20 milk chocolate kisses
1/4 c. butter
2 (10 count) pkg. refrigerated biscuits
1/2 c. sugar
1/2 tsp. cinnamon

Turn the oven to 375 degrees. Grease a ring mold, tube or bundt pan. Put pan aside. Save until later. Unwrap the chocolate kisses. Save until later.

Put butter in pan. Melt under low heat. Turn off the burner. Save until later.

Separate the biscuits. Flatten each biscuit into a 3-inch circle. Place a kiss in the center of each biscuit. Wrap the biscuit around chocolate, forming a ball. Pinch edges to seal firmly. Repeat with remaining chocolate kisses and biscuits.

In bowl, mix sugar, cinnamon. Dip each ball in the butter. Then roll in the sugar-cinnamon mixture.

Arrange the balls in the greased pan. Form 2 layers, placing the balls of dough in the second layer between the balls of dough in the first layer.

Put the ring mold in the oven. Bake about 20 minutes or until the cake is golden. Turn off oven. Cool on rack about 1 minute. Turn mold upside down on plate. Remove from pan. Cool about 10 minutes. Serve warm.