Sweet Hawaiian Cream Cheese Rolls Recipe

There are few things in the world of baking more universally comforting than a tray of warm, pillowy rolls straight from the oven. Their gentle steam, golden crust, and rich aroma evoke a sense of home and celebration. Among these, Sweet Hawaiian Cream Cheese Rolls hold a special place—an irresistible fusion of tropical sweetness and indulgent richness. They are soft, buttery, slightly tangy, and decadently filled with smooth, sweetened cream cheese, making them a showstopper at breakfast, brunch, or as a dessert on their own.

These rolls are inspired by the beloved Hawaiian sweet roll, known for its soft, fluffy texture and subtle sweetness. The addition of a cream cheese filling transforms them into something even more indulgent: a treat that’s somewhere between a pastry and a classic dinner roll. Whether served warm from the oven, enjoyed with coffee, or offered on a festive table, these rolls bring a unique flavor that combines comfort with a hint of the exotic.

A Taste of the Tropics

The story of Hawaiian rolls begins not in Hawaii, surprisingly, but in Hilo, where Portuguese immigrants in the late 19th and early 20th centuries brought with them a sweet bread recipe known as pão doce. Over time, this recipe evolved into what we now know as Hawaiian sweet rolls—light and tender, enriched with butter, sugar, and eggs, and flavored with a touch of pineapple juice for sweetness and a faint tropical aroma.

This hybrid heritage—part European pastry, part island innovation—is the foundation upon which the Sweet Hawaiian Cream Cheese Roll is built. It combines the light, slightly sweet dough of Hawaiian bread with the luxurious tang of cream cheese, reminiscent of classic Danish pastries or cheesecake. The result is a roll that is rich without being heavy, sweet but not cloying, and deeply satisfying.

The Role of Cream Cheese

Adding cream cheese to an already perfect sweet roll may seem excessive, but in reality, it is a perfect match. The cream cheese adds depth and contrast to the sweetness of the bread, introducing a lightly tangy counterpoint that rounds out each bite. When baked inside the dough, the cream cheese becomes silky and custard-like, melting just enough to integrate with the bread while maintaining its rich, creamy texture.

This filling can be further flavored—vanilla, citrus zest, or even coconut extract can be added to echo the Hawaiian theme—but at its core, the combination of sweet dough and cream cheese is simply hard to resist.

Versatility and Celebration

Sweet Hawaiian Cream Cheese Rolls are incredibly versatile. They can be baked in a round pan for a pull-apart effect, spaced on a tray for individually golden sides, or even made into smaller bites or sliders. They’re perfect for brunch buffets, baby showers, Easter or Thanksgiving brunches, or just as a weekend baking project.

Their dough is forgiving, and the cream cheese filling can be customized. Some versions swirl in fruit preserves—think pineapple, mango, or guava—for even more island flair. Others are brushed with honey butter or topped with a light glaze to add an extra touch of sweetness. They can be made in advance, frozen, and reheated without losing their pillowy softness.

A Baker’s Dream

For bakers of all skill levels, these rolls offer a deeply satisfying project. The dough is soft, elastic, and responsive to kneading—a joy to work with. Watching the yeast activate, seeing the dough rise, and pulling the golden-brown rolls from the oven offers a tactile pleasure that is part of what makes home baking so beloved.

In this guide, we’ll cover every aspect of making Sweet Hawaiian Cream Cheese Rolls from scratch. We’ll start by diving into the key ingredients—what they do, how to choose the best, and what to avoid. From there, we’ll move into the dough preparation, rising times, shaping techniques, and cream cheese filling preparation. You’ll get tips for proofing, baking, and storing, as well as ideas for creative variations and troubleshooting.

Whether you’re an experienced baker or new to the world of yeasted doughs, this recipe will walk you step-by-step through the process of creating a bakery-quality product in your own kitchen. And by the end, you’ll not only have a batch of warm, sweet, creamy rolls to enjoy—you’ll also have a new go-to recipe for celebrating life’s sweetest moments.

Step-by-Step Instructions: Making the Dough

Making enriched dough can feel intimidating, especially if you’re used to quick breads or non-yeasted pastries. But with the right guidance, it becomes an intuitive, almost meditative process. Hawaiian roll dough is enriched, meaning it includes eggs, sugar, butter, and dairy—all of which contribute to a tender, soft, and flavorful bread.

In this section, we’ll cover:

• Preparing the yeast mixture

• Mixing the dough

• Kneading (by hand or with a mixer)

• First rise (bulk fermentation)

• How to know when the dough is ready

Step 1: Activate the Yeast

Ingredients for this step:

• 2¼ teaspoons (1 packet) active dry yeast

• ¼ cup warm whole milk (about 100–110°F)

• 1 tablespoon granulated sugar

Instructions:

1. In a small bowl or measuring cup, combine the warm milk and sugar. Stir to dissolve.

2. Sprinkle the yeast over the surface and let it sit undisturbed for 5–10 minutes.

3. After a few minutes, the surface should begin to foam—this means the yeast is alive and active.

Tip: If your yeast doesn’t foam after 10 minutes, it’s likely expired or the liquid was too hot/cold. Start over with fresh yeast.

Step 2: Mix the Wet Ingredients

Ingredients for this step:

• ¾ cup pineapple juice (room temperature or slightly warm)

• ¼ cup granulated sugar

• 2 large eggs (room temperature)

• ¼ cup unsalted butter, softened

• Yeast mixture from Step 1

Instructions:

1. In a large mixing bowl (or the bowl of a stand mixer), combine the pineapple juice, remaining sugar, eggs, and softened butter.

2. Mix gently until the butter is broken up and the eggs are fully incorporated.

3. Add the foamy yeast mixture and stir to combine.

Note: The butter may appear slightly lumpy at this stage, especially if it’s not fully melted. That’s okay—it will incorporate fully during kneading.

Step 3: Add the Dry Ingredients

Ingredients for this step:

• 3½ to 4 cups all-purpose flour

• 1½ teaspoons salt

Instructions:

1. Add 3½ cups of flour and the salt to the wet mixture. Stir with a wooden spoon (or dough hook if using a stand mixer) until a shaggy dough forms.

2. Continue to mix until the dough pulls away from the sides of the bowl and forms a sticky, soft mass.

Tip: Depending on humidity and flour brand, you may need to add a bit more flour, 1 tablespoon at a time. The dough should be soft and slightly tacky, but not wet.

Step 4: Knead the Dough

Kneading by stand mixer:

1. Attach the dough hook and knead on medium speed for 6–8 minutes, until the dough is smooth, elastic, and springs back when pressed.

Kneading by hand:

1. Turn the dough out onto a lightly floured surface.

2. Knead by pressing and folding the dough repeatedly for 8–10 minutes.

3. If the dough sticks to your hands or surface, dust lightly with flour—but don’t overdo it, or the dough will become dry.

What to look for:

• The dough should feel silky and soft.

• It should pass the “windowpane test”—when you stretch a small piece of dough, it should form a thin, translucent sheet without tearing.

Step 5: First Rise (Bulk Fermentation)

Instructions:

1. Lightly oil a large mixing bowl.

2. Place the dough in the bowl, turning it once to coat the surface.

3. Cover the bowl with a clean kitchen towel or plastic wrap.

Let it rise:

• At room temperature (70–75°F): 1 to 1½ hours

• In a warm kitchen (75–80°F): 45 minutes to 1 hour

• Dough should double in size.

Proofing tip: Place the bowl in your (turned off) oven with the light on to create a warm, draft-free environment.

How to check: Gently press two fingers into the dough. If the indentations stay, the dough is ready for shaping.