These sourdough caramel apple kolaches are soft, pillowy pastries filled with sweet apples and rich caramel—perfect for a cozy breakfast, fall brunch, or an irresistible treat.
If you’ve been here for a while, you already know how much I love my sourdough raspberry kolaches — it’s one of my all-time favorite recipes. So when the craving for another kolache hit, I decided it was time for a cozy fall twist. Since I’ve never been much of a pumpkin fan, I knew this one had to feature a warm, spiced apple pie filling. And really, what’s October without caramel apples? That’s when it clicked—caramel apple kolaches were happening.
Kolaches (pronounced kuh-LAH-cheez) have deep roots in Czech heritage. When Czech immigrants came to the U.S., they brought these pastries with them—and they quickly found a home in Texas, where kolache bakeries are still a proud tradition. Originally made for special occasions and filled with fruit preserves or sweetened cheese, kolaches have evolved over the years. Still, that classic fruit-and-cheese combination remains a favorite for a reason—it’s simple, comforting, and always delicious.
So what is a kolache, exactly? It’s a soft, sweet, bread-like pastry with a little well in the middle for the filling. Think more along the lines of a fluffy roll than a flaky pastry. People often confuse them with Danish pastries, but they’re actually very different. A Danish is made with laminated dough—like croissant dough—so it’s buttery and crisp with layers. Kolaches, on the other hand, are tender, light, and more like a sweet bread roll. Totally different texture, but just as special.
If you’ve ever mixed up the two, you’re not alone—but once you taste a freshly baked sourdough kolache, you’ll get why they deserve their own spotlight. They’re perfect for sharing, easy to make ahead, and a really fun way to use your sourdough starter in something sweet. Keep scrolling for the full recipe—I promise it’s one you’ll come back to again and again. But also, don’t scroll too fast because there are a lot of tips you might find handy in the next few paragraphs.
Making your caramel sauce
I’ll be honest—making caramel isn’t always smooth sailing. It’s one of those things that sounds simple (it’s just sugar, right?) but can feel a little intimidating once you’re standing over a pot of bubbling sugar with a spoon in your hand. More often than not, I mess up my first batch—but the second one? Absolute perfection. So don’t worry if it takes you a try or two. Once you get the hang of it, you’ll have silky, rich caramel sauce that’s perfect for drizzling over your kolaches (and just about everything else).
Step-by-step guide:
Melt the sugar:
Add the sugar and water into a medium, heavy-bottomed saucepan over medium-high heat. Stir until the sugar is moistened with the water and then sit back and watch it, but don’t stir. The sugar will start to clump, then gradually melt. As it melts, its color will start to change and turn into a dark amber color. If you notice one side of your pan is coloring quicker than the rest, lift your pan and gently swirl the mixture to prevent burning in that spot.
You can also use a pastry brush and a little water to wipe down the sides of the pan to keep the sugar from burning to the pan.
Mix sugar and water
Bring to a simmer
Watch it change color
Almost ready
Remove from heat.
Slowly add cream
Add the cream:
Once the sugar is fully melted and a deep golden color, remove from the heat and immediately begin to slowly add the heavy cream while stirring. The caramel will bubble up vigorously – this is normal. Whisk constantly while adding the cream until everything is smooth and creamy. Remember, the caramel will continue to cook for as long as it’s in the hot pan, so make sure you have your butter and cream ready so you can work quickly through this step.
Add the butter:
Carefully add the butter and stir until the butter is melted. .
Add salt (optional):
Stir in a pinch of salt to balance the sweetness and enhance the flavor.
Cool and store:
Strain caramel into a glass bowl and let the caramel cool for 10–15 minutes before using. It will thicken as it cools. Store leftovers in a glass jar in the fridge for up to 2 weeks. Warm gently before using.
Strain
Let cool
Drizzle over kolaches
Common problems when making caramel … and how to fix them
| Problem | Fix |
|---|---|
| The sugar crystallized | This happens when sugar granules stick to the sides of the pan. To prevent it, avoid stirring once the sugar starts melting—just swirl the pan gently. You can also brush the sides of the pan with a little water to dissolve stray crystals. |
| It seized and turned clumpy when I added the cream | This usually happens if the cream is too cold. Try to use room-temperature ingredients so they blend smoothly into the hot sugar. And make sure you add the cream slowly, stirring constantly while you do. |
| The caramel burned | Caramel goes from perfect to burnt in seconds. Watch it closely once it starts turning amber, and remove it from the heat as soon as it’s golden-brown. A slightly lighter color is better than too dark! |
| My caramel is too thin | Caramel thickens as it cools, but if it’s still runny, you can return it to the heat for another minute or two to let more moisture evaporate. |
| My caramel is too thick | If it firms up too much, whisk in a tablespoon or two of warm cream until it loosens. |
| My caramel tastes bitter | It was cooked a little too long. Pull it off the heat as soon as it turns golden amber—caramel keeps cooking from residual heat. |
| I don’t have a candy thermometer | You can make this caramel sauce by color—look for a deep amber hue. |
| I ran out of cream | You can use milk, but the texture won’t be as rich or silky. Heavy cream is best for that classic, luscious caramel sauce. |
Make your sweet, stiff levain
While you can use your active sourdough starter for this recipe, I highly recommend making a sweet, stiff levain. It gives your dough a light, airy texture and keeps the flavor milder and less tangy—perfect for sweet pastries like kolaches.
To make it, combine your active sourdough starter with granulated sugar, flour, and water. Since this is a stiff levain, the mixture won’t stir together easily. Mix it as much as you can with a spoon or dough whisk, then turn it out onto the counter and knead until it comes together into a smooth, cohesive ball—it’ll look a lot like a small dough ball.
Place your sweet, stiff levain into a clean jar or bowl, cover it, and let it rest somewhere warm. It should be ready to use in about 10–12 hours, once it has doubled in size, developed air bubbles, and formed a slightly domed top.
Note: If you decide to use your active starter instead of making a stiff levain, you may need to add a bit of extra flour during mixing. Keep an eye on your dough, as it may ferment and overproof more quickly.
Shaping your kolaches
Shaping these kolaches are pretty simple, but it does take a little time. But trust me, it’s worth it. Start by splitting your dough into 8 even portions. Roll each portion of your dough into a tight ball – just like you would if you were making dinner rolls or bagels. Then using your palm, gently press down on the top of the dough ball to slightly flatten it so it looks more like a puck. Now you should have a large circle that’s about 1/2 inch thick.
Cover your dough discs and let them raise again until they’re puffed up and doubled in size. If you’re baking your kolaches the next day, place them in the fridge after shaping and complete the second proof the following day. Don’t rush this step. You want to let these raise well so that they’ll be light and airy.
Once your dough has risen and is doubled in size, take a small piece of plastic wrap and place it on the bottom of a small glass cup. Then gently use the cup to create a well in the center of each of your dough discs – this is where your filling will go.
Filling your kolaches
When it comes to filling your kolaches, I like to use a small cookie scoop (about 1 heaping tablespoon). Scoop the cream cheese mixture and place it in the center of the well you just made. Don’t spread it, just place it in the center and leave it. Then carefully scoop your apple pie filling on top of the cream cheese mixture. Be careful not to overfill or you’ll end up with a gooey mess.
Don’t want to make your own filling – a bottle of your favorite store-bought apple pie filling will also work. Don’t love cream cheese? No problem. I think these kolaches are just as good without the cream cheese. Just fill your dough with apple pie filing. Both ways are absolutely delicious.
make the well
Add cream cheese
Top with apple filling
Sample Same-Day Baking Schedule
| Day 1: 8 p.m. | Mix up your sweet stiff levain. Cover and place in a warm spot overnight. |
| Day 2: 8 a.m. | Mix up your dough. Cover and let proof until dough is doubled in size. Usually 4-5 hours if your dough is around 78F. |
| 8:30 a.m. | Make your apple filling and cream cheese mixture – place in fridge until ready to use. Make your caramel sauce and let cool at room temperature. |
| 1 p.m. | Cut your dough into 8 even portions. Roll into a ball and then flatten slightly. You’re looking for a nice round disc shape. Cover and let proof until almost doubled. |
| 4 to 5 p.m. | Place some plastic wrap on a glass cup. Gently press cup into the center of each dough disc to form a small well. Fill with cream cheese and top with apple filling |
| 5:30 p.m. | Bake your kolaches |
| 6:30 p.m. | Let cool slightly and then drizzle with caramel sauce. Enjoy! |
Sample Baking Schedule with Overnight Proof
| Day 1: 8 p.m. | Mix up your sweet stiff levain. Cover and place in a warm spot overnight. |
| Day 2: 8 a.m. | Mix up your dough. Cover and let proof. |
| 1 p.m. | Cut your dough into 8 even portions. Roll into a ball and then flatten slightly. You’re looking for a nice round disc shape. |
| 2 p.m. | Cover and place in fridge for the night. |
| Day 3: 7 a.m. | Remove from fridge and let come to room temperature. Let your kolaches raise until they’re puffed up and doubled in size. Since the dough was cold, this is going to take longer. Be patient and don’t rush this process. |
| 7:30 a.m. | Make your apple filling and cream cheese mixture – place in fridge until ready to use. Make your caramel sauce and let cool at room temperature. |
| 11 a.m. | Place some plastic wrap on a glass cup. Gently press cup into the center of each dough disc to form a small well. Top with cream cheese and apple filling. |
| 11:30 a.m. | Bake your kolaches |
| 12 p.m. | Let your kolaches cool slightly and then drizzle with caramel sauce. |
Caramel Apple Sourdough Kolaches
Equipment
- Kitchen scale
- Mixer or large bowl
- Sheet pan with a lid
- Measuring cups & spoons
- Medium size sauce pan
- Cookie scoop, 1 tablespoon
- Fine mesh strainer
Ingredients
For the Sweet Stiff Levain
- 15 grams active sourdough starter
- 15 grams granulated sugar
- 60 grams all purpose flour
- 30 grams water
For the Dough
- All the sweet stiff levain (about 120 grams)
- 225 grams milk, warm (whole milk or 2% milk is best)
- 5 grams salt
- 60 grams unsalted butter, melted (about 4 tablespoons)
- 1 large egg
- 475 grams bread flour
For the Cream Cheese Filling
- 8 ounce block cream cheese, softened
- 50 grams granulated sugar (about 1/4 cup)
For the Apple Filling
- 300 grams green apples, diced and peeled (about 2 large apples)
For the Caramel Sauce
- 425 grams granulated sugar
- 50 grams water
- 1/2 teaspoon lemon juice
- 130 grams heavy cream (about 1/2 cup)
- 14 grams unsalted butter (1 tablespoon)
- Flakey sea salt, optional, to sprinkle on finished kolaches
Instructions
Make the Sweet Stiff Levain
- About 10-12 hours before you want to make cinnamon rolls, mix your sweet stiff levain. Because this is a stiff levain, it will be difficult to incorporate all the ingredients. Don't be afraid to dump it out on the counter and knead it a bit to make sure everything is well mixed. It's going to have the texture of dough.
Make the Dough
- Combine levain, warm milk, melted butter, sugar, salt, egg and about 400 grams of flour into a stand mixer. Mix until just combined. Scrape down the sides and add remaining flour.
- Your dough will be slightly tacky, but should not be sticky. If your dough is too sticky, add an additional 25 grams of flour until it’s easier to manage. Be careful not to add too much flour, or your rolls will be dry.
- Cover and let proof. This usually takes about 4 hours, assuming your dough is 75-78*F. If your dough is cooler, it will take longer. You’ll know the dough is finished proofing when it feels light and airy and has risen at least 50% – about 4 hours.
Make the Apple Filling
- Start by peeling and dicing your green apples. Melt your butter in a sauté pan over medium heat. Once melted and starting to brown, add your apples. Cook for 2-3 minutes until apples start to soften.
- Add brown sugar, cinnamon and vanilla extract. Continue cooking until apples are your desired softness. NOTE: This filling will cook again in the oven, so it’s okay if they still have a little bite in the apples.
- Sprinkle 1 tablespoon of flour over the filling, stir in and continue to simmer. This will start to thicken your filling. You may need to repeat this step a couple times until you get a nice, thick filling that will hold its shape when scooped.
- Transfer filling into a bowl, let cool and then place in the fridge until you’re ready to bake.
Make the Cream Cheese Filling (optional)
- In the bowl of a stand mixer (or you can use a hand mixer) add softened block of cream cheese and 1/4 cup sugar. Whip until sugar is incorporated and cream cheese is fluffy. Place in fridge until you’re ready to use.
Make the Caramel Sauce
- In a medium size sauce pan, combine water and granulated sugar. Stir until everything is combined. Using a pastry brush and water, brush down the sides of the pan.
- Place over medium-high heat and let sugar melt. Do not stir. Just let the sugar melt. If one spot starts to get dark faster than the rest, lift the pan up and swirl it a couple times to keep the sugar from burning, but do not stir it or the sugar might clump.
- Keep a close watch on the sugar as it starts to simmer because it goes from perfect to burned quickly. You’re looking for a deep amber color. Once you get to your desired color, remove from the heat.
- Immediately begin SLOWLY adding the cream, whisking constantly. Be careful because the mixture will bubble up a lot. Once the cream is all added, stir until it’s golden and creamy.
- Add the butter and stir until butter is melted and incorporated. Then immediately strain the caramel into a glass bowl. You want to move the caramel out of the hot pan as quickly as you can because it will keep cooking from the residual heat.
- Let caramel cool at room temperature. Then you can store it in the fridge for up to 2 weeks. If you make this ahead of time, you’ll just want to warm the caramel sauce up for 30 seconds or so in the microwave to get it back to drizzling consistency.
Shape & Second Proof
- Once your dough is finished with its first proof, divide into 8 even portions. Roll each portion into a ball, then gently flatten into a round disc and place on a greased sheet pan. Cover and let raise until the discs have puffed up and are nearly doubled – usually 3-4 hours.
Assemble the Kolaches
- Use a glass cup and some plastic wrap to create a “well” in the center of each of your dough discs. Place the plastic wrap on the bottom of your cup, place the cup in the center, and then press down. The plastic wrap keeps the glass from sticking to your dough. Repeat on each of your dough discs.
- Using a 1 tablespoon cookie scoop, place one scoop of cream cheese mixture in the center of each of the “wells.” Then top cream cheese with your cooled apple filling.
Bake & Serve
- Bake at 350 °Ffor 20-25 minutes until kolaches are golden brown.
- Let cool for 10-15 minutes and then drizzle with your caramel sauce, top with a sprinkle of flakey sea salt (optional) and enjoy!
- Store any leftover in the fridge in an air-tight container. These are best fresh from the oven, but will stay good in the fridge for up to three days. Just remove from the fridge and warm each kolache in the microwave for 30 seconds and it’ll be almost as good as it was right out of the oven.
Notes
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