King’s Hawaiian Cheesecake Danish

Soft, sweet, bakery-style pastries made in under 30 minutes.

When you mix pillowy King’s Hawaiian Rolls with creamy cheesecake filling and a golden cinnamon-butter finish, you get the irresistible King’s Hawaiian Cheesecake Danish. These soft, square pastries puff beautifully in the oven, then get drizzled with glaze and a dusting of powdered sugar. They look like something from a bakery — but take almost no effort.

Perfect for brunch, holidays, potlucks, or a quick sweet treat with your morning coffee.

🧾 Ingredients

Cheesecake Filling

• 8 oz (226g) cream cheese, softened

• 1/4 cup (50g) granulated sugar

• 1 teaspoon vanilla extract

• 1 egg yolk (room temperature)

Base

• 1 package (12-count) King’s Hawaiian Original Sweet Rolls

Cinnamon Butter

• 1/4 cup (60g) unsalted butter, melted

• 2 tablespoons cinnamon sugar (1½ tbsp sugar + ½ tbsp cinnamon)

Glaze & Finish

• 1/2 cup powdered sugar

• 1–2 tablespoons milk

• 1/2 teaspoon vanilla extract (optional)

• Extra powdered sugar for dusting

🌟 What Makes These Danishes Special?

• No dough making — use Hawaiian rolls as the perfect pastry base.

• Sweet, soft, buttery texture that pairs perfectly with cheesecake filling.

• Beginner-friendly — simple steps, quick prep, elegant results.

• Versatile — serve warm or chilled; works for breakfast or dessert.

👩‍🍳 Step-by-Step Instructions

1. Make the Cheesecake Filling

1. In a bowl, beat the softened cream cheese and sugar until smooth.

2. Add vanilla and egg yolk. Mix until creamy and lump-free.

3. Transfer to a piping bag or zip-top bag (optional).

2. Prepare the Rolls

1. Preheat oven to 350°F (175°C). Line a baking tray with parchment.

2. Remove the entire block of Hawaiian rolls without separating them.

3. Using your fingers or a spoon, press a deep well into each roll.

4. Make sure the sides stay intact so the filling doesn’t spill.

3. Fill the Centers

• Add about 1 tablespoon of cheesecake filling into each indentation.

• Don’t overfill to avoid overflow.

4. Brush with Cinnamon Butter

1. Mix melted butter and cinnamon sugar.

2. Brush generously over the tops and sides of the rolls.

5. Bake

• Bake 16–20 minutes, until golden brown and slightly puffy.

• If browning too fast, tent lightly with foil.

• Cool on the tray for 10 minutes.

6. Make the Glaze

1. Mix powdered sugar, milk, and optional vanilla until smooth.

2. Glaze should be thick but pourable. Adjust with more milk if needed.

3. Drizzle over warm danishes.

7. Dust & Serve

• Finish with powdered sugar.

• Serve warm, room-temperature, or chilled — all delicious!

🥐 Storage Tips

• Store in the fridge for up to 3 days in an airtight container.

• Microwave 10–12 seconds to soften before serving.

• Freeze unglazed danishes for up to 1 month. Glaze after reheating.

💬 FAQ

Can I use regular dinner rolls instead of Hawaiian rolls?

You can, but they won’t be as soft, sweet, or fluffy. Hawaiian rolls give the best bakery-style texture.

Is the egg yolk safe?

Yes — it bakes fully in the oven and helps create the classic cheesecake texture.

Can I make these ahead?

Yes. Assemble the rolls a few hours ahead and refrigerate, then bake fresh.
Or bake completely, chill, and serve later.

What other fillings can I use?

Delicious options include:

• Lemon curd

• Raspberry jam

• Chocolate ganache

• Sweetened ricotta

• Cream cheese + fruit preserves

Do I need a piping bag?

No — spooning the filling works fine. A piping bag just makes it neater.