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1
In a large mixing bowl, dissolve yeast in 1/2 cup warm milk.
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2
Stir in 1 tablespoon sugar; let stand for 5 minutes.
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3
Add the eggs, butter, salt, and remaining milk and sugar.
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4
Beat in 4 cups flour until smooth.
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5
Stir in enough remaining flour to form a soft dough.
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6
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
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7
Place in a greased bowl, turning once to grease top.
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8
Cover and let rise in a warm place until doubled, about 1 hour.
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9
For filling, melt butter in a small saucepan.
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10
Stir in flour until smooth.
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11
Add the orange juice, pineapple, sugar, orange peel and salt.
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12
Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened.
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13
Remove from the heat; cool.
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14
Punch dough down.
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15
Turn onto a lightly floured surface.
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16
Roll out into a 24-in.
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17
x 12-in.
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18
rectangle.
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19
Spread filling over dough to within 1/2 inches of edges.
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20
Roll up jelly-roll style, starting with a long side; pinch seam to seal.
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21
Cut into 15 slices.
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22
Place cut side down in a 13-in.
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23
x 9-in.
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24
baking pan and a 9-in.
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25
square baking pan coated with cooking spray.
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26
Top each roll with a cherry.
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27
Bake at 350 for 35-40 minutes or until golden.
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28
Remove from pans to wire racks to cool.
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29
Combine glaze ingredients; drizzle over rolls.
