Maple Pecan Kolaches

INTRODUCTION

Maple Pecan Kolaches are soft, sweet buns filled with a creamy maple center and a crunchy pecan topping. They make a warm breakfast or a sweet snack. This recipe mixes real butter, cream cheese, and pecans to give a rich taste. You can also make a healthy version by choosing whole grain flour and less sugar. If you like Southern sweets, pair these kolaches with a pecan pralines recipe for a full dessert table.

These kolaches are easy to shape and bake. You can plan and prepare dough ahead for a quick morning bake. They work well for meal prep and for sharing with friends.

WHY YOU WILL LOVE THIS RECIPE

You will love these kolaches because they balance comfort and simple home baking. They are a lighter option when made with small portions. The pecans add healthy fats and fiber, and you can make a healthier version that uses less sugar or whole wheat flour. The recipe is great for meal prep: make dough one night, fill and bake the next morning. For busy mornings, these are a great grab-and-go treat and can be a good for weight loss plan if you control portions and use a lighter filling. If you want a sweet side to a holiday brunch, try a maple sweet potato casserole to match the maple flavor in these kolaches by reading tips from a tested maple sweet potato casserole.

HOW TO MAKE Maple Pecan Kolaches

This section shows the main steps to make the dough and the maple cream cheese filling. The method is clear and easy to follow. You can change steps for a lighter option or a high protein meal by switching some ingredients.

EQUIPMENT NEEDED

• Large mixing bowl
• Small bowl for proofing yeast
• Stand mixer with dough hook (optional) or wooden spoon
• Baking sheet or two
• Parchment paper or silicone baking mat
• Measuring cups and spoons
• Rolling pin (optional)
• Small bowl for filling and topping mix
• Pastry brush for egg wash (optional)

Ingredients You’ll Need :

• 10 Tbsp butter, melted
• 1 cup warm whole milk
• 1 Tbsp active dry yeast
• 1/2 cup sugar
• 4 to 4-1/2 cups AP flour
• 1 whole egg
• 2 egg yolks
• 1 tsp salt
• Optional Egg wash: 1 egg mixed with 1 Tbsp milk or cream
• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 egg yolk
• 1 cup powdered sugar
• 1 tsp maple extract
• 1 cup chopped pecans
• 3 Tbsp brown sugar

STEP-BY-STEP INSTRUCTIONS :

To make the dough:

1. Warm the milk so it is about 105–115°F. Do not overheat. Stir in 1 tbsp sugar and the yeast. Let sit 5–10 minutes until foamy.
2. In a large bowl mix melted butter, the remaining sugar, whole egg, 2 egg yolks, and salt.
3. Add the foamy yeast and warm milk to the bowl. Stir to combine.
4. Add 4 cups of AP flour a cup at a time and stir until a soft dough forms. If dough is sticky, add up to 1/2 cup more flour.
5. Knead the dough by hand on a lightly floured surface for 6–8 minutes, or use a stand mixer with dough hook for 4–5 minutes. The dough should be smooth and elastic.
6. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled, about 1 to 1.5 hours.
7. Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball. Place balls on a baking sheet lined with parchment, leaving space for rise. Cover and let rise another 30–45 minutes.

To make the maple cream cheese filling:

1. In a bowl beat the softened cream cheese until smooth. Add 1/3 cup granulated sugar, 1 egg yolk, powdered sugar, and maple extract. Mix until creamy and spreadable. If too thick, add 1 teaspoon milk.
2. In a small bowl mix chopped pecans with brown sugar for the topping. This gives a crunchy, caramel-like finish.

To assemble and bake:

1. Preheat oven to 350°F (175°C).
2. Use your thumb or the back of a small spoon to make a shallow well in the center of each risen dough ball. Fill each well with about 1–2 tablespoons of the maple cream cheese filling.
3. Sprinkle the pecan-brown sugar mix on top of the filling, pressing lightly so nuts stick.
4. Brush edges of the dough with the optional egg wash for a golden top.
5. Bake for 15–18 minutes or until the tops are light golden. Remove to a rack and cool slightly before serving.

HOW TO SERVE Maple Pecan Kolaches

Serve warm or at room temperature. A warm kolache tastes soft and buttery. For a healthier serving idea, pair one kolache with a bowl of plain Greek yogurt and fresh fruit. This combo adds protein and fiber to balance the sweet pastry. For portion control, serve one or two small kolaches (depending on size), and enjoy a side of fresh berries or sliced apples. Mark servings on a plate: one kolache, one cup of fruit, and a small cup of yogurt gives a balanced breakfast that is lighter and more filling.

STORAGE & FREEZING : Maple Pecan Kolaches

Store cooled kolaches in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled kolaches in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Reheat frozen kolaches in a 325°F oven for 8–12 minutes or until warm. For a quick reheat, microwave for 20–30 seconds, but the oven gives a better texture. If you made a lighter option with less sugar, they keep similarly well.

SERVING SUGGESTIONS

• Healthy side: Fresh fruit salad or a simple green salad to add fiber and vitamins.
• Balanced breakfast: One kolache with a hard-boiled egg for extra protein.
• For a festive brunch: Serve with small bowls of maple syrup and chopped nuts for guests to add.
  A good side choice is plain Greek yogurt with a light drizzle of honey and a sprinkle of cinnamon to boost protein and taste.

VARIATIONS

• Healthier version: Use 50/50 whole wheat and AP flour, reduce granulated sugar in dough to 1/4 cup, and replace powdered sugar in the filling with 2 tbsp powdered monk fruit sweetener for fewer calories. This version raises fiber and lowers sugar for a diabetic-friendly or lower calorie choice.
• High-protein or low-carb version: Make a high protein meal by using a dough made with a mix of almond flour and vital wheat gluten or use a high-protein baking mix. Swap cream cheese for a thick Greek yogurt mixed with a touch of cream cheese to cut fat and increase protein. Top with chopped pecans for healthy fats. This yields a higher protein, lower carb option but will change texture.
• Air fryer or oven-baked version: These kolaches bake well in a standard oven. For an air fryer, preheat to 320°F and bake 6–8 minutes in a single layer, checking often for even browning. The air fryer can make them slightly crisper—good when you want a toasted top. For inspiration on sweet nut toppings, try pairing flavors like a Southern pecan pralines mix for a crunchy glaze.

FAQs

Q: Are these kolaches good for someone watching calories?
A: Yes. Use the healthier version with less sugar and whole wheat flour. Control portion size—one smaller kolache with fruit can be a lower calorie breakfast. This makes them a lighter option for those on a calorie plan.

Q: Can I make these kolaches diabetic-friendly?
A: You can make a diabetic-friendly version by using low-carb flour blends, sugar substitutes safe for baking, and reducing the filling sugar. Replace powdered sugar with a sugar-free powdered sweetener and choose whole grain or almond flour options. Always check with diet advice for your personal needs.

Q: How long do they keep in the fridge or freezer?
A: In the fridge, store in an airtight container up to 4 days. For longer storage, freeze for up to 2 months. Thaw at room temperature and reheat in a low oven.

Q: Can I make the filling higher in protein?
A: Yes. Mix part-skim ricotta or thick Greek yogurt into the cream cheese filling, or swap cream cheese for ricotta blended with a scoop of unflavored protein powder. This gives you a higher protein meal while keeping a creamy texture.

Q: Can I use other nuts or top choices?
A: Yes. Walnuts, almonds, or a mix work well. For added fiber, mix oats with chopped nuts as a topping.

MAKE-AHEAD TIPS FOR Maple Pecan Kolaches

• Night-before dough: Make the dough the night before and let it rise in the fridge. In the morning, shape, fill, and bake. This makes breakfast a quick bake and shows these kolaches are great for meal prep.
• Freeze-ready: After baking and cooling, freeze individual kolaches. Pull one or two from the freezer for a quick treat. This saves time and helps with portion control.
• Pre-mix filling: Make the maple cream cheese filling ahead and store it in the fridge for up to 3 days. Spoon it into the dough right before baking for fast assembly. For larger batches, portion filling into small containers to make serving and reheating simple. For more tips on preparing maple-flavored sides and planning a full menu, see these maple sweet potato casserole tips.

Enjoy these Maple Pecan Kolaches warm or cooled. They can be a treat or adapted into a healthier, high-protein meal. For a sweet nut topping idea or to build a full dessert board, consider adding a small dish of pecan pralines or a baked sweet potato side like a sweet potato casserole with marshmallows and pecans to match the maple notes.

Print