King’s Hawaiian Cheesecake Danish transforms soft, buttery Hawaiian sweet rolls into an irresistible bakery-style pastry with very little effort. Each roll is filled with a rich cream cheese filling, baked until lightly golden, then finished with a smooth vanilla glaze that melts into every bite. The slightly sweet bread pairs beautifully with the tangy cheesecake filling, creating a dessert that’s equally perfect for breakfast, brunch, holidays, or afternoon coffee.
This easy recipe comes together using simple ingredients and delivers impressive results without the need to make pastry dough from scratch. Whether you’re serving guests or treating your family to a special weekend breakfast, these cheesecake danishes are guaranteed to become a favorite.
Why You’ll Love This Recipe
- Ready in about 35 minutes.
- Bakery-style results with minimal effort.
- Soft, buttery Hawaiian sweet rolls.
- Rich and creamy cheesecake filling.
- Perfect for breakfast, brunch, or dessert.
- Easy enough for beginner bakers.
- Great for holiday mornings.
- Simple ingredients with big flavor.
Ingredients
For the Danish
- 1 package (12-count) King’s Hawaiian Original Sweet Rolls
- 8 ounces (226 g) full-fat cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- ½ teaspoon finely grated lemon zest
- 2 tablespoons unsalted butter, melted
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
Optional Toppings
- Fresh strawberries
- Fresh blueberries
- Raspberry preserves
- Sliced almonds
- Powdered sugar
Kitchen Equipment
- 9×13-inch baking dish
- Mixing bowls
- Electric hand mixer
- Small whisk
- Pastry brush
- Spoon or small cookie scoop
- Cooling rack
Step-by-Step Instructions
Step 1: Prepare the Oven
Preheat the oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Step 2: Prepare the Rolls
Keeping the rolls connected, use a small knife or your fingers to create a deep well in the center of each roll without cutting all the way through.
Brush the tops lightly with melted butter.
Step 3: Make the Cheesecake Filling
In a mixing bowl, beat together the cream cheese, granulated sugar, egg yolk, vanilla extract, lemon juice, and lemon zest until smooth and creamy.
Step 4: Fill the Rolls
Spoon about 1½ tablespoons of cheesecake filling into each prepared roll.
Smooth the tops gently with the back of a spoon.
Step 5: Bake
Bake for 18 to 22 minutes, or until the filling is set and the rolls are lightly golden around the edges.
Avoid overbaking to keep the rolls soft and fluffy.
Step 6: Prepare the Glaze
Whisk together the powdered sugar, milk, and vanilla extract until smooth.
If needed, add a little more milk, one teaspoon at a time, until the glaze reaches a pourable consistency.
Step 7: Finish
Allow the danishes to cool for about 10 minutes.
Drizzle generously with the vanilla glaze.
Add fresh berries, sliced almonds, or a light dusting of powdered sugar if desired.
Serve warm or at room temperature.
Chef’s Tips
Use room-temperature cream cheese to achieve a silky-smooth filling.
Do not overfill the rolls, as the cheesecake mixture expands slightly while baking.
Fresh lemon zest brightens the flavor without overpowering the sweetness.
Bake just until the filling is set to keep the rolls soft.
Allow the pastries to cool slightly before glazing so the icing doesn’t completely melt away.
Common Mistakes to Avoid
Using cold cream cheese, which creates a lumpy filling.
Cutting completely through the rolls instead of creating shallow wells.
Adding too much filling, causing it to overflow during baking.
Overbaking, which can dry out the sweet rolls.
Applying the glaze immediately after removing the pan from the oven.
Recipe Variations
Top with fresh blueberries before baking.
Swirl raspberry or strawberry preserves into the cheesecake filling.
Add mini chocolate chips to the filling.
Sprinkle toasted pecans over the glaze.
Flavor the glaze with almond extract instead of vanilla.
Serve with warm fruit compote.
What to Serve With
- Fresh fruit salad
- Scrambled eggs
- Turkey breakfast sausage
- Greek yogurt
- Hot coffee
- Cappuccino
- Fresh orange juice
Storage
Store leftover cheesecake danishes in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze unglazed danishes in an airtight freezer-safe container for up to 2 months.
Thaw overnight in the refrigerator and glaze after reheating.
Reheating
Warm individual danishes in a 325°F (163°C) oven for 5 to 7 minutes, or microwave for 15 to 20 seconds until just warmed through.
Nutrition
Approximate per serving
- Calories: 315
- Protein: 6g
- Carbohydrates: 39g
- Fat: 15g
- Saturated Fat: 8g
- Fiber: 1g
- Sugar: 24g
- Sodium: 240mg
Frequently Asked Questions
Can I make these ahead of time?
Yes. Prepare the rolls with the cheesecake filling, cover, and refrigerate overnight. Bake them fresh the next morning.
Can I use reduced-fat cream cheese?
Yes, but full-fat cream cheese provides the richest flavor and smoothest texture.
Can I add fruit before baking?
Absolutely. Blueberries, raspberries, or small spoonfuls of fruit preserves work especially well.
Why did my filling crack?
Small cracks usually result from overbaking. Remove the danishes once the centers are just set.
Can I serve these cold?
Yes. They are delicious warm, at room temperature, or chilled directly from the refrigerator.
Conclusion
King’s Hawaiian Cheesecake Danish is an easy yet elegant recipe that combines buttery Hawaiian sweet rolls with a rich cheesecake filling and a silky vanilla glaze. Whether you’re preparing a holiday brunch, a weekend breakfast, or a special dessert, these bakery-style pastries offer impressive flavor with minimal effort. Their soft texture and creamy center make them a recipe you’ll return to again and again.