1 12-pack King’s Hawaiian original sweet rolls
1/2 c. + 2 T. butter melted
3 T. brown sugar
2 t. ground cinnamon
¼ t. ground nutmeg
8 oz. cream cheese, softened
¼ c. granulated sugar
¼ t. almond extract
1 large egg, beaten
Preheat oven to 375°F. Melt 2 T. butter and brush evenly along the bottom and up the sides of a 10” x 10” baking dish; set aside.
Separate the rolls and place into prepared pan. With a sharp knife (I used a fish boning knife), cut an “X” into the top of each roll about 2/3 of the way down.
Stir together the 1/2 cup butter, brown sugar, nutmeg, and cinnamon in a small bowl; pour evenly over the rolls. Beat the softened cream cheese until smooth. Add sugar, almond extract, and egg, and beat until incorporated.
Transfer cream cheese mixture into a piping bag fitted with a wide tip. Press the tip down into the “X” that you created in each roll, and pipe full. You will see the roll expand as it fills with the delicious cheesecake filling.
Bake, uncovered, for 12 to 15 minutes. In order to prevent sticking, allow rolls to cool for a couple of minutes, and then remove to a serving plate. Serve warm.