If you're craving a morning treat that's both fluffy and indulgent, this King’s Hawaiian Cheesecake Danish with Vanilla Glaze Recipe is exactly what you need. Perfect for weekend brunches or a special occasion breakfast, it combines the irresistible sweetness of King’s Hawaiian rolls with a creamy cheesecake center, topped with a luscious vanilla glaze that ties everything together beautifully. I love how it feels fancy without the fuss — you’ll enjoy the way it fills your kitchen with a warm, sweet aroma as it bakes.
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Why You’ll Love This
This recipe captures everything a cheesecake danish should be: creamy, sweet, with a tender bread base and a glaze that adds just the right touch of vanilla-fresh brightness. It’s hands-down one of my go-tos when friends come over.
- Reliable Texture, Great Flavor: The cream cheese filling bakes to a silky-soft texture without cracking or drying out.
- Crisp–Golden Finish: Toasting the King’s Hawaiian rolls in the oven until slightly golden enhances their fluffy sweetness and adds a light crunch.
- Pantry-Friendly Ingredients: You’ll find everything you need in your usual baking staples—no complicated shopping required.
- Weeknight Easy, Weekend Worthy: The 40-minute total time means you can whip this up even on a busy morning but it still feels special enough to savor over coffee.
Ingredient Snapshot
Choosing quality ingredients here makes all the difference. The softness of King’s Hawaiian rolls is key, and fresh cream cheese gives you that velvety filling you’ll love biting into.
- King’s Hawaiian Rolls: Look for the classic sweet, soft kind—they’re perfect for soaking up that creamy filling.
- Cream Cheese: Use full-fat and softened for the smoothest filling texture.
- Sugar: Regular granulated sugar works best to balance the tang of cream cheese without overpowering.
- Vanilla Extract: A good-quality pure vanilla gives a lovely warm note to both the filling and glaze.
- Powdered Sugar & Heavy Cream (for glaze): Creates a smooth but pourable glaze that sets nicely over the warm danishes.
Quick Note: Exact measurements and step-by-step instructions are in the printable recipe card at the bottom.
How to Make King’s Hawaiian Cheesecake Danish with Vanilla Glaze Recipe
Step 1 — Set Up & Season
Start by preheating your oven to 350°F (175°C). While it warms up, soften your cream cheese until it’s very smooth—this helps avoid lumps in your filling. I usually leave it on the counter for about 30 minutes or zap it for 10 seconds in the microwave if I’m pressed for time. Beat the cream cheese with sugar until smooth, then add the eggs one by one, folding in the vanilla extract at the end. You’ll notice the mixture get thick and creamy, which is just perfect.
Step 2 — Sear, Toast, or Mix
Slice each King’s Hawaiian roll in half horizontally and carefully spoon the cheesecake filling into the center of each. I like to leave a small border around the edges to keep the filling in place while baking. Arrange the filled rolls cut-side up in a greased baking pan, giving each piece a little breathing room. This helps them bake evenly. Be patient placing the filling; it’s easy to get a little generous and have some spill over, which can burn or caramelize too much if left unchecked.
Step 3 — Finish for Best Texture
Bake your danishes for about 25 minutes, or until the cheesecake has set fully and the edges of the rolls turn a toasty golden brown. The filling should look firm to the touch without wobbling—that’s your doneness signal. While these bake, whisk together your glaze by mixing powdered sugar, heavy cream, and vanilla extract until perfectly smooth and slightly pourable. Once the danishes are out and still warm, drizzle the glaze on top. This finish gives you that glossy, sweet vanilla pop that’s irresistible.
Smart Little Tips
Having made this King’s Hawaiian Cheesecake Danish with Vanilla Glaze Recipe more times than I can count, I’ve learned a few key tricks to getting the perfect outcome every time.
- Doneness Cue: The filling should be set but still slightly jiggly in the center—overbaking can dry it out.
- Temperature Trick: Bring your cream cheese and eggs to room temperature before mixing for smooth, even filling.
- Make-Ahead Move: Assemble the danishes and store them covered in the fridge overnight; then bake fresh in the morning.
- Avoid This Pitfall: Don’t overfill the rolls or you’ll have glaze and filling tipping over and baking messily.
Serving Ideas
Finishing Touches
The vanilla glaze is the crowning glory here. Its smooth sweetness perfectly balances the tangy cream cheese and soft rolls. If you want to add an extra flair, sprinkle some toasted coconut or chopped macadamia nuts over the glaze while it’s still warm—that crunch and texture really elevate the experience, making you feel like you’re at a cozy cafe.
Pair It With
These danishes pair beautifully with a cup of strong coffee or black tea to cut through the richness. Fresh fruit on the side—like juicy berries or tropical pineapple chunks—adds a refreshing contrast to the sweet, creamy layers you’ll be enjoying.
Easy Plating Upgrades
For a simple but pretty presentation, arrange your danishes on a wooden board with a dusting of powdered sugar and small bowls of extra glaze for dipping. On special mornings, garnish with edible flowers or fresh mint leaves to bring a pop of color and freshness.
Make-Ahead, Store & Reheat
Storing Leftovers
Store your leftover King’s Hawaiian Cheesecake Danish with Vanilla Glaze in an airtight container in the fridge for up to 3 days. The rolls will stay soft, though the glaze might thicken a bit; just let them come to room temperature before serving for best texture.
Freezing Tips
This recipe freezes surprisingly well. Wrap each danish tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. To thaw, leave overnight in the fridge. You might want to refresh the glaze slightly before serving since it loses a bit of its shine after freezing.
Reheating King’s Hawaiian Cheesecake Danish with Vanilla Glaze Recipe Without Drying Out
The best way to reheat is in a preheated 325°F oven for about 8-10 minutes, tented loosely with foil to keep moisture in. If you’re in a hurry, a quick microwave zap at 50% power for 30 seconds usually works without drying. Adding a tiny dab of butter on top before reheating helps keep everything luscious and soft.
Frequently Asked Questions
While you can experiment with softer brioche or sweet rolls, King’s Hawaiian rolls give the perfect balance of sweetness and fluffiness that complements the cheesecake filling best.
Use room temperature ingredients and don’t overbake. Baking until the centers are just set and still slightly jiggly helps prevent cracking and keeps the filling creamy.
Yes! Substitute the heavy cream with coconut cream or a plant-based milk for a dairy-free glaze that’s still smooth and flavorful.
Absolutely! Kids love the sweet rolls and creamy filling, plus the gentle vanilla glaze adds a fun finishing touch that’s naturally kid-friendly.
Final Thoughts
Whipping up the King’s Hawaiian Cheesecake Danish with Vanilla Glaze Recipe is like giving your morning a warm, sweet hug. It’s got that perfect balance of creamy richness and soft, tender bread that I find myself craving long after the last crumb is gone. Whether you’re serving it for brunch guests or treating yourself on a slow weekend morning, this recipe always delivers a cozy, delightful start to the day. Give it a try—you'll appreciate how approachable and rewarding it is to make.
PrintPrint Recipe
King’s Hawaiian Cheesecake Danish with Vanilla Glaze Recipe
Enjoy a delightful brunch treat with King's Hawaiian Cheesecake Danish, featuring soft and sweet King's Hawaiian Rolls filled with a creamy cheesecake mixture and topped with a luscious vanilla glaze. This recipe combines the rich texture of cream cheese with the sweetness of a powdered sugar glaze for a perfect balance of flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Danish
- 12 pieces King’s Hawaiian Rolls
- 8 ounces Cream Cheese, softened
- ½ cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
For the Glaze
- 1 cup Powdered Sugar
- ¼ cup Heavy Cream
- 1 teaspoon Vanilla Extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a greased baking dish to hold the filled rolls.
- Prepare Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the sugar, eggs, and vanilla extract; mix until well combined and smooth.
- Assemble Danish: Slice each King’s Hawaiian Roll in half horizontally. Spoon an ample amount of the cheesecake filling into the center of each roll, then place them cut-side up in the prepared baking dish.
- Bake: Bake the filled rolls in the preheated oven for 25 minutes, or until the cheesecake filling sets and the rolls turn golden brown.
- Make Glaze: While the Danish bakes, whisk together powdered sugar, heavy cream, and vanilla extract in a bowl until smooth and pourable.
- Glaze and Serve: Once baked, drizzle the warm Danish with the vanilla glaze evenly. Allow the glaze to set slightly before serving for best flavor and presentation.
Notes
- Use room temperature cream cheese for a smoother filling without lumps.
- You can substitute heavy cream with whole milk for a lighter glaze if preferred.
- Ensure rolls are placed cut-side up to prevent the filling from spilling during baking.
- For added texture, sprinkle chopped nuts like pecans or walnuts over the glaze before it sets.
- Serve warm for a fresh, bakery-style experience.
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