Ingredients:

  • 1 pack (12 oz) King's Hawaiian Sweet Rolls
  • 2 tbsp unsalted butter, melted
  • 8 oz full-fat cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1 tbsp heavy cream
  • 1/2 cup crushed pineapple, drained very well
  • 2 tbsp toasted shredded coconut
  • Fresh mint leaves for garnish

Instructions:

  1. Cut the Hawaiian rolls into small circles or squares to fit the bottom of your mini muffin tins.
  2. Brush the bottom of each muffin cavity with a small amount of melted butter, press the roll piece firmly into the bottom, and pre-bake at 350°F (175°C) for 5 minutes.
  3. In a large bowl, beat the room-temperature cream cheese and sugar on medium-low speed until the mixture is pale and completely smooth.
  4. Add the vanilla extract and egg, mixing only until combined.
  5. Stir in the heavy cream, ensuring you do not over-beat the mixture.
  6. Spoon the filling over the pre-baked roll bases, filling each cavity about 3/4 of the way.
  7. Top each bite with a small pinch of well-drained crushed pineapple.
  8. Bake for 15-20 minutes until the edges are set but the centers still have a slight jiggle.
  9. Remove from the oven and let cool to room temperature before transferring to the fridge for at least 2 hours.
  10. Garnish with toasted coconut and fresh mint leaves just before serving.