Irresistible Cream Cheese Kolaches Recipe with 8oz Dreamy Filling

Oh, cream cheese kolaches—just saying the name makes me smile! These soft, sweet Czech pastries have been my go-to breakfast treat ever since my grandma taught me how to make them. There’s something magical about that pillowy dough wrapped around a rich, creamy cheese filling. I’ve tweaked her recipe over the years (okay, maybe added extra vanilla because why not?), but the soul of these kolaches remains the same. Whether you grew up with them or are discovering them for the first time, one bite will make you understand why Czech bakeries guard their kolache recipes so fiercely. Trust me, your kitchen will smell like heaven when these golden beauties come out of the oven.

Why You’ll Love These Cream Cheese Kolaches

Honestly, what’s not to love? These little pillows of joy have been tempting my family out of bed for years. Let me count the ways they’ll win you over:

• That first bite through the cloud-like dough into the rich filling? Pure bliss
• Surprisingly simple to make (even if you’re not a pastry pro!)
• Perfect for lazy weekend breakfasts or last-minute brunch emergencies

Soft and Fluffy Dough

The dough is what dreams are made of – light as air with just the right amount of sweetness. My secret? Letting it rise slowly until it’s practically sighing with happiness. When baked, it turns golden on the outside while staying tender and pillowy inside. You’ll want to press your finger into it just to watch it spring back!

Creamy Cheese Filling

Oh, that filling! I use a generous amount of cream cheese whipped with vanilla until it’s smooth as silk. The sweetness balances perfectly with the dough – not too sugary, just rich and comforting. Sometimes I catch myself sneaking spoonfuls before they even make it into the kolaches (don’t tell anyone!). When baked, it turns into this dreamy, almost custard-like center that makes every bite irresistible.

Ingredients for Cream Cheese Kolaches

Gathering the right ingredients is half the battle with kolaches – but don’t worry, everything here is easy to find! Here’s what you’ll need to make magic happen:

• 2 cups all-purpose flour (spooned and leveled, please – we’re not packing it like brown sugar!)
• 1/4 cup sugar for the dough (plus another 1/4 cup for the filling – yes, we’re doubling the sweetness!)
• 1 tsp salt (trust me, it balances all that sugar perfectly)
• 1 packet active dry yeast (check the expiration date – I’ve learned this the hard way!)
• 1/2 cup warm milk (think baby bottle temperature – too hot kills the yeast)
• 1/4 cup butter, melted (real butter only – my Czech ancestors would disown me otherwise)
• 1 egg at room temperature (leave it out for 30 minutes first)
• 8 oz cream cheese, softened (full-fat please – this is no time for dieting)
• 1 tsp vanilla extract (the good stuff if you have it)

See? Nothing fancy – just good, honest ingredients that turn into something extraordinary. Now let’s get mixing!

Equipment You’ll Need

Don’t worry—you don’t need fancy equipment to make these cream cheese kolaches shine! Here’s what I grab from my kitchen:

• A large mixing bowl (for that glorious dough to rise)
• Wooden spoon (my trusty dough-mixing sidekick)
• Rolling pin (or an empty wine bottle in a pinch—no judgment!)
• Baking sheet lined with parchment paper (for easy cleanup)
• Measuring cups and spoons (precision matters with yeast doughs)
• Stand mixer with dough hook (optional, but saves your arms if you’ve got one)

That’s it! Simple tools for seriously delicious results.

How to Make Cream Cheese Kolaches

Alright, let’s get our hands doughy! Making kolaches is easier than you think – I promise. Just follow these steps, and you’ll be biting into warm, cheesy perfection before you know it.

Preparing the Dough

First, wake up that yeast! Dissolve your yeast packet in the warm milk (about 110°F – think cozy bath temperature) and let it sit for 5 minutes until it gets foamy. If it doesn’t bubble, your yeast might be sleepy – time for a fresh packet!

While that’s happening, whisk together your flour, sugar, and salt in a big bowl. Make a well in the center and pour in the yeast mixture, melted butter, and egg. Stir with a wooden spoon until it comes together into a shaggy mess – that’s perfect!

Now comes the fun part – kneading! Dust your counter with flour and turn out the dough. Knead for about 5-7 minutes (or use your stand mixer with dough hook for 3-4 minutes) until it’s smooth and elastic. It should feel like a baby’s bottom – soft but springy. Pop it back in the bowl, cover with a towel, and let it rise in a warm spot for about an hour until doubled in size. I like to put mine in the oven with just the light on – perfect rising conditions!

Making the Cream Cheese Filling

While your dough is puffing up, let’s make that dreamy filling. Beat the softened cream cheese with sugar and vanilla until it’s completely smooth – no lumps allowed! I use a hand mixer for this because I’m lazy, but a sturdy whisk works too if you’ve got muscles. Taste it (quality control!) and adjust vanilla if needed. Set this aside while we shape our dough.

Shaping and Baking the Kolaches

Punch down that gorgeous risen dough (so satisfying!) and turn it out onto a lightly floured surface. Roll it out to about 1/2-inch thickness. Here’s where things get fun – use a round cutter or upside-down glass to cut out 3-inch circles. Reroll the scraps to get all your circles.

Place a generous teaspoon of filling in the center of each circle. Now, here’s the trick – fold two opposite sides up over the filling and pinch them together firmly in the middle. You want a little cheese peeking out the ends – that’s the signature kolache look!

Arrange them on your parchment-lined baking sheet about 2 inches apart. Let them rest for 15 minutes while your oven preheats to 375°F. They’ll puff up just a bit more – patience!

Bake for 15-20 minutes until they’re golden brown on top. Your kitchen will smell incredible! Let them cool just enough so you don’t burn your tongue, then dig in while they’re still warm. That first bite of soft dough and creamy filling? Absolute magic.

Tips for Perfect Cream Cheese Kolaches

After burning my fair share of kolaches (oops!), I’ve learned some tricks to guarantee bakery-worthy results every time. First, temperature matters – that milk should be warm but not hot (around 110°F), or you’ll murder the yeast. I test it on my wrist like a baby bottle. Second, give your dough a cozy spot to rise – my oven with just the light on works like magic. And don’t skip resting the shaped kolaches before baking – those extra 15 minutes make all the difference in their final puff!

For the filling, soften that cream cheese properly – microwave bursts create hot spots that make lumpy filling. I leave mine out for a good hour. And here’s my secret weapon: brush baked kolaches with melted butter right when they come out of the oven. It gives them that gorgeous sheen and keeps the dough tender for days (if they last that long!).

Variations for Cream Cheese Kolaches

Once you’ve mastered the classic cream cheese version, the kolache world is your oyster! My favorite twist? Swirling in a spoonful of raspberry jam with the cheese filling – the tartness cuts through the richness beautifully. For summer vibes, try adding lemon zest to the dough and filling. Feeling adventurous? Swap half the cream cheese for poppy seed paste – my Czech aunt’s secret move that’ll have everyone begging for the recipe!

Serving and Storing Cream Cheese Kolaches

Oh, you’ll want to eat these warm – that’s when the dough is at its pillowy best and the filling is like sweet, creamy heaven! I always sneak one straight from the baking sheet (careful, that cheese gets HOT). For storing, pop any leftovers in an airtight container – they’ll stay fresh for 2-3 days at room temperature. To bring back that fresh-baked magic, a quick 10-second microwave zap works, but my secret is warming them in a 300°F oven for 5 minutes. They freeze beautifully too – just wrap individually and thaw overnight when that kolache craving strikes!

Nutritional Information

Now, let’s be real – we’re not eating kolaches for their health benefits! But in case you’re curious, here’s the scoop per kolache (based on the recipe making 12): about 180 calories, with 8g fat (hey, that cream cheese has to come from somewhere!), 22g carbs, and 4g protein. These are estimates – your actual numbers might vary depending on how generous you are with that filling! Remember, life’s too short not to enjoy warm pastries fresh from the oven.

Frequently Asked Questions

Can I freeze cream cheese kolaches?
Absolutely! These freeze like a dream. Just cool them completely, then wrap individually in plastic wrap before popping them in a freezer bag. They’ll keep for up to 3 months. To serve, thaw overnight in the fridge and warm in a 300°F oven for 5 minutes – tastes just-baked!

Can I use instant yeast instead of active dry?
You bet! Instant yeast works great – just skip the initial dissolving step and mix it right in with the dry ingredients. Use about 25% less instant yeast than the recipe calls for (so roughly 2 1/4 teaspoons instead of 1 packet). The rising times might be slightly shorter, so keep an eye on your dough.

Why did my kolaches turn out dense?
Oh no! Usually this means the dough didn’t rise properly. Check that your yeast was fresh and your milk wasn’t too hot. Also, don’t skip that final 15-minute rest before baking – it gives the gluten time to relax. And resist over-flouring your work surface – sticky dough makes lighter kolaches!

Can I make these ahead of time?
Yes! Prepare the dough through the first rise, then punch it down and refrigerate overnight. In the morning, let it sit at room temp for 30 minutes before shaping and baking. The filling can be made 2 days ahead and stored in the fridge – just give it a good stir before using.

Print