For the pineapple filling

• In a blender, puree the pineapple until smooth.  Transfer to a medium saucepan and add the sugar, cinnamon, vanilla, and butter.  Bring to a boil over medium-high heat.  Reduce to medium and allow the mixture to cook until reduced to 1 1/4 cups, about 25-30 minutes.  Stir occasionally.  Remove from heat and allow to come to room temperature.  Refrigerate until ready to use.

For the dough

1. In a medium bowl, whisk together flour, yeast, and salt.  Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, mix melted butter, sugar, sour cream, and the egg.  With the mixture on low speed, add half of the flour mixture followed by the milk and mix until combined.  Switch to the dough hook attachment and add remaining flour mixture.  Beat on medium speed for 5-7 minutes, or until dough is smooth and elastic.
3. Lightly grease a large bowl with vegetable oil or cooking spray.  Place dough in the bowl.  Rotate the dough so that it is greased on all sides.  Loosely cover and allow to rise in a warm place (75°F/24°C) until doubled in size, about 1 hour.
4. Grease a 9 x 13-inch baking pan with butter or cooking spray.
5. Turn out dough onto a lightly floured surface and lightly punch down to release some of the gases.  Roll dough into an 18×12-inch rectangle.
6. Using an offset spatula, spread the pineapple filling on the dough allowing for a ½-inch border along one of the long edges. Brush edge without filling with beaten egg.
7. Begin with the long edge that has the pineapple mixture and roll the dough into a log.  Pinch seam to seal, trim ends, and slice into 12 rolls. Place in prepared pan.  Allow dough to rise in a warm place (75°F/24°C) until rolls are puffed, about 30 minutes.
8. Preheat oven to 350°F/176°C.
9. Bake cinnamon rolls 30-35 minutes or until tops are golden brown. Allow rolls to cool 15 minutes before frosting.

For the frosting

1. In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the cream cheese and butter on medium speed until completely smooth and creamy, about 5 minutes. With the mixer on low speed, add powdered sugar, beating until fluffy. Add the pineapple juice and mix until combined. Spread onto warm rolls.