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
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
- 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
- 1 large egg, beaten with 1 tbsp water and pinch of salt
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.
Inspired by The Vanilla Bean Blog’s Kolaches