Pineapple Cream Cheese Bread
Ingredients
Bread
- 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
Filling
- 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
PRODUCTS
Instructions
- 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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