Ingredients for King’s Hawaiian Cheesecake Danish
This recipe turns a store bought roll into a gourmet pastry in under 30 minutes. Here’s exactly what you’ll need:
For the Cheesecake Filling
- 8 oz (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk (room temperature)
For the Base
- 1 package (12-count) King’s Hawaiian Original Sweet Rolls
For Brushing
- 1/4 cup (60g) unsalted butter, melted
- 2 tablespoons cinnamon sugar (1½ tbsp sugar + ½ tbsp cinnamon)
For the Glaze and Finish
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract (optional)
- Extra powdered sugar for dusting
What Makes This Danish So Special?
King’s Hawaiian bread is already known for its fluffy, buttery texture and light sweetness. But when baked with a creamy cheesecake center and a glossy cinnamon glaze, it transforms into something truly next level like your favorite coffee shop pastry but even fresher. The best part? No dough making, no yeast, no rising time. Just mix, fill, bake, and enjoy.
“This shortcut dessert feels fancy but is totally beginner friendly and always gone in minutes.”
You can serve these warm or chilled, and they’re a hit at brunch tables, potlucks, holiday mornings, or anytime you need something sweet, soft, and satisfying.
Prep Tips Before You Start
- Use room temperature cream cheese for the smoothest filling cold cream cheese can create lumps.
- Don’t separate the rolls before baking you’ll shape them all together for better structure.
- Press deeply when shaping the centers so they can hold a generous scoop of filling without overflowing.
Now that your ingredients are ready, let’s jump into the easy step by step process in bellow to bake these soft, golden danishes to perfection!
Step by Step to Make King’s Hawaiian Cheesecake Danish
1: Prepare the Cheesecake Filling
- In a medium mixing bowl, combine the softened cream cheese and sugar.
- Beat until completely smooth using a hand mixer or whisk.
- Add the vanilla extract and egg yolk, and mix until the filling is creamy and lump free.
- Transfer the mixture into a piping bag or plastic zip top bag with the tip snipped off. Set aside.
2: Prepare the Hawaiian Rolls
- Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
- Remove the entire 12-roll block from the package without separating them. Place them on the tray.
- Using a round spoon or your fingers, press a deep indentation into the center of each roll, forming a well.
- Make sure the walls of each roll stay intact to hold the filling during baking.
3: Fill the Centers
- Pipe or spoon about 1 tablespoon of cheesecake filling into each well.
- Be generous, but avoid overfilling to prevent overflow during baking.
4: Add Cinnamon Butter Topping
- In a small bowl, combine the melted butter with cinnamon sugar.
- Brush the tops and sides of the rolls generously with the mixture.
- This adds both flavor and a golden sheen after baking.
5: Bake the Danish
- Bake in the preheated oven for 16-20 minutes, or until the tops are golden brown and the centers are set.
- If needed, tent loosely with foil in the last 5 minutes to prevent over browning.
- Remove from the oven and let cool on the tray for 10 minutes before transferring to a serving plate.
6: Make the Icing Glaze
- In a small bowl, whisk together the powdered sugar, milk, and optional vanilla extract.
- The glaze should be thick but pourable. Add more milk, a teaspoon at a time, if needed.
- Drizzle the glaze over the slightly warm danishes using a spoon or piping bag for neat stripes.
7: Dust and Serve
- Dust the danishes lightly with powdered sugar for a bakery style finish.
- Serve warm, at room temperature, or chilled they’re amazing every way!