• Combine warm milk, 1 tablespoon granulated sugar, and yeast in a small bowl. Set aside.
• Cream butter, sugar, brown sugar, and eggs with your mixer using the paddle attachment. Slowly mix in 2 cups of flour.
• Switch to your dough hook attachment. Pour in the yeast mixture all at once. Add remaining 2 cups of flour. Knead dough on a 1-2 speed setting until the flour is fully incorporated (about 3 minutes).
• Transfer dough into a lightly oiled large bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour.
• Prepare filling before rolling dough.
• Slice cherries. Drain pineapple, reserve liquid, set aside.
• Mix Brown Sugar and Cinnamon together, set aside.
• After dough has risen for 1 hour, roll dough on a floured surface into a large rectangle. Top with pineapple and cinnamon sugar mixture. Add cherry slices randomly.
• From the long side, roll your dough tightly.
• Starting at the middle, cut dough log into 1 inch thick rolls with a dough scraper or floss.
• Lightly grease two round pans. Divide your rolls in half, place half in each dish. Allow to rest in a warm place for 30 minutes before baking.
• Heat oven to 350 degrees.
• Bake rolls for 25-30 minutes.
• Prepare your pineapple cream cheese frosting by combining butter, cream cheese, pineapple juice/syrup, and powdered sugar. Mix until smooth. Set aside.
• Once the rolls are baked, top each with frosting. Serve warm.

If using Rhodes frozen bread dough:

• Thaw the Rhodes bread dough overnight in the fridge, the next day put it into a greased container, cover, and let rise until double in size. About an hour.
• After the dough has risen, roll it into a rectangle shape, as far as it will go within reason. Probably about 12 by 16 inches, or so. 
• Spread the softened dough on the dough, sprinkle with the brown sugar and cinnamon, cherries, and pineapple
• Roll the dough up from the long side (so that your roll is longer, than shorter) and slice into 8 slices.
• Put into greased round cake pan and let rise again for about 30 minutes, or until the dough touches the side of the pan.
• Bake for about 25-30 minutes at 35 degrees.