Cheesecake Sweetroll Danish

This recipe is the perfect weekend morning breakfast. It is super ebay to make and will taste perfect for those lazy mornings. A unique combination of a cinnamon roll and cheesecake danish.

This is truly sinful and delicious. Simple ingredients and an easy recipe, what more could you ask for?

When I considered making these this way, it was only because I wanted a danish but did not have the proper ingredients.

I thought I would try this and Voila! These are totally amazing and super soft like you want them to be.

Frequently Asked Questions:

            Do I have to use Hawaiian rolls?

Well, you do not need to, however, the cinnamon roll danish will not taste as sweet as they would be using the Hawaiian sweet rolls.

            Should the rolls be touching in the baking dish or have space between?

I leave just a small space between them so that I can get a touch of crisp on the outside of each roll.

            Can these rolls sit on the counter after baking them?

You could leave the rolls on the counter for a short time once you have served them. I prefer to keep them covered tightly and place them in the refrigerator for up to 3 days.

            Can I freeze the rolls?

I do not recommend freezing the rolls once they have baked. I personally do not like the texture of the Cream Cheese portion of the danish.

What do you need to make Cheesecake Sweetroll Danish

            12 Hawaiian Dinner Rolls

            2 tbsp butter, unsalted and melted

            ½ cup butter, melted

            3 tbsp Brown Sugar

            2 tsp Cinnamon

            ¼ tsp nutmeg, this is optional

            1 egg

            8 ounces Cream Cheese, softened to room temp

            3 tbsp Granulated Sugar

How to make Cheesecake Sweetroll Danish

FIRST STEP:

Preheat the oven to 375*

Grease a 9×13 baking dish with the 2 tbsp of melted butter

Separate the rolls and place them in the baking dish

Lightly cut an ‘X’ into the center of the top of each roll

Use a wooden spoon push into the ‘X’ to open the roll slightly, but do not push all the way to the bottom

SECOND STEP:

In a small dish combine the ½ cup melted butter, brown sugar, nutmeg and cinnamon

Stir until the mix is smooth and combined

a)

b)

c)

d)

THIRD STEP:

In a small mixing bowl beat the Cream Cheese until it is smooth, add in the egg and the granulated sugar and beat together

a)

b)

c)

FOURTH STEP:

Transfer the cream cheese mix to a piping bag or a ziploc bag and snip the corner

Carefully stick the bag in the hole and begin piping the cream cheese mix in, slowly lifting out of the hole as you fill

a)

b)

Bake the rolls for 12 to 15 minutes

a)

b)

Remove from the oven and serve warm!

YUM!

Enjoy!

YAY!