This Easy Kolaches Recipe uses Rhodes rolls for the dough and is finished with sweetened cream cheese and fruit fillings. These Czech pastries are wonderful for breakfast or dessert.
What is a Kolache?
Kolaches are traditional Czech pastries made from a yeast dough and typically filled with fruit, sometimes combined with cream cheese. The name comes from the Czech word “kolo,” meaning “circle,” a nod to their round shape.
Originating as a fruit-topped bread in Eastern Europe, kolaches have evolved into a variety of sweet and savory versions. Many bakeries offer fruit-and-cream-cheese kolaches as well as savory breakfast options filled with eggs, cheese, and various meats.
Fruit Kolaches
I especially love the fruit and cream cheese kolaches. They’re similar to a donut in texture but are baked rather than fried, yielding a soft, pillowy bread rather than a flaky pastry. They’re perfect when you want a tender, sweet breakfast treat or a light dessert.
Easy Kolaches Recipe
For convenience, this recipe uses frozen Rhodes Texas Size Rolls for the dough. Their larger size (about 1.5 times the dinner roll) makes them ideal for creating kolaches with generous wells for filling.
- Place the frozen Texas rolls on parchment or silicone-lined baking sheets about 4 inches apart (8 per half-sheet tray).
- Cover the rolls with greased plastic wrap and let rise until doubled in size, about 4–5 hours at room temperature. Alternatively, let rise overnight in the fridge for about 8 hours, then 1–2 hours at room temperature before using.
Cream Cheese Filling
Prepare the cream cheese filling while the rolls thaw.
To make the filling:
- Beat 8 ounces (226 g) room-temperature block-style cream cheese with 1/2 cup (100 g) granulated sugar until smooth.
- Add 1 teaspoon vanilla and half of a whisked large egg; beat until homogeneous, scraping the bowl as needed. Save the remaining whisked egg for an egg wash.
If you prefer not to use egg in the filling, substitute 3–4 teaspoons of milk.
Fruit Filling (Microwave)
You can cook fruit fillings in the microwave for speed or on the stovetop if you prefer a more controlled simmer. Thicker fillings spill less during baking.
- Combine 1 cup fruit (fresh or frozen), 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1 tablespoon lemon juice in a microwave-safe bowl and stir.
- Microwave for about 5 minutes, stirring halfway through, until the mixture thickens. It will continue to thicken as it cools.
Fruit Filling (Stovetop)
- Combine fruit, sugar, cornstarch, and lemon juice in a medium saucepan and stir to combine.
- Cook over medium heat, stirring frequently, until the mixture boils and thickens, about 6–7 minutes. Remove from heat and let cool; the mixture will thicken further as it cools.
If the rolls aren’t ready when your fillings are, refrigerate the fillings and egg wash until you’re ready to assemble.
How to Make Kolaches
When the rolls have thawed and risen, preheat the oven to 375°F (190°C) and assemble the kolaches.
- Use a measuring cup to press down the center of each roll, creating a well for the fillings. Some air bubbles may pop—this is normal. A 1/3-cup measure works well; a 1/2-cup will hold more filling if desired.
- Brush the edges of each roll with the reserved whisked egg for an egg wash.
- Fill each well with about 2 heaping tablespoons of cream cheese and fruit filling. A #50 scoop fits nicely if you have one.
Using the quantities here, you can expect to produce about 16 pastries. In one test, that yielded six blueberry cream cheese, six raspberry cream cheese, and four plain cream cheese kolaches.
Baking and Storing
- Bake at 375°F for 18–20 minutes, or until the kolaches are golden brown. Let cool on the pan for about 15 minutes and serve warm.
- Store leftovers in an airtight container in the refrigerator for 3–4 days. Bring to room temperature before serving or microwave for about 10 seconds to soften.
Alternative Options
If you prefer not to make fruit fillings from scratch, you can substitute prepared fillings such as:
- Pie filling
- Jam
- Thick fruit curd
Enjoy customizing these kolaches with your favorite flavors.
More Rhodes Rolls Recipes
- Apple Fritters
- Cinnamon Twists
- Hocus Pocus Buns
- Easy Monkey Bread
- Apple Butter Cinnamon Rolls
If you make this recipe, please leave a rating and review in the comments. Thanks!
Easy Kolaches Recipe
Ingredients
- 16 frozen Rhodes Texas Rolls
Cream Cheese Filling:
- 8 ounces block-style cream cheese, room temperature
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg, whisked & divided
Blueberry Filling:
- 1 cup blueberries
- ½ cup granulated sugar
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice
Raspberry Filling:
- 1 cup raspberries
- ½ cup granulated sugar
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice
Instructions
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THAW ROLLS: Place the Texas rolls onto parchment or silicone-lined baking sheets about 4 inches apart (8 per half-sheet tray). Cover with greased plastic wrap and let rise at room temperature until doubled, about 4–5 hours. Or refrigerate 8 hours overnight, then 1–2 hours at room temperature.
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CREAM CHEESE FILLING: Beat cream cheese and sugar until smooth. Add vanilla and half the whisked egg, reserving the rest for the egg wash. Beat until smooth.
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FRUIT FILLINGS: Make each flavor separately by stirring fruit, sugar, cornstarch, and lemon juice. Microwave in a large safe bowl for about 5 minutes, stirring halfway, or cook in a saucepan over medium heat, stirring frequently, until thickened, about 6–7 minutes. Let cool—the mixture will thicken as it cools. Thicker filling reduces spillover. If rolls aren’t ready, refrigerate fillings and egg wash.
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Preheat oven to 375°F. Press the center of each risen roll with a measuring cup to create a well. Brush edges with egg wash and fill each well with about 2 heaping tablespoons of filling.
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Bake at 375°F for 18–20 minutes or until golden brown. Cool on the pan for 15 minutes and serve warm.
Notes
- STORAGE: Store leftovers in an airtight container in the fridge for 3–4 days. Bring to room temperature before serving or microwave briefly to soften.
- CREAM CHEESE FILLING: To omit egg in the filling, add 3–4 teaspoons milk instead.
- FRUIT FILLINGS: Any fresh or frozen berries work. You can also use prepared pie filling, jam, or thick fruit curd.
- YIELD: The recipe makes about 16 pastries. Filling amounts will vary based on how large you make the wells.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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