Description
A delightful and easy-to-make King’s Hawaiian Cheesecake Danish recipe featuring sweet Hawaiian rolls filled with a creamy cinnamon-spiced cream cheese mixture, baked to golden perfection. Perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
Butter and Topping
- 1 tablespoon butter (melted)
- ⅓ cup butter (melted)
- 2 tablespoons brown sugar
- ½ tablespoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
Main Ingredients
- 12 pack Hawaiian sweet rolls
- 8 ounces cream cheese (room temperature)
- 1 large egg (beaten)
- 3 tablespoons granulated sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F. Melt 1 tablespoon of butter and spread it evenly in a 9×13-inch baking dish or similar pan to prevent sticking and add flavor.
- Arrange rolls: Place the 12 Hawaiian sweet rolls over the melted butter in the pan. Cut an X about two-thirds down into each roll, being careful not to cut completely through the bottom, to create spaces for the filling.
- Make topping mixture: In a measuring cup, combine ⅓ cup melted butter, brown sugar, ground cinnamon, and freshly grated nutmeg. Stir well and pour this mixture evenly over the tops of the rolls, allowing it to seep into the cuts.
- Prepare cream cheese filling: In a bowl, stir the room temperature cream cheese until smooth. Add granulated sugar and mix until fully incorporated. Then, add the beaten egg and blend thoroughly until the mixture is smooth and creamy.
- Fill the rolls: Using a piping bag fitted with a large tip, pipe the cream cheese mixture into the cuts in the rolls. Alternatively, use a zip-top bag with a corner snipped or spoon the filling carefully into each roll, working to get the filling inside rather than just on top.
- Bake: Bake the filled rolls uncovered in the preheated oven at 375°F for 12 to 15 minutes. The goal is to reach an internal temperature of 145°F to cook the egg safely. Bake for 12 minutes for softer rolls or longer if you prefer a crisper crust.
- Cool slightly and serve: Allow the rolls to cool for a couple of minutes after baking as the cream cheese filling will be very hot and runny right out of the oven.
- Store leftovers: Any leftover rolls should be stored in an airtight container in the refrigerator and will keep fresh for 3 to 4 days.
Notes
- Be careful not to cut the rolls completely through the bottom when making the X cuts.
- Using a piping bag makes filling the rolls much easier and neater.
- You can adjust baking time depending on whether you prefer softer or crustier rolls.
- Ensure cream cheese is at room temperature for easy mixing.
- Leftovers store well in the fridge and can be reheated gently.
