Pineapple filling: Combine 1 lb. can crushed pineapple (undrained), 1/2 cup sugar and 3 tablespoons cornstarch. Cook until thick, then cool.

Cream cheese filling: Cream together 8 ounce package cream cheese, 1 1/2 teaspoons vanilla, 1 tablespoon lemon juice, and 1/2 cup sugar.

DOUGH:

1 c. warm water
1/4 tsp. salt
2 beaten eggs
1/2 c. butter
2 pkgs. dry yeast
4 tbsp. sugar
4 c. flour

Add flour and butter mixture to yeast mix, knead for 5 minutes (dough will be very soft). Sprinkle small amount of flour over surface and let rise for 1 hour. Divide dough in half. Spread on cookie sheet (10 x 15) with hands until pan is almost covered. Spread half of cream cheese filling down center of dough about 4 inches wide. Slash both sides of dough about 1 inch apart almost to filling. Braid together. Repeat for second roll. Bake 25 minutes at 350 degrees.

GLAZE:

1 1/2 tbsp. milk
1 tsp. vanilla
Enough powder sugar to make a soft icing
3/4 tbsp. oil

Glaze while still warm. Note: Any canned pie filling may be used in place of pineapple. Also, I make four rolls instead of two. The dough is easier to handle and bakes nicer.