In a large bowl, whisk together the flour, sugar, yeast, and salt.

In a separate bowl, whisk together the warm milk, eggs, and butter.

Add the wet ingredients to the dry ingredients and stir until a dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

Punch down the dough and divide it into two equal portions.

Roll out each portion of dough into a 12x18-inch rectangle.

Spread the pineapple filling over each rectangle of dough.

Roll up the dough from the long side and place seam side down on a greased baking sheet.

Cover the loaves with plastic wrap and let rise in a warm place for 30 minutes, or until doubled in size.

Preheat oven to 375 degrees F (190 degrees C).

Bake the loaves for 30-35 minutes, or until golden brown.

Let the loaves cool on a wire rack before slicing and serving.