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Set frozen Rhodes Rolls on a parchment lined baking sheet and allow to proof for 3-4 hours
In a small bowl, combine 4 ounces room temperature cream cheese, 4 ounces whole milk ricotta, 2 tablespoons granulated sugar, ½ tablespoon all purpose flour, and a pinch of kosher salt
Refrigerate the ricotta filling until ready to use
In another small bowl, combine 3 tablespoons chilled butter cut into small pieces with 5 tablespoons granulated sugar and 2 tablespoons all purpose flour
Combine the streusel mixture with your fingers until a streusel consistency is achieved
Preheat the oven to 350°F
Once proofed, use a buttered and floured ¼ cup measuring cup to create an indentation in each roll
Fill each indentation with 1 tablespoon ricotta filling and ½ tablespoon jam
Brush the exposed roll with beaten egg
Sprinkle the entire kolache with streusel
Bake for 20-25 minutes