Soft and Fluffy Hawaiian Cream Cheese Rolls (Pull-Apart Dinner Rolls)
Nothing settles a busy evening like a pan of warm rolls on the table. These Hawaiian cream cheese rolls bake up soft and pillowy, lightly sweet with a buttery sheen and a gentle tang from the creamy center. Pull one apart and the crumb is tender and cottony, perfect next to soup or tucked around little slider fillings.
I’ll show you how to make an easy enriched dough with warm milk and butter, kneaded until smooth and stretchy, plus exactly how to tuck the cream cheese so it melts into the crumb instead of leaking. You’ll learn simple shaping and proofing cues, an optional overnight rise for convenience, and why baking the rolls close together keeps the sides soft and pull-apart. We’ll also cover when to brush with butter for that soft shine and the doneness cues lightly golden tops and about 190°F inside so they come out tender every time.
Why You’ll Love This Recipe
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The dough is forgiving and easy to work with
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Soft texture that stays fluffy even the next day
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Light sweetness without feeling dessert-like
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Cream cheese filling adds comfort without heaviness
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Perfect for both beginners and experienced bakers
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Works for breakfast, dinner, or gatherings
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Can be prepped ahead for busy days
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Familiar flavors everyone enjoys
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Pull-apart style makes serving easy
Ingredients
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Warm milk
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Active dry yeast
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Granulated sugar
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Unsalted butter, melted
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Eggs
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All-purpose flour
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Salt
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Cream cheese, softened
Preparation
Begin by warming the milk gently until it feels just warm to the touch. Stir in the yeast and a bit of sugar, then let it sit quietly for a few minutes. You’ll know it’s ready when bubbles begin to form on the surface. This small pause sets the tone for the whole recipe, calm, unhurried, and steady.
While the yeast activates, soften the cream cheese, so it’s easy to work with later. Melt the butter and allow it to cool slightly. Once everything is ready, you can bring the dough together without rushing.
INSTRUCTION
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Combine warm milk, yeast, and sugar in a bowl and let it activate until foamy.
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Add melted butter, eggs, and salt, stirring gently to combine.
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Gradually mix in flour until a soft dough forms.
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Knead the dough until smooth and elastic, about 8 minutes.
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Place the dough in a lightly greased bowl and cover.
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Let rise in a warm spot until doubled in size.
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Punch down the dough and divide into even portions.
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Flatten each piece slightly and add a small amount of cream cheese.
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Seal and shape into smooth rolls.
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Arrange rolls close together in a baking dish.
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Let it rise again until puffy and touching.
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Bake until tops are lightly golden and the rolls feel soft when pressed.
Recipe Time and Details
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes
Servings: 12 rolls
Course: Main Course
Cuisine: American
Calories: ~280 per roll
Flavor and Texture Tips
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Don’t over-flour the dough; softness comes from gentle handling
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Allow full rise time for the fluffiest texture
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Seal the cream cheese filling well to prevent leaks
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Bake just until lightly golden for a tender crust
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Brush with butter after baking for extra softness
Serving Ideas
These rolls pair naturally with simple meals. Serve them alongside roasted chicken, baked fish, or a warm vegetable dish. They’re also lovely with a morning cup of coffee or tea, sliced open while still warm. For gatherings, place the pan right on the table and let everyone pull their own. It keeps things relaxed and inviting.
Storage and Reheating
Store leftover rolls in an airtight container at room temperature for up to two days, or refrigerate for up to four. Reheat gently in the oven or microwave until just warm to keep them soft.
Recipe Notes
This dough benefits from patience more than precision. If it feels slightly sticky during kneading, resist the urge to add too much flour. A soft dough leads to soft rolls. Use gentle pressure when shaping, and avoid squeezing out all the air that trapped air, which is what gives the rolls their light texture.
When adding the cream cheese, keep portions small and centered. Too much filling can break through the dough during baking. Seal each roll carefully by pinching the seams and rolling gently against the counter until smooth.
Rising time may vary depending on your kitchen. Instead of watching the clock, watch the dough. It should double in size and feel light. If your kitchen is cool, give it a little extra time. A slow rise develops better texture and flavor.
After baking, brushing the rolls lightly with melted butter keeps the tops tender and adds a subtle richness. Let them cool slightly before serving so the filling sets just enough to stay creamy without spilling out.
FAQs
Can I make these ahead of time?
Yes, shape the rolls and refrigerate overnight, then bake them fresh the next day.
Can I freeze the rolls?
Baked rolls freeze well for up to one month when wrapped tightly.
What if my dough doesn’t rise?
Check that your yeast is fresh and the milk wasn’t too hot.
Can I add flavor to the filling?
A touch of vanilla or honey works well without overpowering the rolls.
Conclusion
Baking these Hawaiian cream cheese rolls isn’t about chasing perfection. It’s about slowing down just enough to enjoy the process, the feel of soft dough, the quiet rise, and the comfort of something warm coming from the oven. They’re the kind of rolls that don’t need explaining. People understand them as soon as they pull one apart and feel how soft it is.
This recipe fits naturally into everyday life. It doesn’t ask for special equipment or rare ingredients, just a little time and attention. Whether you bake them for family, friends, or simply for yourself, they bring a sense of calm to the table. Once you’ve made them, they tend to become one of those recipes you remember not because they’re flashy, but because they feel right.
Soft & Fluffy Hawaiian Cream Cheese Rolls Recipe
Ingredients
Method
- Combine warm milk, yeast, and sugar in a bowl and let it activate until foamy.
- Add melted butter, eggs, and salt, stirring gently to combine.
- Gradually mix in flour until a soft dough forms.
- Knead the dough until smooth and elastic, about 8 minutes.
- Place dough in a lightly greased bowl and cover.
- Let rise in a warm spot until doubled in size.
- Punch down the dough and divide into even portions.
- Flatten each piece slightly and add a small amount of cream cheese.
- Seal and shape into smooth rolls.
- Arrange rolls close together in a baking dish.
- Let rise again until puffy and touching.
- Bake until tops are lightly golden and the rolls feel soft when pressed.
Notes
