Rolls:

1 can refrigerated crescent roll dough
1 (5 oz.) jar cream cheese pineapple spread
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger

Preheat oven to 400°F. Lightly grease a baking sheet. Separate dough into two long rectangles. Place these rectangles with long sides together and press the edges and perforations to seal. Roll to a rectangle about 10x15 inch. Combine the pineapple spread with the spices. Mix well. Spread on the dough and roll up jelly-roll fashion, starting with the 15 inch side. Cut into 1 inch thick slices. Place cut side down on baking sheet. Flatten slightly with the fingertips.

Bake for 12 to 15 minutes or until the rolls are lightly browned. Remove the rolls from the baking sheet and place on a rack to cool slightly. Place rolls in a large shallow serving dish. Pour the pineapple butter sauce over the rolls.

Pineapple Butter Sauce:

1 1/3 c. sugar
10 tbsp. softened butter
2 small cans crushed pineapple, drained slightly
2 egg yolks

In a 1 quart saucepan, combine all ingredients and mix well. Cook over medium high heat until sugar dissolves. Reduce the heat to medium and cook for 1 to 2 minutes or until the mixture begins to thicken slightly. Immediately pour over the rolls.