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Pineapple Cream Cheese Bread

  • Beginner
  • 3 loaves
  • 1 hr 30 min
Baking Success Or Baking Mess


2 (4-1/2 tsp.) envelopes Fleischmann's® Traditional Yeast
1/2 cup warm water (100° to 110°F)
1 cup (8 ounces) sour cream
1/2 cup butter OR margarine
1/2 cup sugar
1 teaspoon salt
2 eggs
4 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg yolk
1 teaspoon pure vanilla extract
1 can (8 ounces) crushed pineapple, well drained
Vanilla Glaze: (Optional)
1-1/2 cups sifted powdered sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
Garnish: (Optional)
1/4 cup slivered almonds


Dissolve yeast in water in large mixer bowl. Heat sour cream, butter, sugar and salt until warm (100° to 110°F). Note: butter may not melt completely. Add warm mixture, eggs and 2 cups flour to the yeast mixture; stir until well combined. Stir in enough remaining flour to make a soft dough. Cover tightly with plastic wrap; chill overnight.

For filling, beat cream cheese, sugar, egg yolk and vanilla in a medium bowl. Stir in drained pineapple; set aside. Cover three large baking sheets with parchment paper. Divide dough into 3 equal portions. Roll out one dough portion to a 12 x 9-inch rectangle, on a floured surface (keep remaining dough chilled until ready to use).

Spread a scant 2/3 cup cream cheese mixture on rectangle to within 1/2 inch of edges. Roll up, starting with long side. Seal seam. Place, seam side down, on prepared baking sheet. Cut slits on top of roll that are 2 inches apart and half way through the loaf.

Repeat with remaining dough and filling. Cover; let rise in warm, draft-free place until nearly doubled (45 to 60 minutes). Bake in 350° oven for 15 to 18 minutes or until golden. Cool on wire racks.

For optional glaze, combine sifted powdered sugar, milk and vanilla in a medium bowl. Stir in additional milk, 1 teaspoon at a time, until drizzling consistency. While loaves are warm, drizzle with Vanilla Glaze; sprinkle with almonds.

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