King’s Hawaiian Cheesecake Danish (Print Version)
# Ingredients:
01 -
1 tablespoon butter, melted
02 -
12 pack Hawaiian sweet rolls
03 -
⅓ cup butter, melted
04 -
2 tablespoons brown sugar
05 -
½ tablespoon ground cinnamon
06 -
⅛ teaspoon freshly grated nutmeg
07 -
8 ounces cream cheese, room temperature
08 -
1 large egg, beaten
09 -
3 tablespoons granulated sugar
# Instructions:
01 -
Preheat the oven to 375°F. Melt 1 tablespoon of butter and spread it evenly in a 9×13-inch baking dish or any pan with sides.
02 -
Place the rolls over the melted butter in the pan. Using a knife, cut an X into each roll about ⅔ of the way down, ensuring not to cut through the bottom.
03 -
In a mixing bowl, combine ⅓ cup melted butter, 2 tablespoons brown sugar, ½ tablespoon ground cinnamon, and ⅛ teaspoon freshly grated nutmeg. Stir until well mixed, then pour the mixture evenly over the rolls.
04 -
In a separate bowl, stir the cream cheese until smooth. Add the granulated sugar and mix until combined. Finally, mix in the beaten egg until the filling is fully incorporated.
05 -
Using a piping bag with a large tip, pipe the cream cheese mixture into the X-shaped cuts in the rolls. If a piping bag is unavailable, use a zip-top bag with the corner snipped off or a spoon to fill the rolls. Ensure the filling goes inside the rolls, not just on top.
06 -
Bake the rolls uncovered at 375°F for 12 to 15 minutes. The filling should reach 145°F and the rolls should be golden brown. For softer rolls, bake for 12 minutes.
07 -
Allow the rolls to cool for a few minutes before serving, as the cream cheese filling will be very hot and runny straight out of the oven. Serve warm.
08 -
Store any leftover rolls in an airtight container in the refrigerator for 3 to 4 days.
# Notes:
01 -
Use room temperature cream cheese for a smoother filling.
02 -
An instant-read thermometer can confirm the filling's temperature for safety.
03 -
A piping bag makes filling the rolls easier and reduces mess.