Description
This King’s Hawaiian Cheesecake Danish recipe combines the soft, sweet rolls from King’s Hawaiian with a creamy cheesecake filling and a cinnamon sugar topping, baked to golden perfection for a delightful breakfast or dessert treat.
Ingredients
Scale
Sweet Rolls
- 1 package King’s Hawaiian Sweet Rolls (12 count)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
Topping
- 1/4 cup butter, melted
- 2 tablespoons cinnamon sugar (1 1/2 tablespoons sugar mixed with 1/2 tablespoon cinnamon)
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone mat to prevent sticking.
- Slice Rolls: Carefully slice each King’s Hawaiian Sweet Roll in half horizontally, making sure not to cut all the way through, creating a pocket for the filling.
- Prepare Filling: In a bowl, mix the softened cream cheese, granulated sugar, vanilla extract, and egg yolk together until the mixture is smooth and creamy.
- Fill Rolls: Spoon the prepared cream cheese mixture into each roll’s pocket, distributing evenly among all the rolls.
- Add Toppings: Place the filled rolls onto the prepared baking sheet. Brush the tops generously with melted butter, then sprinkle each with the cinnamon sugar mixture.
- Bake: Bake in the preheated oven for 15 to 20 minutes, or until the rolls are golden brown and the filling is set.
- Finish: Once baked, remove from the oven and allow to cool slightly. Dust the tops with powdered sugar before serving for a sweet finishing touch.
Notes
- Be careful not to slice through the rolls completely to keep the filling inside during baking.
- Softened cream cheese ensures a smooth filling without lumps.
- If powdered sugar is not available, a light glaze made from powdered sugar and milk can be used instead.
- These danishes are best served warm but can be reheated gently before serving.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
