If you love soft sweet rolls, creamy cheesecake filling, and warm cinnamon flavors, this King’s Hawaiian Cheesecake Danish is the perfect dessert for your table. Made with fluffy Hawaiian sweet rolls and a rich cream cheese center, this easy baked treat tastes like a bakery-style pastry without requiring complicated steps. It’s perfect for breakfast, brunch, dessert, or holiday gatherings.
Why You’ll Love This Recipe
Quick and simple to prepare with minimal ingredients
Soft and buttery texture with a creamy cheesecake center
Sweet cinnamon topping adds warm flavor in every bite
Perfect for family breakfasts, brunches, or parties
Uses convenient Hawaiian sweet rolls for easy preparation
Delicious served warm or chilled
Great make-ahead dessert for busy days
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For greasing the pan:
1 tablespoon salted butter, melted
For the rolls:
1 package Hawaiian sweet rolls (12-count)
For the cheesecake filling:
8 ounces cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the cinnamon butter topping:
⅓ cup salted butter, melted
2 tablespoons brown sugar
1 tablespoon ground cinnamon
For the glaze:
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Directions
Preheat your oven to 350°F (175°C). Brush a 9×13-inch baking dish with the melted butter to prevent sticking.
Without separating the rolls individually, slice the entire sheet of Hawaiian sweet rolls horizontally using a serrated knife. Place the bottom half into the prepared baking dish.
In a medium mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar, egg, and vanilla extract. Mix until creamy and fully combined.
Spread the cheesecake filling evenly over the bottom layer of rolls. Carefully place the top half of the rolls over the filling.
In a small bowl, stir together the melted butter, brown sugar, and cinnamon until combined.
Brush the cinnamon butter mixture generously over the tops of the rolls, making sure all surfaces are coated.
Bake uncovered for 22 to 28 minutes, or until the tops are golden brown and the cheesecake filling is set.
Remove the baking dish from the oven and allow the danish to cool for about 10 minutes.
Prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the warm danish before serving.
Servings and timing
Servings: 12 pieces
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 10 minutes
Total Time: 50 minutes
Variations
Add fresh strawberries or blueberries on top of the cheesecake layer before baking for a fruity version.
Mix mini chocolate chips into the cream cheese filling for extra sweetness.
Use pumpkin spice instead of cinnamon during autumn months.
Add chopped pecans or walnuts to the topping for a crunchy texture.
Replace vanilla extract with almond extract for a different flavor profile.
Drizzle caramel sauce over the finished danish for a richer dessert.
Storage/Reheating
Store leftover cheesecake danish in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese filling, refrigeration is recommended.
To reheat, place individual portions in the microwave for 15 to 20 seconds until slightly warm. You can also warm the entire dish in a 300°F oven for about 10 minutes.
For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the danish the night before and refrigerate it unbaked. Bake it fresh the next day.
Can I use unsalted butter?
Yes, unsalted butter works well. You may add a small pinch of salt for balance.
Do I have to use Hawaiian sweet rolls?
Hawaiian sweet rolls give the best flavor and texture, but other soft dinner rolls can also work.
How do I know when the cheesecake filling is done?
The filling should look set and no longer jiggle in the center when baked.
Can I serve this cold?
Yes, it tastes delicious chilled straight from the refrigerator.
Can I add fruit filling?
Absolutely. Strawberry, raspberry, or blueberry filling pairs wonderfully with the cheesecake layer.
What type of cream cheese should I use?
Full-fat block cream cheese provides the creamiest texture and best flavor.
Can I freeze the baked danish?
Yes, wrap it tightly and freeze for up to 2 months.
Why are my rolls getting too brown?
If the tops brown too quickly, loosely cover the dish with foil during the last part of baking.
Can I make this recipe for brunch gatherings?
Yes, this recipe is excellent for brunches, holidays, and family breakfasts because it serves a crowd easily.
Conclusion
King’s Hawaiian Cheesecake Danish is the perfect combination of soft sweet bread, creamy cheesecake filling, and buttery cinnamon topping. It’s easy enough for beginners yet impressive enough for special occasions. Whether served warm for breakfast or chilled for dessert, this comforting pastry is guaranteed to become a family favorite.
King’s Hawaiian Cheesecake Danish is a soft and buttery baked pastry made with fluffy Hawaiian sweet rolls, creamy cheesecake filling, warm cinnamon butter topping, and a sweet vanilla glaze. Perfect for breakfast, brunch, dessert, or holiday gatherings.
Ingredients
1 tablespoon salted butter, melted (for greasing the pan)
1 package Hawaiian sweet rolls (12-count)
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup salted butter, melted
2 tablespoons brown sugar
1 tablespoon ground cinnamon
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Brush a 9×13-inch baking dish with melted butter.
Slice the Hawaiian sweet rolls horizontally without separating them individually. Place the bottom half into the prepared baking dish.
In a medium bowl, beat the softened cream cheese until smooth. Add granulated sugar, egg, and vanilla extract, then mix until creamy.
Spread the cheesecake filling evenly over the bottom layer of rolls.
Place the top half of the rolls over the filling.
In a small bowl, combine melted butter, brown sugar, and cinnamon.
Brush the cinnamon butter mixture generously over the tops of the rolls.
Bake uncovered for 22–28 minutes or until the tops are golden brown and the filling is set.
Allow the danish to cool for about 10 minutes.
Whisk together powdered sugar, milk, and vanilla extract to make the glaze.
Drizzle the glaze over the warm danish before serving.
Notes
Use full-fat block cream cheese for the creamiest filling.
If the tops brown too quickly, loosely cover the dish with foil while baking.
This recipe can be assembled the night before and baked fresh the next day.
Fresh berries or fruit filling can be added for extra flavor.
Serve warm for a soft texture or chilled for a cheesecake-like dessert.
Store leftovers refrigerated because of the cream cheese filling.
Microwave individual slices briefly before serving for the best flavor and texture.
