King’s Hawaiian Cheesecake Danish

I whip up this King’s Hawaiian Cheesecake Danish when I want a soft, sweet breakfast or snack that’s quick to assemble. Using the pillowy-sweet King’s Hawaiian rolls as a base, topped with creamy cheesecake filling and a light glaze, it feels treat-worthy without much effort.

Why You’ll Love This Recipe

I adore how the sweet, tender texture of King’s Hawaiian rolls pairs perfectly with the rich cheesecake filling. It’s elegant enough for guests but easy enough for a cozy morning at home. Plus, it comes together in just minutes from prep to oven!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• King’s Hawaiian rolls (12-count)

• Cream cheese, softened

• Granulated sugar

• Vanilla extract

• Egg (optional, in filling)

• Powdered sugar

• Milk or cream

• Lemon juice (optional, for glaze)

• Optional: fresh berries or lemon zest for garnish

directions

1. I preheat the oven to 175 °C (350 °F) and line a baking sheet with parchment paper.

2. I slice each King’s Hawaiian roll horizontally, keeping the bottom halves together on the sheet.

3. In a bowl, I beat softened cream cheese with sugar and vanilla until smooth. I sometimes whisk in an egg to make the filling richer and more set.

4. I pipe or spoon a generous dollop of the cheesecake mixture onto each roll base. Then I top with the top halves.

5. I bake for 12–15 minutes, until the filling is slightly golden and set.

6. While baking, I mix powdered sugar with a splash of milk (and a few drops of lemon juice if I want brightness) until smooth.

7. Once the danishes come out of the oven, I drizzle or spread the glaze on top.

8. I let them cool for about 10 minutes before adding an optional garnish like fresh berries or lemon zest.

Servings and timing

• Servings: Makes 12 Danish-style pastries

• Prep time: ~10 minutes

• Bake time: ~12–15 minutes

• Total time: ~22–25 minutes

Variations

• Berry-stuffed: I add a spoonful of raspberry or blueberry jam on top of the cheesecake layer before baking.

• Orange glaze: I swap lemon juice for orange juice and zest in the glaze for citrus brightness.

• Nutty crunch: I sprinkle chopped almonds or pecans on top before baking for a crunch.

• Chocolate drizzle: I melt a bit of dark chocolate and drizzle it over the cooled danishes.

storage/reheating

I store leftover danishes in an airtight container at room temperature for up to 2 days. To refresh them, I warm briefly in a 175 °C (350 °F) oven for about 5 minutes to revive the soft roll and creamy filling.

FAQs

### Can I use any sweet rolls instead of King’s Hawaiian?

I sometimes substitute soft brioche or milk rolls—anything with a tender crumb works well.

### Do I have to add egg to the filling?

No—I skip the egg often. Including it helps the filling hold, but without it, you still get rich, creamy flavor.

### Can I assemble ahead and bake later?

I can! I assemble the rolled danishes, cover loosely, and refrigerate. Then I bake fresh when ready, adding a couple of minutes to baking time if chilled.

### How do I prevent sogginess?

I let the rolls cool slightly before glazing, so condensation doesn’t make them soggy.

### Can I freeze these?

Yes—I freeze individual danishes on a sheet pan until firm, then wrap and store for up to 1 month. I thaw in the fridge and warm briefly before serving.

Conclusion

I love how this King’s Hawaiian Cheesecake Danish combines soft, sweet rolls with creamy cheesecake and a glossy glaze. It’s warm, comforting, and elegant enough to feel special without being fussy. Perfect for breakfast, brunch, or afternoon coffee—I hope it becomes one of your favorite quick-bake treats!