✓ Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper

✓ Slice each Hawaiian roll horizontally, keeping a hinge to create a pocket

✓ Arrange rolls cut side up on the sheet and brush with melted butter

✓ Beat softened cream cheese until smooth for about one minute

✓ Add granulated sugar and beat until light and fluffy for two minutes

✓ Incorporate eggs one at a time, mixing just until combined

✓ Stir in sour cream, lemon zest, and vanilla paste until uniform

✓ Spoon a tablespoon of filling into each roll pocket, spreading to edges

✓ Bake for 12‑15 minutes until tops are lightly golden and filling is set

✓ Cool on the sheet for five minutes, allowing centers to firm

✓ If desired, sprinkle a light dusting of ground cinnamon while warm

✓ Dust the cooled Danishes with sifted powdered sugar

✓ Transfer to a serving platter and arrange in a single row

✓ Serve immediately or store in an airtight container for up to 24 hours