For dough: 4 ¼-4 1/2 cups unbleached all-purpose flour
1/2 cup sugar
1 teaspoon active dry yeast
1/4 teaspoon salt
1 cup milk
1/2 cup (1 stick) unsalted butter
2 teaspoons pure vanilla extract
4 eggs

For vanilla cheese: 1 1/2 pounds (24 ounces) cream cheese, room temperature
1/2 cup sugar
3 eggs
1 1/2 tablespoons vanilla

For cinnamon crumb topping: 1 cup unbleached all-purpose flour
2/3 cup sugar
2 teaspoons ground cinnamon
10 tablespoons (1 stick plus 2 tablespoons)
unsalted butter, chilled
and cut into pieces
To make filling: Peel, core and chop pineapple.
Use a sharp knife to cut off both crown and bottom.
Cut away skin and carve out any eyes.
Cut pineapple into quarters lengthwise
and trim out the firm core.
Coarsely chop fruit and place in large,
heavy non-reactive saucepan.
Add sugar and lemon juice.
Bring to boil, then reduce heat and simmer,
uncovered, until liquid is almost completely evaporated,
stirring frequently, about 30 minutes.
Stir in vanilla and set aside to cool completely.
May be prepared a day ahead and refrigerated.
Bring to room temperature before using.

To make dough: Combine 1 cup flour, the sugar,
yeast and salt in large mixing bowl or bowl
of heavy-duty electric mixer fitted with paddle attachment.
Heat milk with butter to 120 degrees
in saucepan or microwave oven.
Using a large whisk if mixing by hand,
add hot milk and vanilla to the flour mixture
and beat until well combined.
Add eggs, one at a time, blending well after each addition.
Add the remaining flour 1/2 cup at a time
to make a very soft dough that just clears sides of bowl,
switching to wooden spoon when whisk becomes clogged.

Turn dough out onto lightly floured work surface
and knead gently until smooth, yet still very soft,
1 minute, dusting with flour only 1 tablespoon at a time,
just enough to prevent sticking.
Place dough in greased container,
turning once to grease top.
Cover with plastic wrap and let rise at room temperature
until double in bulk, about 1 1/2 hours.
Meanwhile, prepare cheese filling and crumb topping.

To make cheese filling: Beat cheese, sugar, eggs and
vanilla in an electric mixer until very smooth and creamy.
Refrigerate until needed.

To make crumb topping: In small bowl, combine flour,
sugar and cinnamon.
Cut in butter pieces with a pastry cutter or a
food processor until dry, coarse crumbs are formed.
Do not over-mix or the crumbs will clump.
Refrigerate until needed.

To assemble: Line a 12x18x1" baking sheet
with parchment and grease the sides of the pan
(I use butter-flavored cooking spray).
Turn out dough onto lightly floured work surface
and divide in half. With rolling pin,
roll out half of dough to 13x19" rectangle.
Lay into prepared pan, pressing dough up pan sides.

With large spatula, spread cheese filling evenly over dough,
leaving a 1/2" margin all around.
Spread pineapple filling over cheese filling.

Roll out remaining dough to a 12x18" rectangle.
Gently set atop fruit layer and tuck
edges down along sides of the pan to contain filling.
Crimp edges all the way around.
Sprinkle dough with crumb topping and
set aside to rest at room temperature 15 minutes.
Preheat oven to 350 degrees.

Bake cake on center rack of oven 35-40 minutes,
or until golden brown and firm to touch.
Place pan on rack to cool.
Serve in squares cut from the pan,
warm or at room temperature. Serves 15.