Cherry Cinnamon Kolaches with Cream Cheese
Traditional Czech-American pastries featuring soft, yeast-risen dough with a cinnamon swirl, filled with tangy cream cheese and ruby-red cherries. The contrast between the warm, pillowy dough and the cool, creamy filling makes these perfect for brunch, coffee breaks, or special occasions. This version balances the dough's subtle spice with a rich filling and bright fruit topping, ideal for those who love Old World baking with a modern twist.
Ingredients
- 2 cup whole milk, room temperature
- ½ cup granulated sugar
- 1 teaspoon salt
- 2 tablespoon vegetable oil
- ½ cup butter, softened
- 2 ⅓ teaspoon active dry yeast
- 1 teaspoon vanilla extract
- 2 teaspoon ground cinnamon
- 3 whole eggs, divided
- 5 ½ cup all purpose flourbread floursame volumegluten-freeadds gluten
use 1:1 gluten-free blend; dough may need 5-10 minutes extra kneading
Full guide → - 8 ounce cream cheese, softened
- 2 tablespoon whole milk
- 2 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 21 ounce canned cherry pie fillingfresh sour cherrieshalved, drainedwhole food
about 1.5 cups fresh
Instructions
- 1
Heat milk to 100F in microwave or on stovetop.
- 2
Add sugar, salt, oil, and butter to warm milk.
- 3
Cool to lukewarm temperature.
- 4
Stir in yeast, vanilla, and cinnamon until combined.
- 5
Alternate adding flour, then two eggs, then remaining flour to wet mixture.
- 6
Mix thoroughly, form into ball, and knead lightly.
- 7
Continue kneading until smooth, about 5 minutes.
- 8
Cover and let rise 1 hour until doubled.
- 9
Mix softened cream cheese with milk, sugar, and cinnamon into thick filling.
- 10
Whisk remaining egg with teaspoon water for egg wash.
- 11
Divide dough into 12 equal balls.
- 12
Cover and let rise 1 hour.
- 13
Preheat oven to 425F.
- 14
Flatten each ball into a disc.
- 15
Press your finger into center to create indentation.
- 16
Fill each indentation with about 1 tablespoon cream cheese mixture.
- 17
Top each with 3-4 cherries from pie filling.
- 18
Brush rolls generously with egg wash.
- 19
Bake 15-20 minutes until golden brown.
- 20
Cool slightly before serving with powdered sugar if desired.
Tips
Milk temperature is critical for yeast activation. Use an instant-read thermometer to hit 100F exactly. Too hot kills yeast; too cool prevents proper rising.
Make cream cheese filling while dough rises first time. Room-temperature filling spreads easier into indentations without tearing the soft dough.
Use quality cherry pie filling or fresh cherries. Canned filling's syrup adds moisture; fresh cherries may need light patting before topping to prevent sogginess.
Good to Know
Refrigerate covered up to 2 days. Reheat gently in 300F oven for 8-10 minutes. Freeze unfilled dough balls up to 3 months; thaw overnight and proceed from second rise.
Prepare dough and first rise day before. Shape into balls, cover, and refrigerate overnight. Let come to room temperature and rise 45-60 minutes before baking. Cream cheese filling can be made 1 day ahead and stored covered.
Serve warm or at room temperature same day baked, ideally with coffee or tea. Dust with powdered sugar just before serving to prevent dissolution from steam.
Common Mistakes
Use thermometer for milk temperature to avoid killing yeast above 110F or stalling fermentation below 95F
Don't skip the second rise; rushing to the oven yields dense, less tender crumb
Cover indentations fully with filling; if exposed dough shows during bake, cherries may sink and filling leaks
Brush egg wash gently; avoid pooling in indentations which causes uneven browning
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use 1:1 gluten-free blend; dough may need 5-10 minutes extra kneading
Full guide →General Alternatives
about 1.5 cups fresh
FAQ
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast works 1:1 by weight. It ferments slightly faster (reduce rise time by 10-15 minutes total). Bread machine yeast also works identically. Avoid rapid-rise blends as they can overproof the dough.
What if my dough is too sticky after mixing?
Add flour 1 tablespoon at a time while kneading. Humidity affects flour absorption significantly. The dough should be soft and slightly tacky but hold together; knead 2-3 minutes longer to develop gluten and reduce stickiness naturally.
How long can I keep baked kolaches and can I freeze them?
Eat within 1 day for best texture and filling integrity. Freeze baked kolaches up to 2 months in airtight container with parchment between layers. Thaw 1-2 hours at room temperature or reheat directly from frozen at 325F for 12-15 minutes.