These gluten free kolaches have an extra dose of sweet cream cheese filling surrounded by a soft pastry kissed with a sugary crumb crunch!!
I’m a little behind this week already because I spent most of the weekend catching up my “old” job so that I could start this week fresh with full-time blogging. I woke up yesterday morning not really knowing what the heck to do with myself. Haha! It’s gonna take some getting used to, this whole not having a job thing. Well, blogging is a job, but it’s not really a job when you love what you do, right? And I LOVE to bake and love to share what I make with all of you!!
So let’s talk about these kolaches. Oh Mmm Geee! I have to be honest. Until I made these, I had never had a kolache in my life. BUT, I had heard of them and when I first started this little blog, someone had made my cinnamon rolls and asked me if I thought the dough for those would work well for kolaches. Back then, I didn’t quite know what kolaches were and whether the dough would work or not.
What Are Kolaches?
From what I’ve learned, kolaches are a lot like a danish, only the dough is more like a brioche than a laminated dough. They’re filled with different fillings, some sweet, some savory. To me, the cheese kolaches remind me so much of a cheese danish. There is a crunchy sugary topping that is sprinkled around the edges that just makes these wonderful pastries!!
To make these gluten free kolaches, it’s super simple. It all starts with a batch of my gluten free cinnamon roll dough. Oh, how I just LOVE that dough!! I’ve lost count of how many things I’ve made with my “master” gluten free sweet dough. And they ALWAYS come out so, so good 🙂
How To Make Gluten Free Kolaches
It’s a piece of cake to make these gluten free kolaches.
- Starting with my gluten free cinnamon roll dough, knead dough until smooth and separate into 16 pieces, about 2-2.15 ounce each.
- Roll each into a smooth ball. See my recipe and pictures for The Softest Gluten Free Rolls Ever post about how to do this.
- Place rolls on parchment-lined baking sheet, spacing a couple of inches apart. Cover with plastic wrap and allow to rise until doubled or almost doubled, about one hour.
- Using the bottom of a glass that’s been dipped in flour, or another similar item with about a 2-inch diameter, push down slowly in the center of each ball of dough to create a “crater” to place the filling.
- Put about 2 tbsp of filling into each “crater.” Brush dough around filling with egg wash and sprinkle crunchy crumbs on dough.
- Bake for about 20 minutes, or until puffed and golden brown. Kolaches will fall slightly when cooled.
If you’ve never had kolaches, I urge you to give this recipe a try. They’ll remind you of a cheese danish with a crunchy sugary crust 🙂
Gluten Free Kolaches
Ingredients
DOUGH:
CREAM CHEESE FILLING:
- 12 ounces (340 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1 tbsp Kim’s gluten free flour blend (or other gluten free flour blend)
- 1/2 tsp pure vanilla extract
- Pinch of salt
- 1-2 tsp lemon juice
STREUSEL:
- 3 1/2 tbsp (3 tbsp plus 1 1/2 tsp) Kim’s gluten free flour blend (or other gluten free flour blend)
- 2 tbsp plus 2 tsp granulated sugar
- 1 tbsp butter, cut into several small pieces and chilled
EGG WASH:
- 1 large egg, beaten with 1 tbsp water and pinch of salt
Instructions
FOR THE DOUGH:
- Make dough according to directions and chill overnight. Remove dough from refrigerator and divide into 16 equal pieces (about 2 to 2.15 ounces each). Roll each into a ball (see Softest Gluten Free Rolls recipe) and place on parchment-lined baking sheet at least 2 inches apart. Cover with plastic wrap and allow to rise in warm, draft-free area for about an hour, or until rolls are doubled or almost doubled.
FOR THE FILLING:
- In medium bowl (or bowl of stand mixer) beat cream cheese, sugar, flour, vanilla, and salt on low speed until smooth, about 1 minute. Scrape down the sides of the bowl 2 tsp lemon juice and mix to combine. Cover bowl with plastic wrap and refrigerate until rolls are ready.
FOR THE STREUSEL:
- Combine flour, sugar, and butter in small bowl and rub between your fingers until mixture resembles wet sand. Refrigerate until ready to use.
FINISHING ROLLS AND BAKING:
- Using the bottom of a glass dipped in flour (or similar item that has about a 2-inch diameter), gently but firmly press down into center of roll to flatten in the middle and create a “crater” for the filling (Re-flour the glass as needed to prevent sticking).
- Add about 2 tbsp filling into center and smooth with a small angled spatula or back of spoon.
- Brush outside of rolls with egg wash and sprinkle streusel on rolls, avoiding cream cheese center.
- Bake until golden brown and puffy, about 20 minutes. Cool on wire rack about 20 minutes. Serve warm.
Notes
Inspired by The Vanilla Bean Blog’s Kolaches
What temperature should I bake these at? Looking forward to making them!!!
Oh my gosh, I’m so sorry! And I’m so glad you caught that! It’s 350 degrees.
Thank you for catching my mistake 🙂
I used to love bread, I made an awesome authentic French Baguette, but no more. I have spent a small fortune trying to have a slice of bread or a sweet roll. My husband doesn’t say a word about my attempts because I’m a perfectionist and I have shed quite a few tears over all the failures.
This morning was a day to celebrate!!! I baked your kolaches. Soft, light, flavorful, and oh so wonderful. I will serve them to the family and no one would ever guess they are G F. I am making the Italian loaf today because I have a bumper crop of tomatoes waiting to be part of a BLT.
Thank you
Oh, that’s wonderful! I’m with you in that I’m also a perfectionist when it comes to baking and used to bake and make all my own breads, too and I was devastated when I was diagnosed with celiac. I’m so happy you loved the kolaches and you will LOVE the Italian bread! It is my absolute favorite 🙂
Here in Texas, they sell Kolaches that are made with the dough wrapped around a sausage or hotdog, kind of like a pig in a blanket but the dough is much softer like a roll. Before I was diagnosed celiac, I used to love getting the jalepeno cheddar ones…….have you ever had one like that? Wondering if this dough would be very similar or not.
Before I made them, I had never had any Kolaches but I always saw them at a local place here called the Kolache Factory. I think they’re different here in Virginia than in Texas, but maybe not. I think this dough would probably work well, though, for wrapping around a sausage or hotdog. I would give it a try!
Hi Kim! Thank you so much for the wonderful recipe! I made these today as sausage and cheese Kolaches as I am a Texan and those have been greatly missed in my life since having to bid adieu to gluten. The only change I made to the dough was to cut the sugar in half. I also brushed with melted butter before baking and after. They were perfect!
That’s wonderful, Erin! If I might ask, how did the dough do with only half the sugar? Every time I’ve tried to reduce the sugar amount, it tends to not be as fluffy and soft as it normally is.
Hi, again! Well, the dough was actually perfect with the reduced sugar and the flavor when they were first baked was fantastic. HOWEVER, I will not be reducing the sugar again! As they sat, they became very sour. So I researched and looked at your softest gf rolls ever post and found my reason for the sourness (not enough sugar, not following the recipe!). I will make them again without reducing the sugar and report back. I feel pretty silly for making such a huge adjustment right off the bat and rating it with my changes. Lesson learned! Maybe I will try your recipe for the soft rolls as a Kolache that is less sweet. I’ll let you know! Thank you for your wonderful recipes!
Oh, no! I had the same problem when I would try to reduce the sugar. One thing to note, though, is that with the amount of yeast in the recipe, a lot of the sugar is being “consumed” by the yeast so the final bread result won’t be quite as sugary as you would think. It’s kind of like brewing kombucha (if you’ve ever had that). A lot of sugar goes into the brewing of it, but the end product has barely any sugar because the bacteria and yeast “feed” on the sugar.
Hi! So I made them actually following the directions today and they turned out beautifully. Just wanted to let you know! Have a happy weekend!
Oh, yay!! I’m so happy they came out!
I hope you have a wonderful weekend, too 🙂
Kim, these were FABULOUS! I haven’t had a kolache since I was a child (pre-celiac) – these were even tastier than I remember. I followed your recipe exactly as written, and then created some fruit fillings in addition to the delicious cream cheese topping. (I found them here: https://toriavey.com/toris-kitchen/kolache/) I love that I can finally create GF baked goods that are delicious, and so tender and tasty that nobody believes they’re truly gluten-free. I’m having a blast baking my way thru your website – (the croissant recipe was aMAZing). Thank you for sharing your GF flour recipes – I’ll never use anything else for my baked goods from here on out.
Awe, thank you so much, Tonya!!! You’re so sweet and I’m so glad you liked the kolache! Those fruit ones look amazing and I must try those very soon 😍
These kolaches are AMAZING! My partner is from Houston and has been craving kolaches since moving up north. Since I’m
Gluten-free I thought I would give these a shot and boy did it pay off! They’re not exactly like the kolaches my partner remembers, but the texture is unlike anything I’ve ever baked gluten free. Just fluffy and light and perfect. I am bragging about these to all my friends as we speak.
Yay!!!! I’m so glad you and your partner like them! I was recently in Texas (Fort Worth area) and saw kolaches in Central Market. They were totally different than the ones I make. Those looked more like a dinner roll with an indentation in the top for the filling. I suppose they taste just the same, but the shape definitely was completely different.
Thank you so much for your kind words, Julianna 😊
So I made these over Thanksgiving here in Texas, and they are super yummy and my gluten-free partner approves. I have a question though – how do they do in the freezer? Thanks!
I think they would do great, Rachael! I never had any leftover to try, but if I did I would individually wrap them in plastic and then place them in a larger container or ziptop bag and remove as much air as possible. Thaw individually, still wrapped, before reheating 🙂
How long can the cinnamon bun dough be in the fridge?
I wouldn’t leave it more than 3-4 days because of the raw eggs in it.
Kim- I’m getting ready to make your delicious recipe and I’m wondering if (and when) they can be frozen? There’s just two of us snd I’d love to pull them out for company.
That’s a good question! I haven’t made them in years and it’s about time for me to update this recipe with new pics and perhaps a video. Until then, I would suggest shaping them into rounds (instruction #1), but don’t proof them. Place them instead into the freezer to freeze until solid. Then place them in a well-sealed container or ziptop bag and freeze them for up to two months. To thaw, place them on a baking sheet and cover. Thaw in the fridge overnight (or several hours during the day) and then proceed with the recipe instructions at #2.
I hope this helps 😍
Hi, I’ve been trying to figure out what the heck I’ve done to this amazing recipe- it’s SO sticky!! The only difference I can see is in my flour mixture: I could only get my hands on a fine ground brown rice flour. Could that be my sticky culprit?? Do you have any tips to help combat my goof? Thank you oh so very much.