King’s Hawaiian Cheesecake Sweet Rolls

These King’s Hawaiian Cheesecake Sweet Rolls are soft, sweet, and filled with a rich cheesecake center, then finished with a buttery cinnamon topping. They bake up warm and golden with a tender middle and a lightly spiced top, making them perfect for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

These sweet rolls are easy to make but taste like something from a bakery. The Hawaiian rolls bring a buttery sweetness that pairs perfectly with the creamy cheesecake filling. The cinnamon, brown sugar, and touch of nutmeg add warmth without overpowering the soft rolls. Since the base starts with store-bought rolls, you get a beautiful homemade-style treat with much less work.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 package Hawaiian sweet rolls (12-count)

1 tablespoon unsalted butter, melted, for the baking dish

1/3 cup unsalted butter, melted

2 tablespoons light or dark brown sugar, packed

1/2 tablespoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

8 ounces cream cheese, softened

1/4 cup powdered sugar

1 tablespoon granulated sugar

1 teaspoon vanilla extract

1 large egg yolk

1 tablespoon sour cream

For the glaze:

3/4 cup powdered sugar

1 to 2 tablespoons milk

1/2 teaspoon vanilla extract

Pinch of cinnamon, optional

Directions

Preheat your oven to 350°F. Lightly brush a 9×13-inch baking dish with the 1 tablespoon of melted butter.

Without separating the rolls, place the sheet of Hawaiian sweet rolls on a cutting board. Using a small sharp knife, cut a deep pocket into the top of each roll, being careful not to slice all the way through.

In a small bowl, stir together the 1/3 cup melted butter, brown sugar, cinnamon, and nutmeg. Brush part of this mixture over the tops and inside the cut openings of the rolls.

In a medium bowl, beat the softened cream cheese, powdered sugar, granulated sugar, vanilla extract, egg yolk, and sour cream until smooth and creamy.

Transfer the cheesecake filling to a piping bag or zip-top bag with the corner snipped off. Pipe the filling evenly into each roll pocket. If needed, use a spoon to gently spread the filling inside.

Arrange the filled rolls in the prepared baking dish. Brush the remaining cinnamon-butter mixture over the tops.

Bake for 18 to 22 minutes, or until the rolls are warmed through, lightly golden on top, and the filling is just set.

Let the rolls cool for about 10 minutes.

In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and optional cinnamon until smooth. Drizzle the glaze over the warm rolls and serve.

Servings and timing

This recipe makes 12 sweet rolls. Plan on about 15 minutes of prep time, 18 to 22 minutes of baking time, and around 10 minutes of cooling time, for a total of about 45 minutes.

Variations

You can add a spoonful of strawberry or raspberry jam on top of the cheesecake filling before baking for a fruitier version.

For extra texture, sprinkle chopped pecans or walnuts over the cinnamon butter before baking.

A citrus version works well too. Add a little lemon or orange zest to the cheesecake filling to brighten the flavor.

For a richer dessert-style finish, top the baked rolls with a thicker glaze and a light dusting of powdered sugar.

Storage/Reheating

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese filling, they should stay chilled.

To reheat, place an individual roll in the microwave for about 10 to 15 seconds. For several rolls, warm them in a 300°F oven for about 8 minutes until soft and heated through.

For the best texture, add any extra glaze after reheating rather than before storing.

FAQs

Can I make these rolls ahead of time?

Yes. You can prepare and fill the rolls, cover them, and refrigerate them for several hours before baking. Add the glaze after they come out of the oven.

Do I have to use Hawaiian sweet rolls?

Hawaiian sweet rolls give this recipe its signature flavor and soft texture, so they are the best choice. Other dinner rolls can work, but the result will be less sweet and less rich.

Can I use whipped cream cheese?

Block cream cheese is better because it gives the filling a thicker, creamier texture. Whipped cream cheese may turn out too soft.

Do I need a piping bag?

No. A spoon or a zip-top bag with the corner cut off works just fine.

How do I know when they are done baking?

The tops should look lightly golden, the rolls should be hot all the way through, and the filling should look set rather than liquid.

Can I leave out the nutmeg?

Yes. The nutmeg adds warmth, but the rolls will still taste great with just cinnamon.

Can I freeze them?

You can freeze the baked rolls without the glaze. Wrap them well and freeze for up to 1 month. Thaw in the refrigerator and warm before glazing.

What kind of glaze works best?

A simple powdered sugar glaze with milk and vanilla works best because it adds sweetness without covering up the cheesecake flavor.

Can I add fruit to the filling?

Yes. A small amount of jam, pie filling, or finely chopped fruit can be added, but do not overfill the rolls or the centers may become messy.

Are these best served warm or cold?

They are best served slightly warm, when the rolls are soft and the filling is creamy.

Conclusion

King’s Hawaiian Cheesecake Sweet Rolls are the kind of simple recipe that feels extra special. With soft sweet rolls, creamy cheesecake filling, and a buttery cinnamon finish, they are an easy way to make breakfast or dessert feel more memorable. Whether you serve them for a holiday morning, weekend brunch, or a sweet afternoon treat, they are sure to disappear fast.

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