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
Some of the links in this post are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase.