2 pkgs. dry yeast
1/4 c. warm water
1/2 c. sugar
1/4 c. shortening
1 tsp. salt
1 c. scalded milk
2 unbeaten eggs
5 to 5 1/2 c. sifted flour

Soften dry yeast in warm water. Combine in large bowl sugar, shortening, salt and scalded milk. Cool until lukewarm. Stir in eggs and yeast mixture. Add gradually flour for stiff dough. Knead on lightly floured board until smooth and satiny (5-8 minutes). Place in greased bowl and cover. Let rise in warm place until light and doubled in bulk (1-2 hours). Prepare filling.

FILLING:

2 cans crushed pineapple, well drained (approximately 1 1/2 c.)
3/4 c. sugar
1 tbsp. cornstarch
1/2 c. seedless raisins

Combine in saucepan, pineapple, sugar and cornstarch, cook over medium heat until thick. Add raisins.

Divide dough in half. Roll out one portion on floured board to 10 x 12 inch rectangle. Brush with melted butter. Spread with one half cooled filling. Combine 1/2 cup brown sugar and 2 teaspoons cinnamon. Sprinkle half over filling, then roll as for jelly-roll. Shape into ring on greased baking sheet. Cut slits with scissors through ring to 1 inch from bottom, about one inch apart.

Let rise in warm place until light and double in size (45-60) minutes. Bake at 375 degrees for 20-25 minutes.

FROSTING:

2 tbsp. melted butter
4 tbsp. cream or milk
1 c. sifted powdered sugar
1 tsp. vanilla

Remove from oven and frost with frosting ingredients. Blend until smooth (should be quite thin). May be sprinkled with nuts or cherries. Repeat with other half of dough.