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1
Dissolve dry yeast in warm water; let stand for 4 to 5 minutes. Place dry ingredients (flour, dry milk, sugar and salt) in mixer bowl.
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2
Using dough hook, blend on low speed for 2 to 3 minutes. Add oil and blend on low speed for 2 to 3 minutes.
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3
Add water and drained pineapple; mix on low for 1 to 2 minutes.
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4
Add dissolved yeast and mix on low speed for 2 minutes.
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5
Knead dough on medium for 8 to 10 minutes or until dough is smooth and elastic (may need to add a little more flour).
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6
Place in warm area for 45 to 60 minutes (90u00b0).
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7
Place dough on lightly floured surface.
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8
Combine cinnamon and 4 1/2 cups of sugar (raisins and nuts are optional). Mix well; set aside.
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9
Roll dough into rectangle.
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10
Lightly brush each rectangle with oil.
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11
Sprinkle 1 cup of cinnamon-sugar mixture over rectangle.
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12
Sprinkle raisins, nuts and dates over rectangle (optional).
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13
Roll dough to form a long, slender roll.
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14
Cut each roll into 1-inch thick slices.
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15
Place on lightly oiled sheet pan in rows of 10 down and 5 across.
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16
Place in warm area (90u00b0) until doubled in size.
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17
Bake until lightly browned, 18 to 20 minutes at 400u00b0 in conventional oven or 12 to 14 minutes at 350u00b0 in convection oven.
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18
Brush lightly with melted butter while warm or make confectioners sugar glaze (optional).
