King's Hawaiian Cheesecake Danish
A delightful dessert combining sweet Hawaiian rolls with a creamy cheesecake filling.
Equipment
- 9x13-inch baking dish
Ingredients
Main Ingredients
- 1 tablespoon melted butter
- 12 Hawaiian sweet rolls
- ⅓ cup melted butter
- 2 tablespoons brown sugar
- ½ tablespoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
- 8 ounces cream cheese
- 1 large egg beaten
- 3 tablespoons granulated sugar
Instructions
- Preheat the oven to 375°F. Spread 1 tablespoon of melted butter evenly in a 9x13-inch baking dish.
- Place the Hawaiian sweet rolls in the dish, cutting an X into each roll about ⅔ down without cutting through the bottom.
- In a measuring cup, mix ⅓ cup melted butter, brown sugar, cinnamon, and nutmeg. Pour this mixture evenly over the rolls.
- In a bowl, stir the cream cheese until smooth. Add sugar and beaten egg, stirring until well combined.
- Fill the rolls with the cream cheese mixture using a piping bag or a zip-top bag with a corner snipped off. Alternatively, spoon the mixture into the rolls.
- Bake the rolls at 375°F for 12-15 minutes until they reach 145°F. Check for doneness with an instant-read thermometer.
- Let the rolls cool for a few minutes before serving. The cream cheese filling will be hot and runny.
- Serve warm and store any leftovers in an airtight container in the refrigerator for 3-4 days.
Notes
For a quicker filling process, use a piping bag with a large tip or a zip-top bag with a corner snipped off. Adjust baking time based on desired crustiness of the rolls.