Sprinkle yeast into warm pineapple juice.
Blend together butter, salt, honey and eggs in mixing bowl or food processor.
Add yeast mixture, blend well.
Add scalded milk (a small amount at a time)alternating with flour (1/2 cup at a time) until smooth and a ball can be formed.
Place ball in buttered bowl and butter top of dough.
Cover with clean cloth and let rise in warm spot until double in size. (1 - 2 hr.)
While dough is rising, prepare filling.
Combine crushed pineapple, juice, honey and cornstarch in saucepan and cook, stirring constantly, until thickened.
Set aside and prepare glaze in same manner.
When dough has risen, knead until elastic and roll out to 12" to 18".
Melt 1 tbs. butter; brush on dough.
Spread pineapple filling on and sprinkle rolled oats over all.
Roll like a jelly-roll, twist and place on buttered cookie sheet. Cover and let rise until doubled.
Preheat oven to 350 degrees.
When breakfast ring has risen, bake 40 min. or until brown.
Remove from oven and spoon glaze on and return for 5 min.