Dough combine makes 3 rolls.

1 c. warm water
1/4 tsp. salt
2 env. dry yeast
4 tbsp. sugar
2 beaten eggs
1/2 c. butter
4 c. flour
2 pkg. cream cheese
1 lb. pineapple, crushed
6 tbsp. cornstarch
1 tbsp. lemon juice
Powdered sugar

Cut together 1/2 cup butter and 4 cups flour. Add flour mixture to yeast mixture. Knead 5 minutes (very soft dough). Raise 1 hour. Divide dough into 3rds. Spread on greased cookie sheet 10 x 15 inches. Spread with 1/3 cream cheese mixture down center top with 1/3 pineapple filling. Slash sides to 1 1/2 inches and braid together. Bake 25 minutes at 350 degrees.

FILLING:

1 lb. crushed pineapple juice & all
1 c. sugar
6 tbsp. cornstarch

Cook until thick and cool. Cream cheese filling, soften 2 (8 ounce) cream cheese. Add 1 1/2 teaspoons vanilla, 1 tablespoon lemon juice and 1/3 cup sugar.

GLAZE:

3/4 tbsp. oil
1 tbsp. milk
1 tsp. vanilla
Enough powdered sugar to make soft thin icing

Glaze when warm.