Tropical Cheesecake Danish Rolls (Print Version)
# Ingredients:
→ Base
01 -
12-pack King’s Hawaiian rolls or a similar sweet roll brand
02 -
3 tablespoons of melted butter for greasing the pan
→ Filling
03 -
1 cup pineapple pieces or tidbits
04 -
1 large beaten egg
05 -
8 oz. softened cream cheese
06 -
1 teaspoon coconut flavoring
07 -
12 medium maraschino cherries (you can leave the stems on or off)
08 -
¼ cup sweetened shredded coconut
09 -
1 tablespoon white sugar
→ Glaze
10 -
½ tablespoon juice from a pineapple
11 -
½ cup powdered confectioner's sugar
# Instructions:
01 -
Set your oven to 375°F. Use the melted butter to grease a dish (7×12-inch, sheet pan, or anything with sides). Spread it evenly.
02 -
Lay the Hawaiian rolls in the pan over the butter. Cut an X-shaped slit in each roll, going about two-thirds down—but don’t cut through to the bottom.
03 -
Whisk together the softened cream cheese, egg, and sugar until smooth. Mix in the coconut flavoring and coconut flakes. (For a silkier mix, grind the coconut flakes in a food processor before adding—optional step.)
04 -
Use a piping bag with a wide nozzle to pipe in the cream cheese mixture through the X-cuts in each roll. If you don’t have a bag, a cut zip-top bag or a spoon works too.
05 -
After the rolls are filled, place 1–2 pieces of pineapple on top of each one.
06 -
Pop the tray into the oven and bake the rolls for 12–15 minutes, uncovered. If you want them softer, go for 12 minutes. For crisp edges, leave them in longer. Make sure the internal temp hits 145°F for the egg’s safety—check with a thermometer if you’d like.
07 -
Take the rolls out and let them sit for a few minutes. The filling will be super hot and somewhat gooey when fresh from the oven.
08 -
Stir the powdered sugar and pineapple juice together to form a glaze. Drizzle it over the rolls while they’re still warm, then pop a cherry on top of each.
# Notes:
01 -
These Pina Colada Cheesecake Danish are bursting with tropical vibes, thanks to coconut, pineapple, and cherries stuffed into sweet Hawaiian rolls.
02 -
Filling the rolls works best with a piping bag and large tip—it keeps things clean and quick.
03 -
Enjoy these warm for peak deliciousness.
04 -
Store leftovers sealed in the fridge for 3–4 days.