King’s Hawaiian Cheesecake Danish

King’s Hawaiian Cheesecake Danish is my answer to lazy weekend mornings when only something truly special will do. I stumbled upon this creation one Sunday with leftover King’s Hawaiian rolls and a craving for something sweet and comforting. What happened next was pure magic: pillowy, sweet rolls filled with a creamy cheesecake center, baked to golden perfection, and dusted with powdered sugar.

The moment you bite into one of these warm, gooey Danishes, you’ll understand why they’ve become a family favorite. The subtle sweetness of the rolls perfectly complements the tangy cheesecake filling, creating a treat that feels both indulgent and incredibly easy to make. It’s the perfect companion to your morning coffee and a surefire way to make any weekend feel a little more special.

Why You’ll Love This King’s Hawaiian Cheesecake Danish

Okay, let me count the ways you’re going to adore these little bites of heaven:

• They’re ridiculously easy , you’re basically stuffing premade rolls with cream cheese magic. Even my 8-year-old niece can do it (and she has!)
• The King’s Hawaiian rolls stay impossibly soft while baking, with just the right amount of sweetness to balance the tangy filling
• That cream cheese mixture? It’s like clouds and silk had a baby. One taste and you’ll understand why I make double batches
• Perfect for when you want to impress brunch guests but don’t actually feel like putting in effort (we’ve all been there)

Seriously, these disappear faster than I can plate them, and the happy groans from the table are totally worth it.

Ingredients for King’s Hawaiian Cheesecake Danish

Here’s the short-but-sweet lineup you’ll need for these little beauties. Don’t let the simplicity fool you; every ingredient plays a starring role. I’ve made this enough times to know exactly where you can tweak things (and where you absolutely shouldn’t!).

• 1 package King’s Hawaiian Sweet Rolls (12 count): Those golden, buttery pillows in the orange bag. Don’t sub another roll; their signature softness makes these danishes magical.
• 8 oz cream cheese, softened: Not melted! Leave it on the counter for 30 minutes until it gives when you press it. Cold cream cheese = lumpy filling, and nobody wants that.
• 1/4 cup granulated sugar: Just enough to sweeten without overpowering the rolls. If you’re feeling fancy, vanilla sugar works beautifully here.
• 1 teaspoon vanilla extract: Real stuff only, please! That imitation vanilla might as well stay in the cupboard.
• 1 egg yolk: Not the whole egg, that extra white would make the filling too loose. Save the white for an omelet!
• 1/4 cup butter, melted: Salted or unsalted both work. I use what’s in my butter dish, but reduce other salt if using salted butter.
• 2 tablespoons cinnamon sugar: My mix is 1 1/2 tbsp sugar + 1/2 tbsp cinnamon. Shake it up in a jar, you’ll use the extra on toast tomorrow.
• Powdered sugar for dusting: The snowy finish that makes these look straight from a bakery case.

See? Nothing complicated, just pantry staples transformed into something extraordinary. Now let’s make some magic!

How to Make King’s Hawaiian Cheesecake Danish

Alright, let’s get these beauties in the oven! I promise it’s easier than folding a fitted sheet (why are those things so impossible?). Just follow these steps, and you’ll have golden, creamy danishes that’ll make your kitchen smell like a bakery.

Preparing the Rolls and Filling

First things first: Grab your King’s Hawaiian rolls and a sharp serrated knife. You’ll want to slice each roll horizontally, but here’s the trick: don’t cut all the way through! Leave about 1/4 inch connected so you create a little pocket. Think of it like opening a book; you want to peek inside without tearing off the cover.

Now for the filling, my favorite part! In a medium bowl, mix together the softened cream cheese, sugar, vanilla, and egg yolk.

Pro tip: beat it by hand with a wooden spoon or spatula instead of using a mixer. Why? Because overbeating can make the filling too airy, and we want that rich, velvety texture. Mix just until it’s smooth with no lumps, about 1-2 minutes of elbow grease.

Assembling and Baking

Time to stuff those rolls! I like to use a piping bag for neatness (a zip-top bag with the corner snipped works great), but a spoon does the job too. Fill each roll pocket with about 1 tablespoon of filling, enough to be generous but not so much that it oozes out the sides. Arrange them on your prepared baking sheet, giving them some breathing room.

Next comes the golden magic: brush the tops with melted butter using a pastry brush (or your fingers, no judgment here). Then shower them with that cinnamon sugar mix. Don’t be shy, that crispy, sugary top is what makes people reach for seconds!

Pop them in your preheated 350°F oven for 15-20 minutes. You’ll know they’re done when the rolls turn a deep golden brown and the filling just barely starts to puff. Let them cool for 5 minutes on the sheet. I know it’s hard to wait, but that filling is lava-hot! Finally, dust with powdered sugar right before serving. Voilà, breakfast royalty!

Tips for the Best King’s Hawaiian Cheesecake Danish

Okay, let me spill all my secrets for Danish perfection. After burning through more rolls than I can count (literally, my grocery store cashier now knows me as “the Hawaiian roll lady”), here’s what I’ve learned:

Softening cream cheese the no-fail way

That brick of cream cheese needs to be softer than a sleepy puppy but not melted into a puddle. Leave it on the counter for 30 minutes, or speed things up by cutting it into cubes first. If you’re in a real hurry, microwave it at 20% power in 10-second bursts, but watch it like a hawk. One extra second and you’ll have cream cheese soup!

The Goldilocks filling rule

Too little filling and it’s just sweet bread. Too much and you’ve got a lava flow of cheesecake erupting in your oven. Aim for about 1 tablespoon per roll, enough that you get creamy goodness in every bite, but the roll still closes mostly shut. If you see filling peeking out the sides before baking, swipe off the excess with a finger (chef’s snack!).

Reviving leftovers like a pro

These danishes are best fresh, but let’s be real, they rarely last that long. If you do have leftovers, reheat them in a 300°F oven for 5 minutes to bring back that just-baked magic. The microwave turns them rubbery, and nobody wants that. Store them in an airtight container, they’ll keep for 2 days, though good luck making them last that long!

Bonus: The cinnamon sugar shuffle

Don’t just sprinkle the cinnamon sugar, pat it gently into the buttered tops. This creates that irresistible crackly crust that shatters when you bite in. And if you want next-level flavor, add a pinch of cardamom or nutmeg to your sugar mix. Trust me, your taste buds will throw a party.

Variations for Your King’s Hawaiian Cheesecake Danish

Now, I love the classic version of these danishes, but sometimes, a little twist keeps things exciting. Here are my favorite ways to mix it up when I’m feeling adventurous (or when my fruit bowl is overflowing):

Berry Bliss Variation

Before adding the cream cheese filling, drop 1/2 teaspoon of your favorite jam into each roll. Raspberry is my go-to; that tartness cuts through the sweetness like a dream. Blackberry, strawberry, or even orange marmalade works too. Just make sure to leave room for the cream cheese! The jam bakes into a gooey surprise that makes these taste straight from a fancy bakery.

Lemon Zest Sunshine

Add 1 teaspoon of lemon zest to the cream cheese mixture; it brightens everything up. For extra zing, swap the vanilla for lemon extract. Top with a simple lemon glaze (powdered sugar + lemon juice) instead of dusting with sugar. Perfect for spring brunches when you want something fresh and cheerful.

Nutty Crunch Upgrade

After brushing with butter, sprinkle chopped pecans or sliced almonds over the cinnamon sugar. The nuts toast up in the oven, adding this incredible crunch. My aunt adds a drizzle of caramel sauce after baking, dangerous but oh-so-worth-it. Just don’t tell my nutritionist.

Really, the possibilities are endless; that’s the beauty of this recipe. Once you’ve mastered the basic version, play around! (Though I’d avoid chocolate chips, they tend to make the filling too heavy. Save those for cookies!)

Serving and Storing King’s Hawaiian Cheesecake Danish

Let’s talk about the best part, eating these beauties! Serve them warm from the oven if you can. That’s when the rolls are at their pillowy best and the filling is just set but still creamy. I like to arrange them on a wooden board with fresh berries scattered around, which makes even a Tuesday morning feel like a special occasion.

Keeping leftovers fresh (if you have any!)

These danishes disappear fast in my house, but if you somehow end up with leftovers, here’s how to keep them happy:

• Cool completely before storing (about 30 minutes), trapping heat creates condensation and soggy rolls
• Use an airtight container, they’ll keep at room temp for 1 day or refrigerated for 2 days
• Layer with parchment paper between danishes if stacking, nobody wants squished cream cheese pockets

The magic of reheating

Cold danishes are good, but warmed-up danishes are heavenly. Here’s how to bring them back to life:

• Oven method: 300°F for 5-7 minutes, restores that fresh-baked crispness
• Air fryer hack: 320°F for 3 minutes, gets them toasty fast without drying out
• Pro tip: Always re-dust with powdered sugar after warming, it melts into the rolls and looks beautiful

One warning: these don’t freeze well. The rolls turn oddly chewy, and the filling separates. Better to just eat them all fresh (what a hardship, right?).

Nutritional Information

Okay, let’s be real, we’re not eating danishes for their health benefits. But because I know some of you like to keep track (or need to justify eating three in one sitting), here’s the nutritional scoop. Remember, these are estimates, your actual numbers might vary depending on exact ingredients and how generous you are with that powdered sugar dusting!

• Serving Size: 1 danish (because let’s face it, nobody stops at just one)
• Calories: 220 kcal (worth every single one)
• Fat: 10g (that’s the butter and cream cheese doing their delicious work)
• Saturated Fat: 6g (the good stuff that makes your taste buds sing)
• Carbohydrates: 25g (blame the sweet rolls, but oh, what a way to go)
• Sugar: 12g (half from the rolls, half from our filling and topping)
• Protein: 4g (surprisingly decent for a pastry!)
• Cholesterol: 45mg (thank that golden egg yolk for the richness)

Now, if you’re watching certain nutrients, here are my favorite tweaks:

• Use reduced-fat cream cheese to shave off about 30 calories per danish (but expect a slightly less creamy texture)
• Swap in monk fruit sweetener for the granulated sugar if you’re cutting carbs (though the rolls will still contribute most of them)
• Go lighter on the butter brush, you can reduce it by half without sacrificing too much flavor

But honestly? Sometimes you just need to enjoy life’s little indulgences. These danishes are special occasion food in our house, and special occasions deserve full-fat happiness!

King’s Hawaiian Cheesecake Danish FAQs

Sweet & Creamy Breakfast Treats to Try Next

If you loved this King’s Hawaiian Cheesecake Danish, here are more creamy, bakery-style breakfast and dessert treats your readers will enjoy, perfect with coffee or as a sweet anytime bite.

• Mini Caramel Pecan Cheesecakes: Rich, creamy mini cheesecakes topped with gooey caramel and crunchy pecans.
• Cinnamon Sugar French Toast Muffin: Soft, warm, cinnamon-coated muffins that taste like bakery-style French toast.
• Strawberry Dream Cheesecake: A creamy cheesecake layered with sweet strawberries for the perfect fruity finish.
• Lemon Cream Cheese Dump Cake: A bright, tangy, ultra-easy dessert bursting with creamy lemon flavor.

These treats are sweet, creamy, and easy to make, perfect additions to your brunch table or dessert list!

Time to Try This King’s Hawaiian Cheesecake Danish Recipe

This King’s Hawaiian Cheesecake Danish recipe is a weekend game-changer, delivering bakery-worthy results with minimal effort. The pillowy-soft King’s Hawaiian rolls provide the perfect sweet base for the rich, creamy cheesecake filling, while a buttery cinnamon-sugar topping adds a delightful crunch. It’s the ultimate easy breakfast or brunch treat that looks and tastes impressive but comes together in just minutes.​

Ready to make your weekend mornings a little more magical? Give this recipe a try and let me know how it turns out in the comments. Don’t forget to follow along on Facebook, Instagram, and Pinterest for more simple and delicious recipes.

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