Kings Hawaiian Cheesecake Danish (Print Version)
# Ingredients:
01 -
12 Hawaiian sweet rolls, package
02 -
1 large egg, whisked
03 -
½ tablespoon cinnamon, ground
04 -
⅛ teaspoon nutmeg, freshly grated
05 -
1 tablespoon melted butter
06 -
⅓ cup melted butter
07 -
8 oz cream cheese, softened
08 -
3 tablespoons white sugar
09 -
2 tablespoons packed brown sugar
# Instructions:
01 -
Turn your oven to 375°F to warm up. Brush the bottom of a 9×13-inch pan or similar-sized dish with 1 tablespoon of melted butter.
02 -
Lay the rolls down in the prepared pan, over the butter. Cut small X marks into the tops of each roll, roughly two-thirds deep, making sure not to cut through the bottom.
03 -
In a bowl, blend together ⅓ cup melted butter, 2 tablespoons brown sugar, ½ tablespoon cinnamon, and ⅛ teaspoon nutmeg. Stir until everything is mixed smoothly. Pour this mixture evenly over the cuts in the rolls.
04 -
Spoon the cream cheese into a mixing bowl and stir until it's creamy. Blend in the white sugar, then mix in the whisked egg until it’s well blended.
05 -
Using a piping bag or a zip-top bag with a corner clipped off, pipe the cream cheese mixture into the X cuts. You can also use a spoon. Try to get the filling inside the rolls, not just on top.
06 -
Bake uncovered, 12–15 minutes at 375°F. Look for golden rolls and a filling that’s reached 145°F. For softer bread, pull them out at 12 minutes.
07 -
Set the rolls aside for a few minutes to cool down a bit. The cream cheese filling will be really hot fresh from the oven. Serve warm.
08 -
Put leftover rolls in an airtight container and refrigerate them. They'll stay good for 3–4 days.
# Notes:
01 -
Cream cheese at room temperature blends in smoothly for fillings.
02 -
A thermometer makes it simple to confirm a safe filling temperature.
03 -
Use a piping bag if you can. It makes stuffing the rolls much easier.