Every time I make this recipe, everyone loves it, even my husband who doesn't especially like pineapple dishes. I have kept this recipe for years from Gina's submission to Taste of Home magazine, and have made all the changes she has, as well as a couple others. After tweaking, I found the best crust is made with: 2 cups graham cracker crumbs, 5 1/3 T. butter or margarine, melted, and 2 T. + 2 t. sugar. Where it says, "chill until syrupy," I chill for 1 hour. Also, I only put the walnuts on the top, using just 1/4 cup. This gives a melt-in-your-mouth more pineapple/cream cheese flavor in the center. Try these changes and I think you will like them.

Reviewed On: Nov. 29, 2009

Fool proof recipe! This bread is always soft and delicious. I don't have to guess when it is done rising like I do with some other roll recipes. The presentation--a golden mound of rolls ready to be plucked--will be a conversation piece on your table.

Reviewed On: Nov. 29, 2009

My family loved it!! And my 11 year old promptly rewrote her birthday menu to say "Gumbo" as the main dish! That says a lot. I followed the recipe exactly except: put in only 1/4 teaspoon cayenne (red) pepper, my cans of chicken broth were only 14 oz., and my bag of frozen okra was 16 oz. (which was more than 2 cups when cut but that was okay), and my bag of frozen uncooked shrimp was 12 oz. (I put the shrimp in frozen). I also simmered the whole pot for about 3 hours after it was ready, but that was fine too. My husband wanted it more spicy, but my kids (11,14,16) said it was just right. He brought out the Frank's Hot Sauce and after trying some in her bowl, my 11 yr. old said to make sure I told you to add a few drops to yours :) I would say the recipe makes about 8 - 10 servings.

Reviewed On: Aug. 27, 2008