A few weeks ago, I was juggling a busy morning and spotted a pack of King’s Hawaiian rolls sitting on the counter. Breakfast needed to be quick, a little fun, and something everyone would actually eat. That small moment of pressure turned into a spark of curiosity, and before I knew it, I was pulling out cream cheese, sugar, and vanilla to see where the idea might lead.
As soon as I started mixing the filling, the kitchen shifted into that cozy early-morning rhythm. The sweet scent of vanilla drifted through the house while the rolls felt soft and promising beneath the knife. Something about turning simple ingredients into a warm treat felt like a needed pause in the middle of the rush.
When the Danish rolls came out of the oven, the golden tops and creamy centers had everyone wandering into the kitchen on their own. The first bite made the whole experiment feel worthwhile, and it became clear this was the kind of breakfast that brings a little lift to an ordinary day without much fuss.
Short Description
King’s Hawaiian Cheesecake Danish is a warm, creamy, lightly sweet pastry-style treat made by filling soft Hawaiian rolls with a quick cheesecake mixture and baking until golden. Perfect for breakfast, brunch, or dessert.
Key Ingredients
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 package (12 pieces) King’s Hawaiian Sweet Rolls
- 1 egg yolk
- ¼ cup sour cream (optional)
Glaze (optional)
- ½ cup powdered sugar
- 1–2 tsp milk
- ¼ tsp vanilla extract
Tools Needed
- Mixing bowl
- Hand mixer or whisk
- Baking pan
- Small spatula or spoon
- Cutting knife
- Parchment paper (optional)
Cooking Instructions
Step 1: Preheat your oven
Preheat your oven to 350°F (175°C). Grease a baking pan or line it with parchment paper so the rolls don’t stick.
Step 2: Make the cheesecake filling
In a medium mixing bowl, beat the cream cheese until smooth and fluffy. Add granulated sugar, vanilla extract, egg yolk, and sour cream if you’re using it. Mix until creamy with no lumps. If your mixture looks grainy, keep mixing until it smooths out.
Step 3: Prepare the rolls
Slice each King’s Hawaiian roll horizontally to create a top and bottom half. Spread a generous layer of the cheesecake mixture onto the bottom half of each roll. Place the top halves back on and gently press down so the filling stays in place.
Step 4: Arrange and bake
Line the filled rolls in the baking pan. Bake for 15 to 20 minutes, or until the tops are lightly golden and the cheesecake filling looks set. The rolls should feel slightly firm and smell sweet and buttery.
Step 5: Make the glaze (optional)
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. If the glaze is too thick, add a few extra drops of milk. If it becomes too thin, add a bit more powdered sugar.
Step 6: Finish and serve
Drizzle the glaze over the rolls while they’re still warm. Serve warm or at room temperature. If the filling seems too soft when slicing, allow the rolls to cool slightly.
Why You’ll Love This Recipe
Soft, buttery rolls with creamy cheesecake filling
Just a handful of ingredients
Quick weeknight or weekend treat
Family-friendly and kid-approved
Perfect for breakfast, brunch, dessert, or potluck gatherings
Mistakes to Avoid & Solutions
Not softening the cream cheese
Cold cream cheese won’t mix smoothly and leads to lumps.
Solution: Allow it to sit at room temperature for at least 30 minutes before mixing.
Overfilling the rolls
Using too much filling can cause it to spill out while baking.
Solution: Spread an even layer, stopping before the edges.
Underbaking the rolls
If the filling is still loose in the center, the Danish will taste runny.
Solution: Bake until the filling is visibly set and the tops are lightly golden.
Slicing the rolls unevenly
This makes filling harder to spread and creates gaps.
Solution: Use a sharp knife and take your time with each cut.
Letting the glaze sit too long
The glaze can harden in the bowl.
Solution: Stir before drizzling, or add a drop of milk to loosen it.
Serving and Pairing Suggestions
Serve warm on a breakfast platter or brunch buffet
Pair with scrambled eggs, fresh berries, or fruit salad
Enjoy with hot coffee, iced lattes, or cold milk
Add powdered sugar or whipped cream for dessert
Arrange family-style for gatherings so everyone can easily grab one
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat in a 300°F oven for 6 to 8 minutes until soft and gently warmed
Avoid microwaving, as it can make the rolls rubbery
If glazed, reheat lightly so the glaze stays intact
FAQs
1. Can I make these ahead of time?
Yes. Assemble the rolls the night before, keep them covered in the refrigerator, then bake in the morning.
2. Can I use low fat cream cheese?
You can, but the filling won’t be as rich or thick. Full-fat gives the best texture.
3. Can I freeze the baked rolls?
Yes. Freeze them unglazed for up to 1 month. Thaw overnight and warm in the oven.
4. Why is my filling runny?
This happens if the rolls were underbaked or the cream cheese wasn’t softened properly.
5. Can I use flavored cream cheese?
Yes, but choose mild flavors like vanilla or honey to avoid overpowering the sweetness of the rolls.
Tips & Tricks
Add a pinch of salt to the filling for extra balance
Use a serrated knife to slice the rolls cleanly
Add lemon zest for a citrus twist
For richer flavor, replace milk in the glaze with heavy cream
Let the rolls cool slightly for cleaner slicing
Recipe Variations
Chocolate Chip Cheesecake Danish: Add ¼ cup mini chocolate chips to the cheesecake mixture. Fill the rolls as directed and bake until golden. Drizzle with chocolate syrup instead of vanilla glaze.
Berry Swirl Cheesecake Danish: Add 2 tbsp berry jam to the filling and swirl gently. Spread inside the rolls and bake. Top with fresh berries once cooled.
Cinnamon Cheesecake Danish: Add ½ tsp cinnamon and ⅛ tsp nutmeg to the filling. Drizzle cinnamon glaze by adding a dash of cinnamon to your powdered sugar mixture.
Lemon Cheesecake Danish: Mix 1 tbsp lemon juice and 1 tsp lemon zest into the filling. Swap vanilla glaze for a simple lemon icing made with lemon juice and powdered sugar.
Final Thoughts
Creating these King’s Hawaiian Cheesecake Danish rolls made me appreciate how simple ingredients can come together in a way that lifts the whole mood of the day. Every batch feels like a gentle reminder that homemade treats do not need to be complicated to feel special. The soft sweetness of the rolls, the creamy filling, and the ease of preparation blend into a moment of calm that fits beautifully into busy mornings or slow weekend breakfasts.
If you try these, I hope your kitchen fills with that same soft warmth mine did, the kind that brings people closer with very little effort. Let these rolls become the kind of breakfast you reach for when you want something tender, sweet, and shared, no matter what the day ahead looks like.
King’s Hawaiian Cheesecake Danish
Ingredients
- 4 oz cream cheese softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 package 12 pieces King’s Hawaiian Sweet Rolls
- 1 egg yolk
- ¼ cup sour cream optional
Glaze (optional)
- ½ cup powdered sugar
- 1 –2 tsp milk
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease or line a baking pan.
- Beat cream cheese, sugar, vanilla, egg yolk, and sour cream until smooth.
- Slice Hawaiian rolls horizontally and spread cheesecake filling on the bottoms; add the tops back on.
- Arrange in the pan and bake 15–20 minutes until golden and set.
- Whisk powdered sugar, milk, and vanilla into a smooth glaze.
- Drizzle glaze over warm rolls and serve warm or cooled slightly.
