I’m about to let you in on a little chef’s secret that saves brunches and fixes sad weekday breakfasts: these Cherry Cheese Danish Sliders taste like a flaky bakery treat but require zero fancy dough folding. I stumbled on this trick when I wanted the sweet, tangy pop of cherry Danish without wrestling with puff pastry at 7 a.m. — and honestly, my life changed. You’ll get a creamy, tangy **cream cheese** center, glossy cherry pockets, and buttery, caramelized tops that crackle when you pull the rolls apart. If you love the smell of warm cherries and browned butter wafting through the house, you’re in the right place.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
Why This Recipe is Awesome
This recipe deserves a permanent spot on your brunch rotation. It delivers creamy, slightly tangy filling, sweet glossy cherries, and those golden, buttery tops that everyone fights over. It’s so easy your oven practically does the heavy lifting, and the contrast between pillowy rolls and the slightly jammy cherries makes every bite feel indulgent but totally achievable at home.
Ingredients
For the Main Dish:
- 12 Hawaiian sweet rolls (12-count, split horizontally)
- 8 oz cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional, but delicious)
- 1 (21 oz) can cherry pie filling (you’ll use most of it)
- 4 tbsp unsalted butter, melted
- 2 tbsp brown sugar, packed
- Pinch of kosher salt
For the Glaze / Garnish:
- 1/2 cup powdered sugar
- 1–2 tbsp milk (or half-and-half)
- 1/4 tsp vanilla extract
How I Make It
Step 1:
Preheat your oven to 350°F. Split the 12 Hawaiian rolls in half horizontally and place the bottom half in a 9×13-inch baking dish, snugly fitting them so they’ll bake into soft sliders. I like to press them together gently so the filling doesn’t escape — think cozy loaf, not free-for-all.
Step 2:
In a bowl, beat the softened 8 oz cream cheese with 1/4 cup sugar, 1 tsp vanilla, and the optional 1/4 tsp almond extract until silky and smooth. Taste a tiny dab — you want it sweet but with a slight tang. Spread this creamy layer evenly over the bottom half of the rolls using an offset spatula or the back of a spoon.
Step 3:
Spoon dollops of the cherry pie filling over the cream cheese layer. I aim for little pockets of cherries rather than a smooth layer so each bite gets a burst of fruit. Don’t overload the edges — cherries can get chatty and ooze out.
Step 4:
Set the top half of the rolls over the cherries. In a small bowl, whisk together the melted butter, 2 tbsp brown sugar, and a pinch of salt. Brush this glossy mixture over the top of the rolls — that’s the caramelizing agent that makes the tops sing. Bake at 350°F for about 18 minutes, or until the tops turn a deep golden brown and you hear the faint crackle of caramelized sugar. The kitchen will smell like cherry pie and browned butter — try not to start a one-person snack attack while you wait.
Step 5:
Let the sliders rest for 5 minutes after you pull them from the oven. Mix the powdered sugar, milk, and vanilla into a smooth glaze and drizzle over the warm sliders. Pull them apart while warm for the best gooey texture, or slice and serve like a show-off with a small spatula.
Pro Tips
- Heat the cream cheese in the microwave for 10–15 seconds if it won’t soften; it speeds assembly and prevents lumps.
- Use a spoon to remove excess cherry gel if your pie filling looks too runny — a jammy spoonful keeps the sliders from getting soggy.
- Brush the butter mixture on right before baking for the most dramatic caramelization; if you brush too early the sugar can sink into the dough.
- Want crispier tops? Slide the pan under the broiler for 30 seconds at the end, watching closely so it doesn’t burn.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap Hawaiian rolls for canned crescent roll dough or brioche buns; crescent dough makes them more flaky, brioche makes them richer.
- Use blueberry or apricot pie filling instead of cherry for a different fruit profile.
- Swap 1/4 cup sugar with 3 tbsp honey for a more floral sweetness (affects texture slightly).
- Dairy-free: use a vegan cream cheese and vegan butter to make this dairy-free. For gluten-free, use a gluten-free slider roll — texture changes but flavor holds up.
Variations & Tips
- Add 1/4 cup chopped toasted almonds to the cream cheese for a nutty crunch.
- Make them mini for a party — use slider-sized Hawaiian rolls and reduce bake time by 3–5 minutes.
- Spicy-sweet: stir 1/4 tsp cinnamon and a pinch of cayenne into the brown sugar butter for a warm kick.
- Breakfast flip: fold in 1/2 cup finely chopped cooked bacon into the cream cheese for a sweet-and-salty morning hero.
- Chocolate twist: swirl 2 tbsp melted dark chocolate into the glaze for a dessert-y finish.
- Creative twist: press a thin slice of brie under the cream cheese for a melty, upscale bite.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the sliders without the butter glaze and keep covered in the fridge up to 24 hours. Brush with butter and bake right before serving for the freshest tops.
- Can I double the recipe?
- Sure thing. Use two 9×13 pans or one large sheet pan. Bake time may increase by a few minutes if the pan gets crowded — watch for golden tops.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil and expect less caramelized sheen.
- How do I know it’s done?
- Look for deep golden-brown tops and a slightly crackled, caramelized surface. The rolls should feel springy when you press lightly.
- What if I don’t have ingredient X?
- No biggie — cream cheese shortage? Use mascarpone or ricotta (drain excess liquid). No cherry filling? Stir fresh or frozen cherries with 2 tbsp sugar and 1 tsp cornstarch, simmer briefly to thicken.
How I Like to Serve It
I serve these sliders warm with a big mug of coffee on a lazy Saturday morning or on a brunch spread alongside scrambled eggs and fresh fruit. They pair surprisingly well with a glass of sparkling wine for a celebratory brunch, or bring them to potlucks where they disappear fast. For a cozy winter twist, add a cup of hot cider and let everyone tear into them family-style.
Notes
- Store leftovers in an airtight container in the fridge up to 3 days. Reheat in a 325°F oven for 8–10 minutes to refresh the tops.
- This recipe doesn’t include meat; safe cooking temps for poultry or pork don’t apply. If you add cooked bacon, reheat it to steaming as desired.
Final Thoughts
Closing: Now go impress someone — or just yourself — with a tray of warm, jammy Cherry Cheese Danish Sliders. They make mornings better, hands stickier, and smiles wider. You’ve got this.