Pineapple Cream Cheese Bread

Coffee Cakes & Sweet Treats

Refrigeration this dough means you can have a warm bread for breakfast!





3 loaves

Prep Time

45 minutes

Rise Time

8 hours+ 45 to 60 minutes

Bake Time

15 to 17 minutes


  • Bread
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry 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


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 350º 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.