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pumpkin cream cheese kolaches

Easy Pumpkin Cream Cheese Kolaches

Delicious Easy Pumpkin Cream Cheese Kolaches recipe with step-by-step instructions.
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Prep Time 34 minutes
Cook Time 1 hour 8 minutes
Total Time 1 hour 42 minutes
Servings: 4
Calories: 5450
Ingredients Method

Ingredients
  

For the dough:
  • 2 cups milk
  • 1 package (1/4 oz) active dry yeast
  • 1/2 cup lukewarm water (110–115°F)
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 1 1/4 cups sugar
  • 2 tsp salt
  • 8 1/2 cups all-purpose flour
For the pumpkin cream cheese filling:
  • 8 oz cream cheese, at room temperature
  • 1 can (15 oz) pumpkin puree
  • 2 tbsp packed brown sugar
  • 1/2 tsp vanilla extract
  • scant 1/8 tsp ground nutmeg
  • scant 1/8 tsp ground ginger
  • scant 1/8 tsp ground cloves
  • 1/8 tsp salt
For the streusel topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 3 tbsp unsalted butter, cold and cut into pieces
  • 1 tsp ground cinnamon

Method
 

  1. Warm the milk in a saucepan over medium-high heat just until it steams—do not let it boil. Remove from the heat and cool until it reaches 110–115°F (about 10–15 minutes). Meanwhile, sprinkle active dry yeast over lukewarm water in a small bowl and let it become foamy, about 5 minutes. Melt the unsalted butter and let it cool briefly. In a large bowl, whisk together eggs, sugar, salt, and the cooled melted butter. Stir in the cooled milk and foamy yeast mixture. Gradually add the all-purpose flour: first add about 6 cups in batches, then slow down and add a cup at a time until you've incorporated 8 1/2 cups and the dough becomes sticky and holds together. Avoid overmixing for a tender dough.
  2. Lightly grease a very large bowl and transfer the dough, turning it so all sides are oiled. Cover with plastic wrap and a tea towel, and let it rise in a draft-free environment until doubled, about 1–2 hours. Punch down the dough to deflate, then cover and refrigerate for at least 4 hours or overnight for best texture. Line two baking sheets with parchment paper. With lightly oiled fingertips, shape the dough into balls about 2 1/2 inches across (like medium limes) and arrange on the prepared sheets.
  3. In a stand mixer bowl, combine softened cream cheese and pumpkin puree. Beat on high for 3–4 minutes until smooth, scraping the bowl down every minute. Add brown sugar, vanilla extract, nutmeg, ground ginger, ground cloves, and salt. Beat for another 2–3 minutes until fluffy. Refrigerate the filling until ready to use. I like to make the filling ahead of time, so it's nice and chilled when it's time to fill the rolls.
  4. Make an indentation in the center of each dough ball with your fingers and thumbs. Spoon about 1 teaspoon of the chilled pumpkin filling (from Step 3) into each indentation. Cover the filled rolls with a clean sheet of parchment and a tea towel. Let them rise in a warm place until nearly doubled, about 1 hour.
  5. Combine all-purpose flour, sugar, cold unsalted butter pieces, and cinnamon in a bowl or food processor. Mix with your fingers or pulse until the mixture resembles fine crumbs—this will be your streusel. I love making extra streusel because some always gets eaten before it even makes it onto the rolls!
  6. Preheat your oven to 375°F and position the racks in the center and lower parts of the oven. Sprinkle the risen, filled kolaches with the streusel topping (from Step 5). Bake the kolaches for 25–30 minutes, rotating the sheets every 10 minutes, until golden brown. Cool for 20 minutes before serving. If you want to reheat leftovers, bake at 350°F for about 10 minutes—I find this brings back the fresh-from-the-oven taste!