Hawaiian Cheesecake Danish Recipe
Soft Hawaiian rolls filled with creamy cheesecake and finished with a sweet glaze for an easy brunch treat.
Equipment
- Baking dish
- Mixing bowls
- Whisk
- Pastry brush
Ingredients
- 1 package King’s Hawaiian sweet rolls 12 count
- 4 tablespoons unsalted butter melted
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk as needed for glaze
Instructions
- Preheat the oven to 375 F and lightly grease a baking dish.
- Place the Hawaiian rolls in the dish and cut a shallow X into the top of each roll without slicing all the way through.
- Mix the melted butter, brown sugar, cinnamon, and nutmeg, then brush the mixture over the rolls.
- Beat the cream cheese until smooth, then mix in the granulated sugar, egg, and vanilla extract.
- Spoon or pipe the filling into the cut tops of each roll.
- Bake until golden and set, about 12 to 15 minutes.
- Whisk together the powdered sugar and milk, then drizzle the glaze over the warm danishes before serving.
Notes
- Serve warm for the best texture.
- Store leftovers in the refrigerator for up to 3 days.
- Add drained pineapple for a tropical variation.