KING’S HAWAIIAN CHEESECAKE DANISH
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King’s Hawaiian Cheesecake Danish recipe (aka Sweet Roll Cheesecake Danishes). Premade brioche rolls are stuffed with a
King’s Hawaiian Cheesecake Danish – An Easy Trick
Now, you can make the perfect cheese danish or cheesecake sweetroll 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. 😍
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
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.
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.
It’s easier if you use a piping bag with a large tip on it to pipe the
This Hawaiian Cheesecake Danish recipe will become a favorite with your family. It’s so easy and so good.
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Shop baking equipment needed at Walmart below. Click on the item to open the product.
KING’S HAWAIIAN CHEESECAKE DANISH
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Save To Your Recipe BoxIngredients
- 1 tablespoon butter melted
- 12 pack KING'S HAWAIIAN® original sweet rolls
- ⅓ cup butter melted
- 2 tablespoons brown sugar
- ½ tablespoon ground cinnamon
- ⅛ teaspoon ground nutmeg omit or reduce if you're not a fan
- 8 ounces cream cheese
- 1 large egg 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.
- Place the rolls over the butter. Cut an X into the rolls about ⅔s down but not completely through the bottom of the rolls.
- Stir together the ⅓ cup butter, brown sugar, nutmeg, and cinnamon in a measuring cup. Pour evenly over the rolls.
- Stir the room temperature cream cheese until smooth. Stir in the sugar until smooth. Next, stir in the beaten egg until incorporated.
- 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.
My danish looked like a “hot mess”, but taste divine. I used a large egg and it was too much liquid.
Next time, I will make the cream cheese mixture first then put in freezer to firm some until needed or use less of the egg. Delish. Ty
Made these tonight. They are amazing!!
I just made it today! It’s delicious and the recipe is easy to follow! I’m happy and grateful to have found your recipe. Keep up the good work! More power to you!!!
So easy!! Love these. Thanks so much for the recipe. I didn’t add the egg and didn’t need all of the cream cheese filling. Definitely saving that yummy goodness for another sweet roll recipe.
I baked them for 10 minutes and quickly removed them to a parchment-lined pan, so there was easy cleanup with the buttery bottom.
Thank you for letting me know about the egg. Happy you enjoyed them!!
So the egg wasn’t needed? This is what I was wondering.
Loved it! Fun to make and easy. I didn’t have time to wait for the cream cheese to become room temperature so I put it in the microwave for 45 seconds. Worked just fine:) Also made the house smell really yummy!
I just took these out of the oven and they are delicious! The directions were easy to follow. Might refrigerate cream cheese mixture for just a bit next time to make piping easier. These will be saved as a favr!
Delicious and easy! I added a little vanilla to the cream cheese and pecans on top.
How do you get the cream cheese mixture INTO the buns? I’m thinking you have to break the top of the bun somewhat?
it obviously says to cut an X on top of the bun, and in that X is where the cream cheese goes.
A real question is… Why add Eggs and then bake it for longer? Just omit the Eggs and raise the Oven temp to 450* – bake for 3-5min ( the cream cheese is already room temp so all your doing is kissing it with a flash of heat)
The cream chees won’t bind without eggs
I have made a cream cheese for brownies and always added an egg to it to bind it. I think it tastes better.