Name: King Hawaiian Cheesecake Danish
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pack King’s Hawaiian rolls (12-count); 8 oz cream cheese, softened; ⅓ cup granulated sugar; 1 teaspoon vanilla extract; 1 egg yolk; Fresh fruit (strawberries, blueberries, raspberries, etc.); 2 tablespoons butter, melted (for glaze); 1 tablespoon honey or light corn syrup (for glaze); Powdered sugar (optional, for dusting)

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This King Hawaiian Cheesecake Danish is one of the easiest and most delicious treats I’ve ever made. With fluffy, sweet Hawaiian rolls as the base, a rich cheesecake filling in the center, and fresh fruit on top, it’s the perfect mash-up of breakfast and dessert. I love how quickly it comes together and how impressive it looks and tastes with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it turns store-bought rolls into something that feels like a bakery-quality pastry. The cream cheese filling is velvety and just sweet enough, the fruit adds a fresh pop, and the buttery glaze on top gives everything that golden, irresistible finish. It’s ideal for brunch, holidays, or anytime I want a crowd-pleasing dessert that’s easy to pull off.

Ingredients

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

1 pack King’s Hawaiian rolls (12-count)
8 oz cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 egg yolk
Fresh fruit (such as strawberries, blueberries, or raspberries)
2 tablespoons butter, melted (for glaze)
1 tablespoon honey or light corn syrup (for glaze)
Powdered sugar (optional, for dusting)

Directions

I preheat the oven to 350°F (175°C) and lightly grease a baking dish.
I slice the entire block of Hawaiian rolls in half horizontally, keeping the rolls connected, and place the bottom half in the dish.
In a bowl, I beat the cream cheese, sugar, vanilla extract, and egg yolk until smooth and creamy.
I spread the cream cheese mixture evenly over the bottom half of the rolls.
I press a few pieces of fresh fruit into each section of the filling.
I place the top half of the rolls back on and gently press down.
I stir together melted butter and honey to make the glaze and brush it generously over the top of the rolls.
I bake for 25–30 minutes, until the tops are golden and the filling is set.
After cooling slightly, I dust with powdered sugar and serve warm.

Servings and timing

This recipe makes 8 servings and takes about 35 minutes from start to finish. It’s great for a sweet breakfast, a dessert tray, or a special brunch.

Variations

I sometimes add a bit of lemon zest to the cheesecake filling for a citrusy twist.
If I’m out of fresh fruit, I use fruit preserves or jam for a quicker version.
For a fall version, I top it with thin apple slices and a sprinkle of cinnamon before baking.
I’ve made it with mini chocolate chips for a dessert-forward spin.
If I want a stronger vanilla flavor, I add a splash of almond extract too.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm individual pieces in the microwave for about 15–20 seconds, or I pop the whole dish back in a 300°F oven for 10 minutes to re-crisp the tops. It’s best fresh but still tasty reheated.

FAQs

Can I make this ahead of time?

Yes, I assemble everything (except the glaze) and store it covered in the fridge overnight. I brush the glaze on right before baking the next day.

What fruit works best for this?

I like using berries—blueberries, strawberries, or raspberries. They hold up well in the oven and pair beautifully with the cheesecake filling.

Can I use another type of roll?

King’s Hawaiian rolls work best for their soft, sweet flavor, but any soft dinner roll can be used in a pinch.

How do I keep the filling from leaking out?

I make sure the rolls are pressed back together gently but firmly after adding the filling and avoid overloading with fruit so everything stays in place.

Is it okay to use low-fat cream cheese?

I’ve tried it, and while it works, the texture isn’t as rich and creamy as with full-fat cream cheese. For best results, I stick with the original.

Conclusion

This King Hawaiian Cheesecake Danish is one of those recipes that feels a lot fancier than it is. It’s rich, sweet, fruity, and absolutely irresistible—everything I love in a brunch or dessert dish. With just a few ingredients and a little baking time, I can turn simple rolls into a show-stopping treat that always gets compliments.