Pumpkin Danish Hawaiian Rolls
Pumpkin danish Hawaiian rolls are an easy easy way to turn store bought Hawaiian rolls into a sweet fall breakfast treat. Sweet Hawaiian rolls get filled with a pumpkin cream cheese filling and drizzled with icing. Easy and indulgent!
There’s nothing better on a chilly morning than the scent of pumpkin, cinnamon, and buttery baked goods wafting through the air.
The only way I can make this happen is by making easy, semihomemade baked goods that don’t require too much effort before I have had my first sip of coffee.
And this recipe for pumpkin danish Hawaiian rolls is so easy that I don’t even mind making these on days like Thanksgiving or Christmas when my kitchen is a flurry of activity all day long.
That’s how easy they are!
And the result is delicious!
Buttery, lightly sweet Hawaiian rolls stuffed with a pumpkin cream cheese filling and drizzled with icing.
It’s fall breakfast indulgence at its finest.
Ingredients
To make these you’ll need:
- Hawaiian rolls– a 12 count
- Butter– Melted
- Sugar– Brown and granulated
- Cinnamon– You could substitute pumpkin pie spice if your want
- Cream cheese– Softened to room temperature
- Egg
- Pumpkin puree– Make sure it is not pumpkin pie filling
- Vanilla extract– The real stuff is best
- Icing ingredients– Powdered sugar and milk
How to Make
Turning Hawaiian rolls into pumpkin danishes is easier than you might think.
To do it, start by microwaving the butter with the brown sugar and a teaspoon of cinnamon in a microwave safe bowl until the butter is melted.
Put the Hawaiian rolls into a 9×13″ baking dish you’ve sprayed with nonstick spray.
Cut out the middle of each roll, making sure not to cut them all the way to the bottom.
Brush the rolls with the cinnamon butter.
Then make the danish filling by beating together the cream cheese, pumpkin, granulated sugar, and remaining cinnamon in a mixing bowl until it’s combined.
Once it’s smoothly combined, beat in the egg and vanilla.
Spoon the cream cheese mixture into the center of each roll.
Then bake the tray of danishes for 15-20 minutes at 375 degrees until the center is set.
Carefully remove the hot pan from the oven, and set it aside to cool while you prepare the icing.
To make the icing just whisk together the milk and powdered sugar until a thick icing forms.
Scoop it into a large ziplocking bag and snip off the end.
Drizzle the icing all over the top of the rolls.
Serve warm and enjoy!
Storing Leftovers
These pumpkin danish Hawaiian rolls are best the day you make them so you can enjoy them warm.
If you have any leftover, store them in an airtight container in the fridge for up to a few days.
Keep in mind the rolls may get kind of soggy the longer they sit in in the fridge.
Tips and Tricks
- Make sure you aren’t cutting all the way through the rolls when you cut the centers out. You want to create a well for the filling. Leaving the bottom in tact on the roll will keep the filling from spilling out of the bottom of the rolls.
- When baking the rolls, keep a close eye on the rolls to make sure the rolls don’t burn.
- You can skip the icing all together and drizzle the rolls with caramel sauce instead!
Other Easy Holiday Breakfast Ideas
These pumpkin danish Hawaiian rolls easily turn a store bought package of rolls into a decadent breakfast perfect for any holiday breakfast or brunch.
Make them an enjoy!
Looking for other easy holiday breakfast ideas?
Try these:
- Slow Cooker Breakfast Soup
- Pumpkin Cream Cheese Swirl Muffins
- Leftover Croissant French Toast
- Pumpkin Spice Waffles
If you’ve tried these PUMPKIN DANISH HAWAIIAN ROLLS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pumpkin Danish Hawaiian Rolls
Ingredients
- 12 count pkg hawaiian rolls
- 1/2 cup melted butter
- 2 tbsp brown sugar
- 1 1/2 tsp cinnamon divide
- 8 oz cream cheese softened
- 3 tbsp granulated sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 2 tbsp milk
Instructions
- Preheat oven to 375 degrees.
- Melt your butter with brown sugar and 1 teaspoon of cinnamon in a microwave safe bowl for 30 seconds or until melted.1/2 cup melted butter, 2 tbsp brown sugar, 1 1/2 tsp cinnamon
- Spray a 9x13 baking dish with non-stick spray. Place your hawaiian rolls in the pan.12 count pkg hawaiian rolls
- Cut out the middle of each one but do not cut all the way to the bottom. Brush the rolls all over with the cinnamon butter.
- In a mixing bowl combine the cream cheese, pumpkin, sugar and remaining cinnamon. Next whisk in your egg and vanilla until evenly combined and the mixture's smooth. Spoon the cream cheese mixture into the center of each roll.8 oz cream cheese, 3 tbsp granulated sugar, 1 large egg, 1/2 cup pumpkin puree, 1 tsp vanilla extract
- Bake for 15-20 minutes until the center is set, keep an eye on these, you do not want them to burn. Carefully remove the hot pan from the oven, and set it aside to cool while you prepare the icing.
- Whisk together the milk and powdered sugar until a thick icing forms. Place the icing into a large ziplocking bag and snip off the end. Drizzle the icing all over the top of the rolls.2 cups powdered sugar, 2 tbsp milk
- Serve warm and enjoy!
Notes
- Make sure you aren't cutting all the way through the rolls when you cut the centers out. You want to create a well for the filling. Leaving the bottom in tact on the roll will keep the filling from spilling out of the bottom of the rolls.
- When baking the rolls, keep a close eye on the rolls to make sure the rolls don't burn.
- You can skip the icing all together and drizzle the rolls with caramel sauce instead!
Nutrition
