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.
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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 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 ground nutmeg omit or reduce if you're not a fan
- 8 ounces cream cheese recommended
- 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.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 ground 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 egg, 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.
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.
I’m so confused about the eggs and 14 second thing. If it’s been in the oven for 12 minutes.. how it the egg not cooked? I have reread it so many times and something is just not clicking in my brain.
I’m just saying they cook in 12 to 15 minutes. They don’t have to get any browner than they already are.
Hi , where is it you are from that these ‘Hawaian rolls’ are standard? I cannot find these here .. are they closest to a brioche type roll? Many thanks !!
They’re available throughout the US. Yes, a brioche rolls is closest to them, but I’ve made them other yeast rolls as well.
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.
These were a big hit! I doubled the recipe so we could have leftovers and everyone could have more than one. A pack of 24 fit in my large glass dish. My tip is, don’t warm up the cream cheese too much. Mine ended up being a puddle! I was in a hurry and microwaved it into a liquid. It turned out fine after baking, maybe a little longer than 15 minutes to set it back up and browning slightly, but it poured out of the piping bag and didn’t exactly pipe. I will definitely make this again and try not to liquify the cream cheese! I needed a trough not an X hahaha!
Hahahahhah!!! Store leftover rolls 3-4 days! Hahahahhahaha!!!! I can’t breathe! Left overs, what are those? These will be made for Thanksgiving this year!!