Let Them Eat Gluten Free Cake

menu icon
go to homepage
  • About Me
  • Recipes
  • GF Flour Blend Recipes
  • Subscribe

subscribe
search icon
Homepage link
  • About Me
  • Recipes
  • GF Flour Blend Recipes
  • Subscribe

×
Home » Recipes » Gluten Free Breakfast Recipes

Gluten Free Kolaches

Published: May 7, 2019 · Modified: Oct 13, 2024 by Kim · This post may contain affiliate links · 35 Comments

Jump to Recipe Print Recipe

Gluten Free Kolaches are soft pastries filled with a sweetened cream cheese filling and fruit, and then sprinkled with a crunchy streusel.

gluten free kolaches up close on stainless steel sheet pan.

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

Gluten Free Kolaches were originally posted on May 7, 2019 and have been updated with new pictures, a slightly different recipe, and a new video.

When I first made these kolaches in 2019, they were good, but I thought they could be better. I don't have a reference as to how kolaches taste (I've never had them). But when I was visiting my sister in Texas (the home of kolaches), I saw them in a supermarket and they looked totally different than my original gluten free kolaches looked. They were big (everything's bigger in Texas 😜) and soft-sided and filled with cream cheese AND fruit. Sadly, they didn't have gluten free ones, but that's okay because I knew I could make 'em. And here we are.

My first bite of one of these and all I could think is "have I made anything as good as this in my life?" They're THAT good, y'all! Read on and I'll show you just how easy they are to make.

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. There is a crunchy sugary topping/streusel (called posipka) that's sprinkled on top that adds the final touch to these glorious pastries.

here's what you'll Need

ingredients for kolaches measured out and labeled on white marble.
  • Gluten free sweet dough - my go-to dough recipe for all sweet dough needs.
  • Cream cheese filling - simple and delicious.
  • Posipka - a streusel that's crunchy and sweet.
  • Fruit spreads/jams - I chose strawberry, blueberry, and apricot, but you do you and use your favorite flavors.

let's make gluten free kolaches

sweet dough in glass mixing bowl.

Make sweet dough per recipe instructions; proof and refrigerate overnight.

cream cheese filling in glass bowl with blue silicone spatula and beaters.

Prepare cream cheese filling: mix together cream cheese, egg yolk, sugar, and vanilla extract until smooth; set aside.

rubbing butter into streusel dough with fingers.

Make streusel: Mix together flour blend, sugar, butter, and cinnamon (or vanilla extract) and crumble with a pastry blender or fingers into small nuggets; refrigerate.

Divide dough into 12 equally-sized portions. Shape each into a smooth, round ball.

Place dough balls one inch apart onto well-buttered 9 by 13-inch sheet pan or dish. Press down using the palm of your hand to flatten dough slightly. Cover and let rise until doubled in size.

brushing butter onto risen rolls.

Brush risen rolls with melted butter.

pressing into the center of each roll to make a well.

Using fingers, press down into the center of each roll to create a well for the filling.

spooning cream cheese mixture into center of rolls.

Spoon cream cheese filling into center of each roll.

spooning fruit filling on top of cream cheese filling in center of rolls.

Top cream cheese with fruit filling, pushing down lightly.

sprinkling streusel on top of each filled roll.

Sprinkle streusel over tops of each roll.

rolls just out of oven.

Bake at 350 degrees F for 20-25 minutes, or until edges of rolls are light golden brown. Cool and serve warm or at room temperature.

Gluten Free Kolaches FAQs

What is a kolache?

Kolache is a breakfast pastry made with a sweet dough. Filled with cream cheese and/or fruit fillings, it's found mostly in Texas, where Czech immigrants settled.

Can you make kolaches savory as well as sweet?

Yes! You can stuff them with sausage and cheese, bacon and eggs, and even things like sausage gravy! The proper name for them is Klobasneks, although many people still call them kolaches.

What flavors are best for the fruit filling?

There are many different flavors to use. The most popular seem to be apricot, blueberry, plum, and poppy seed. But use the flavors that you like the most.

gluten free kolaches

more gluten free breakfast pastries

  • Gluten Free Brioche au Chocolat
  • Gluten Free Apple Turnovers
  • Gluten Free Cinnamon Knots
  • Gluten Free Conchas
  • Gluten Free Orange Rolls
  • Homemade Gluten Free Poptarts
  • Gluten Free Sourdough Cinnamon Rolls with Brown Butter
gluten free kolaches

If you've never had kolaches, I urge you to give this recipe a try. You'll be pleasantly surprised and wonder why you'd never had them sooner!

gluten free kolaches up close on stainless steel sheet pan.

Gluten Free Kolaches

Kim
These gluten free kolaches have an extra dose of sweet cream cheese filling surrounded by a soft pastry kissed with a sugary crumb crunch!!
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 20 minutes mins
Resting and Proofing Time 8 hours hrs
Total Time 9 hours hrs 5 minutes mins
Course Breakfast
Cuisine American
Servings 16 kolaches

Ingredients
 

Dough

  • ½ recipe ultimate gluten free cinnamon roll dough

Cream Cheese Filling

  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk, at room temperature
  • ½ teaspoon pure vanilla extract

Streusel

  • 1 cup (140g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but has NOT been tested)
  • 1½ cups (300g) granulated sugar
  • dash or two cinnamon
  • ½ cup (113g) butter, cold and cut into chunks

Finishing kolaches

  • fruit fillings, homemade or store bought (Use what you love. My favorite are apricot, strawberry, and blueberry jams or preserves)
  • 2 tbsp (28g) butter, melted
Get Recipe Ingredients

Instructions
 

For the dough

  • Make dough according to recipe instructions and chill overnight.  Remove from the fridge and divide into 12 equally-sized pieces (if using a scale, they should weigh between 55-60 grams each).
  • Shape each piece of dough into a smooth, round ball and place about one inch apart onto a well-greased quarter sheet pan or 9 by 13-inch baking dish. Press down lightly with your palm to flatten dough into roughly ½-inch thick. Cover loosely with plastic wrap and allow to proof until doubled in size.

For the cream cheese filling

  • In a medium bowl beat cream cheese, sugar, egg yolk, and vanilla on medium speed until smooth, about 1 minute; set aside until ready to use.

For the streusel

  • Combine flour and sugar in a large bowl. Add chilled cubed butter and "cut in" by flattening and then rubbing between your fingers until small pea-sized nuggets are formed. Refrigerate until ready to use.

Finishing kolaches and baking

  • Preheat oven to 350°F.
  • When rolls have risen, brush each liberally with melted butter. Use your fingers to make a large well by pressing and degassing the center of each roll.
  • Add about 1 tablespoon of cream cheese filling into the center, followed by a tablespoon of fruit jam or preserves, pressing down lightly on the jam to push more into the middle of the roll.
  • Sprinkle the rolls all over with streusel.
  • Bake until light golden brown around the edges, 20-25 minutes.  Cool and serve warm.

Notes

Kolaches will stay soft for 4-5 days.  To reheat them, place in the microwave for about 30 seconds, depending on your individual microwave wattage.
Rolls can be shaped and filled and refrigerated (covered) until ready to bake, up to 2 days.  
Rolls may be frozen after baking for up to 2 months.  Thaw overnight in refrigerator.  To reheat, cover pan with foil and reheat at 325 F for 20-25 minutes.  
Keyword Gluten Free, kolaches
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

Inspired by Lydia Faust's Texas Kolaches

More Gluten Free Breakfast Recipes

  • chocolate glazed and sprinkled donuts and vanilla glazed donuts on wire rack over baking sheet.
    Gluten Free Cake Donuts
  • split english muffin on flowered plate with whole english muffins in the background.
    Sourdough English Muffins Recipe (Gluten Free)
  • two cheese scones stacked one on top of the other.
    Gluten Free Cheese Scones
  • sliced cinnamon swirl quick bread with seafoam green towel alongside.
    Gluten Free Cinnamon Swirl Bread

Comments

  1. Kara says

    December 25, 2024 at 11:03 am

    So minor currently baking this Christmas morning and we can’t wait to try them my only question is I have so much leftovers streusel topping is it really necessary to make that big of a batch for this recipe I even used all of the cinnamon roll dough for these and have a lot left over just wondering what else I could use it for thanks

    Reply
    • Kim says

      January 04, 2025 at 5:28 pm

      No, you can cut the streusel in half if you want. I keep my extra streusel in my freezer and when I want to add streusel to something (anything really, cookies, cupcakes, more sweet rolls, one crust fruit pies, etc) then I just pop out what I need.

      Reply
  2. Jeanette Frazier says

    November 08, 2024 at 2:58 pm

    Kim,
    do you use the same dough recipe for the GF Kolaches as you do for the GF Cinnamon Rolls?

    Reply
    • Kim says

      November 09, 2024 at 4:12 pm

      Sure do!

      Reply
      • Jeanette says

        November 26, 2024 at 1:18 pm

        For the Gluten Free Bread Flour Blend...will the flour blend work with products bought at a store instead in a different brand rather than the products recommended from Amazon by you?

      • Kim says

        November 27, 2024 at 6:19 am

        Most of them can be purchased in a store, but unless you find superfine or ultrafine white rice flour in a store, you'll need to order those online. I wish it were different and those were available in stores. It would definitely make all our lives easier.

      • Jeanette says

        January 27, 2025 at 11:53 am

        Kim, the GF Kolache recipe calls for ½ the recipe of ultimate gluten free cinnamon roll dough. When making the kolache dough I cut the cinnamon roll dough recipe in half to make the kolache dough or do I make the entire amount of cinnamon roll dough and cut it in half for the kolaches?

      • Kim says

        February 05, 2025 at 7:05 pm

        You can do either. The reason I offer this method is because the cinnamon roll dough is kind of known as my "crazy sweet dough" in that it is used for so many recipes. Quite often people (including myself) will have a half of the recipe already in their fridge, just waiting to be used for another purpose. But if you don't, you can cut the entire recipe in half and only make half the amount (although I would recommend making the whole thing and then checking out the breakfast category for more things to make with it 🙂

  3. Amanda says

    April 18, 2023 at 8:58 pm

    Help!! Your cinnamon roll recipe link is broken! And I need it!

    Reply
    • Kim says

      April 19, 2023 at 6:54 am

      I'm so sorry! There was a glitch on my website, but it is now fixed. Thank you so much for alerting me to this!!!

      Reply
  4. Molly says

    December 15, 2022 at 5:35 pm

    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.

    Reply
  5. Cindy Schaeffer says

    March 29, 2022 at 12:16 pm

    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.

    Reply
    • Kim says

      April 01, 2022 at 6:52 am

      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 😍

      Reply
  6. Kayla says

    February 19, 2022 at 5:18 pm

    How long can the cinnamon bun dough be in the fridge?

    Reply
    • Kim says

      February 24, 2022 at 6:50 am

      I wouldn't leave it more than 3-4 days because of the raw eggs in it.

      Reply
  7. Rachael says

    November 29, 2020 at 1:13 am

    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!

    Reply
    • Kim says

      December 01, 2020 at 6:44 am

      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 🙂

      Reply
  8. Julianna says

    November 04, 2020 at 3:03 pm

    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.

    Reply
    • Kim says

      November 05, 2020 at 6:36 am

      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 😊

      Reply
  9. Tonya says

    October 17, 2020 at 1:21 pm

    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.

    Reply
    • Kim says

      October 19, 2020 at 6:21 am

      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 😍

      Reply
  10. Erin says

    January 11, 2020 at 1:11 pm

    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!

    Reply
    • Kim says

      January 11, 2020 at 5:59 pm

      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.

      Reply
      • Erin says

        January 12, 2020 at 10:29 am

        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!

      • Kim says

        January 12, 2020 at 1:19 pm

        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.

      • Erin says

        January 18, 2020 at 4:07 pm

        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!

      • Kim says

        January 18, 2020 at 4:58 pm

        Oh, yay!! I'm so happy they came out!

        I hope you have a wonderful weekend, too 🙂

  11. Angela says

    October 01, 2019 at 10:56 pm

    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.

    Reply
    • Kim says

      October 02, 2019 at 12:22 pm

      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!

      Reply
  12. Denise says

    July 17, 2019 at 1:29 pm

    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

    Reply
    • Kim says

      July 17, 2019 at 4:29 pm

      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 🙂

      Reply
  13. Colleen says

    May 29, 2019 at 8:21 pm

    What temperature should I bake these at? Looking forward to making them!!!

    Reply
    • Kim says

      May 30, 2019 at 8:58 am

      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 🙂

      Reply
      • Raven says

        August 25, 2024 at 8:28 pm

        Hello Kim! I've been going thru and using your recipes weekly, they are so well done. I love baking with your flour blends!
        Two questions.
        1.) If I wanted to make a savory version of this kolache, what modifications would you suggest? I live in Texas and we so often eat them with sausage and cheese.

        2.)Also, I noticed you referred to the cinnamon roll recipe as your "master sweet dough" recipe. What other recipes in your collection would you consider to be a master dough that is commonly reused in many different forms? I want to start experimenting!

      • Kim says

        September 09, 2024 at 10:41 am

        Hi, Raven! Thank you so much!!

        I've heard of the sausage and cheese ones, but never saw what they looked like. Do you have a picture? I find so many different variations on websites that I'd much rather go by something that you might have locally. My sister lives in Texas and I remember seeing the sweet version in Central Market once and they were even different from the ones I have on the website currently. I'm planning on updating this post in the near future so I would love to see a pic of the sausage ones. Can you send me an email with a picture attached? My email is [email protected] Thank you!!!

        I have several doughs that can be used for different recipes, and my hope is to get together an ebook very soon of all of them so everything is in one place. The sweet dough, Italian dough, and artisan dough are the top 3 I can think of at this time, but I'm sure there are others that I'm forgetting.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




profile picture of me and Scott.

Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

More about me

Trending

  • landscape view of gluten free sourdough bread on white countertop with green tea towel.
    Best Ever Gluten Free Sourdough Bread
  • gluten free focaccia bread
    Gluten Free Focaccia Bread
  • landscape view of mason jar filled with active gluten free sourdough starter.
    Easy Gluten Free Sourdough Starter
  • landscape view of classic chicken salad on a bed of lettuce in a white bowl with red grapes and crackers alongside.
    Classic Chicken Salad

Gluten free seafood recipes

  • landscape view of crab cakes on white plate with green beans and remoulade sauce.
    Best Ever Gluten Free Crab Cakes
  • landscape view of lemon butter shrimp in large white bowl with hunks of bread alongside
    Amazing Grilled Lemon Butter Shrimp
  • landscape view of Old Bay rimmed bowl of she crab soup on white linen with navy blue cloth napkin on the side and glass bottle of sherry in the background.
    Gluten Free She Crab Soup
  • lobster rolls on white platter surrounded by lemon wedges.
    Homemade Gluten Free Lobster Rolls

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2025 Let Them Eat GF Cake, Inc.