These Aren't Just For Breakfast Difficulty: ★★★★★ Required Patience: ★★★★★
My favorite time of year is when the oven is on more than the TV, which usually means fall is in the air.
This recipe takes a major shortcut in the kolache-making process by using King Hawaiian Sweet Rolls vs. making your homemade scratch dough which will save hours in the kitchen. The end result is a cream-cheesy treat that will have your special people asking for seconds... and for this recipe. These kolache are remarkably easy to make and can be enjoyed any time of day. Leftovers aren't likely!
Pro Tip: Growing up it was easy to call these "kolaches" (with an added "s"), but in fact "kolache" is already the plural form of "kolach." I'll need to snack on a few more of these while I practice removing the extra "s"!
Time To Prepare:
About an hour (includes baking and resting time)
Foodie Tips:
If you are a true Kolache fanatic, you may second-guess this recipe (hey, it says easy, right). If you want a hardcore authentic recipe, head over to our sister site at Betty's Cook Nook to enjoy this kolache recipe that includes how to make apricot and plum fillings and a streusel topping.
Ingredients:
8-Ounce Brick (1 Package) | Cream Cheese Spray To Coat Pan | Pam Baking Spray 12 Pack | King's Hawaiian Original Sweet Rolls ½ Cup (1 Stick) | Butter 2 Tablespoons | Brown Sugar
1 Teaspoon | Cinnamon 2 Tablespoons | Granulated Sugar 1 | Egg What To Do:
1. Let's Prep: Set out your cream cheese and bring it to room temperature (about 30 minutes). About 20 minutes later, preheat your oven to 375°F. Spray the inside of a 9" x 13" baking dish with Pam baking spray (or the spray of your choice).
2. Ready The Kolaches: Place the 12-pack of rolls in your prepared pan. With a knife, remove a 2-inch diameter section from the inside of the rolls. I ate all the roll remnants.
3. Butter Those Rolls: In a pan over medium heat melt the butter. Stir in the brown sugar and cinnamon. Brush this mixture over the rolls.
4. Prepare The Cream Cheese Filling: Mix your softened cream cheese until smooth with a mixer. Add in the granulated sugar and continue mixing. Add the egg and beat some more until smooth and creamy.
5. Bake To Perfection: Fill the roll holes with the cream cheese filling. Bake them for 12-15 minutes or until the cheese begins to brown.
6. Kolache Dismount: After cooling 10 minutes they are ready to devour! You can add a dash of more cinnamon on top to celebrate its distinctively warm taste.
Yield: 1 dozen kolache. You can refrigerate any leftovers in an airtight container for 2-3 days. These are good cold or warmed.
Joe Paul Reider
Home Style Austin Founder Austin Realtor® Keller Williams Realty
Email: JoePaul@KW.com Mobile: 512-222-3302 Web: JoePaulReider.KW.com
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