Pina Colada Cheesecake Danish

5 from 23 votes

Pina Colada Cheesecake Danish

🥥🍍🍒 Pina Colada Cheesecake Danish with King's Hawaiian Rolls is a quick and easy cream cheese Danish 🥥🍍🍒hack filled with the flavors of your favorite summer cocktail! 🥥🍍🍒These premade rolls are filled with sweetened cream cheese, 🥥coconut, 🍍pineapple, and 🍒cherries. I drizzled a sweet glaze on for a final touch.

Course any meal, Breakfast, brunch, Dessert

Cuisine American

Keyword cinnamon rolls, danish, rolls

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 165kcal

Author Paula

Ingredients

3 tablespoons butter melted (for pan)
12 pack Hawaiian sweet rolls King's or this brand
8 ounces cream cheese recommended
1 tablespoon granulated sugar add to your cart
1 large eggs beaten
¼ cup sweetened coconut flakes add to your cart
1 teaspoon coconut extract add to your cart
1 cup pineapple or tidbits, add to your cart
12 medium maraschino cherries with or without stems

Glaze

½ cup powdered sugar (aka confectioners)
½ tablespoon pineapple juice

Instructions

Bloggers and creators, be a good human and don't copy my recipe.
Preheat the oven to 375°F. Melt 3 tablespoons of butter and spread it evenly in a 7×12-inch baking dish, sheet pan, or another pan with sides.
3 tablespoons 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
Beat the room-temperature cream cheese, egg, and granulated sugar until smooth. Stir in the coconut extract and coconut flakes. (I prefer to pulse the coconut flakes in a food processor until they're ground finely, but you don't have to do this.)
8 ounces cream cheese, 1 tablespoon granulated sugar, 1 large eggs, ¼ cup sweetened coconut flakes, 1 teaspoon coconut extract
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, but it's a little messy with spoons. It may take a little working with the first time you do it. I found the piping bag and tip the easiest.
Once you have the Danish rolls filled with the cream cheese mixture, add 1 or 2 pineapple chunks to the top.
1 cup pineapple
Bake the rolls, uncovered at 375°F for 12 to 15 minutes. (Everything is already cooked except the egg which needs 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 hot and a little runny right out of the oven.
While the rolls are cooling, whisk the glaze ingredients (powdered sugar and pineapple juice) together. Drizzle the glaze over the rolls and add one maraschino cherry to each roll. (You can probably add the cherry when you add the pineapple and cook it as well, but I did it this way.)
½ cup powdered sugar (aka confectioners), ½ tablespoon pineapple juice, 12 medium maraschino cherries
Serve warm. Store any leftovers in an airtight container in the refrigerator. They'll keep 3 to 4 days.