Pineapple Cheese Braids

Pineapple Cheese Braids

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Samantha Bideau


These are good to make mini loaves for individual servings


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Makes 2 loaves
Convection Oven


  • 2 pkg
    (1 1/4 oz) active dry yeast
  • 1 c
    warm ater (1108-115*)
  • 1/2 c
    butter, softened
  • 5 Tbsp
  • 2
  • 1/4 tsp
  • 4 1/2 c
    all-purpose flour

  • 1 can(s)
    (8oz) crushed pineapple, undrained
  • 1/2 c
  • 3 Tbsp

  • 2 pkg
    (8oz) cream cheese, softened
  • 1/3 c
  • 1 Tbsp
    lemon juice
  • 1/2 tsp
    vanilla extract

How to Make Pineapple Cheese Braids


  1. In a mixing bowl, dissolve yeast in warm water. Add the butter, sugar, eggs, salt and 2 c. flour; beat on low speed for 3 minutes. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
  2. In a saucepan, combine the pineapple filling ingredients. Bring to a boil; reduce heat. Cook and stir until thickened. Cool. Combine the cream cheese filling ingredients.
  3. Punch dough down. Turn onto a floured surface, divide dough in half. Roll each portion into a 15"x9" rectangle. Place on greased baking sheet. Spread the cream cheese filling lengthwise down center third of rectangles. Spread the pineapple filling on top. On each long side, cut 1" wide strips 3" into center. Starting at one end, fold alternately at an angle across filling. Seal ends. Cover and let rise for 20 minutes.
  4. Bake at 350* for 25-30 minutes or until golden brown. Cool. Refrigerate left overs

Printable Recipe Card

About Pineapple Cheese Braids

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American

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