In a large bowl, dissolve yeast in 1/2 cup warm water. Add the milk powder; oil, sugar, salt, remaining water and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 1 hour.
Meanwhile, in a small bowl, beat the cream cheese, sugar, vanilla and cinnamon until blended. Stir in the pineapple, cherries and pecans; set aside.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 11-in. x 9-in. rectangle. Spread filling to within 1/2 on. of edges. Roll up each rectangle jelly-roll style, starting with a long side; pinch seam to seal.
To form a tree, cut each log into 11 slices, 1 in. each. Cover two baking sheets with foil and grease well. Center one slice near the top of each prepared baking sheet for treetop. Arrange slices with sides touching in three more rows, adding one slice for each row, forming a tree. Center the remaining slice below the tree trunk. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Transfer foil with trees to wire racks; cool for 20 minutes.
For glaze, in a bowl, beat the confectioners' sugar, milk, butter and vanilla until smooth. Transfer to a small pastry or plastic bag; cut a small hole in a corner of the bag. Pipe garlands on trees. Decorate with cherries and colored sugar. Yield: 2 trees (11 rolls each).