King's Hawaiian Cheesecake Danish (Print version)
Soft King's Hawaiian rolls filled with cream cheese, baked with cinnamon butter, and drizzled with a simple glaze. Ready in about 20 minutes.
# Ingredients:
For the rolls
01 -
1 package (12 count) King's Hawaiian Sweet Rolls
For the cream cheese filling
02 -
8 oz (225 g) full-fat block cream cheese, softened to room temperature
03 -
1/4 cup (50 g) granulated sugar
04 -
1 teaspoon vanilla extract
05 -
1 large egg yolk
For the butter topping
06 -
3 tablespoons unsalted butter, melted
07 -
2 tablespoons brown sugar, packed
08 -
1 teaspoon ground cinnamon
For the glaze (optional)
09 -
1/2 cup (60 g) powdered sugar
10 -
1 to 2 tablespoons whole milk
11 -
1/4 teaspoon vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
02 -
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.
03 -
Use a sharp knife to cut each roll lengthwise without cutting all the way through. You want a deep pocket, not two separate halves.
04 -
Spoon or pipe about 1 tablespoon of cream cheese filling into the pocket of each roll. Don't overfill or the filling will overflow during baking.
05 -
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.
06 -
Bake for 12 to 15 minutes, until the tops are light golden and the filling looks set and matte. Check at 12 minutes to avoid overbrowning.
07 -
Whisk together the powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over the warm rolls and serve right away.
# Good to know:
01 -
Best served warm, right after glazing.
02 -
Cream cheese must be fully softened before mixing for a smooth, lump-free filling.