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King's Hawaiian rolls have a way of making everything taste better, and these cheesecake danishes are proof. You split the rolls, fill them with a smooth cream cheese mixture, brush them with cinnamon butter, and bake the whole batch in about 15 minutes. The result sits somewhere between a breakfast pastry and a dessert, and it is just as welcome on a weekday morning as it is on a holiday brunch table.
I first made these on a Saturday morning with a package of rolls and some leftover cream cheese. They were gone before the coffee was done. Now they show up at every brunch I host, and everyone asks for the recipe.
No dough to roll, no rise time, no special equipment. King's Hawaiian rolls do the heavy lifting because they are already soft, slightly sweet, and sturdy enough to hold a filling without going soggy.
What Goes Into Each Roll
The ingredient list is short and almost entirely pantry-driven. The rolls bring the structure and sweetness, so the filling only needs cream cheese, sugar, egg yolk, and vanilla. Buy full-fat block cream cheese rather than the spreadable kind in tubs for a filling that holds its shape instead of running.
- King's Hawaiian Sweet Rolls. The base of the whole recipe. Their soft, slightly sweet crumb soaks up the butter topping beautifully and holds the filling without collapsing.
- Cream cheese. Full-fat block cream cheese gives the filling its body and tang. Soften it completely before mixing or the filling will be lumpy.
- Granulated sugar. Sweetens the filling just enough without overwhelming the cream cheese flavor.
- Egg yolk. Helps the filling firm up during baking so it does not ooze out when you take a bite.
- Vanilla extract. Rounds out the cream cheese flavor and adds warmth throughout.
- Unsalted butter. Melted and brushed over the tops, it helps the cinnamon sugar caramelize into a golden crust.
- Brown sugar and cinnamon. The topping combination that gives these their danish identity. Together they bake into a thin caramelized shell with warm spice.
From Rolls to Golden Danish
- Preheat the oven. Set the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
- Make the filling. Beat the softened cream cheese, granulated sugar, vanilla, and egg yolk with a hand mixer on medium speed until completely smooth, about 2 minutes. Set aside.
- Split the rolls. Use a sharp knife to cut each roll lengthwise without slicing all the way through. You want a deep pocket, not two separate halves.
- Fill the rolls. Spoon or pipe about 1 tablespoon of cream cheese filling into the pocket of each roll. Don't overfill or it will overflow during baking.
- Add the butter topping. Brush the tops of all filled rolls generously with melted butter. Stir together the brown sugar and cinnamon in a small bowl and sprinkle evenly over the tops.
- Bake until golden. Place on the prepared baking sheet and bake for 12 to 15 minutes, until the tops are light golden and the filling looks set and matte.
- Glaze and serve. Whisk together the powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over the warm rolls and serve right away.
Getting the Cream Cheese Filling Smooth
Room temperature cream cheese is non-negotiable. Cold cream cheese stays lumpy no matter how long you beat it. Pull the block out of the fridge at least 30 minutes before you start. If you forgot, unwrap it and microwave it for 15 to 20 seconds until it gives when you press it.
Beat the filling until it is completely smooth and almost fluffy before adding the egg yolk. The yolk goes in last and gets just a quick mix. Overbeating after adding the yolk can introduce air that makes the filling puff and then collapse in the oven. If you enjoy cream cheese pastry work, our flaky strawberry cream cheese danish uses the same basic filling inside buttery puff pastry sheets.
Temperature and Timing Make the Difference
The sweet spot is 350°F. Higher and the bottoms can overbrown before the filling sets. Lower and the filling stays too soft. Check them at 12 minutes. The tops should be light golden and the filling should look matte, not glossy and wet.
Oven temperatures vary more than most people expect. If your oven runs hot, check at 10 minutes. If the butter topping starts to darken quickly, tent the pan loosely with foil for the rest of the bake. Pull them out as soon as they look done. An extra few minutes takes them from tender to dry in a hurry.
Flavor Swaps Worth Trying
The base recipe is intentionally simple. Here is how to take it in different directions.
Stir a tablespoon of lemon zest and a teaspoon of lemon juice into the filling for a brighter, citrusy version. Swirl a spoonful of cherry or strawberry jam on top of the cream cheese before baking for a fruit danish effect. Mini chocolate chips folded into the filling push these toward dessert territory. For a different take on fruit-filled cream cheese pastries, our homemade blackberry cream cheese danish layers fresh berries over a similar base filling.
For the topping, swap the cinnamon-brown sugar for crushed graham crackers mixed with a little melted butter. It bakes into a crunchy layer that tastes like the top of a cheesecake. And if you want another handheld cheesecake pastry to add to your rotation, our strawberry cheesecake turnovers deliver the same creamy filling in a flaky pastry pocket.
Storing Leftovers and Reheating
These are best right out of the oven while the topping is still a little crisp and the glaze is fresh. If you have leftovers, let them cool completely before covering. Store in an airtight container in the refrigerator for up to 3 days.
To reheat, place them on a baking sheet in a 300°F oven for about 5 minutes. The microwave works too (about 30 seconds per roll) but the topping softens and loses its texture. A second drizzle of fresh glaze after reheating brings them back to life either way.
King's Hawaiian rolls are shelf-stable on their own, but once filled with cream cheese and baked, the danishes need to stay refrigerated. Don't leave them out at room temperature for more than 2 hours.
FAQs
- Can I use a different brand of sweet rolls?
Yes, any soft sweet roll about the same size will work. King's Hawaiian rolls are particularly good here because of their slight sweetness and pillowy texture, which pairs naturally with the cream cheese filling. Brioche slider buns are the closest substitute if you cannot find King's Hawaiian.
- Can I make King's Hawaiian Cheesecake Danish ahead of time?
Yes. Fill the rolls and place them on the baking sheet, then cover and refrigerate for up to 12 hours. Brush with the cinnamon butter right before baking. Add a minute or two to the bake time if they go into the oven straight from the fridge.
- How do I know when they are done baking?
Look for a light golden color on the tops and a filling that looks set and matte rather than glossy and wet. They usually take 12 to 15 minutes at 350°F. Pull them at 12 minutes if your oven runs hot, since the bottoms can overbrown quickly.
- What can I add to the cream cheese filling?
Lemon zest gives the filling a bright citrusy lift. A spoonful of strawberry or raspberry jam swirled into the pocket before adding the cream cheese adds color and fruit flavor. Mini chocolate chips folded directly into the filling take these in a more dessert-forward direction.
- How long do leftovers keep?
Store them in an airtight container in the refrigerator for up to 3 days. Because the filling contains cream cheese and egg, do not leave these at room temperature for more than 2 hours. The FDA's food safety guidelines give the same advice for all cream cheese dishes.
- Can I freeze these before baking?
Yes. Assemble and fill the rolls, then freeze them on a baking sheet until solid. Transfer to a zip-lock bag and freeze for up to 1 month. Bake straight from frozen at 350°F and add 5 to 7 extra minutes to the bake time. Add the glaze after baking, never before freezing.
- Do I have to use the powdered sugar glaze?
No, the glaze is optional. The danishes are sweet and rich on their own. A light dusting of powdered sugar works just as well and takes seconds. You could also drizzle a little warm honey over the tops right after they come out of the oven for a different finish.
