Irresistible King’s Hawaiian Cheesecake Danish in Just 35 Minutes

Irresistible King’s Hawaiian Cheesecake Danish in Just 35 Minutes

Introduction
There’s a warm, buttery scent that fills the kitchen the moment these King’s Hawaiian Cheesecake Danish come out of the oven: caramelized edges, sweet roll dough soft with steam, and the tangy, creamy perfume of baked cream cheese. The first bite delivers a tender, pillowy roll giving way to a lush, velvety cheesecake center and a bright glaze that sparkles on the tongue. Texture plays at both ends — soft, slightly chewy roll and silken filling — while the flavor balances sweet and mildly tangy in a way that feels both comforting and celebratory.

This recipe is perfect for cozy weekend breakfasts, last-minute brunches, office potlucks, or holiday coffee hours. It’s fast enough for a weeknight treat but impressive enough for guests. If you enjoy handheld cheesecake-style bites, you might also like this mini cheesecakes inspiration for other portable desserts.

At a Glance

• Prep Time: 10 minutes (active)
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 12 Danish (one roll per person)
• Difficulty Level: Easy — great for beginners and busy cooks

Nutrition Highlights
Estimated nutrition per serving (1 filled roll). These values are approximate and were calculated using USDA FoodData Central ingredient values; actual numbers vary by brand and portion sizes.

• Calories: ~300 kcal
• Protein: ~6 g
• Carbohydrates: ~45 g
  • Sugars: ~22 g
  • Fiber: ~1 g
• Fat: ~11 g
  • Saturated fat: ~4 g
• Sodium: ~260 mg

Notes on accuracy: I used standard USDA values for cream cheese, granulated and powdered sugar, whole egg, a typical King’s Hawaiian-style sweet roll, and whole milk to estimate totals, then divided by 12 servings. For people tracking exact macros or with dietary restrictions, weigh your ingredients and consult the USDA FoodData Central or a registered dietitian for a precise label.

Why You’ll Love It

• Instant comfort: Warm, soft rolls with a decadent cheesecake filling feel indulgent without hours of work.
• Crowd-pleaser: Familiar flavors — sweet Hawaiian rolls and classic cheesecake — make this a universal favorite for kids and grown-ups alike.
• Speed and simplicity: Minimal ingredients and a straightforward method let you take a shortcut to something bakery-worthy.
• Versatile: Dress them up with fruit, nuts, or a citrus glaze to suit seasons and celebrations.

How to Make Irresistible King’s Hawaiian Cheesecake Danish in Just 35 Minutes

Ingredients

• 12 King’s Hawaiian Rolls (soft, sweet rolls)
• 8 oz (226 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar — for the filling
• 1 tsp pure vanilla extract
• 1 large egg (room temperature)
• 1 cup (120 g) powdered sugar — for the glaze
• 2 tbsp (30 ml) milk (adjust for glaze consistency)
• Optional toppings: fresh berries, thinly sliced apples, toasted chopped nuts (pecans or almonds), lemon zest, or a drizzle of honey

Substitutions & optional ingredients

• For lower-fat: use reduced-fat cream cheese (texture may be slightly less rich).
• For vegan: swap cream cheese with a firm vegan cream-cheese spread and use a flax egg (1 tbsp ground flax + 3 tbsp water, chilled) — note texture changes.
• For gluten-free: use gluten-free dinner-style rolls in place of King’s Hawaiian rolls.
• For extra flavor: fold 1 tbsp lemon zest or 1/4 cup fruit jam into the cheesecake filling.

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line with parchment.
2. In a large bowl, beat the softened cream cheese with the 1/4 cup granulated sugar and vanilla extract until smooth and creamy. Use a hand mixer for about 1–2 minutes.
3. Add the large egg and continue to mix until fully incorporated and silky — avoid overmixing to prevent excess air in the filling.
4. Slice each King’s Hawaiian roll in half horizontally, keeping the bottoms and tops intact like a sandwich.
5. Spoon roughly 1–2 tablespoons of the cheesecake mixture onto each roll bottom and gently spread, leaving a small border so the filling doesn’t spill during baking.
6. Place the filled roll bottoms back together with the tops and arrange them snugly in the greased 9×13 baking dish (seam-side down if possible).
7. Bake for 20–25 minutes, or until rolls are golden brown on top and the filling is set (slight jiggle in the very center is okay).
8. While the rolls bake, whisk together the powdered sugar and milk until a smooth glaze forms; adjust milk a little at a time to reach a pourable consistency.
9. Remove the Danish from the oven, let cool 5–10 minutes, then drizzle the glaze over the warm rolls and scatter any optional toppings.
10. Serve warm. Enjoy!

Practical tips

• Don’t overmix the cream cheese: overbeating can make the filling thin or slightly grainy.
• Check doneness at 20 minutes: ovens vary — golden-brown tops and set filling are your cues.
• If using refrigerated cream cheese, soften it on the counter for 30–60 minutes or microwave in 5-second bursts to avoid lumps.

Serve It Up

• Classic breakfast: Serve warm with coffee or tea and a side of fresh fruit.
• Brunch platter: Arrange with sliced citrus, berries, and savory options like smoked salmon and herbs for contrast.
• Snack or dessert: Let cool and enjoy with a dollop of Greek yogurt or a scoop of vanilla ice cream.
• For parties: Cut into halves or quarters for bite-sized appetizers — they’re great for mingling crowds.
• Presentation tip: Dust with a little extra powdered sugar and garnish with fresh mint for a bright, bakery-style finish.

Keeping it Fresh

• Room temperature: Store covered on the counter for up to 1 day (keep away from heat and direct sunlight).
• Refrigeration: Place in an airtight container and refrigerate for 3–4 days. Bring to room temp or warm briefly before serving for best texture.
• Freezer: Individually wrap cooled rolls in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator and warm gently in a 325°F oven for 8–10 minutes.

Chef’s Advice

• Temperature matters: Using room-temperature cream cheese and egg helps the filling emulsify smoothly.
• Tuck the filling in: Leaving a small space around the edge when filling reduces overflow and keeps the dish tidy.
• Even baking: Place the dish in the center of the oven for balanced browning; if the tops brown too quickly, tent loosely with foil.
• Flake detection: If your glaze seizes (gets grainy), whisk in a teaspoon of hot water at a time until smooth.

Fun Flavor Ideas

• Lemon-Raspberry: Stir 1 tbsp lemon zest into the filling and top with fresh raspberries before glazing.
• Nutty Caramel: Top with toasted pecans and a light drizzle of caramel sauce after glazing.
• Apple-Cinnamon (seasonal favorite): Thinly slice apples, toss with a pinch of cinnamon and sugar, and place 2–3 slices on each roll before baking for a warm, fall twist.
• No-bake cheesecake style: For a chilled variation, spread the filling into split rolls and chill instead of baking — see this concise no-bake cheesecake guide for inspiration and texture adjustments.
• Vegan version: Use a high-quality vegan cream cheese and flax egg; add a splash of almond extract for depth.

Recipe Q&A
Q: Can I make these ahead of time?
A: Yes — assemble and refrigerate up to 24 hours before baking, then bake as directed. Alternatively, bake, cool, and reheat briefly before serving.

Q: My filling is runny after baking. What happened?
A: Overmixing or using too much egg can thin the filling. Ensure your cream cheese was not overheated and that you used exactly one large egg. Bake a bit longer at low heat to set if needed.

Q: Can I skip the glaze?
A: Absolutely. The rolls are delicious without it, or substitute a light dusting of powdered sugar or a thin cream-cheese icing.

Q: How can I make them less sweet?
A: Reduce the granulated sugar in the filling to 2 tbsp and use less powdered sugar in the glaze. Choosing unsweetened rolls or a less sweet roll brand also helps.

Q: Any healthier swaps?
A: Use lower-fat cream cheese, whole-grain or lower-sugar rolls, and reduce added sugar. Keep in mind texture and flavor will change.

Conclusion

Warm, quick, and universally loved, this King’s Hawaiian Cheesecake Danish recipe takes just 35 minutes to deliver bakery-style results right at home. Try the base recipe as written, then experiment with seasonal toppings and flavor swaps to make it your own. For a slightly different take using King’s Hawaiian rolls, check out this creative Irresistible King’s Hawaiian Cheesecake Danish in 15 Minutes, or for an autumnal twist, you might enjoy the Caramel Apple Hawaiian Rolls – Life With The Crust Cut Off. If you make a batch, please share your photos and tips — I love seeing your twists and hearing how you served them!

Irresistible King’s Hawaiian Cheesecake Danish

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• Author: ollierecipegmail-com
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Deliciously warm and soft Danish rolls filled with a creamy cheesecake center, perfect for brunch or snacks.

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Ingredients

Scale 1x2x3x

• 12 King’s Hawaiian Rolls (soft, sweet rolls)
• 8 oz (226 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar — for the filling
• 1 tsp pure vanilla extract
• 1 large egg (room temperature)
• 1 cup (120 g) powdered sugar — for the glaze
• 2 tbsp (30 ml) milk (adjust for glaze consistency)
• Optional toppings: fresh berries, thinly sliced apples, toasted chopped nuts (pecans or almonds), lemon zest, or a drizzle of honey

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line with parchment.
2. In a large bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy.
3. Add the egg and continue to mix until fully incorporated and silky.
4. Slice each King’s Hawaiian roll in half horizontally.
5. Spoon 1–2 tablespoons of the cheesecake mixture onto each roll bottom.
6. Place the filled roll bottoms back together with the tops and arrange them in the baking dish.
7. Bake for 20–25 minutes, until golden brown and filling is set.
8. While baking, whisk together powdered sugar and milk for the glaze.
9. Drizzle glaze over the warm rolls after cooling for 5–10 minutes.
10. Serve warm and enjoy!

Notes

You can adjust the sweetness of the glaze and filling based on your preferences. For healthier options, consider using reduced-fat cream cheese or lower-sugar rolls.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 Danish
• Calories: 300
• Sugar: 22g
• Sodium: 260mg
• Fat: 11g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 30mg