If you’re looking for an unforgettable and easy breakfast treat then you are in luck! The recipe we have for you today is a true family favorite. I’d describe it as a delicious combination of a cinnamon roll and a cheesecake danish. After making my first batch I immediately texted the recipe to my sister and said, “These are tastier than they have any right to be. Dangerous.” And that about sums it up. Simple ingredients, easy preparation, and just 15 minutes in the oven- there’s so much to love about this breakfast bake. Let’s talk about how it comes together!
You’ll start things out by greasing a 9×13 pan with a generous amount of butter. From there, you’ll want to separate the sweet rolls and cut an “X” into the tops. I recommend using a wooden spoon handle (or something about that thick) to push into the “X” creating a hollow space for the cheesecake filling. Do be careful not to cut through the bottom of the roll, we don’t want that filling spilling out. Place the prepared rolls into the buttered dish and then coat them with some additional sweetened butter (we’re not skimping here!).
INGREDIENTS
- 1 Package Hawaiian Sweet Rolls (12 rolls)
- 2 tablespoons butter, melted
- ½ cup butter, melted
- 3 tablespoons brown sugar
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg, optional
- 8oz cream cheese, room temperature
- 1 egg
- 3 tablespoons sugar
PREPARATION
- Preheat oven to 375 degrees F and grease a 9×13 baking dish with the 2 tablespoons melted butter.
- Separate the rolls and cut an X into the top each one, careful not to cut through the bottom. Use the handle of a wooden spoon to widen the hole, making room for the filling. Arrange rolls evenly in the baking dish.
- In a small bowl, combine the ½ cup melted butter, brown sugar, cinnamon, and nutmeg and stir until smooth. Pour mixture over the rolls.
- In another small bowl, beat the softened cream cheese until smooth, then stir in the sugar and egg.
- Transfer cream cheese mixture into a piping bag or large ziplock with the corner snipped. Starting at the base of the hole, fill the rolls to the top with the cheesecake mixture. Alternatively, you can spoon the filling into the rolls, but we’ve found the bag method works best.
- Bake rolls for 14-16 minutes. Serve warm.
