KING’S HAWAIIAN CHEESECAKE DANISH
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King’s Hawaiian Cheesecake Danish recipe (aka Sweet Roll Cheesecake Danishes or cheese Danish). This recipe uses Hawaiian rolls to create a cream cheese Danish perfect for breakfast or brunch. Premade rolls are stuffed with a cream cheese mixture and then baked with cinnamon, sugar, and butter then baked until golden brown. Originally developed and published by Paula, CallMePMc.com
King’s Hawaiian Cheesecake Danish – An Easy Trick
Now, you can make the perfect cheese Danish or cheesecake sweet roll Danish with just a few ingredients and King’s Hawaiian rolls! In this blog post, you will learn a quick and easy recipe for making delicious cheese Danish using store-bought rolls. You will also learn tips and tricks for making the perfect cheesecake Danish every time.
King’s Hawaiian Cheesecake Danish
Wowzers!!! I knew these sweet roll cheesecake danishes would be good because, well,
Other reasons to love them are that they cook in 12 minutes, they’re incredibly easy to make, and they have just a handful of ingredients.
WHAT YOU’LL NEED TO MAKE THIS CHEESE DANISH RECIPE
The full recipe for Cheesecake Sweetroll Danish with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it as well as help the planet. 😍
Ingredients
As well, for your convenience of the more uncommon ingredients, I highlighted and linked to the product so that you can see exactly what I used. You are not obligated to purchase them if you just want to open and look at them. Of course, you can easily add them to your grocery cart if you do want to purchase them.
- King’s Hawaiian rolls. Or similar sweet rolls. This brand works too.
- Butter.
- Cream cheese. You’ll need regular
cream cheese , not whipped, low-fat, or reduced-fat. - Brown sugar. Or this brand.
- Granulated white sugar.
- Egg, large.
- Cinnamon.
- Nutmeg.
Hawaiian Cream Cheese Danish Frequently Asked Questions
Oddly, on King’s Hawaiian website, they never say exactly what kind of bread the slider rolls are. I did find on another site stating they are a ‘spin on classic Portuguese sweet bread, which is often made with milk, sugar, yeast, flour, and pineapple juice.’
In my opinion, King’s Hawaiian is similar to brioche. It’s light and airy with a fine, tender texture. They taste buttery and slightly sweet.
Since everything is already cooked except the egg in the
The Food and Drug Administration Food Code recommends cooking eggs to 145°F and to maintain that temperature for 15 seconds to consider them safe to eat.
To make a King’s Hawaiian Cheesecake Danish without using premade rolls, you can follow this recipe: Brioche Dinner Rolls Recipe
How to fill the Danish with cream cheese mixture?
It’s easier if you use a piping bag with a large tip on it to pipe the
What are some tips for making a perfect King Hawaiian cheesecake danish?
To make a perfect King Hawaiian Cheesecake Danish, here are some tips:
- Use Quality Ingredients: Ensure you use fresh and high-quality ingredients, especially
cream cheese , as it greatly impacts the flavor and texture of your Sweet Roll Cheesecake Danishes. - Room temperature Ingredients: Your
cream cheese will mix more smoothly when it’s at room temperature. Whencream cheese is cold it breaks and clumps instead of mixing smoothly. - Adjust Baking Time: Watch the danish while baking and adjust the time as needed to achieve a golden brown color without overbaking.
How can I make King Hawaiian Cheesecake Danish ahead of time?
To make King Hawaiian Cheesecake Danish ahead of time, you can follow these steps:
- Prepare and Assemble: Prepare the Danish as the recipe directs, but stop before baking.
- Freeze Before Baking: Once assembled, you can freeze the Danish on a baking sheet until firm, then transfer them to a freezer-safe container or bag. They can be kept frozen for up to a month.
- Bake from Frozen: When you’re ready to bake, simply place the frozen Danish on a baking sheet and bake according to the recipe’s instructions, adding a few extra minutes to the baking time if needed.
By following these tips and make-ahead instructions, you can ensure a perfect King Hawaiian Cheesecake Danish with the convenience of preparing it in advance.
What are some other variations of King’s Hawaiian Cheesecake Danish?
- Cinnamon Roll Pull-Apart Bread
- Maple Glaze Pumpkin Pie Hawaiian Rolls
- Peanut Butter and Jelly Hawaiian Roll Cheese Danish
- Apple Fritter Hawaiian Rolls
- Sister Schubert’s Poppy Seeds Sausage Rolls
- Hawaiian Rolls Sticky Buns
- Quick Recipes with Hawaiian Rolls
- Pina Colada Cheesecake Danish
- Sister Schubert’s Cinnamon Roll Pull-Apart Bread
- STRAWBERRY DANISH WITH CAKE MIX
- Peanut Butter and Jelly Hawaiian Roll Cheese Danish
- 5 Ingredient Puff Pastry Pineapple Upside Down Cinnamon Rolls
- HAWAIIAN ROLLS STRAWBERRY CHEESECAKE SLIDERS
This Hawaiian Cheesecake Danish recipe will become a favorite with your family. It’s so easy and so good.
I love hearing from you, so please leave a rating and a comment if you don’t mind. And don’t forget to follow me on Instagram and tag me with a photo.
Shop baking equipment needed at Walmart below. Click on the item to open the product.
KING’S HAWAIIAN CHEESECAKE DANISH
Ingredients
- 1 tablespoon butter melted
- 12 pack Hawaiian sweet rolls King's or this brand
- ⅓ cup butter melted
- 2 tablespoons brown sugar like this
- ½ tablespoon ground cinnamon like this
- ⅛ teaspoon freshly grated nutmeg omit or reduce if you're not a fan
- 8 ounces cream cheese recommended
- 1 large eggs beaten
- 3 tablespoons granulated sugar
Instructions
- Bloggers and creators, be a good human and don't copy my recipe.
- Preheat the oven to 375°F. Melt 1 tablespoon of butter and spread it evenly in a 9×13-inch baking dish, sheet pan, or another pan with sides.1 tablespoon butter
- Place the rolls over the butter. Cut an X into the rolls about ⅔s down but not completely through the bottom of the rolls.12 pack Hawaiian sweet rolls
- Stir together the ⅓ cup butter, brown sugar, nutmeg, and cinnamon in a measuring cup. Pour evenly over the rolls.⅓ cup butter, 2 tablespoons brown sugar, ½ tablespoon ground cinnamon, ⅛ teaspoon freshly grated nutmeg
- Stir the room temperature cream cheese until smooth. Stir in the sugar until smooth. Next, stir in the beaten egg until incorporated.8 ounces cream cheese, 1 large eggs, 3 tablespoons granulated sugar
- Now, you'll fill the rolls with the cream cheese mixture. It's easier if you use a piping bag with a large tip on it to pipe the cream cheese into the rolls. If you don't have a piping bag, you can up a zip-top bag and snip the end. You'll need to work with it to get the cream cheese into the roll and not just on top. As well, you can spoon the cream cheese into the rolls. It may take a little working with the first time you do it. I found the piping bag and tip the easiest.
- Bake the rolls, uncovered at 375°F for 12 to 15 minutes. Everything is already cooked except the egg and they just need to be at 145°F for 15 seconds. (You can test with an instant-read thermometer if you prefer.) Therefore, after 12 minutes it really depends on how crusty you want the rolls to get. I prefer soft and took the ones photographed out at 12 minutes.
- Allow the rolls to cool just a couple of minutes before serving. The cream cheese mixture is really hot and runny right out of the oven.
- Serve warm. Store any leftovers in an airtight container in the refrigerator. They'll keep 3 to 4 days.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
The “jump to recipe” tab forwards to a lemon curd recipe. Are the measurements and cook times the same if using cream cheese?
I’m so so sorry, I just was alerted to that and fixed it. Sorry for the inconvenience!
Excellent. Soft and tender. My husband and myself are both retired professional bakers and we agree these recipe is a keeper. Will make repeatedly.
I’m so happy you like them!! I make them a lot now too!
I made this recipe last weekend for overnight guests & they were quick, easy & delicious! Recipe is a keeper!
Thank you so much!!
I just took out of the oven and man are they great!! I tried several things but ended up using a baby spoon to push filling down into them!! I plan to make again this Saturday for a ladies tea at church.
I’m so happy you liked them.
Why can’t you use lowfat or fat-free cream cheese? I use it in cheesecakes and it’s great.
It doesn’t melt creamy, but if you don’t mind that it’s fine to use.
I wish you had a video on how to make the rolls, because for some reason it’s not making sense to me!
Melt a small amount of butter in a baking dish. Take the purchased rolls and place them in the pan on top on the melted butter. Mix up the other butter with the brown sugar and spices. Cut or scoop out the tops of the rolls. Pour the sugar mixture over the rolls. Spoon in the cream cheese mixture into each roll. Bake. Does this make it easier to understand? I hope it helps.
Loving these! Have made twice now and still toying with the best method the get the cream cheese mixture in – have used a zip lock alone and a zip lock with a tip but pretty sure a piping bag is going to work best. I have had left over cream cheese mix each time so far, has that been your experience? Thank for for this quick tasty recipe!
I get cheap throw away piping bags. I hate cleaning the reusable ones. I sometimes use freezer bags but I had them split too many times so they’re not my first choice. I don’t recall having any filling leftover, but it’s been a couple of months since I’ve made these.
Made these for a family brunch and they were a big hit! Will definitely make again 😊
Do you think these could be frozen? In an effort to help my 89 yr old father gain weight I stock his freezer with breakfast rolls so he can take one out each morning to eat with his oatmeal breakfast. He’s getting tired of coffeecake.
I think they would but I haven’t tested freezing them. I think they’d be best if they were thawed first either in the fridge or counter then reheated just a few seconds in the microwave.