Have all other ingredients at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is finished, continue with next step.
Prepare pan: grease 9x13-inch cake pan; set aside.
Prepare filling: Cream all ingredients together; set aside.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 unequal pieces (one is 1/3 of dough, and one is 2/3 of dough). Roll out larger piece on a floured surface to a 10x14-inch rectangle. Place in prepared pan; pressing dough up sides.
Spread filling evenly over dough.
Roll out remaining dough piece to a 5x12-inch strip. Cut into five 1x12-inch strips. Lay strips lengthwise over filling. Fold down sides of dough to hold strips in place. Cover; let rise until indentation remains after touching.
Preheat oven to 350°F.
Prepare icing: In a small bowl, add pineapple juice to powdered sugar and stir together until smooth. If the icing is too thin, add more powdered sugar; too thick, add more pineapple juice.
After rising, bake for 30 to 35 minutes. Cool in pan. Drizzle with icing.