1. Preheat the oven to 375*F/190*C/gas mark 5. Butter a 5 by 7-inch baking dish with 1 inch deep sides. (You want the buns to fit in the dish snuggly.)
2. Place your Hawaiian rolls into the dish. Using a sharp knife, hollow out the centers of each, discarding the cut pieces or saving them for another use. (Take care not to cut all the way through the bottom. Leave a nice shell to fill, about 1/2 inch thick.)
3. Whisk the melted butter together with the brown sugar and the cinnamon. Brush this mixture onto the insides of the cut rolls, all over the tops, and in the seams attaching them to each other. (This adds flavor, glazes the tops of the buns and helps to prevent the filling from soaking through the bottom.)
4. Whisk the softened cream cheese together with the egg yolk, granulated sugar and vanilla until smooth. Spoon this mixture into the cinnamon butter lined cavities in each roll, filling to the top. (The filling will puff up a bit in the oven while they are baking so don't overfill.)
5. Dollop 1 tsp of preserves onto the top center of each. (Less is more in this case. Hot jam really expands.)
6. Bake in the preheated oven for 18 to 20 minutes or until the cream cheese filling has set.
7. Remove from the oven and leave to cool for 15 minutes. (It is important that they not be too hot when you glaze them or the glaze will melt.)
8. Whisk all of the ingredients for the icing together until smooth. Drizzle over top of the rolls.
9. Serve warm and enjoy! 

1. Start with room‑temperature ingredients

Softened cream cheese, butter, and eggs blend smoothly and give the filling its velvety texture.

2. Cut the rolls carefully for neat “wells”

Use a small sharp knife to remove the tops cleanly — this helps the filling sit nicely without spilling.

3. Brush generously with the butter mixture

A pastry brush helps you coat both the tops and the inside of each cut roll evenly, giving every bite that caramel‑cinnamon richness.

4. Don’t skimp on the cream cheese filling

Fill each roll right to the top — the mixture sets beautifully in the oven and creates that classic Danish creaminess.

5. Add the fruit filling last for the prettiest look

A simple dollop on top gives that bakery‑style pop of color and flavor.

6. Bake uncovered so the tops caramelize

Leaving them uncovered helps the rolls brown lightly while the filling sets perfectly.

7. Let them cool down a bit before icing

A short 15‑minute cool time keeps the icing from melting into the rolls and helps it drizzle beautifully.

8. Line or butter your pan for easy cleanup

Parchment paper prevents sticking and makes cleanup effortless — especially with sticky fillings. Alternately you can butter the pan with some softened butter or spritz with a bit of baking spray.

9. Try fun variations

Swap the strawberry filling for blueberry, raspberry, peach, or cherry; add nuts; or change up the glaze for a new twist.

10. Store or freeze for later

They keep 3–4 days in the fridge or 2–3 months in the freezer — perfect for make‑ahead brunches.