Cinnamon-Sugar Hawaiian Cheesecake Swirls

Cinnamon-Sugar Hawaiian Cheesecake Swirls are a decadent fusion of tropical sweetness and creamy indulgence, wrapped in a flaky pastry shell. These handheld treats combine the rich, velvety texture of cheesecake with the warm, comforting notes of cinnamon-sugar, all elevated by the unmistakable tropical essence of pineapple—inspired by the beloved flavors of Hawaii. Whether you’re hosting a brunch, preparing for a holiday gathering, or simply craving a unique dessert, these swirls offer a delightful twist on traditional pastries. With their golden-brown crust, marbled filling, and irresistible aroma, they’re sure to become a family favorite.

The History

The concept of Cinnamon-Sugar Hawaiian Cheesecake Swirls is a modern culinary creation that blends influences from several iconic American dessert traditions. The idea stems from the popularity of cinnamon rolls, which have roots in Scandinavian baking but became a staple in American kitchens during the 20th century. At the same time, Hawaiian pizza—a controversial yet widely loved dish invented in Canada by a Greek immigrant—introduced pineapple as a sweet complement to savory and creamy ingredients. This sparked a wave of pineapple-inspired desserts across North America.

Meanwhile, cheesecake has ancient origins, dating back to Greece, but the modern American version—especially New York-style—became a symbol of luxury and celebration. In the 1980s and 1990s, bakeries began experimenting with stuffed pastries and swirled desserts, leading to the rise of items like cream cheese-stuffed danishes and cinnamon pinwheels. Combining all these elements, food bloggers and gourmet bakers in the 2010s started crafting hybrid desserts that celebrated bold flavor combinations.

Cinnamon-Sugar Hawaiian Cheesecake Swirls emerged from this trend—a creative marriage of sweet cream cheese, spiced cinnamon sugar, and juicy pineapple, all rolled into a buttery puff pastry or crescent dough base. Though not an authentic Hawaiian dish, it pays homage to the spirit of Hawaiian-inspired American comfort food: vibrant, generous, and unapologetically delicious.

Ingredients Breakdown

To achieve the perfect balance of textures and flavors in Cinnamon-Sugar Hawaiian Cheesecake Swirls, each ingredient plays a crucial role. Here’s a detailed breakdown:

Puff Pastry or Crescent Roll Dough: Provides a light, flaky outer layer that puffs beautifully when baked. Puff pastry gives a more refined, bakery-style finish, while canned crescent dough offers convenience and a slightly softer bite.
Cream Cheese: The star of the cheesecake component. Full-fat brick-style cream cheese ensures a rich, smooth filling that holds its shape without becoming runny.
Butter: Used both in the dough and the filling, butter adds richness and helps create a tender crumb. Melted butter is brushed on the rolled-out dough to help the fillings adhere and promote browning.
Brown Sugar and Granulated Sugar: Brown sugar brings molasses depth to the cinnamon swirl, while granulated sugar balances sweetness in the cheesecake layer.
Cinnamon: Freshly ground cinnamon delivers warmth and spice, essential for that classic swirl flavor.
Vanilla Extract: Enhances both the cheesecake and sugar layers with aromatic sweetness.
Egg: A single egg yolk or whole egg is often mixed into the cheesecake filling to improve binding and add silkiness.
Canned Pineapple Chunks (in juice, not syrup): Drained and finely chopped, these provide the signature Hawaiian touch. Using juice-packed pineapple prevents excess sweetness and sogginess.
Lemon Juice: A small amount brightens the cheesecake, cutting through the richness and enhancing other flavors.
Flour or Cornstarch (optional): Sometimes added to the pineapple to absorb excess moisture and prevent leaking during baking.
Heavy Cream or Milk (optional): Helps loosen the cheesecake mixture for easier spreading.
Coarse Sugar (for topping): Sprinkled on before baking for a sparkling, crunchy finish.
Powdered Sugar (for glaze): Mixed with a little milk or pineapple juice to drizzle over cooled swirls for added sweetness and visual appeal.

Step-by-Step Recipe

Follow these detailed steps to create stunning, restaurant-quality Cinnamon-Sugar Hawaiian Cheesecake Swirls at home:

Prepare Ingredients: Remove cream cheese and butter from the refrigerator 30–60 minutes ahead to soften. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Roll Out the Dough: Unroll the puff pastry or crescent dough onto a lightly floured surface. If using crescent dough, press the perforated seams together gently to form a solid rectangle. Use a rolling pin to smooth the seams and roll the dough into a uniform 10×14-inch rectangle. Be careful not to tear it.
Brush with Butter: Melt 2 tablespoons of butter and lightly brush it over the entire surface of the dough. This helps the fillings stick and promotes browning.
Make the Cinnamon-Sugar Layer: In a small bowl, mix ½ cup brown sugar, 1 tablespoon ground cinnamon, and a pinch of salt. Sprinkle this evenly over the buttered dough, leaving a ½-inch border around the edges.
Prepare the Cheesecake-Pineapple Filling: In a medium bowl, beat 8 oz softened cream cheese with ¼ cup granulated sugar, 1 egg (or yolk), 1 teaspoon vanilla extract, and ½ teaspoon lemon juice until smooth and creamy. Gently fold in ⅓ cup finely chopped and well-drained canned pineapple. For extra thickness, toss the pineapple with ½ teaspoon cornstarch first.
Spread the Cheesecake Mixture: Using an offset spatula or the back of a spoon, spread the cheesecake filling in a thick line down the center third of the dough, about 3 inches wide. Try not to spread too close to the edges.
Roll the Dough: Carefully lift the long sides of the dough toward the center, folding them over the cheesecake filling so they meet (or slightly overlap) in the middle. You should now have a long, flat log with the cinnamon-sugar sides enclosing the creamy center.
Cut Into Swirls: Using a sharp knife or unflavored dental floss, cut the log crosswise into 1.5-inch pieces. Place them cut-side down on the prepared baking sheet, spacing them about 1.5 inches apart to allow for expansion.
Bake: Bake for 18–22 minutes, or until golden brown and puffed. The filling should be set, and the internal temperature should reach at least 165°F (74°C).
Cool and Glaze: Let the swirls cool on the pan for 10 minutes, then transfer to a wire rack. Once slightly warm, drizzle with a simple glaze made from ½ cup powdered sugar and 1–2 tablespoons milk or pineapple juice. Optionally, sprinkle with coarse sugar before baking for extra crunch.

Tips

Chill Before Baking (Optional): For cleaner cuts and less spreading, chill the rolled log for 15–20 minutes before slicing.
Don’t Overfill: Too much pineapple or cream cheese can cause leaks. Drain pineapple thoroughly and use measured amounts.
Use Dental Floss for Clean Cuts: Slide a piece of unflavored dental floss under the log, cross it over the top, and pull to slice neatly without squishing.
Rotate the Pan: Halfway through baking, rotate the pan for even browning.
Check Doneness: The swirls are done when deeply golden and firm to the touch. If the tops brown too quickly, tent with foil.
Serve Warm: These taste best slightly warm, when the cream cheese is gooey and the pastry is crisp.
Storage Tip: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or toaster oven to restore crispness.

Variations and Customizations

These swirls are incredibly versatile! Try these fun twists:

Tropical Trio: Add finely diced maraschino cherries and shredded coconut to the pineapple-cream cheese mix for a true “Hawaiian” medley.
Maple-Bacon Swirl: Replace cinnamon sugar with maple sugar and add crumbled cooked bacon before rolling.
Berry Cheesecake Swirl: Swap pineapple for mashed raspberries or blueberries for a different fruity profile.
Vegan Version: Use plant-based puff pastry, vegan cream cheese, coconut oil, and a flax egg. Sweeten with coconut sugar and use fresh mango instead of pineapple.
Gluten-Free Option: Use certified gluten-free puff pastry or almond flour-based dough for those with sensitivities.
Mini & Bite-Sized: Make smaller swirls using muffin tins for party-friendly appetizers or dessert bites.
Chocolate-Hazelnut Swirl: Replace cinnamon sugar with Nutella and omit pineapple for a rich alternative.
Spice It Up: Add a pinch of nutmeg, cardamom, or ginger to the cinnamon sugar for deeper warmth.

Health Considerations and Nutritional Value

While undeniably indulgent, Cinnamon-Sugar Hawaiian Cheesecake Swirls can be enjoyed mindfully. Here’s what to know:

Calories: One medium swirl contains approximately 220–280 calories, depending on size and ingredients.
Fat Content: Contains saturated fat from butter, cream cheese, and pastry. Opt for reduced-fat cream cheese and limit butter brushing to reduce fat content.
Sugar Levels: High in added sugars from brown sugar, powdered sugar, and canned pineapple. Consider using no-sugar-added pineapple and reducing sugar in both the swirl and glaze.
Protein: Provides moderate protein from eggs and dairy, helping with satiety.
Calcium: A good source thanks to cream cheese and butter.
Portion Control: Serve one swirl per person with fresh fruit or a salad for balance.
Dairy Sensitivity: Not suitable for lactose-intolerant individuals unless substitutes are used.
Refined Carbohydrates: Made primarily with white flour-based dough. Whole wheat puff pastry (if available) or homemade whole grain dough can increase fiber.
Occasional Treat: Best enjoyed as an occasional dessert rather than a daily snack due to calorie and sugar density.

Ingredients

1 sheet puff pastry (or 1 can refrigerated crescent roll dough)
8 oz full-fat cream cheese, softened
½ cup packed brown sugar
1 tablespoon ground cinnamon
¼ cup granulated sugar
1 large egg (or just the yolk)
1 teaspoon pure vanilla extract
⅓ cup canned pineapple chunks in juice, drained and finely chopped
½ teaspoon lemon juice
2 tablespoons unsalted butter, melted
½ teaspoon cornstarch (optional, for thickening pineapple)
Pinch of salt
Coarse sugar (for sprinkling, optional)
½ cup powdered sugar (for glaze)
1–2 tablespoons milk or pineapple juice (for glaze)

Directions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Unroll and roll out the dough into a 10×14-inch rectangle. Press seams together if using crescent rolls.
Brush melted butter evenly over the dough surface.
In a small bowl, mix brown sugar and cinnamon. Sprinkle over the buttered dough, leaving a ½-inch border.
In another bowl, beat cream cheese, granulated sugar, egg, vanilla, and lemon juice until smooth.
Fold in chopped pineapple (tossed with cornstarch if desired).
Spread the cheesecake mixture in a 3-inch-wide strip down the center of the dough.
Fold the left and right sides of the dough inward to cover the filling, meeting in the center.
Carefully flip the log so the seam is on the bottom. Chill for 15 minutes (optional).
Cut into 1.5-inch slices using a sharp knife or dental floss.
Place slices cut-side down on the baking sheet. Sprinkle tops with coarse sugar if desired.
Bake for 18–22 minutes, until golden brown and set.
Cool for 10 minutes, then drizzle with glaze made from powdered sugar and milk or pineapple juice.
Serve warm or at room temperature.

FAQ

Can I make these ahead of time?
Yes! Assemble the swirls, place them on the baking sheet, cover tightly, and refrigerate overnight. Bake straight from the fridge, adding 2–3 minutes to the bake time.

Can I freeze Cinnamon-Sugar Hawaiian Cheesecake Swirls?
Absolutely. Freeze unbaked swirls on a tray, then transfer to a freezer bag. Bake from frozen, adding 5–7 minutes. Fully baked swirls can also be frozen and reheated in the oven at 325°F for 10–12 minutes.

Why did my swirls leak during baking?
This usually happens if the pineapple wasn’t drained well or if too much filling was used. Tossing pineapple with cornstarch and measuring carefully can help.

Can I use fresh pineapple?
Yes, but fresh pineapple contains more moisture. Dice it finely and pat dry with paper towels, or sauté briefly to reduce water content.

What can I use instead of puff pastry?
Crescent roll dough is the easiest substitute. You can also use biscuit dough flattened into rectangles or homemade Danish pastry for a richer result.

Are these safe to eat cold?
Yes, though they’re best when slightly warmed. The cream cheese firms up when cold, so gentle reheating improves texture.

Can I make them without eggs?
Yes, but the cheesecake filling may be looser. Try using an extra tablespoon of cornstarch or a commercial egg replacer for binding.

How many swirls does this recipe make?
Approximately 12–14 medium-sized swirls, depending on how thick you cut them.

Summary

Cinnamon-Sugar Hawaiian Cheesecake Swirls are a show-stopping dessert that blends fluffy pastry, spiced cinnamon sugar, creamy cheesecake, and juicy pineapple for a taste of the tropics in every bite. Easy to customize and perfect for sharing, they bring joy to any table with their irresistible aroma and eye-catching swirls.