in the bowl.
  • Let dough rest. (FIRST RISE) Place a clean towel (or plastic wrap) on the top of the bowl and set it in a warm place in your kitchen. Let the dough double in size – approximately 45 minutes to one hour.
  • Form rolls. Spread a bit of oil on a baking mat or cutting board and use it to divide the dough into 24 equal portions. Use your hands to form each portion into a small ball and add to a greased sheet pan (I use a USA half sheet pan measuring 17. 25 x 12. 25 x 1. Press down slightly, cover with towel, and set pan in a warm corner of your kitchen to rise, about 45 minutes to an hour. (SECOND RISE)
    NOTE: I normally use a digital scale to get equal-sized rolls. For this batch, each one was approximately 48 grams but that could change slightly.
  • Make cream cheese filling. Add cream cheese ingredients – the softened cream cheese, egg yolk, vanilla extract, and powdered sugar – to a mixing bowl. Use a hand mixer to beat until ingredients are well combined. Place in the refrigerator until ready to use.
    10 oz. cream cheese, 1 large egg yolk, 2 teaspoons vanilla extract, 1/4 cup powdered sugar
  • Add filling to rolls. Use the handle of a wooden spoon to press down the center of each roll, forming a large well. Then carefully add a spoonful of preserves topped with a spoonful of cream cheese filling to each well. Brush egg wash on rolls (optional) and let rest while preheating oven to 350 degrees.
    1 cup preserves, egg wash
  • Bake rolls. Bake rolls in preheated 350-degree oven for 17-20 minutes, or until golden. brown on top. Set pan on counter to cool.
  • Make icing. Combine melted butter, powdered sugar, vanilla, and 2-3 tablespoons of milk. Use a spoon to stir and then additional milk as needed to get a consistency that works for drizzling.
    1 Tablespoon unsalted butter, 1 ¼ cup powdered sugar, 2 teaspoons vanilla extract, 3 Tablespoons milk
  • Add icing. Drizzle icing over top the kolaches. I normally add icing to a small bag, snip off the end, and drizzle in a thin stream. Serve and enjoy!

Video

Notes

  • Because these kolaches contain cream cheese, they’re best kept at room temperature for up to 24 hours in an airtight container. After that, transfer them to the refrigerator for food safety, and simply warm them slightly before serving to bring back that soft, bakery-fresh texture.
  • Baked kolaches (without icing) freeze well for up to 2 months. Thaw overnight, warm slightly, and add icing before serving.

Nutrition

Calories: 253kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 249mg | Potassium: 89mg | Fiber: 1g | Sugar: 18g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg