Pour pineapple into a large strainer over a bowl. Press down on the pineapple to release all of the juice. Set pineapple aside.
In a large heavy-bottomed saucepan, stir together the cornstarch, sugar and salt. Add a little bit of the pineapple juice and stir to ensure there are no lumps. Add remainder of the pineapple juice and lemon juice, stir thoroughly.
Cook over medium heat, stirring constantly until mixture comes to a boil. Reduce heat and continue stirring while the mixture simmers for 2 minutes.
Remove from the heat, stir in reserved pineapple, vanilla and food coloring. Cool completely and store in the refrigerator until ready to use. The filling can be made up to a couple of days in advance.
Sweet Roll Dough
In a small sauce pan warm the milk and butter, just until the butter is melted. Don’t bring it to a boil. When butter is melted, remove from heat and stir in sugar. Set aside.
In a large bowl, gently beat the eggs.
Add the flour, yeast, salt and the milk mixture. Mix until completely combined.
Turn onto a lightly floured surface and knead for about ten minutes or until the dough is smooth and supple.
Place in a greased bowl and cover. Let rise in a warm place until doubled in size, about 1 hour.
Assembling the Rolls
Grease a large sheet pan. A 10x15-inch pan works great. However a 13x18-inch pan will also do.
Punch down the dough and then place on a floured surface. Roll into a large rectangle.
Spread the chilled pineapple mixture over the dough, leaving about an inch of dough showing on one side of the dough. Roll the dough into a log toward the blank dough. Gently pinch seam together.
Cut into 12 equal sized rolls and place on greased baking sheet. Cover and let rise until doubled in size, about an hour.
Preheat oven to 375°F and bake for about 20-25 minutes, turning the pan halfway through. The bread should still be soft but lightly golden brown.
Cream Cheese Frosting
Beat the cream cheese until smooth.
Add the powdered sugar, milk and vanilla. Mix until combined. Add more milk if necessary to make a loose frosting consistency.
Let rolls cool for about 10 minutes and then spread with frosting.