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The moment you bite into these Pina Colada Cheesecake Danish, you're transported to a tropical getaway—the buttery sweetness of King's Hawaiian rolls embracing creamy coconut-infused cheesecake, punctuated by juicy pineapple chunks and crowned with bright maraschino cherries. This clever recipe transforms simple store-bought rolls into an impressive brunch treat or dessert that captures the essence of everyone's favorite vacation cocktail in edible form.
I served these at a casual weekend brunch last month, and my usually reserved brother-in-law went back for thirds, discreetly wrapping two more to take home. The secret lies in the contrast between the warm, buttery rolls and the cool, creamy filling—plus that hint of coconut that makes everyone ask, "What's in these?"
Essential Ingredients and Selection Tips
- King's Hawaiian Sweet Rolls: These soft, slightly sweet rolls provide the perfect base.
- Cream Cheese: Full-fat, block-style cream cheese ensures the smoothest filling.
- Coconut Extract: A little goes a long way—use pure extract for the best taste.
- Sweetened Coconut Flakes: Adds texture and reinforces the coconut flavor.
- Pineapple Chunks: Canned in juice (not syrup) for balanced sweetness.
- Maraschino Cherries: Provides the signature color pop and sweet finish.
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Detailed Cooking Instructions
- Prepare Your Baking Pan:
- Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish with melted butter.
- Prepare Your Rolls:
- Arrange rolls in the pan and cut an X into the top of each without slicing through.
- Create Your Cheesecake Filling:
- Beat 8 oz. cream cheese with ¼ cup sugar until smooth. Mix in 1 egg, ¼ cup coconut flakes, and ½ tsp coconut extract.
- Fill With Precision:
- Pipe or spoon the cheesecake mixture into each roll’s X-cut.
- Top With Pineapple:
- Drain pineapple chunks and place 1-2 pieces on each roll.
- Bake To Golden Perfection:
- Bake for 12-15 minutes until golden brown and filling is set.
- Prepare Your Glaze:
- Mix 1 cup powdered sugar with 1-2 tbsp reserved pineapple juice until thick but pourable.
- Cool Slightly:
- Let cool 5-10 minutes before glazing.
- Apply The Finishing Touches:
- Drizzle with glaze and top each roll with a maraschino cherry.
- Serve With Style:
- Enjoy warm or at room temperature for the best flavor.
The Vacation Memory Connection
The inspiration for these danish came after a memorable anniversary trip to Hawaii, where morning breakfasts on our lanai featured sweet rolls and tropical fruits. Now, whenever we're missing the islands, these rolls appear on our weekend breakfast table, transporting us back to palm trees and ocean breezes with every bite.
The Brunch Party Transformation
For large gatherings, I prep the filling the night before, letting guests customize their danish with different toppings like nuts or extra fruit. This interactive approach makes brunch more memorable and allows for endless variations.
The Flavor Variation Adventure
A mango-coconut version with diced mango and lime zest is a delightful variation. For fall, I swap the pineapple for apples and cinnamon. A mixed berry cheesecake version with seasonal fruit also works beautifully.
The Leftover Roll Solution
Originally created to use up leftover Hawaiian rolls, I discovered that slightly stale rolls absorb the butter and filling even better, making this a fantastic way to reduce food waste while indulging in a delicious treat.
The Kid-Friendly Baking Project
These danish are perfect for young bakers—kids love cutting the X's, piping the filling, and placing the cherries. My niece even created a 'birthday cake' version with sprinkles that turned out surprisingly delicious!
My grandmother always said that the best recipes come from necessity and nostalgia. These danish take a simple ingredient and transform it into something special—just as she taught me to do with leftover bread and rice. Every time I bake them, I feel a connection to her wisdom.
The joy of making these danish isn't just in the taste—it's in the smiles they bring to the table. Watching guests take their first bite and realize these aren't just ordinary rolls but something special is the real reward.
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Frequently Asked Questions
- → Can I make these Pina Colada Danish ahead of time?
- Yes, you can prepare them the night before, cover with plastic wrap and refrigerate. In the morning, let them sit at room temperature for 15 minutes before baking. Add the glaze and cherries after baking.
- → What can I substitute for coconut extract?
- If you don't have coconut extract, you can use vanilla extract plus a tablespoon of cream of coconut (like Coco Lopez). In a pinch, just vanilla extract will work, though the coconut flavor will be less pronounced.
- → Can I use fresh pineapple instead of canned?
- Yes, fresh pineapple works great! Just make sure to cut it into small pieces similar in size to tidbits. Pat the pieces dry with a paper towel to remove excess moisture before adding to the rolls.
- → What other rolls can I use if I can't find King's Hawaiian rolls?
- Any soft, slightly sweet dinner roll will work. Brioche rolls, homemade dinner rolls, or even regular dinner rolls can substitute, though the final flavor will vary slightly from the original recipe.
- → Can I make these dairy-free?
- Yes, use dairy-free cream cheese and a plant-based butter alternative. The texture may be slightly different but will still be delicious with all the tropical flavors.