2 (10 oz. each) pkg. refrigerated biscuits
20 milk chocolate kisses
1/2 c. sugar
1/2 tsp. ground cinnamon
1/4 c. butter, melted

Remove the refrigerated biscuits from their packages; separate into individual biscuits. Using your hand, flatten each biscuit into a 2 1/2 to 3 inch round of dough. Unwrap the milk chocolate kisses. Place a chocolate kiss, point side up, in the center of each round of dough. Bring to the edge of dough up and around the chocolate kiss to form a ball. Pinch the edge of the dough together to seal firmly.

In a small mixing bowl combine the sugar and ground cinnamon; stir until well combined. Dip each ball of dough into the melted butter, then roll it in the sugar-cinnamon mixture. Arrange the coated balls of dough in a greased 6 1/2 cup oven proof ring mold. Form 2 layers, positioning the balls of dough in the second layer between the balls of dough in the first layer. Bake at 375 degrees about 20 minutes or until golden brown. Cool 1 minute on a wire rack. Invert onto a serving plate; remove ring mold. Serve coffee cake warm. Makes 1 ring.