King’s Hawaiian Cheesecake Danish Recipe

King’s Hawaiian Cheesecake Danish Recipe

These little cheesecake danishes are soft and sweet, with a creamy filling that makes them perfect for a cozy weekend breakfast.

You start with a pack of King’s Hawaiian sweet rolls, cut a small pocket into each one, and tuck in a simple cream cheese filling. A cinnamon butter drizzle goes over the top, and everything bakes together in a single dish.

The whole thing takes about 22 minutes from start to finish and makes 12 danishes. Sweet rolls, brown sugar, cinnamon, and a pinch of nutmeg do most of the heavy lifting. No mixer marathon, no chilling dough, no fuss.

Serve them warm with coffee, or let them cool and stack them on a plate for a brunch table. Either way, they disappear fast, and the plate comes back empty.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Save this one to your breakfast board, so it is waiting for you the next time you want something warm and easy on a slow morning.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

I made these for the first time on a chilly Saturday morning while my husband and the kids were out jogging.

I wanted something warm waiting for them when they walked back through the door, and there was a pack of sweet rolls sitting on the counter doing nothing. By the time they got home, the whole kitchen smelled like cinnamon and butter.

My husband took one bite, went quiet for a second, and then announced it was his new favorite breakfast treat. My daughter asked for seconds before she had even finished her first one.

That morning turned into a small tradition. Now the kids ask for these danishes the moment the weather turns cold. Here is a quick peek at what goes into them.

It is one of those recipes that looks like you worked harder than you did, which is my favorite kind.

Table of content

• What makes this King’s Hawaiian Cheesecake Danish truly special?
• What you need to make this King’s Hawaiian Cheesecake Danish recipe
• Steps to make King’s Hawaiian Cheesecake Danish
• Tips for a smooth and even cheesecake filling

What makes this King’s Hawaiian Cheesecake Danish truly special?

The base is the whole trick. King’s Hawaiian sweet rolls are soft and pillowy, and they soak up the filling without turning soggy the way a plain biscuit or a slice of bread would. They stay tender all the way through baking.

Then there is the filling. Cream cheese brings that creamy, tangy richness you expect from cheesecake, but it stays light enough for a morning treat. A pinch of freshly grated nutmeg adds unexpected depth, a subtle sweet and slightly earthy note that most people cannot quite place but always notice.

Preparation is minimal, and every ingredient is easy to find at a regular grocery store. The cream cheese and cinnamon combination makes these danishes just as welcome at breakfast, at brunch, or as an afternoon snack with coffee.

I have brought a dish to a church potluck and made them for a quiet Tuesday at home, and they fit both tables just fine.

What I love most is how forgiving it is. There is no dough to knead, no rise time to plan around, and no tricky technique. If you can cut an X and stir a bowl of cream cheese, you can make these.

What You Need To Make This King’s Hawaiian Cheesecake Danish Recipe?

Nothing here is hard to find. Most of it is probably in your kitchen already.

A few notes on the list. The melted butter does double duty. One tablespoon goes into the dish to keep things from sticking, and the rest goes into the spiced drizzle. If you only have salted butter, that is fine, just know the glaze will taste a touch saltier.

The Hawaiian sweet rolls are the heart of the recipe. Their soft, sweet texture is what lets them absorb the filling without getting mushy. If you cannot find them, another brand of sweet rolls or brioche buns will still work.

Brown sugar and cinnamon make the sticky, flavorful glaze, and freshly grated nutmeg is that quiet background note. A little goes a long way, so only a pinch is needed. For the filling, room temperature cream cheese beats smooth, the egg holds everything together, and granulated sugar keeps it simple and clean tasting.

One quick shopping note. The rolls are usually sold in packs of 12 in the bakery or bread aisle. If you only find a larger pack, pull out 12 and save the rest for sandwiches. And if nutmeg is not your thing, simply leave it out, because the cinnamon butter carries plenty of flavor on its own.

If you need these to be gluten free, swap in gluten free Hawaiian rolls or brioche buns and double check that your butter, sugar, and cream cheese are certified gluten free.

Steps To Make King’s Hawaiian Cheesecake Danish:

Here is the whole thing, start to finish. Read it once before you begin and it will feel like nothing.

1. Preheat and prep. Set your oven to 375°F (190°C). Melt 1 tablespoon of butter and spread it evenly across the bottom of a 9×13 inch baking dish or sheet pan. This creates a nonstick base and adds a buttery touch to the rolls.
2. Add the rolls. Place your 12 pack of Hawaiian sweet rolls into the dish. Keep them snug against each other so they hold their shape while they bake.
3. Cut the pockets. Grab a sharp knife and cut an X into the top of each roll, going about two thirds of the way down but not all the way through. You are creating a pocket for the filling, not slicing the rolls open.
4. Mix the cinnamon butter. In a small bowl, combine 1/3 cup melted butter, 2 tablespoons brown sugar, 1/2 tablespoon cinnamon, and 1/8 teaspoon nutmeg. Stir until it is well mixed and the sugar starts to dissolve.
5. Drizzle it over the rolls. Spoon or pour the cinnamon butter mixture evenly over the prepped rolls, making sure every corner gets coated with that sweet, spiced goodness.
6. Make the filling. In a separate bowl, beat the cream cheese until it is smooth and creamy. Mix in 3 tablespoons of granulated sugar until well combined, then stir in the beaten egg until everything is incorporated into a luscious filling.
7. Fill each roll. Fill each roll with the cream cheese mixture. A piping bag fitted with a large tip gives you precision. If you do not have one, snip the corner off a resealable bag or use a spoon. Work the filling gently into each pocket.
8. Bake. Place the dish in the preheated oven and bake for 12 to 15 minutes, until the tops are golden and slightly crusty. If you want to be certain, check that the internal temperature has reached 145°F (62°C) for safety.
9. Cool, then serve. Let the danishes cool for a couple of minutes before serving. The cream cheese filling will be piping hot straight out of the oven, so give it a moment. Store any leftovers in an airtight container in the refrigerator for 3 to 4 days, and enjoy them warm or cold.

These danishes are also surprisingly good travelers. Let them cool completely, pack them in a single layer, and they hold up fine on the drive to a potluck or a church brunch. Warm them for a few seconds if you want that fresh from the oven feel back.

One dish makes 12, which is about right for a family breakfast with a few leftovers. If you are feeding a bigger group, bake two dishes side by side and keep everything else the same.

If you like to plan ahead, you can assemble the danishes up to the point of baking, cover the dish, and refrigerate it for up to 24 hours before it goes in the oven. That is optional, and the bake time stays the same.

Tip:

For a flawlessly smooth filling, bring the cream cheese to room temperature before you mix it. Cold cream cheese fights the sugar and the egg, and you end up with little lumps that never quite bake out. Twenty minutes on the counter is usually enough.

A piping bag gives you the most control and helps distribute the filling evenly inside each pocket. A resealable bag with the corner snipped off does the same job for a fraction of the cost.

Once you have the basics down, play with the top. Toasted nuts, a caramel drizzle, or fresh berries all work beautifully. And if you want a richer flavor, add a splash of vanilla extract to the cream cheese mixture before you fill the rolls. It is a small change that makes a noticeable difference.

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King’s Hawaiian Cheesecake Danish Recipe These little cheesecake danishes are soft and sweet, with a creamy filling that makes them perfect for a cozy weekend breakfast. You start with a pack of King’s Hawaiian sweet rolls, cut a small pocket into each one, and tuck in a simple cream cheese filling.

• Total Time: 22 min
• Yield: 12 1x

Ingredients

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1 tbsp butter, melted
12 pack Hawaiian sweet rolls
⅓ c butter, melted
2 tbsp brown sugar
½ tbsp ground cinnamon
⅛ tsp freshly grated nutmeg
8 oz cream cheese
1 large egg, beaten
3 tbsp granulated sugar

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Instructions

1-Preheat your oven to 375°F (190°C): Preheat your oven to 375°F (190°C). Melt 1 tablespoon of butter. And spread it evenly across the bottom of a 9×13-inch baking dish or sheet pan. This helps create a non-stick base. And adds a buttery touch to the rolls.
2-Place your 12-pack of Hawaiian sweet rolls: Place your 12-pack of Hawaiian sweet rolls into the dish. Grab a sharp knife and cut an ‘X’ into each roll. Going about two-thirds deep. But not all the way through. You want to create a pocket for the delicious filling. Without slicing them completely open.
3-In a small bowl, combine ⅓ cup: In a small bowl, combine ⅓ cup melted butter, 2 tablespoons brown sugar, ½ tablespoon cinnamon, and ⅛ teaspoon nutmeg. Stir everything together. Until it’s well mixed.
4-Drizzle the cinnamon butter mixture evenly over: Drizzle the cinnamon butter mixture evenly over your prepped rolls. Ensuring every corner gets coated with that sweet, spiced goodness.
5-In a separate bowl, beat the cream: In a separate bowl, beat the cream cheese until smooth and creamy. Mix in 3 tablespoons of granulated sugar until well combined. Finally, stir in the beaten egg. Until everything’s incorporated into a luscious filling.
6-Time to get creative: Time to get creative! Fill each roll with the cream cheese mixture. You can use a piping bag fitted with a large tip for precision. If you don’t have one. Snip the corner off a zip-top bag or use a spoon. Gently work the filling into each roll’s pocket.
7-Place your dish in the preheated oven: Place your dish in the preheated oven. And bake the rolls for 12-15 minutes. Keep an eye on them – they’re done when they’re golden and slightly crusty on top. If you’re unsure. You can always check that the internal temperature has reached 145°F (62°C) for safety.
8-Once baked: Once baked. Allow the rolls to cool for a couple of minutes before serving. Be cautious – the cream cheese filling will be piping hot straight out of the oven!
9-If you have any leftovers (though that’s: If you have any leftovers (though that’s unlikely!), store them in an airtight container in the refrigerator. They’ll stay fresh for 3 to 4 days. Enjoy these Danishes warm or cold – they’re delightful either way!

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• Prep Time: 10 min
• Cook Time: 12 min
• Method: bake