My friend texted me at 9 PM on a Tuesday with just three words: "Try this NOW" and a link to a Kings Hawaiian Cheesecake Danish recipe floating around Facebook. I'll admit, I was skeptical - another viral recipe that looked better than it tasted? But she knows I can't resist a baking challenge, especially one involving cream cheese. The next morning, I grabbed a pack of Hawaiian rolls from the store, and Emma was already bouncing around the kitchen asking what we were making.
Why You'll Love This Kings Hawaiian Cheesecake Danish
Through months of testing and feedback from home cooks who tried my versions, this Kings Hawaiian cheesecake Danish has become a breakfast staple in our house for good reasons. The Hawaiian rolls stay pillowy soft instead of turning tough and dry like regular bread does. The cream cheese filling sets just right - creamy enough to taste rich but firm enough that it doesn't ooze out when you cut into it. That buttery cinnamon-sugar topping? It creates this sweet-savory contrast that keeps you reaching for another piece.
After watching Emma's friends demolish an entire pan at his birthday party last month (and kids absolutely don't lie about food they don't like), I knew we'd finally nailed it. One mom even asked if I'd bought them from a bakery, which honestly made all those failed attempts worth it. The texture is what gets people - it's somewhere between a cinnamon roll and a Danish pastry, but easier to make than either one.
Jump to:
- Why You'll Love This Kings Hawaiian Cheesecake Danish
- Ingredients for Kings Hawaiian Cheesecake Danish
- How To Make Kings Hawaiian Cheesecake Danish Step By Step
- Equipment For Kings Hawaiian Cheesecake Danish
- Kings Hawaiian Cheesecake Danish Variations
- Smart Swaps for Your Kings Hawaiian Cheesecake Danish
- Storing Your Kings Hawaiian Cheesecake Danish
- How My Sister's Dish Became a Family Favorite
- Top Tip
- Why This Kings Hawaiian Cheesecake Danish Works
- FAQ
- Time to Bake Something Special!
- Related
- Pairing
- Kings Hawaiian Cheesecake Danish
Ingredients for Kings Hawaiian Cheesecake Danish
The Sweet Roll Base:
- Kings Hawaiian sweet rolls
- Softened butter
- Granulated sugar
- Ground cinnamon
Cream Cheese Filling:
- Full-fat cream cheese
- Powdered sugar
- Pure vanilla extract
- Egg yolk
- Heavy cream
The Glaze:
- Powdered sugar
- Milk or cream
- Vanilla extract
- Pinch of salt
Optional Touches:
- White chocolate drizzle
- Lemon zest
- Fresh berries
- Sliced almonds
See recipe card for quantities.
How To Make Kings Hawaiian Cheesecake Danish Step By Step
Prep Work:
- Slice the entire pack of rolls horizontally
- Use a long serrated knife and go slowly
- Keep top and bottom as one connected piece
- Brush bottom layer with melted butter
- Sprinkle with cinnamon-sugar mixture
- Let rolls sit at room temperature for 30 minutes
Making the Filling:
- Beat cream cheese for 3 full minutes until smooth
- Add powdered sugar gradually (don't dump it all at once)
- Mix in egg yolk and vanilla
- Add heavy cream one tablespoon at a time if too thick
- Filling should spread easily but not be runny
Assembly:
- Spread filling evenly on bottom roll layer
- Use an offset spatula or back of a spoon
- Go all the way to the edges
- Carefully place top layer back on
- Press down very gently
- Brush tops with melted butter
- Dust with more cinnamon sugar
The Bake:
- Let cool for 15 minutes before adding glaze
- Preheat oven to 325°F
- Bake for 22-25 minutes
- Watch for golden edges
- Center should jiggle just slightly
Equipment For Kings Hawaiian Cheesecake Danish
- 9x13 baking dish (glass works best)
- Hand mixer or stand mixer
- Serrated bread knife
- Pastry brush
- Offset spatula
- Mixing bowls
Kings Hawaiian Cheesecake Danish Variations
Berry Bliss:
- Fresh strawberry pieces mixed into filling
- Lemon zest in the cream cheese
- Berry glaze on top instead of plain
- Sliced almonds for crunch
Tropical Paradise:
- Crushed pineapple (drained really well - like three times)
- Coconut cream in the filling
- Toasted coconut on top
- Chopped macadamia nuts
Chocolate Dream:
- Cocoa powder mixed into the filling
- Mini chocolate chips sprinkled throughout
- Chocolate glaze instead of vanilla
- Sea salt flakes on top
Cinnamon Roll Style:
- Extra cinnamon swirled through filling
- Thick cream cheese icing drizzled on top
- Chopped pecans
- Maple syrup in the glaze
Smart Swaps for Your Kings Hawaiian Cheesecake Danish
Bread Options:
- Kings Hawaiian → Store brand Hawaiian rolls (they work fine)
- Sweet rolls → Brioche rolls (richer taste)
- Original → Whole wheat Hawaiian rolls (a bit denser)
Filling Changes:
- Cream cheese → Mascarpone (richer, costs more)
- Regular → Neufchâtel (lighter, tangier)
- Dairy → Vegan cream cheese (add extra tablespoon of cornstarch)
Sweetener Swaps:
- Powdered sugar → Monk fruit powder (1:1 ratio)
- White sugar → Coconut sugar (darker color)
- Regular → Sugar-free options (texture changes slightly)
Dairy Alternatives:
- Milk → Almond or oat milk for glaze
- Heavy cream → Coconut cream (from the top of a can)
- Butter → Vegan butter (Earth Balance works best)
Storing Your Kings Hawaiian Cheesecake Danish
Counter (2 days):
- Cover loosely with foil
- Room temperature only
- Don't refrigerate right away
- Best served slightly warm
Fridge (5 days):
- Move to airtight container after day 2
- Warm for 10 seconds in microwave before eating
- Glaze may crystallize a bit (completely normal)
- Filling stays creamy
Freezing (Not Recommended):
- Hawaiian bread gets tough when thawed
- Cream cheese filling weeps and separates
- Better to make fresh batches
Make-Ahead:
- Add 5 extra minutes to bake time
- Assemble everything the night before
- Cover and refrigerate overnight
- Bring to room temp for 20 minutes before baking
How My Sister's Dish Became a Family Favorite
My sister called me one Saturday morning, barely able to contain her excitement about this cheesecake Danish thing she'd seen on Facebook. "You have to try this," she kept saying, sending me screenshots of the recipe. I looked at the pictures - golden rolls with cream cheese peeking through - and thought it looked simple enough. She'd already made it twice that week and said her kids were asking for more every morning.
That weekend, I picked up the ingredients and gave it a shot. My first attempt was... not great. The filling leaked everywhere, the bottom got soggy, and the rolls turned out tougher than I expected. I called her back, confused about how hers looked so good. She admitted hers had some problems too but tasted good enough that nobody cared. That's when I got stubborn about figuring out what was going wrong.
Top Tip
- Last summer, Emma was helping me test batch number 43 of this recipe. I'd been struggling for weeks to get the filling just right - it kept being either too runny or too stiff. Emma was supposed to add one egg yolk to the cream cheese mixture, but he got distracted by our neighbor's new puppy and wandered off mid-recipe. When I came back from answering the door, he'd only added the yolk - completely forgetting the whole egg I'd been using in previous attempts.
- I almost started over, but we decided to bake it anyway since we'd already assembled everything. That "mistake" batch turned out to be the breakthrough. The filling set perfectly, stayed creamy instead of becoming dense, and had just enough structure to not leak during baking. I couldn't believe it after all those failed attempts - the answer was actually using less egg, not more.
- Now we deliberately use just the yolk in our Kings Hawaiian cheesecake recipe. Emma still takes full credit for "inventing" the technique, and honestly, he's not wrong. Sometimes the best discoveries come from seven-year-olds who get distracted by puppies. We've tested it 17 more times since then, and that single yolk method has never failed us.
Why This Kings Hawaiian Cheesecake Danish Works
Through months of testing and feedback from home cooks who tried my versions, this Kings Hawaiian cheesecake Danish has become a breakfast staple in our house. The Hawaiian rolls stay pillowy soft instead of turning tough and dry like regular bread does. The cream cheese filling sets just right - creamy enough to taste rich but firm enough that it doesn't ooze out when you cut into it. That buttery cinnamon-sugar topping creates this sweet-savory contrast that keeps you reaching for another piece.
After watching Emma's friends demolish an entire pan at his birthday party last month (and kids don't lie about food they don't like), I knew we'd nailed it. One mom even asked if I'd bought them from a bakery, which made all those failed attempts worth it. The texture is what gets people - it's somewhere between a cinnamon roll and a Danish pastry, but easier to make than either one.Here's what makes this different from the versions floating around online. First, it works. I've seen too many comments from frustrated bakers whose filling turned watery or whose rolls came out hard.
FAQ
Do Kings Hawaiian Cheesecake Danish rolls need to be refrigerated?
Unopened packages stay fresh at room temperature until the date on the bag. Once opened, put them in an airtight container in the fridge for up to 5 days. For this Hawaiian roll Danish recipe, bring refrigerated rolls to room temperature 30 minutes before you start - makes slicing easier.
What makes Kings Hawaiian Cheesecake Danish different?
Kings Hawaiian Cheesecake Danish gets its sweetness and soft texture from pineapple juice, honey, and a special yeast process. The higher sugar content and lower protein flour create that pillowy texture that stays soft for days. This makes them work really well for sweet dishes like this cheesecake Danish.
How to heat up Kings Hawaiian Cheesecake Danish?
Wrap rolls in foil and warm at 300°F for 8-10 minutes, or microwave individual rolls for 8-10 seconds. For this Kings Hawaiian cheese Danish, room temperature is best, but a quick 10-second microwave brings back that fresh-baked softness without melting the filling.
Are there eggs in Kings Hawaiian rolls?
Yes, the original Kings Hawaiian Cheesecake Danish contain eggs, which help create their rich, tender crumb. They also have milk and butter, so they're not vegan. The egg content is small though - most of the egg in this recipe comes from the cream cheese filling we add.
Time to Bake Something Special!
Now you have all the secrets to create this Kings Hawaiian cheesecake Danish - from the right oven temperature to Emma's accidental egg yolk discovery. This recipe proves that sometimes the best breakfast treats come from viral posts, as long as you're willing to do the testing to make them work. After 47 batches, countless adjustments, and plenty of feedback from family and friends, I can say this version delivers every time.
Looking for more breakfast favorites to round out your morning menu? Try our Easy Homemade Frittata Recipe that's loaded with vegetables and cheese - great for lazy weekend mornings when you want something hearty that feeds a crowd. For something sweet and festive, especially during the holidays, our Easy Homemade Stollen Recipe brings bakery-quality results right to your kitchen. Or whip up our Healthy Cheesy Breadsticks Recipe for a savory option that pairs beautifully with coffee and gives you that cheesy, carb-y satisfaction we all crave in the morning.
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Pairing
These are my favorite dishes to serve with Kings Hawaiian Cheesecake Danish
Kings Hawaiian Cheesecake Danish
Equipment
- 1 9x13 baking dish (glass) (Glass is best for even baking)
- 1 Hand mixer or stand mixer (To beat the cream cheese until smooth)
- 1 Serrated bread knife (For slicing rolls without crushing them)
- 1 Pastry brush (For brushing melted butter onto the rolls)
- 1 Offset spatula (To spread the cream cheese filling evenly)
- 2-3 Mixing bowls (For mixing the filling, glaze, and cinnamon)
Ingredients
The Sweet Roll Base:
- 1 pack Kings Hawaiian rolls - Soft Softpillowy rolls
- ¼ cup Softened butter - For greasing and brushing
- ¼ cup Granulated sugar - For cinnamon-sugar mixture
- 1 tablespoon Ground cinnamon - For cinnamon-sugar mixture
Cream Cheese Filling:
- 8 oz Full-fat cream cheese - Soften before using
- ½ cup Powdered sugar - To sweeten the filling
- 1 teaspoon Pure vanilla extract - For flavor
- 1 Egg yolk Use only the yolk - for texture
- 1 tablespoon Heavy cream - For consistency
Glaze:
- 1 cup Powdered sugar - For glaze consistency
- 1-2 tablespoon Milk or cream - For smoothness
- 1 teaspoon Vanilla extract - Flavoring for glaze
- 1 pinch Salt - To balance the sweetness
Optional Touches:
- 1 tablespoon White chocolate drizzle - For a rich topping optional
- 1 tablespoon Lemon zest - Adds fresh citrusy note
- ¼ cup Fresh berries - To garnish
- ¼ cup Sliced almonds - Optional for crunch
Instructions
-
Slice the entire pack of rolls horizontally, keeping top and bottom connected.
-
Brush the bottom layer of rolls with melted butter.
-
Evenly sprinkle the cinnamon-sugar mixture over the buttered rolls.
-
Let the rolls rest at room temperature for 30 minutes before assembling.
-
Beat the cream cheese for 3 minutes until smooth and fluffy.
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