King’s Hawaiian Cheesecake Danish recipe (aka Sweet Roll Cheesecake Danishes). Premade brioche rolls are stuffed with a cream cheese mixture and then baked with cinnamon, sugar, and butter.
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, butter, cream cheese, sugar, and King’s Hawaiian rolls. How could they not be good, right? They are better than I imagined!
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 cream cheese mixture, you just need to get it to 145°F for 15 seconds.
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 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.
More King’s Hawaiian recipes
- Cinnamon Roll Pull-Apart Bread
- Apple Fritter Hawaiian Rolls
- Sister Schubert’s Poppy Seeds Sausage Rolls
- Hawaiian Rolls Sticky Buns
- Sister Schubert’s Cinnamon Roll Pull-Apart Bread
- 5 Ingredient Puff Pastry Pineapple Upside Down Cinnamon Rolls
This Hawaiian Cheesecake Danish recipe will become a favorite with your family. It’s so easy and so good.
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KING’S HAWAIIAN CHEESECAKE DANISH
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Save To Your Recipe BoxIngredients
- 1 12-pack KING'S HAWAIIAN® original sweet rolls
- ⅓ cup butter melted
- 1 tablespoon butter melted
- 2 tablespoons brown sugar
- ½ tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg omit or reduce if you're not a fan
- 8 ounces cream cheese softened
- 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.
- 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.
Notes
Nutrition
Linda Lou says
Excellent. Soft and tender. My husband and myself are both retired professional bakers and we agree these recipe is a keeper. Will make repeatedly.
Paula says
I’m so happy you like them!! I make them a lot now too!
Carol says
I made this recipe last weekend for overnight guests & they were quick, easy & delicious! Recipe is a keeper!
Paula says
Thank you so much!!
Janie Barber says
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.
Paula says
I’m so happy you liked them.
Heather says
Why can’t you use lowfat or fat-free cream cheese? I use it in cheesecakes and it’s great.
Paula says
It doesn’t melt creamy, but if you don’t mind that it’s fine to use.
Sabrina says
I wish you had a video on how to make the rolls, because for some reason it’s not making sense to me!
Shawna says
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.
Carie says
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!
Paula says
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.
Ann Duffy says
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.
Paula says
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.
Kathy says
I’m going to try these for Resurrection Sunday. Hope people like them and I will come back to blog and tell you how it goes. Thanks Paula for an easy recipe.
Paula says
These are delicious! I had a leftover cream cheese from Christmas, and when I ran across this recipe I knew I had to make it. Even bought a piping kit since I’d never used one before. If only I hadn’t stuck my fingernail thru the plastic piping bag right above the nozzle, it would have been perfect! Somehow, I managed to get most of the filling in the rolls. I could see them expand with the filling so I knew it was working. So yummy, I love cheese danish. Will make over and over and over…..
Marilyn Murphy says
I had family in from out of town & made these for a brunch this morning, everyone loved them, will definitely make them again when having guests over they were a big hit and so easy👍
Thank you for sharing this great recipe!
Rebekah says
Hi. Quick question – Are the rolls ‘regular’ or ‘slider’ size? I ask since you reference slider rolls in your blog content, but not in the recipe, so I just want to be sure. Looking forward to trying this recipe – thanks.
Paula says
They were technically rolls, not sliders because they weren’t sliced for sandwiches.
Dom says
These sound amazing, but how are you determining the nutritional information? The package of Kings Hawaiian Rolls says one roll alone is 16g carbs and 90 calories.
Paula says
The recipe card calculates it automatically and unfortunately, it’s not always accurate. If it doesn’t have d Hawaiian roll in the database it will calculate on a regular yeast roll (which doesn’t have as much butter).
Deb says
These are delicious! My cream cheese mixture seemed a bit runny at first but firmed up and everyone loves them.
Paula says
Thank you!! I LOVE them too!! I’m so happy you like them. Yes, the cream cheese has to cool a little before it thickens.
Martha says
These look amazing. I’d love to take these to work. Could you get them ready then just bake them in the morning?
Paula says
Yes, that’s a great idea!
Meghan says
These were delicious! I make a Cooking Light holiday cranberry citrus bread with frozen rolls but it’s a lot of work. I think I will try with a Kings Hawaiian as a hack after making these since it has similar ingredients. .
Glenda says
Delicious! They tasted made from scratch. Our company flipped for these yummy danish! I can’t wait to make them again.