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 equipment needed for this recipe at Walmart below, click on item to open 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.
These were absolutely delicious. Can’t wait to make them again. Thank you so much for a great recipe.
What does the egg do for the cream cheese filing? Do you even really need it?
Binds it together so it doesn’t run.
These are so yummy and very easy to make!
Hi! I was just checking out the carbs and I am confused. Each roll has 16 carbs yet your recipe says 7 carbs per serving. Please clarify. They certainly sound great regardless of the carb count. Thanks!
I think it’s the way it’s listed in the ingredient list as 12 pack.
Can these be frozen?
I haven’t tried freezing this particular recipe. When I’ve frozen other recipes that have cream cheese the texture changes a little – it gets a little grainy and watery. If you do try to freeze them, I’d recommend freezing them after they’re baked.
Can these be prepared overnight and baked next morning?
yes, copying another commment for you Nikki says:
07.20.23 at 4:14 pm Edit
Do you have a suggestion for making the night before and how to best reheat in the morning?
Reply
Paula says:
07.20.23 at 10:19 pm Edit
You could either put the whole thing together, cover it with plastic wrap, refrigerate it, and then bake it in the morning. It’ll take a little longer to bake going from a cold refrigerator. Or, prep the rolls, prep the cream cheese mixture but don’t put it in the rolls. Cover and Refrigerate both. Then pipe the cream cheese in the morning. You’ll need to soften the cream cheese mixture in the microwave just a little so that it’ll pipe (or spoon) into the rolls.