Pineapple Criss Cross Coffee Cake

Pineapple Crisscross Coffee Cake

1/2 sweet dough recipe (such as the dough for “Raisin Pecan Cinnamon Rolls”
3 T. butter, melted
1 ½ cups drained crushed pineapple
1 cup toasted coconut
½ c. brown sugar
¼ t. cinnamon
1 slightly beaten egg white
½ cup slivered almonds, toasted

  1. Preheat oven to 375 degrees.
  2. Grease cookie sheet.
  3. Mix filling ingredients together:  pineapple, coconut, brown sugar and cinnamon
  4. Divide dough into portions.  Roll dough into 12 x 8” rectangle and place on baking sheet.  Brush dough with melted butter.  Spread filling lengthwise down the center third of the dough.  With scissors make cuts 2 inches from the side at 1 inch intervals along edges of dough.  Alternately fold strips over filling in herringbone fashion.  Let rise until double, 45 minutes.
  5. Brush top with egg white and sprinkle with almonds.  Bake 25-30 minutes.  Serve warm.

Recipe courtesy of Mabel Huseby & Reynola Pakusich

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