4 - 4 1/2 c. flour
1/2 c. sugar
1 1/2 tsp. salt
2 pkg. dry yeast
3/4 c. milk
1/2 c. water
1/2 c. butter
1 egg

Mix 2 cups flour, sugar, salt, and yeast. Heat milk, water, and butter to warm. Mix with dry ingredients; beat 2 minutes with mixer. Then add egg; beat and add rest of flour. Cover and refrigerate 2 hours to 3 days.

FILLING:

2 (8 oz.) pkgs. cream cheese
1/2 c. sugar
1/4 tsp. nutmeg
Dash of salt
1/2 tsp. vanilla
2 (8 1/4 oz.) cans well-drained crushed pineapple

Beat first 5 ingredients; fold in pineapple.

Grease 2 cookie sheets. Roll out half of dough to 12 x 10. Spread with half of filling; roll up and cut into 12 pieces. Set on cookie sheet. Repeat with other half. Cover; rise until double (about 1 hour). Bake at 375 degrees for 20-25 minutes. Cool; drizzle with frosting. Makes 24 rolls.