King’s Hawaiian Cheesecake Danish: Sweet & Fluffy in 30 Minutes

My King’s Hawaiian Cheesecake Danish Discovery Story

If you’d told me a year ago that I’d be making a cheesecake Danish with King’s Hawaiian rolls, I would’ve been skeptical. But let me tell you — these little pastries are everything: pillowy, fluffy, creamy, and just the right amount of sweet.

I first made these during a holiday brunch when I was short on time but wanted something that looked fancy. The King’s Hawaiian rolls were sitting in my pantry, and I thought, “Why not?” I mixed up a quick cheesecake filling, spooned it into the rolls, and baked. When I pulled them out, something magical happened — they looked like bakery-fresh danishes, and my family devoured them in minutes.

My grandmother never had King’s Hawaiian rolls (she baked her bread from scratch), but she always taught me that a good cook uses what’s at hand. She’d say, “It’s not about the recipe card, it’s about making the most of what you’ve got.” This recipe feels like that kind of magic — simple ingredients, big love.

I started my cooking journey standing on a wooden stool next to her counter, watching her shape dough and whip cream cheese by hand. Those lessons stay with me, even when I lean on shortcuts like these rolls. Because shortcuts don’t have to mean less love — they just mean more time at the table with the people we adore.

What Makes These Cheesecake Danishes So Special

Here’s what you’ll need for these dreamy cheesecake danishes:

The Foundation:

1 pack King’s Hawaiian sweet rolls (12 count) – Fluffy and lightly sweet.
1 block cream cheese (8 oz, softened) – Silky, rich filling base.
1/3 cup sugar – Sweetens the cheesecake mixture.

The Magic Touch:

1 egg yolk – Adds creaminess and binds the filling.
1 tsp vanilla extract – Warm depth of flavor.
Powdered sugar for dusting – The bakery-style finish.

Substitutions I’ve Actually Tested:

Instead of cream cheese: mascarpone makes them extra silky.
For dairy-free: vegan cream cheese works, but filling is softer.
Instead of sugar: honey adds a subtle floral sweetness, but the texture is looser.

Time Investment That’s Actually Worth It

Let’s break it down:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Compared to making traditional Danish dough from scratch (hours of folding and chilling), this recipe is a dream. You get bakery vibes in a fraction of the time.

My Time-Saving Trick: Soften cream cheese in the microwave for 10 seconds — it blends smoother and quicker.

Step 1: Prep Your Rolls

Slice a small circle out of the top of each King’s Hawaiian roll to make a “nest” for filling.

Diana’s Tip: Don’t cut all the way through — you want a pocket, not a hole.

What to Watch For: Save the bread tops — my kids love snacking on them while I bake.

Step 2: Make the Cheesecake Filling

Beat cream cheese, sugar, egg yolk, and vanilla until smooth.

Diana’s Tip: Scrape the bowl often. My first try had little cream cheese lumps because I rushed.

What to Watch For: Don’t overbeat — too much air makes the filling crack while baking.

Step 3: Fill and Bake

Spoon filling into each roll. Bake at 350°F for 18–20 minutes, until rolls are golden and filling is set.

Diana’s Tip: Use a cookie scoop for even portions.

What to Watch For: Don’t overbake — filling should still have a slight jiggle.

Step 4: The Final Touch

Cool slightly, then dust with powdered sugar before serving.

Diana’s Tip: A drizzle of fruit jam or caramel sauce makes them bakery-worthy.

What to Watch For: Let them cool enough to set, or filling can collapse.

Why I Feel Good About Serving These

Here’s why I love serving these King’s Hawaiian cheesecake danishes:

Per Serving:

Calories: ~210
Carbs: 22g
Protein: 4g
Fat: 11g
Fiber: 1g

They’re indulgent, but smaller than traditional cheesecake slices — built-in portion control! Plus, using rolls instead of pastry dough makes them lighter and fluffier.

For my lower-sugar friends: I’ve swapped half the sugar with monk fruit sweetener and no one noticed.

Making These Even Better for You

Here are some swaps I’ve tried:

For Lower Sugar: Monk fruit or stevia. Both worked — monk fruit tastes closest to sugar.

For Dairy-Free: Vegan cream cheese and coconut cream for richness.

To Add Protein: I’ve mixed in a spoon of vanilla protein powder to the filling. My husband swore it tasted like cheesecake mousse.

How I Love to Serve These

For Breakfast: Paired with coffee, they make an indulgent start.

When Entertaining: At my Easter brunch, these disappeared first off the table.

Seasonal Twist: In fall, I top them with apple butter. In summer, I spoon on fresh berries. At Christmas, a little peppermint glaze makes them festive.

My Go-To Combinations: Strawberry jam + powdered sugar, caramel drizzle + sea salt, or plain with coffee (my personal favorite).

Learn from My Kitchen Disasters

Mistake #1: Overfilling rolls.

Why it happens: I got greedy with cheesecake.
My fix: Fill only to the rim.

Mistake #2: Baking too hot.

The lesson: Cheesecake filling cracked.
Prevention tip: Stick to 350°F.

Mistake #3: Skipping cooling time.

The lesson: Filling collapsed.
Prevention tip: Cool at least 10 minutes.

Meal Prep Magic with These Danishes

Short-Term Storage: Airtight container in fridge for 3 days. Rewarm gently.

Freezer-Friendly: Yes! Freeze baked danishes up to 1 month. Reheat at 325°F for 10 minutes.

My Sunday Prep Routine: I make a batch on Sunday, freeze half, and keep the rest for weekday treats. My son loves grabbing one after school.

Reheating Like a Pro: Toaster oven keeps them soft inside, golden outside.

Why This Recipe Earned a Permanent Spot in My Kitchen

Here’s why I keep coming back to these King’s Hawaiian cheesecake danishes:

Bakery-quality look, without bakery effort.
30 minutes start to finish.
Adaptable for any season or topping.
They bring smiles every single time.

Every time I make these, I hear my grandmother’s voice reminding me: “It’s not the dough, it’s the love you fold inside.” And she was right.

I’m telling you, once you try these, you’ll never look at King’s Hawaiian rolls the same way again.

Ready to give them a try? Share your photos on Facebook (Cooking with Diana) or tag me on Pinterest (@DianaRecipes). And if you love these, don’t miss my Cream Cheese Crescent Bites — another shortcut recipe with big flavor!