Let’s Talk About This King’s Hawaian Cheesecake Danish (And Why I Can’t Stop Making It)
Okay, first: I swear there is always one leftover roll of King’s Hawaiian in my house, usually hiding in the bread bin behind the bagels. That’s pretty much how I tripped over this cheesecake danish recipe—one day I wanted dessert, but not, you know, real dessert. I wanted the “oh wow, you made this?” kind with not too much faff (and if we’re being honest, I wanted something I could pick at with my coffee). Plus, the first time I made it, I totally forgot to buy cream cheese and had to improvise. Did it work? You bet—well, sort of. Anyway, here’s how I make this now, with all the nice bits and slightly wonky methods that have become sort of tradition in my kitchen.
Why I Keep Coming Back to This Recipe
I make this when someone’s coming over last minute—mainly because it looks way fancier than the effort put in. My family goes crazy for this (even Dad, who claims he doesn’t “do” dessert, mysteriously disappears a few pieces). And tell you what, the sweet, pillowy King’s Hawaiian buns turn out to be dangerously good as a pastry base. Had a rough day? This fixes things. Forget to plan breakfast? This (almost) passes as something you’d pay silly money for at a bakery. If it’s raining outside, it’s basically an excuse to make these. Bonus: I only occasionally melt the cheese by accident now (hey, we live and learn).
Here’s What You Need (Plus What Actually Works in a Pinch)
- 1 pack of King’s Hawaiian sweet rolls (the classic, but I’ve even used the honey wheat version and lived to tell the tale)
- 1 block (about 225g/8oz) of cream cheese (Honestly, Philadelphia is what I usually grab, but store brand works fine—my grandmother used to say it had to be full-fat but I’m not here to judge)
- 1/3 cup sugar (I go white sugar, though I’ve slipped a bit of brown in before, which gives it a kind of fudgy vibe)
- 1 egg yolk, plus 1 whole egg for brushing (optional)
- 1 tsp vanilla extract (I sometimes forget this, still tastes great)
- A big spoonful (maybe 2 tbsp) of sour cream or Greek yogurt (totally optional, but I like the extra tang—if you skip it, add a splash more vanilla)
- A handful of fresh berries or fruit jam (blueberry or raspberry jam is my personal pick, but stray as you wish)
- Powdered sugar for dusting (if you want it to look pretty and, well, fancier)
The How-To Bit (With My Odd Shortcuts and Bad Habits)
- First things first, set the oven to 350°F (175°C)—I always forget to preheat, so, if you do too, consider this your heads up.
- Slice the Hawaiian rolls in half horizontally, so you have a top and a bottom layer (almost as if you’re making a giant sandwich). Place the bottom half in a lined or buttered baking dish. Try not to eat any at this stage. (Or do. Who’s watching?)
- In a bowl, beat together the cream cheese, sugar, egg yolk, vanilla, and that yogurt or sour cream if you’re using it. I do this with a regular old fork if I can’t be bothered to drag out the mixer. The filling should be smoooothish; don’t worry if it’s not picture perfect. This is also where I sneak a taste—it’s our kitchen, after all.
- Spread the cream cheese mixture generously over the bottom half of the rolls. Dollop little puddles of jam or scatter your berries across the top. If the mixture looks too thick, just thin it with a drop of milk.
- Pop the top half of the rolls back on, gently press down (but not too hard or it’ll squish everywhere—I’ve been there), and brush the tops lightly with beaten egg. It’s totally optional, but it makes them all glossy and golden.
- Bake for about 20–25 minutes, or until the tops are lightly browned and you start to smell that sweet, toasty scent wafting through the kitchen. If it looks like it’s getting too brown too fast, tent some foil over it (done that more than once).
- Cool a bit, dust with powdered sugar, and then, well, try not to eat half the pan straight from the dish. Actually, go ahead. Life’s short.
Some Notes from Real-World Trials (AKA Things I Wished I’d Known)
- The cream cheese will set more as it cools, so if it seems runny, don’t panic. First time I made these, thought I’d ruined it, but nope.
- Yes, you can use whipped cream cheese, but it’s a bit trickier to spread evenly (also, on second thought, skip the yogurt if you go this route).
- If you forget the powdered sugar, honestly, it’s just for looks. I’ve sometimes dashed out to the local corner shop just for that “fancy” finish…
Experimenting With Flavors (and What Flopped, Oops)
So, I tried swapping the jam for lemon curd once. Big mistake—too runny, ended up looking like a weird science project; my kids were polite but returned for peanut butter and crackers afterward. Nutella works though! I’ve even slid peanut butter under the cheese layer for a kind of dessert-sandwich vibe. If I have extra fruit going wrinkly in the fridge, those always make their way in too. I’m still iffy about trying caramel, though…
Equipment (But Don’t Panic If You Don’t Have Everything)
- Baking dish or pan—8×8-inch is perfect, but I’ve crammed these into a loaf pan in a pinch. (I once used a rimmed cookie sheet lined with foil, wasn’t pretty but did the trick.)
- Medium mixing bowl
- Fork, or if you’re feeling fancy, a hand mixer
- Oven—it’s hard to replicate this in an air fryer, I tried, and, well… a bit lopsided, but edible
Storing Your Leftovers (Though Honestly, Ours Vanish In a Flash)
If (and this is a big if) you end up with leftovers, just pop them in an airtight container. They’ll keep in the fridge for like, two, maybe three days. They taste even richer the day after, I reckon—kind of like how lasagna does. You can zap ’em in the microwave for a few seconds, but it makes the rolls go a bit chewy. My advice: eat them fresh if you can. But, you know, midnight snack rules apply in this house.
Serving ‘Em Up (The Fun Part)
I like these with good coffee and a dollop of extra whipped cream on the side, but my cousin swears by them with a drizzle of honey. For holidays, I stick a couple of mint leaves on top for “presentation,” not that anyone notices. Sometimes I just tear off chunks for brunch and we all eat with our hands—real classy, I know. Oh, and once I served them with a scoop of vanilla ice cream; not traditional, but not terrible either.
Hard-Won Lessons (You Don’t Want To Learn The Hard Way)
- Do not rush the cooling step! Tried slicing too soon once and it was a runny mess. Live and learn…
- If your kitchen’s warm, give the cheese filling a little chill in the fridge before spreading. Actually, I find it works better if you do that—it keeps the layers neater.
- Be generous with the jam—but not too generous, unless you want it running off the sides (done that, regrets!).
Your Burning Questions (Yep, I’ve Been Asked These!)
- Can I make these ahead? Oh, for sure. Just assemble, cover, and chill overnight, bake in the morning. They taste even better, I think.
- Is there a dairy-free option? Use vegan cream cheese—it’s actually not bad, though you might want to add an extra splash of vanilla.
- My filling turned out lumpy—what did I do wrong? Don’t sweat it, mine still does sometimes. Just make sure your cream cheese is softened next time. Room temp is your friend.
- Can I freeze them? Technically yes; but the texture gets a bit odd. I’d say just make a fresh batch. Or share leftovers with a neighbour, they’ll love you for it!
And, if you’re hungry for more “just fancy enough” treats, I pull lots of inspiration from King’s Hawaiian’s own recipe ideas and have occasionally raided Sally’s Baking Addiction Danish recipe when I wanted extra detail (not that I always follow instructions to the letter…)
Guess that’s it for my King’s Hawaian Cheesecake Danish adventures. If you try it, let me know how it goes—unless you burn it, then just tell me it was “artisan” and I’ll totally believe you! Honestly, the best recipes are the ones that get a bit messy, aren’t they?
Ingredients
- 1 package (12-count) King’s Hawaiian sweet rolls
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/2 cup powdered sugar
- 1 tablespoon melted butter
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2Separate the King’s Hawaiian rolls and cut a small well in the center of each roll.
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3In a bowl, blend the cream cheese, granulated sugar, egg, and vanilla extract until smooth.
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4Spoon the cheesecake mixture into the wells of each roll.
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5Brush the edges of each roll with melted butter. Bake for 18–20 minutes, until the filling is set and the edges are golden.
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6For the glaze, mix powdered sugar with milk and drizzle over the cooled Danishes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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