King’s Hawaiian Cheesecake Danish
What if your breakfast could taste like a cross between a cloud-like cinnamon roll and a New York cheesecake? That is exactly what happens when pillowy sweet Hawaiian rolls meet a rich, tangy cheesecake filling. This King’s Hawaiian Cheesecake Danish is a warm, pull-apart pastry that looks impressive but comes together with almost no effort.
Ingredients
Ingredients
- 12 King’s Hawaiian original sweet rolls one 12-count package
- 8 ounces full-fat cream cheese softened to room temperature
- 1/3 cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons whole milk
- 2 tablespoons unsalted butter melted
Optional Add-ins and Toppings
- 1 pinch fine sea salt
- 1/2 teaspoon lemon zest
- fresh blueberries optional
- sliced almonds optional
- powdered sugar for dusting
Instructions
- Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Grease a 9x13-inch baking dish with butter or nonstick spray.
- Place the King’s Hawaiian rolls in the prepared dish. You can leave them attached in one block or gently pull them apart at the seams. Keeping them connected helps the cheesecake filling settle into the crevices like little cups.
- In a medium bowl, beat the softened cream cheese and granulated sugar together until completely smooth. Scrape down the sides with a rubber spatula to catch any stubborn clumps.
- Add the egg, vanilla extract, and milk. Whisk or beat on low speed just until everything is combined. Overmixing can incorporate too much air and cause the filling to crack or puff unevenly.
- Pour the cheesecake filling evenly over the rolls. Use a spoon or small offset spatula to nudge the mixture into the spaces between each roll, so every bite gets some creamy richness.
- Drizzle the melted butter over the top. This adds a subtle savory note and encourages deep golden browning across the surface.
- Let the dish sit at room temperature for ten minutes before baking. During this rest, the rolls absorb some of the liquid and turn wonderfully custardy inside.
- Bake for 25 to 30 minutes, until the top is puffed and deeply golden around the edges. The center should no longer jiggle when you gently shake the dish, though a slight wobble is okay because it will continue to set as it cools.
- Cool for at least ten minutes before serving. Dust with powdered sugar or add fresh fruit right before bringing it to the table.
Notes
A helpful tip is to check the bake at the 22-minute mark. Every oven runs a little differently, and taking it out early is better than ending up with dry rolls.