Pina Colada Cheesecake Danish with King’s Hawaiian Rolls

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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.

Pineapple and cherry-topped cheesecake danishes arranged in rows on a baking sheet, featuring king's hawaiian brand.

Pina Colada Cheesecake Danish with King’s Hawaiian Rolls

This sweet treat will transport you to a tropical paradise, and it’s great for breakfast, brunch, or snacks. The Pina Colada Cream Cheese Danish recipe combines the creamy richness of cheesecake with the tropical flavors of pineapple and coconut. This easy dessert recipe will surely be a hit with friends and family alike.

A plate of fruit-topped sweet rolls with glaze, garnished with cherries and mint leaves.

Pina Colada Sweet Roll Danish Ingredients

The full recipe for Pina Colada Cheesecake Sweet Rolls with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

To start, you’ll need to gather your ingredients. Don’t worry—nothing too fancy here—just some basic items you can find at any grocery store. You’ll need butter, Hawaiian sweet rolls, cream cheese, sugar, an egg, sweetened coconut flakes, coconut extract, pineapple chunks (or tidbits), and maraschino cherries. For the glaze, you’ll just need powdered sugar and pineapple juice.

A tray of fruit-topped pastries garnished with mint leaves and cherries.

Method

Once you’ve got everything you need, start by pre-heating your oven and melting some butter in your baking pan. Place the rolls in the pan on top of the butter. Then, carefully slice a large X in the top of your Hawaiian sweet rolls.

Next, it’s time to make the cheesecake filling. In a bowl, beat the cream cheese, sugar, egg, coconut flakes, and coconut extract until smooth and creamy. (I prefer to pulse the coconut flakes in a food processor until they’re ground finely, but you don’t have to do this.)

Once it’s well mixed, you’ll pipe the mixture into the rolls where you made the X. It’s easier if you use a piping bag with a large tip 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. You can also spoon the cream cheese into the rolls, but it’s a little messy with spoons.

Place one or two pineapple chunks evenly over the cheesecake filling.

Bake the rolls, uncovered at 375°F, for 12 to 15 minutes, depending on how brown you want them.

While your Danish is baking, you can whip up a quick glaze to drizzle over the top. Just mix together some powdered sugar and pineapple juice until you’ve got a smooth, pourable consistency.

Once your Pina Colada Cream Cheese Danish is finished baking, let it cool for a bit before drizzling the glaze over the top. Then, garnish with the cherries!!

A plate of fruit-topped pastries garnished with cherries and a drizzle of icing.

Cheesecake Danish Frequently Asked Questions:


Q: Can I use fresh pineapple instead of canned?
A: Absolutely! Just be sure to chop it into small pieces so it distributes evenly throughout the Danish.

Q: Can I omit the coconut?
A: If you’re not a fan of coconut, feel free to leave it out or substitute with another flavoring of your choice.

Assorted Pina Colada Cheesecake Danish with cherries and icing.

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 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.

How can I make a Pina Colada Cheesecake Danish without using premade rolls?

To make a King’s Hawaiian Pina Colada Cheese Danish without using premade rolls, you can follow this recipe: Brioche Dinner Rolls Recipe

Sliced Pina Colada Cheesecake Danish topped with cream, candied fruit, and a cherry garnish.

What are some tips for making a perfect cheesecake Danish?

To make a perfect King Hawaiian Pina Colada Cheesecake Danish, here are some tips:

  1. Use Quality Ingredients: Ensure you use fresh and high-quality ingredients, especially cream cheese, as it greatly impacts the flavor and texture of the Danish.
  2. Pineapple and cherries: Drain them well to prevent your Danish from getting too soggy.
  3. Room temperature Ingredients: Your cream cheese will mix more smoothly at room temperature. When cream cheese is cold, it breaks and clumps instead of mixing smoothly.
  4. Adjust Baking Time: Watch the Danish while baking and adjust the time as needed to achieve a golden brown color without overbaking.
  5. Don’t skip the glaze: It adds an extra layer of sweetness and helps tie all the flavors together.
A tray of freshly glazed Pina Colada Cheesecake Danish.

How can I make Pina Colada Cheesecake Danish ahead of time?

To make King Hawaiian Cheesecake Danish ahead of time, you can follow these steps:

  1. Prepare and Assemble: Prepare the Danish as the recipe directs, but stop before baking.
  2. 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.
  3. 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.

Freshly baked Pina Colada Cheesecake Danish topped with glaze, cream, and cherries, garnished with mint leaves.

What are some other variations of King’s Hawaiian Pina Colada Cheesecake Danish?

  1. Cinnamon Roll Pull-Apart Bread
  2. Apple Fritter Hawaiian Rolls
  3. KING’S HAWAIIAN CHEESECAKE DANISH
  4. Sister Schubert’s Poppy Seeds Sausage Rolls
  5. Hawaiian Rolls Sticky Buns
  6. Sister Schubert’s Cinnamon Roll Pull-Apart Bread
  7. HAWAIIAN ROLLS STRAWBERRY CHEESECAKE SLIDERS
  8. 5 Ingredient Puff Pastry Pineapple Upside Down Cinnamon Rolls

More reader-favorite recipes:

  1. PINA COLADA AMBROSIA SALAD
  2. BEST HOLIDAY SIDE DISH RECIPES
  3. STRAWBERRY DANISH WITH CAKE MIX

Pina Colada Cheesecake Danish is a delightful twist on a classic dessert. With its creamy cheesecake filling, tropical pineapple, and sweet cherry, it’s sure to be a crowd-pleaser at any gathering.

Pineapple and cherry-topped cheesecake danishes arranged in rows on a baking sheet, featuring king's hawaiian brand.

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.
Author: Paula
5 from 23 votes
Print Pin Rate

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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 servings

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 egg beaten
  • ¼ cup sweetened coconut flakes add to your cart
  • 1 teaspoon coconut extract add to your cart
  • 1 cup pineapple chunks or tidbits, add to your cart
  • 12 medium maraschino cherries with or without stems

Glaze

  • ½ cup powdered sugar
  • 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 egg, 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 chunks
  • 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, 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.

Nutrition

Calories: 165kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 96mg | Potassium: 65mg | Fiber: 1g | Sugar: 15g | Vitamin A: 376IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 0.2mg
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4 Comments

  1. I made them and they are truly a home run. Will be making them again and sharing them this time.
    Thank you for sharing your recipes.

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