Kings Hawaiian Cheesecake Danish
Transform sweet Kings Hawaiian rolls into a bakery-worthy treat with creamy cheesecake filling and vanilla glaze. Perfect for breakfast, brunch, or dessert.
Equipment
- 1 Mixing Bowl
- 1 Hand mixer or stand mixer
- 1 Baking Dish 9x13 inch
- 1 Measuring cups and spoons
- 1 Pastry brush
- 1 Small Bowl for Glaze
- 1 Spatula
- 1 Sharp knife
Ingredients
Main Ingredients
- 1 package Kings Hawaiian Sweet Rolls 12 count
- 8 oz Cream Cheese softened to room temperature
- 1/3 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 Egg Yolk
- 2 tablespoons Butter melted
For the Glaze
- 1 cup Powdered Sugar
- 2 tablespoons Milk adjust for consistency
- 1/4 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F and prepare your baking dish with cooking spray or butter to prevent sticking.
- Beat the softened cream cheese with granulated sugar using your mixer until the mixture becomes light and fluffy, about two minutes.
- Add the egg yolk and vanilla extract to the cream cheese mixture and beat until everything combines smoothly.
- Slice the Kings Hawaiian rolls in half horizontally, keeping the top and bottom sections intact as one piece.
- Place the bottom half of the rolls into your prepared baking dish, creating an even layer across the bottom.
- Spread the cream cheese mixture evenly over the bottom layer of rolls, reaching all the edges for consistent flavor.
- Place the top half of the rolls over the cream cheese filling, matching the edges as closely as possible.
- Brush the melted butter generously over the top of the rolls, covering the entire surface for golden browning.
- Bake for 25 to 30 minutes until the tops turn golden brown and the filling sets in the center.
- Remove from the oven and allow to cool for 10 minutes while you prepare the glaze.
- Whisk together powdered sugar and milk in a small bowl until smooth and pourable.
- Drizzle the glaze over the warm Kings Hawaiian Cheesecake Danish and serve immediately or let cool completely.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 2 months without glaze. Make filling ahead and refrigerate for up to 2 days.