Pineapple Tea Rings

Directions

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 4-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, combine brown sugar and cinnamon; set aside. In a small saucepan, combine the pineapple, sugar and cornstarch. Cook, uncovered, over medium heat until thickened. Stir in raisins; cool.
4. Punch dough down; turn onto a lightly floured surface. Divide in half. Roll one portion into a 20x12-in. rectangle. Brush with 2 tablespoons melted butter. Spread with 1 cup filling to within 1-in. of edges. Sprinkle with 3 tablespoons brown sugar mixture. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring.
5. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly, alternating strips towards the inside and outside of the ring. Twist to allow filling to show.
6. Repeat with remaining dough, melted butter and filling. Cover and let rise in a warm place until doubled, about 1 hour.
7. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
8. Combine the confectioners' sugar, butter, milk and vanilla; beat until smooth. Drizzle over tea rings. Decorate with cherries and nuts.