DOUGH:
2 pkgs yeast
2 C warm milk
1 C sugar, divided
2 eggs
6 TBSP butter, softened
1 tsp. salt
6-1/2 to 7 C flour
FILLING:
1 TBSP butter
1 TBSP flour
1/2 C grapefruit juice
1 Can unsweetened crushed pineapple, drained
1/3 C sugar
1 TBSP grated lemon peel
GLAZE:
1-1/2 C powdered sugar
2 TBSP milk
1/4 tsp. vanilla
Mix yeast, 1/2 C milk; stir in 1 TBSP sugar. Let stand for 5 min. Add the eggs, salt, milk, butter, and sugar. Beat in 4 C flour until smooth. Stir in remaining flour until forms a soft dough;knead 6-8 min. Place in a greased bowl and turn; let rise in a warm place for 1 hour.
For filling, melt butter in a med. sauce pan. Add flour; stir until smooth. Add juice, sugar, pineapple, and peel. Bring to boil and heat until thick; set aside to cool.
Punch down dough and roll into rectangular shape. Spread pineapple mixtur on dough up to 1 inch from edges. Roll into a tube and cut into 12 slices. Lay on a large baking pan and cover for 30 minutes. Bake at 350 for 35 to 40 minutes.
In a med. bowl combine milk, vanilla, and powdered sugar. Drizzle on top of baked rolls while they are warm.