Preheat your oven to 350°F. Grease a 9-inch round pie dish or a similar baking dish.

In a large mixing bowl, combine the torn pieces of King’s Hawaiian Sweet Bread and set aside.

In another bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract, egg, sour cream, ground cinnamon, and salt. Mix until fully combined.

Pour the cream cheese mixture over the torn bread pieces and gently fold until the bread is well coated.

Transfer the mixture into the prepared baking dish, spreading it evenly.

Bake in the preheated oven for 30-35 minutes, or until the top is golden and the center is set.

Remove from the oven and let it cool for about 10 minutes.

In a small bowl, whisk together the powdered sugar and milk to create a glaze. Drizzle over the warm cheesecake danish before serving.

Serve warm or at room temperature. This dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.