King's Hawaiian Cheesecake Danish (Print Version)
# Ingredients:
01 -
1 tablespoon butter, melted
02 -
12-pack Hawaiian sweet rolls, King's or similar brand
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, sheet pan, or another pan with sides.
02 -
Place the rolls over the butter. Cut an X into the rolls about ⅔ down but not completely through the bottom.
03 -
Mix ⅓ cup melted butter, brown sugar, nutmeg, and cinnamon in a measuring cup. Pour evenly over the rolls.
04 -
Stir room temperature cream cheese until smooth. Add the granulated sugar and mix until smooth. Then, mix in the beaten egg until fully incorporated.
05 -
Fill the rolls with the cream cheese mixture using a piping bag with a large tip or a zip-top bag with the corner cut off. Alternatively, spoon the mixture into the rolls, working carefully to ensure filling stays inside.
06 -
Bake the rolls uncovered at 375°F for 12 to 15 minutes. Check that the internal temperature reaches 145°F for the egg to cook. Remove earlier for softer rolls or bake longer for a more crusty texture.
07 -
Let the rolls cool for a few minutes before serving, as the cream cheese mixture will be hot and runny straight out of the oven. Serve warm.
08 -
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
# Notes:
01 -
Using a piping bag makes it easier to fill the rolls with the cream cheese mixture.
02 -
Test the internal temperature of the rolls to ensure the egg is cooked.