🍞 King’s Hawaiian Cheesecake Danish 🧀
đź“‹ Ingredients
For the Base & Topping:
1 tablespoon unsalted butter, melted (
1 package (12 count) Hawaiian Sweet Rolls
â…“ cup unsalted butter, melted
2 tablespoons light brown sugar, packed
½ tablespoon ground cinnamon
â…› teaspoon freshly grated nutmeg (optional)
For the Cheesecake Filling:
8 ounces full-fat cream cheese, softened to room temperature
3 tablespoons granulated sugar
1 large egg, beaten
👩‍🍳 Instructions
Preheat and Prepare the Pan: Preheat your oven to 375°F (190°C). Pour the 1 tablespoon of melted butter into a 9×13-inch baking dish and spread it evenly across the bottom. This will create a deliciously buttery base for the rolls.
Prepare the Rolls: Place the 12 Hawaiian sweet rolls in the buttered dish, arranging them in a single layer. Using a sharp knife, carefully cut a deep “X” into the top of each roll, cutting about two-thirds of the way down—be sure not to cut all the way through to the bottom. This creates a pocket for the filling.
Make the Cinnamon Butter Topping: In a small bowl or liquid measuring cup, whisk together the â…“ cup melted butter, brown sugar, cinnamon, and nutmeg (if using). Pour this mixture evenly over the tops of the rolls, letting it seep into the cuts.
Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with a spatula or electric mixer until it’s completely smooth and free of lumps. Add the granulated sugar and mix until well combined. Finally, stir in the beaten egg until the mixture is smooth and uniform.
Fill the Rolls: Transfer the cream cheese mixture to a piping bag fitted with a large tip. (No piping bag? Simply spoon the mixture into a sturdy zip-top bag and snip off one corner.) Gently pipe the filling into the cut “X” of each roll, filling the pocket. Don’t worry if a little spills over the top—it will caramelize beautifully as it bakes.
Bake to Golden Perfection: Place the baking dish in the preheated oven, uncovered, and bake for 12-15 minutes. The rolls should be golden brown around the edges, and the filling will be puffed and set. For a softer roll, aim for 12 minutes; for a slightly crispier top, go to 15.
Cool Slightly and Serve: Let the danishes cool in the pan for just 5-10 minutes before serving. The filling will be very hot and runny right out of the oven, so this short rest allows it to settle into a creamy, safe-to-eat texture. Serve warm for the absolute best experience. Store any leftovers in an airtight container in the refrigerator for up to 3 days.