The Sweet Rolls That Made Me Understand Why People Wait in Line at Bakeries
There are breakfast pastries that require yeast proofing and laminating dough and hours of your life, and then there's these Cinnamon-Sugar Hawaiian Cheesecake Swirls—the ones that start with store-bought Hawaiian rolls and transform them into something so impossibly good that people will assume you woke up at 4 AM to make them from scratch. Soft, pillowy sweet rolls sliced open and filled with a tangy cream cheese mixture, brushed with melted butter, and topped with cinnamon-sugar that caramelizes into a golden, crispy crown. They emerge from the oven smelling like heaven and tasting like the best cinnamon roll and cheesecake had a baby.
What makes these genuinely magical is how that simple hack of using Hawaiian rolls as your base delivers bakery-quality results with a fraction of the effort. The rolls are already perfectly sweet and tender, so all you have to do is create that luscious cream cheese filling, assemble everything, and let the oven work its magic. The cream cheese mixture—sweetened, enriched with egg, and flavored with vanilla—bakes into this soft, almost custard-like layer that contrasts beautifully with the buttery cinnamon-sugar crust on top. Warm from the oven, they're like eating clouds filled with tangy sweetness. These are the breakfast pastries you make when you want to feel like a baking hero without actually having to be one.
Why You'll Love This Recipe
- Uses Hawaiian sweet rolls—no yeast, no kneading, no waiting
- Ready in 30 minutes from start to finish
- Cream cheese filling that's tangy, sweet, and custardy
- Cinnamon-sugar topping that caramelizes beautifully
- Soft and pillowy with that signature Hawaiian roll texture
- Perfect for breakfast, brunch, or dessert
- Makes 12 servings—ideal for feeding a crowd
- Smells absolutely incredible while baking
- Tastes like you worked way harder than you actually did
- The kind of recipe that makes you the breakfast hero
Ingredients
- 12 Hawaiian sweet rolls (one standard package)
- ¼ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
Equipment
- Sharp serrated knife
- 9x13-inch baking dish
- 2 small mixing bowls
- Whisk or electric mixer
- Pastry brush
- Measuring cups and spoons
- Cooling rack
Step-by-Step Instructions
Step 1: Prep Your Rolls
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or cooking spray. Using a sharp serrated knife, carefully slice each Hawaiian sweet roll horizontally, creating a top and bottom half. Try to keep the halves together as pairs—this makes assembly easier. The rolls are soft and delicate, so use a gentle sawing motion rather than pressing down hard.
Step 2: Make the Cream Cheese Filling
In a small mixing bowl, combine the softened cream cheese, granulated sugar, egg, and vanilla extract. Using a whisk or electric mixer, beat everything together until the mixture is completely smooth, creamy, and lump-free. This should take about 1-2 minutes of vigorous whisking. The cream cheese absolutely must be softened to room temperature or you'll have lumps no amount of whisking can fix.
Step 3: Fill the Rolls
Working with one roll at a time, spread a generous thin layer of the cream cheese mixture onto the bottom half of each sliced roll. You want enough to taste in every bite but not so much that it oozes out everywhere when you close them. Aim for about a tablespoon per roll. Once filled, gently place the top half back on to close each roll. Arrange all the filled rolls snugly in your prepared baking dish, keeping them close together so they support each other while baking.
Step 4: Brush with Butter
Using a pastry brush, generously brush the tops of all the assembled rolls with the melted butter. Make sure every roll gets coated—the butter is what helps the cinnamon-sugar stick and creates that beautiful golden crust. Don't skip this step or be stingy with the butter.
Step 5: Add the Cinnamon-Sugar Crown
In a small bowl, mix together the ground cinnamon and brown sugar until well combined. Sprinkle this mixture generously and evenly over the buttered tops of all the rolls. The brown sugar will caramelize as it bakes, creating that signature sticky-sweet topping that makes these irresistible.
Step 6: Bake to Golden Perfection
Slide the baking dish into your preheated oven and bake for 15-20 minutes, until the tops are deeply golden brown and the cream cheese filling has set (it should no longer jiggle when you gently shake the pan). The kitchen will smell absolutely incredible at this point—warm cinnamon, butter, and sweet rolls baking together is basically aromatherapy.
Step 7: Cool Slightly and Serve
Let the rolls cool in the pan for about 5-10 minutes before serving. This brief cooling period allows the cream cheese filling to set just enough that it won't be molten-hot but will still be soft and creamy. Serve warm with coffee, tea, or a cold glass of milk and prepare for the compliments.
Pro Tips
- Soften the cream cheese completely. This is absolutely critical. Cold cream cheese will not mix smoothly no matter how hard you beat it. Let it sit at room temperature for at least an hour, or microwave for 10-15 seconds.
- Don't overfill the rolls. Too much filling will ooze out during baking and make a mess. A thin, even layer is perfect.
- Keep the rolls close together. Arranging them snugly in the baking dish helps them stay moist and support each other as the filling bakes.
- Use a serrated knife. A regular knife will squish the soft rolls. A serrated knife cuts cleanly through without compressing them.
- Brush butter generously. This creates the golden crust and helps the cinnamon-sugar stick.
- Serve warm. These are at their absolute best when still slightly warm from the oven, when the cream cheese is soft and the topping is still slightly gooey.
Variations & Substitutions
- Add cream cheese frosting: Drizzle with a simple cream cheese glaze (powdered sugar + cream cheese + milk) after baking for extra indulgence.
- Try different spices: Add ½ teaspoon of nutmeg or cardamom to the cinnamon-sugar for warm, complex flavor.
- Make them chocolate: Add 2 tablespoons of cocoa powder to the cream cheese filling for chocolate cheesecake swirls.
- Add fruit: Fold fresh blueberries or diced strawberries into the cream cheese filling.
- Make them orange: Add 1 tablespoon of orange zest to the cream cheese filling for citrusy brightness.
- Use different rolls: Dinner rolls or slider buns work if you can't find Hawaiian rolls, though the sweetness won't be quite the same.
- Add nuts: Sprinkle chopped pecans or walnuts over the cinnamon-sugar topping before baking.
- Make them pumpkin spice: Add ¼ cup of pumpkin puree and pumpkin pie spice to the filling.
Serving, Pairing & Storage
How to Serve:
These are perfect for breakfast, brunch, or dessert. Serve them warm on a platter, letting everyone grab their own. They're also beautiful arranged on individual plates with fresh berries and a dusting of powdered sugar for a more elegant presentation.
What They Pair Well With:
Hot coffee, chai tea, hot chocolate, or a cold glass of milk. Fresh fruit salad, scrambled eggs, or bacon all make excellent brunch companions. For dessert, serve with vanilla ice cream or whipped cream.
Storage:
Store leftovers (if there are any) in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. The cream cheese filling requires refrigeration after the first day.
Freezing Instructions:
These don't freeze particularly well due to the cream cheese filling, which can become watery when thawed. Best enjoyed fresh.
Reheating Tips:
Reheat individual rolls in the microwave for 10-15 seconds, or warm the whole batch covered with foil in a 300°F oven for 10 minutes. They're also delicious at room temperature.
Make-Ahead:
You can assemble these completely (through step 5) and refrigerate overnight. Let them sit at room temperature for 20 minutes before baking, and add 3-5 minutes to the baking time.
FAQ
Can I use regular dinner rolls instead?
Yes, but Hawaiian rolls are ideal because they're already sweet and have that perfect soft, pillowy texture. Regular dinner rolls will work but won't be quite as special.
Why is my cream cheese filling lumpy?
The cream cheese wasn't softened enough. It must be completely at room temperature to mix smoothly. Microwave it for 10-15 seconds if needed.
Can I make these without eggs?
The egg helps the filling set properly. You could try an egg substitute, but the texture will be different—softer and less custard-like.
My filling oozed out—what went wrong?
You likely overfilled the rolls. Use a thin layer of filling—about a tablespoon per roll. Also make sure the rolls are arranged snugly so they support each other.
Can I make a smaller batch?
Yes! Use 6 rolls and halve all the other ingredients. Bake in an 8x8-inch dish for about the same time.
Do these need to be refrigerated?
After the first day, yes, because of the cream cheese filling. Before that, they're fine at room temperature if you'll eat them within 24 hours.
Can I add a glaze?
Absolutely! A simple cream cheese glaze (2 oz cream cheese + 1 cup powdered sugar + 2 tablespoons milk) drizzled over warm rolls is incredible.
Cinnamon-Sugar Hawaiian Cheesecake Swirls
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease 9x13-inch baking dish.
- Using sharp serrated knife, carefully slice each Hawaiian roll horizontally, creating top and bottom halves. Keep halves together as pairs. Use gentle sawing motion—rolls are soft and delicate.
- In small bowl, beat softened cream cheese, granulated sugar, egg, and vanilla with whisk or mixer until completely smooth and creamy with no lumps, 1-2 minutes. Cream cheese must be room temperature.
- Spread generous thin layer (about 1 tablespoon) of cream cheese mixture onto bottom half of each roll. Gently place top half back on to close. Arrange filled rolls snugly in prepared baking dish.
- Using pastry brush, generously brush tops of all rolls with melted butter. Make sure every roll is coated.
- In small bowl, mix cinnamon and brown sugar. Sprinkle generously and evenly over buttered tops.
- Bake 15-20 minutes until tops are deeply golden brown and cream cheese filling is set (no longer jiggles when pan gently shaken).
- Cool in pan 5-10 minutes before serving. Cream cheese sets just enough. Serve warm.
Notes
Don't overfill rolls. Too much oozes out during baking. Thin, even layer (about 1 tablespoon per roll) is perfect.
Keep rolls close together in dish. Helps them stay moist and support each other as filling bakes.
Use serrated knife—regular knife squishes soft rolls. Serrated cuts cleanly without compressing.
Brush butter generously—creates golden crust and helps cinnamon-sugar stick.
Best served warm when cream cheese is soft and topping is slightly gooey.
Add cream cheese glaze: Drizzle with glaze (2 oz cream cheese + 1 cup powdered sugar + 2 tablespoons milk) after baking.
Try different spices: Add ½ teaspoon nutmeg or cardamom to cinnamon-sugar.
Make them chocolate: Add 2 tablespoons cocoa powder to cream cheese filling.
Add fruit: Fold fresh blueberries or diced strawberries into filling.
Orange version: Add 1 tablespoon orange zest to cream cheese filling.
Use dinner rolls if no Hawaiian rolls, though won't be as sweet.
Add nuts: Sprinkle chopped pecans or walnuts over topping before baking.
Pumpkin spice: Add ¼ cup pumpkin puree and pumpkin pie spice to filling.
Lumpy filling: Cream cheese not softened enough. Must be room temperature.
No eggs: Egg helps filling set. Can try substitute but texture will be different—softer, less custard-like.
Filling oozed: Overfilled rolls. Use thin layer, about 1 tablespoon. Arrange snugly so they support each other.
Smaller batch: Use 6 rolls, halve all ingredients. Bake in 8x8-inch dish same time.
Refrigerate after first day due to cream cheese filling. Before that, room temp fine if eating within 24 hours.
Store leftovers airtight at room temp up to 2 days or refrigerate up to 4 days.
Don't freeze well—cream cheese filling becomes watery when thawed. Best fresh.
Reheat: Microwave individual rolls 10-15 seconds or warm whole batch covered with foil at 300°F for 10 minutes. Delicious at room temp too.
Make ahead: Assemble completely through step 5, refrigerate overnight. Room temp 20 minutes before baking. Add 3-5 minutes to baking time.
Serve with: Hot coffee, chai tea, hot chocolate, cold milk, fresh fruit salad, scrambled eggs, bacon. For dessert: vanilla ice cream or whipped cream.