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Cream Cheese Kolaches

Skill: Beginning Prep Time: 30 Bake Time: 17-23 Servings:


24 Rhodes White Dinner Rolls, thawed and risen slightly
3 tablespoons butter, melted

1 (8 ounce) package of cream cheese, softened
1 egg yolk
1/3 cup raw, turbinado sugar (I prefer the texture of this, but if you can't find it, white sugar is fine)
3 tablespoons flour
1/2 teaspoon vanilla

Posipka (crumb topping):
2 tablespoons flour
1/4 cup raw, turbinado sugar (again, this texture is awesome for topping)
2 tablespoons butter, softened


Allow the Rhodes White Dinner Rolls to double in size.
Brush the tops of them with melted butter and set aside for a few minutes while you make the filling.
To make the filling, mix the cream cheese, sugar, flour, egg yolk and vanilla with a mixer until well blended. Leave out, at room temperature, while you prep the rolls.
Using the back of a good rounded spoon, make small wells in the tops of each roll. The butter on the rolls prevents the spoon from sticking to the dough. If it does stick, just butter the back of your spoon.
Put a tablespoon of filling into the well of each roll. Allow the rolls to rise again, for about 25-30 minutes.

Mix the posipka (crumb topping) ingredients together with a fork.
Sprinkle the topping onto each roll. Bake at 375 degrees for 17-23 minutes, watching carefully so they don't get too brown. Serve warm! Makes 24 kolaches.