Tropical Cheesecake Danish Rolls

Take one bite of these Hawaiian Roll Coconut Pineapple Danish and you'll feel like you're on a beach vacation. The soft, sweet King's Hawaiian rolls work as the perfect base for a smooth coconut cheesecake filling, topped with juicy pineapple bits and bright red cherries. It's a super easy way to turn store-bought rolls into something fancy that'll wow your friends—basically your favorite tropical drink turned into a tasty breakfast or dessert treat.

When I made these for a casual get-together a few weeks back, my normally quiet brother-in-law couldn't stop eating them. He had three during brunch and I caught him sneaking two more into his pocket to enjoy later! What makes them so addictive is how the warm, buttery bread contrasts with the cool, creamy filling—and that hint of coconut that gets everyone asking for your secret.

Key Ingredients for Amazing Results

• King's Hawaiian Sweet Rolls: These already-tasty rolls create the foundation for our treat.
• Cream Cheese: Get the full-fat blocks for the creamiest results.
• Coconut Extract: Just a few drops does the trick—always go for pure if you can find it.
• Sweetened Coconut Flakes: Gives you that nice texture and boosts the coconut flavor.
• Pineapple Chunks: Pick ones in juice not syrup so they're not overly sweet.
• Maraschino Cherries: Adds that pretty red splash and sweet finishing touch.

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Simple Step-by-Step Directions

Get Your Pan Ready:

Heat your oven to 375°F (190°C). Coat a 9x13-inch dish with melted butter.

Fix Your Rolls:

Put the rolls in your pan and cut an X on top of each one, but don't cut all the way through.

Mix Your Filling:

Beat together 8 oz. cream cheese with ¼ cup sugar until it's nice and smooth. Add in 1 egg, ¼ cup coconut flakes, and ½ tsp coconut extract.

Fill Each Roll:

Use a spoon or piping bag to put the cheesecake mix into the X you cut in each roll.

Add Your Pineapple:

Drain your pineapple chunks well and put 1-2 pieces on each filled roll.

Pop Them in the Oven:

Bake for 12-15 minutes until they're golden and the filling doesn't jiggle.

Make Your Drizzle:

Mix 1 cup powdered sugar with 1-2 tbsp of the juice from your pineapple can until it's runny but not watery.

Let Them Rest:

Give the rolls 5-10 minutes to cool down before adding the glaze.

Finish Them Off:

Drizzle your glaze over the rolls and put a cherry on top of each one.

Time to Eat:

They taste best when they're still a bit warm or at room temperature.

Vacation Memories in Every Bite

I came up with this idea after my wife and I spent our anniversary in Hawaii. We had breakfast on our balcony every morning with sweet rolls and fresh tropical fruit. Now whenever we miss those island vibes, I make these for weekend breakfast and suddenly we're back there feeling the ocean breeze and hearing palm trees rustle.

Brunch Party Magic

When we have friends over, I make the filling the night before and let everyone add their own toppings. Some like extra coconut, others want more fruit. It's fun watching people get creative, and it makes our brunches more exciting since everyone gets exactly what they want.

Mix It Up With Different Flavors

Try swapping pineapple for diced mango with some lime zest—it's so refreshing! In the fall, I use apples and cinnamon instead. And during summer, whatever berries look good at the farmers market work great in these too.

Save Those Extra Rolls

I first made these when I had half a package of Hawaiian rolls getting stale. Turns out, slightly older rolls actually soak up the butter and filling better! Now it's my go-to way to use up rolls before they go bad—tasty and less wasteful.

Get The Kids Involved

My sister's kids love helping make these. The little ones cut the X's while the older ones fill them and add cherries on top. My 8-year-old niece even made a birthday version with colorful sprinkles that everybody loved!

My grandma always told me the tastiest recipes come from using what you've got and remembering good times. These danish take ordinary rolls and turn them into something special—exactly what she taught me to do with leftovers. I think about her wisdom every time I pull these from the oven.

What I love most about making these isn't just how good they taste—it's seeing everyone's reaction. There's something special about watching someone bite into what they thought was just a regular roll and suddenly realize it's so much more. That look of surprise and delight makes all the effort worthwhile.

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Frequently Asked Questions

→ Can I prepare these Tropical Cheesecake Danish ahead?

Of course! You can make them the night before. Cover and refrigerate, then bring them to room temperature for 15 minutes before baking. Add cherries and glaze after baking.

→ What’s a good substitute for coconut extract?

You can swap it with vanilla extract and a spoonful of cream of coconut (like Coco Lopez). If you're out of both, plain vanilla works but won’t be as coconutty.

→ Can I use fresh pineapple instead of canned?

Absolutely! Just chop it into tiny chunks, similar to tidbits. Use a paper towel to remove extra moisture before adding it in.

→ What other rolls can I try if King’s Hawaiian isn’t available?

Soft, slightly sweet bread like brioche or homemade dinner rolls are great substitutes. The flavor may differ but will still turn out delicious.

→ How can I make these dairy-free?

Use plant-based cream cheese and dairy-free butter. The texture will vary slightly, but the tropical flavors will still shine through.