Cheese danishes are like tiny pillows of joy—soft, sweet, and just a little bit indulgent. I remember stumbling upon this recipe on a lazy Sunday morning, with the sun peeking through the kitchen window and the smell of fresh coffee brewing. There’s something so comforting about the idea of transforming simple Rhodes Dinner Rolls into a bakery-worthy delight.
It’s like finding a hidden gem in a thrift store. While life’s too short to worry about calories sometimes, you’ll find these danishes are worth every bite (and maybe a second helping). And who doesn’t love a good shortcut in the kitchen?
With this easy recipe, you get all the deliciousness of a classic cheese danish without the fuss. So grab your favorite apron and let’s make some magic happen!
Steps
- Begin by preparing two baking sheets with parchment paper or silicone mats. Place 6 frozen Rhodes dinner rolls on each sheet, making sure they are evenly spaced, then cover them with clean dish towels. Allow them to thaw and rise for 2-3 hours at room temperature or overnight in the fridge for about 8 hours.
- Once the rolls have thawed and nearly doubled in size, preheat your oven to 375°F (190°C). Grease the bottom of a shot glass with a bit of butter and use it to press down into the center of each roll, creating a small well. If needed, use your fingertips to further define the indentation.
- Melt the butter in a microwave-safe bowl, then mix in the brown sugar and cinnamon. Brush this cinnamon butter mixture over the exterior of each roll to cover them completely.
- In a medium bowl, combine softened cream cheese, egg, granulated sugar, and vanilla extract. Stir until the mixture is smooth and creamy. Spoon about 1 tablespoon of this cream cheese filling into the indentation of each roll.
- Place the filled rolls in the preheated oven and bake for 18-20 minutes until golden brown. Once baked, let them cool completely before finishing them with a dusting of powdered sugar or a glaze made from powdered sugar and milk.
Ingredients
- 12 Rhodes Thaw, Rise & Bake dinner rolls, thawed and risen
- 3 tablespoons butter, melted
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 8-ounce block of cream cheese, softened
- 1 egg
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar, for dusting on top
FAQ
- Can I use homemade dough instead of frozen dinner rolls for this recipe?
- Yes, you can certainly use homemade dough if you prefer. However, using frozen dinner rolls simplifies the process and saves time, allowing you to have bakery-style danishes without the effort of making dough from scratch.
- How do I ensure the rolls are properly thawed and ready to use?
- To properly thaw the rolls, place them evenly spaced on a baking sheet and allow them to sit at room temperature for 2-3 hours, or leave them in the refrigerator overnight for about 8 hours. This helps in easily creating a well in the center for the filling.
- What should I do if my cream cheese filling is lumpy?
- To avoid lumps, ensure that the cream cheese is softened before mixing it with the egg, sugar, and vanilla extract. This allows the ingredients to combine smoothly for a creamy filling.
- How can I add more flavor to the danishes?
- You can enhance the flavor by adding different jams or pie fillings to the cream cheese mixture before baking. Popular choices include strawberry, raspberry, blueberry, or apricot, which can add a delightful twist to the danishes.
- What are some finishing options for the danishes?
- Once the danishes have cooled completely, you can either dust them with powdered sugar or drizzle a simple glaze made from powdered sugar and milk for a more traditional finish.
Tips
- Ensure the frozen dinner rolls have completely thawed before adding the cream cheese filling by allowing them to rise at room temperature for 2-3 hours or overnight in the refrigerator. This will make it easier to create a well in the center of each roll for the filling.
- Use a shot glass with a greased bottom to press into the center of each roll, forming a divot without sticking. For a more pronounced divot, you can further define it with your fingertips.
- Avoid overfilling the rolls with the cream cheese mixture by sticking to about 1 tablespoon per roll. Overfilling can cause the mixture to overflow during baking.
- For a smooth cheesecake filling, start with softened cream cheese to ensure it blends well with the egg, sugar, and vanilla, preventing lumps.
Equipment
- Silicone Baking Mats – These are used to line the baking sheets.
- Shot Glass – Used to create a divot in the rolls.
- Mixing Bowls – For preparing the cream cheese filling and cinnamon butter.
- Pastry Brush – For brushing the cinnamon butter onto the rolls.
- Microwave Safe Bowl – For melting butter.
- Baking Sheets – To bake the danishes on.
