Pillsbury Bake-Off Countdown: Glazed Hawaiian Braid

Hawaiian bread

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

Is it cold where you are right now? It suddenly and relentlessly got cold here, so I am dreaming of the tropics. Cindy Nerat of Menominee, Michigan must have heard me, because she came up with this dreamy glazed Hawaiian bread as her entry to the Pillsbury Bake-Off. Sounds like a getaway breakfast is in order!

Glazed Hawaiian Bread

  • Prep Time: 15 Min
  • Total Time: 1 Hr
  • Makes: 12 servings


  • 3/4 cup coconut, toasted
  • 1/2 cup macadamia nuts, chopped
  • 1/2 cup mascarpone cheese (4 oz)
  • 1 cup powdered sugar
  • 2 teaspoons orange extract
  • 1 can (8 oz) crushed pineapple, drained, juice reserved
  • 1 can Pillsbury refrigerated crusty French loaf


  1. Heat oven to 350°F. Line large cookie sheet with parchment paper.
  2. In small bowl, mix 1/4 cup of the coconut and 2 tablespoons of the macadamia nuts; set aside. In medium bowl, mix mascarpone cheese, 1/2 cup of the powdered sugar and the orange extract until well blended. Stir in pineapple, remaining 1/2 cup coconut and remaining macadamia nuts.
  3. Carefully unroll dough on work surface; press to form 12x10-inch rectangle. Fold dough rectangle into thirds; transfer to cookie sheet. Unfold dough rectangle. Spread mascarpone mixture down center of dough in 4-inch-wide strip to within 1/2 inch of short ends. Using kitchen scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side, stretching dough as needed.
  4. Bake 22 to 32 minutes or until tops of strips are golden brown. Cool about 10 minutes.
  5. Meanwhile, in small bowl, mix remaining 1/2 cup powdered sugar and 4 to 5 teaspoons of the reserved pineapple juice until smooth and thin enough to drizzle. Drizzle glaze over braid; sprinkle with reserved coconut mixture. Serve warm.