4 to 4 1/2 c. all-purpose flour
1/2 c. sugar
1 1/2 tsp. salt
2 pkgs. active dry yeast
3/4 c. milk
1/2 c. butter
1 egg

FILLING:

2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. sugar
1/4 tsp. vanilla extract
2 cans (8 1/4 each) crushed pineapple in heavy syrup, well drained

TOPPING:

2 c. confectioners' sugar
3 tbsp. milk
Glaced cherries, halved (opt.)

DOUGH: In large mixer bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast.

In small saucepan combine milk, water and butter. Heat over low heat until very warm (120 to 130 degrees). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed. Add egg and 1 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough flour (about 1 cup) to make a stiff batter. Cover bowl tightly with foil or plastic wrap. Refrigerate at least 2 hours or up to 3 days.

FILLING: In mixer bowl combine cream cheese, sugar, nutmeg, salt and vanilla extract. Beat until well blended. Stir in pineapple.

Grease 2 layer cake pans. Divide dough in half; refrigerate half. On lightly floured board surface roll remaining half to 11 x 10 inch rectangle. Spread with half the filling. Roll up from 11 inch side; pinch seam to seal. Cut crosswise. Arrange pieces cut side down in one pan. Repeat with remaining dough. Cover lightly with plastic wrap. Let rise in warm place, free from draft, until double in bulk about 50 minutes.

Preheat oven to 375 degrees. Bake 20 to 25 minutes until lightly browned. Place on wire rack to cool.

TOPPING: Combine confectioners' sugar and milk; mix until smooth and drizzle over cakes. Decorate with cherry halves.