Heat oven to 200 F degrees.

Melt butter in a medium pan, all to cool before adding buttermilk, pineapple juice and brown sugar. 

Meanwhile, in the bowl of your mixer, combine 3 3/4 cups of flour, yeast, salt and ground ginger.

Using the paddle attachment, turn the mixing speed on low and slowly pour in the wet ingredients. Continue mixing while adding the 2 eggs and egg yolk. 

A sticky dough will begin to form. Switch to the hook attachment and knead the dough for 7-8 minutes, adding 1/4 cup more of flour if necessary. Do note that this is a very sticky dough, so don't add any more than 4 cups of flour total!

Once the dough has been kneaded, form into a ball and place in a large metal or glass bowl that has been lightly greased. Cover with a clean towel or plastic wrap, turn OFF your oven, place inside and allow to rise for about 1 to 1 1/2 hours or until doubled in size. I use this trick all the time to speed up the rising time.

While dough is rising make the pineapple curd, pineapple caramel and the pineapple cream cheese frosting. 

Remove the rolls from the oven and turn on your oven to 350 degrees.

Brush the rolls with egg. Once heated, bake the rolls for 22-25 minutes or until the tops are golden brown in color.

Remove from the oven. Another option is to skip brushing them with the egg wash and bake them, then brush them with melted butter once out of the oven.

Add pineapple juice, sugar, and egg yolks to the double boiler. 

In a large stainless steel bowl or any heatproof bowl, combine the egg yolks, juice, sugar, and salt. Whisk until well combined.

Set the bowl over a saucepan of simmering water and cook, stirring constantly, until the mixture thickens. It should be consistency of regular yogurt. This can take up to 10 minutes depending on the temperature of the simmering water.

Remove from heat. If necessary, strain the curd through a fine mesh sieve to remove bits of egg that may have scrambled. 

Stir in the butter until it is fully melted and mixed in. 

Cover the curd with plastic wrap. Make sure the plastic wrap is touching the surface of the curd to prevent a skin from forming. Refrigerate until cold. The curd will thicken as it cools. 

The curd will keep for up to 10 days stored in an airtight container in the refrigerator.

Add drained pineapple and sugar to a saucepan. 

Bring to a boil and watch carefully. 

Sugar will start to melt and then turn and light amber color. 

Stir occasionally as mixture thickens and turns to a deep golden color. 

Place cream cheese in a mixing bowl. Beat until soft. 

Add sugar, continue to beat. 

Add pineapple juice a few tablespoons at a time.  

Once the dough has doubled, remove and gently press dough into a rectangle.   

Spread with pineapple caramel and pineapple curd. Roll and seal. 

Using dental floss cut the roll into 12 equally sized rolls. 

Place them into a greased cast-iron skillet 

Heat oven to 200 ℉.

Generously butter the tops and sides of each roll. Place a clean kitchen towel over top.

Turn OFF your oven and place the covered rolls inside to rise until doubled in size.