In a small bowl, dissolve the yeast in water. In a large bowl, mix together the milk, butter, sugar, salt, eggs and flour. Pour in the dissolved yeast and stir until soft dough forms.
Turn the dough onto a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a lightly greased bowl to rest until doubled, about 1 hour.
While the dough is rising, make the filling:
Melt butter in a saucepan. Stir in flour, cardamom and allspice until smooth.
Slowly pour in crushed pineapple along with the juices from the can.
Stir in sugar and bring sauce to a boil.
Reduce heat to medium; cook and stir for 2 minutes or until thickened. Remove from heat; cool.
Next, turn the dough onto a lightly floured surface. Divide dough in half. Roll each half into a large rectangle, about 12x16 inches.
Spread filling evenly over dough to within 1 inch of the edges. Roll up the dough starting with the long edge. Pinch the ends to seal. Cut into 1-inch rolls and place in two greased 9x13 baking pans. Cover and let rise until doubled, about 1 hour.
* Bake at 350 degrees F for 20 minutes. Cool. Combine powdered sugar and milk or pineapple juice and drizzle over rolls.
* If freezing a portion of the rolls, par-bake the rolls in a 350 degree oven for 10 minutes.
Remove the rolls from the oven to cool completely in the pan.
Either wrap the entire pan with plastic wrap and then 1 layer of aluminum foil OR remove the rolls from the pan and wrap with plastic wrap and seal in a large ziplock bag.
When you are ready to enjoy the sweet rolls, remove the rolls from the freezer to thaw either overnight in the refrigerator or you can thaw them on the counter for no longer than 20 minutes.
Unwrap the rolls, preheat the oven to 350 degrees F, place the rolls in a greased baking dish and bake for 10-15 minutes. Prepare the glaze and drizzle over tops.