Prepare the Rolls: Place the Hawaiian sweet rolls in the greased baking dish. Using a knife, cut an “X” into the top of each roll, cutting about ⅔ of the way down but not through the bottom.

Make the Cinnamon Butter Mixture: In a small bowl or measuring cup, stir together the ⅓ cup melted butter, brown sugar, cinnamon, and nutmeg. Pour this mixture evenly over the rolls.

Prepare the Cream Cheese Filling: In a separate bowl, stir the softened cream cheese until smooth. Add in the granulated sugar and mix until smooth. Finally, stir in the beaten egg until well incorporated.

Fill the Rolls: Fill a piping bag or a zip-top bag (with the corner snipped) with the cream cheese mixture. Pipe the filling into the X-cuts in the rolls, ensuring the cream cheese gets inside the rolls. Alternatively, you can spoon the mixture into the cuts.

Bake: Bake the rolls uncovered for 12-15 minutes, or until the rolls are golden and the cream cheese filling is set. The filling should reach an internal temperature of 145°F.

Serve: Allow the rolls to cool for a few minutes before serving, as the filling will be very hot. Serve warm and enjoy!

Store Leftovers: Store any leftovers in an airtight container in the refrigerator for 3-4 days.