Pina Colada Cheesecake Danish with King’s Hawaiian Rolls (Print Version)

# Ingredients:

→ Base

01 - 3 tablespoons butter, melted (for pan)
02 - 12 pack Hawaiian sweet rolls (King's or similar brand)

→ Filling

03 - 8 ounces cream cheese, room temperature
04 - 1 tablespoon granulated sugar
05 - 1 large egg, beaten
06 - ¼ cup sweetened coconut flakes
07 - 1 teaspoon coconut extract
08 - 1 cup pineapple chunks or tidbits
09 - 12 medium maraschino cherries, with or without stems

→ Glaze

10 - ½ cup powdered sugar (confectioners' sugar)
11 - ½ tablespoon pineapple juice

# Instructions:

01 - Preheat the oven to 375°F. Melt 3 tablespoons of butter and spread it evenly in a 7×12-inch baking dish, sheet pan, or another pan with sides.
02 - Place the Hawaiian sweet rolls over the melted butter. Cut an X into each roll about ⅔ of the way down but not completely through the bottom of the rolls.
03 - Beat the room-temperature cream cheese, egg, and granulated sugar until smooth. Stir in the coconut extract and coconut flakes. (For a smoother texture, you can pulse the coconut flakes in a food processor until finely ground, but this is optional.)
04 - Fill each roll with the cream cheese mixture. Using a piping bag with a large tip makes this easier—pipe the cream cheese directly into the X-cuts. If you don't have a piping bag, use a zip-top bag with a corner snipped off, or carefully spoon the mixture into each roll.
05 - Once all rolls are filled with cream cheese mixture, add 1 or 2 pineapple chunks on top of each roll.
06 - Bake the rolls uncovered at 375°F for 12 to 15 minutes. The egg needs to reach 145°F for food safety (you can check with an instant-read thermometer if desired). For softer rolls, bake for 12 minutes; for crispier edges, bake longer.
07 - Allow the rolls to cool for a couple of minutes before serving. The cream cheese filling will be very hot and somewhat runny right out of the oven.
08 - While the rolls are cooling, whisk the powdered sugar and pineapple juice together to make the glaze. Drizzle the glaze over the warm rolls and top each with a maraschino cherry.

# Notes:

01 - These Pina Colada Cheesecake Danish are filled with the flavors of your favorite summer cocktail! Hawaiian sweet rolls are filled with sweetened cream cheese, coconut, pineapple, and cherries.
02 - Using a piping bag with a large tip makes filling the rolls much easier and less messy.
03 - Serve warm for the best experience.
04 - Store any leftovers in an airtight container in the refrigerator for 3-4 days.

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