Cheesecake Rolls Hawaiian (Print Version)
# Ingredients:
01 -
12 Hawaiian sweet rolls, packaged
02 -
3 tablespoons white sugar
03 -
½ tablespoon cinnamon powder
04 -
1 beaten large egg
05 -
⅛ teaspoon nutmeg, freshly grated
06 -
1 tablespoon melted butter
07 -
8 ounces cream cheese, softened
08 -
2 tablespoons brown sugar
09 -
⅓ cup butter, melted
# Instructions:
01 -
Preheat your oven to 375°F. Take 1 tablespoon of butter and melt it, then coat the inside of a 9×13-inch pan or similar-sized dish.
02 -
Arrange the rolls on top of the butter in the dish. Use a knife to make an X-shaped cut on each roll, stopping short of slicing through the bottom.
03 -
In a mixing bowl, stir together 2 tablespoons brown sugar, ⅓ cup melted butter, ½ tablespoon ground cinnamon, and ⅛ teaspoon grated nutmeg until blended. Pour this over the rolls evenly.
04 -
In another bowl, mix the softened cream cheese until smooth. Add the sugar and stir until it's blended well. Finally, combine the beaten egg into the mix.
05 -
Pipe the cream cheese mixture into the X cuts on the rolls using a piping bag with a wide tip. If you don’t have one, use a zip-top bag with a snipped corner or simply a spoon to get the job done. Ensure the filling goes inside, not just on top.
06 -
Place the pan in the oven and bake for 12 to 15 minutes at 375°F. When the filling hits 145°F and the rolls are golden, they’re done. Bake for 12 minutes if you like them softer.
07 -
Let them rest for a bit before eating. Straight out of the oven, the cream cheese will be very hot and gooey. Serve while still warm.
08 -
If any are left, put them in an airtight container and refrigerate. They’ll stay good for 3–4 days.
# Notes:
01 -
Leave cream cheese out for a while to make it easier to mix.
02 -
To ensure safety, use a thermometer to check the filling reaches 145°F.
03 -
A piping bag is your best bet for filling without a mess.