Make these gorgeous raspberry Danish Hawaiian rolls for your holiday brunch! Tender Hawaiian rolls are filled with a cream cheese filling and raspberry preserves, dusted with confectioner's sugar and topped with fresh raspberries.
1 (12 count) package Hawaiian rolls
4 ounces cream cheese, at room temperature
1/4 cup white sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup raspberry preserves
confectioners sugar, for dusting
12 fresh raspberries (optional)
Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 9x13-inch baking dish, or line with parchment paper. Slice rolls in half horizontally.
Combine cream cheese, sugar, egg, vanilla extract, and salt in a bowl and mix until smooth.
Place bottom half of rolls in the prepared baking dish, cut side up. Spread cream cheese mixture evenly over the bottom half of rolls.
Spread raspberry preserves over cream cheese; place top half of rolls on top.
Bake in the preheated oven for 15 minutes. Let stand for 10 minutes. Dust with confectioner's sugar and top each roll with a fresh raspberry.
