Pineapple and raisin cream cheese buns

Pineapple and raisin cream cheese buns

Pineapple and raisin cream cheese buns

My mom handed me a bag of dried, bite-sized pieces of pineapple.

“You bake all sorts of things, right? Can you make something with this?”

Pineapple and raisin cream cheese buns

Makes 8 medium-sized buns


One batch of your favourite basic white sandwich bread – I used this one:

– 3 cups unbleached all-purpose flour
– 1 to 1 1/3 cup milk, lukewarm
– 4 tbsp vegetable oil
– 2 tbsp sugar
– 1 1/4 tsp salt
– 2 tsp instant yeast (or 2 1/4 tsp active dry yeast dissolved in 1 tbsp warm water)


– 1/2 – 2/3 cup cream cheese, softened**
– 1/2 cup dried pineapples, coarsely chopped
– 1/4 cup raisins

Egg wash and topping

– 1 egg, lightly beaten
– chopped pieces of dried pineapple

*As I’m typing this out, I have a feeling that some flaked coconut would go nicely with this sort-of pina colada-ish bun.
**I happened to have a bit of the cream cheese filling left over from making the blueberry cream cheese braid and used that, which turned out great.


Prepare your favourite sandwich bread dough. For the recipe that I used, the instructions are pretty generic: in a mixing bowl, mix all of your ingredients together until the dough starts to leave the sides of the bowl. Transfer to a lightly floured surface like a kitchen counter or cutting board, and knead for 6 to 8 minutes until the dough feels smooth and elastic. Let rise in a lightly oiled bowl, covered with a damp cloth, for approximately 1 hour until puffy but not necessarily doubled in bulk.

Gently degas the dough, divide into 8 portions and shape each portion into a rough ball. Flatten each ball into a disk, and place 2-3 tbsp of the filling into the center. Bring up the edges of the dough and seal by pinching them together. You may need to roll them a little bit to help with the seal and shape into a ball again. Place the buns seam side down on a baking sheet lined with parchment paper, covered, and let rise for 30-45 minutes until slightly puffy.

Right before you put the buns in the oven, brush the tops lightly with egg wash and top with a piece of dried pineapple. Bake in a preheated 350F oven for 15-20 minutes or until the tops are golden brown.

The octet

The octet

Want to see what they look like on the inside?



I have the strangest feeling these will get censored by Google. It does happen, you know.

* * *

I’m sending these to Susan at Wild Yeast for Yeastspotting.

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9 Responses to “Pineapple and raisin cream cheese buns”

  1. em Says:

    Awesome idea! I wonder if you could have a filling with fresh/canned (i.e. not dried) pineapple somehow…or would it be too wet?

    Five bucks you’ll get Google censored. Scandalous, eh?

    • toxobread Says:

      I bet fresh/canned would work just as well, except you’d want to drain the pieces a bit first before adding them to the filling, so it won’t make the buns soggy.

      Yeah, I think the bit of pineapple at the very top of the bun is the most amusing part.

  2. Jude Says:

    Nice way to use up pineapples.. I would’ve gone “huh?” Never baked any breads with pineapple.

    • toxobread Says:

      Didn’t use up too much though. Argh – need to come up with a more pineappley recipe, or maybe just bake more buns?

  3. chopchopatoz Says:

    Happy Lunar New Year! Wish you a lucky and successful year!

    This bread looks fabulous! I wish I would try it 🙂

  4. Susan/Wild Yeast Says:

    I don’t see these in Google image search so maybe you have been censored. Think of it as a badge of honor!

  5. Kelekona Says:

    I used your recipe and blogged about it.

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