Prepare the Pan:

1. Preheat the oven to 375°F (190°C).
2. Brush a 9×13-inch baking dish or sheet pan with 1 tablespoon of melted butter to prevent sticking.

Prepare the Rolls:

3. Place the Hawaiian rolls in the prepared pan.
4. Using a sharp knife, cut an “X” into the top of each roll, going about two-thirds of the way down, being careful not to cut through the bottom. This will create a pocket for the filling.

Make the Cream Cheese Filling:

5. In a medium bowl, beat the softened cream cheese until smooth.
6. Add the granulated sugar and beaten egg; mix until well combined.

Fill the Rolls:

7. Transfer the cream cheese mixture to a piping bag fitted with a large tip (or use a zip-top bag with a corner snipped off).
8. Pipe the cream cheese filling into the cuts made in each roll, ensuring the mixture fills the pocket created by the “X”.

Prepare the Cinnamon-Sugar Topping:

9. In a small bowl, combine the ⅓ cup melted butter, brown sugar, ground cinnamon, and nutmeg (if using).
10. Stir until the mixture is well blended.

Assemble and Bake:

11. Drizzle the cinnamon-sugar mixture evenly over the filled rolls, ensuring each roll is generously coated.
12. Place the pan in the preheated oven and bake for 12 to 15 minutes, or until the rolls are golden brown and the cream cheese filling is set.

Serve:

13. Remove the pan from the oven and allow the danishes to cool for a few minutes before serving.
14. Enjoy warm. Store any leftovers in an airtight container in the refrigerator for up to 3 days.