1 (15 1/4 oz.) can crushed pineapple, well drained
1 c. firmly packed brown sugar
1/4 c. butter, softened
2 tsp. ground cinnamon
1 recipe basic angel roll dough

Combine pineapple, sugar, butter and cinnamon in a small bowl, mixing well. Spoon mixture evenly into 24 greased muffin cups.

Roll basic angel roll dough to 1/2" thickness on a lightly floured surface, cut with a 2 1/2" biscuit cutter, place a roll over pineapple mixture in each muffin cup.

Bake at 350 degrees for 17 to 19 minutes or until rolls are golden brown. Cool in pan 5 minutes. Invert rolls onto serving platter and serve warm. Yield: 2 dozen.