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This King Hawaiian Cheesecake Danish offers a playful spin on the classic breakfast pastry by pairing tangy cream cheese filling with pillowy sweet rolls ripe strawberries and pineapple for a fruit-forward finish. If you want a brunch treat that feels impressive with surprisingly simple steps this recipe belongs on your table.
My family lights up when this emerges from the oven I started making it for weekend brunch and soon found it perfect for holidays and gathering any time we craved something special
Ingredients
- King Hawaiian sweet rolls: brings signature sweetness and softness choose the freshest pack with tight-fitting packaging
- Cream cheese: delivers the creamy tang make sure it is softened for effortless blending
- Sugar: sweetens the filling evenly using superfine or granulated
- Large egg: helps thicken and enrich the filling always use eggs at room temperature
- Vanilla extract: deepens flavor opt for pure extract for the best taste
- Crushed pineapple: brings fruity tropical tartness press well to remove extra juice
- Strawberries: add a burst of color and freshness go for ripe berries with no soft spots
- Powdered sugar: delivers an ultra smooth glaze sift if clumpy
- Milk: creates a pourable glaze use whole or two percent for richness
- Vanilla extract: adds warmth and aroma to the glaze
Step-by-Step Instructions
- Prep the Rolls:
- Arrange the King Hawaiian sweet rolls in a baking dish gently pulling them apart at the seams so you can spoon in filling later Keep rolls snug but not smashed
- Make the Cheesecake Filling:
- In a mixing bowl blend the cream cheese with sugar until fluffy add the egg and vanilla extract beat again for a silky filling Scrape down the sides as needed to prevent lumps
- Hollow and Fill:
- With a small spoon press a shallow well in each roll Take care not to go all the way through Spoon generous amounts of the cream cheese mixture into each cavity
- Add the Fruit:
- Divide crushed pineapple evenly over the cream cheese dollops Then top with sliced strawberries pressing just slightly to nestle
- Bake:
- Place the baking dish in a preheated 350 degree oven Bake for about 18 to 20 minutes until the filling feels set and the rolls are golden Cool for ten minutes before glazing
- Mix and Drizzle the Glaze:
- Whisk powdered sugar with one tablespoon of milk and vanilla Drizzle over warmed Danish adding more milk for a thinner glaze Let set before serving
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Storage Tips
Store leftover Danish covered in the refrigerator for up to three days Reheat gently in a low oven for a just-baked feel or enjoy chilled from the fridge
Ingredient Substitutions
Swap in blueberries or raspberries for strawberries when they are in season If you do not have pineapple use diced canned peaches or skip the fruit and let the filling shine as a classic cheesecake Danish
Serving Suggestions
Perfect alongside hot coffee or citrusy brunch mimosas For gatherings display them on a vintage cake stand with extra glaze for drizzling Guests love to customize
A Brief History
King Hawaiian rolls are famous for their pillowy texture and honeyed sweetness Originally inspired by Portuguese bread brought to Hawaii this recipe gives a fun nod to the islands by adding pineapple in a classic American Danish format
Recipe FAQs
- → Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them first to prevent excess moisture from making the pastry soggy.
- → Is another bread suitable if I don't have King Hawaiian rolls?
Soft brioche or similar sweet rolls are suitable alternatives, though flavor will vary slightly.
- → Can I prepare the filling ahead of time?
Absolutely. Mix the cream cheese, sugar, egg, and vanilla, then chill until ready to use for convenience.
- → What's the best way to glaze the finished pastry?
Let the pastry cool slightly before drizzling the glaze to avoid melting and achieve a glossy finish.
- → How do I store leftovers?
Cover and refrigerate any extras. Gently reheat or enjoy cold within two days for best taste and texture.