1/2 cup sour cream
1/4 cup butter, soft
1/4 cup sugar
1 tsp salt
1/4 tsp ground cinnamon
1 package yeast
1/4 cup warm water (105-115 F)
2 egg yolks
3/4 cup canned pumpkin
3 1/4 cup all purpose flour, divided
1 (8 oz) cream cheese, softened
1/4 cup sugar
1 large egg
1/2 tsp ground cinnamon
Garnish with Confectioners' sugar
In small saucepan, heat sour cream over low heat 6 minutes. Add butter, sugar, salt and cinnamon, stirring until butter is melted.
pour mixture into large bowl.
In small bowl combine yeast and warm water and let stand 5 minutes.
Add yeast mixture to butter mixture and stir in egg yolks and pumpkin
Add 3 cups flour, 1 cup at a time, stirring well after each addition.
stir in remaining 1/4 cup flour, stirring well and dough will be sticky
Cover and refrigerate 8 hours to overnight
In small bowl, combine cream cheese, sugar, egg and cinnamon and beat until creamy.
Preheat oven to 350
Grease baking sheets lightly or use parchment paper
Roll dough into 1 inch balls, and place on baking sheets 2 inches apart
Using fingertips, make indentation in center o each dough ball.
Fill indentation with cream cheese mixture.
Let rise in warm place free from drafts for one hour or until doubled in bulk.
Bake 15-20 min or until lightly browned. Cool on wire racks and Garnish by sifting confectioners' sugar over each kolache.
This recipe was adapted from a Tea Time Publication..I had copied it awhile back and I think it came from Celebrating Tea