INGREDIENTS:

2 packages Active dry yeast
1/2 cup Warm water -- 110 to 115 degrees
1 1/2 cups Warm milk -- 110 to 115 degree
6 tablespoons Butter -- melted
1 cup Sugar
1 teaspoon Salt
2 Eggs -- beaten
6 cups All-purpose flour -- to 6-1/2

Filling:
1 tablespoon Butter
1 tablespoon All-purpose flour
1/2 cup Orange juice
2 tablespoons Grated orange peel
8 ounces Crushed pineapple -- drained
1/3 cup Sugar
1/8 teaspoon Salt

Glaze:
1/2 cup Confectioner's sugar
1 tablespoon Orange juice

DIRECTIONS:

Dissolve yeast in water. Add milk, butter, sugar, salt, eggs and 1-1/3 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. On a floured board, knead until smooth and elastic, 6-8 minutes. Place in a greased bow; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, melt butter in a saucepan. Add remaining filling ingredients; bring to a boil, stirring constantly. Reduce heat; simmer 3-4 minutes or until thickened. Remove from heat; cool.

Punch dough down; divide in half. Roll each half into a 15x12 rectangle; spread with filling. Roll up, jelly-roll style, starting with long side. Slice into 1" rolls. Place with cut side down in two greased 13x9x2 baking pans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees for 20-25 minutes. Cool.

Combine glaze ingredients; drizzle over rolls. Yield: 2-1/2 dozen. Per serving: 179 calories, 3.7