DOUGH:

1 c. warm water
1 pkg. yeast
1/4 c. sugar
1/4 c. melted butter
1 tsp. salt
3 c. flour
1 egg

Dissolve yeast in warm water. Add sugar, salt and half of the flour. Beat 3 minutes, add egg and butter. Beat. Add remaining flour to make soft dough. Let rise to double in bulk.

PINEAPPLE TOPPING:

3 tbsp. melted butter
1 c. brown sugar
1/4 c. dark corn syrup
13 1/2 oz. can crushed pineapple

Mix together butter, half of the sugar, syrup; bring to boil. Add pineapple and bring to boil again. Spread in pan and add rest of sugar. Roll out dough, spread with butter and cinnamon, roll and cut. Let rise. Bake at 400 degrees for 15 minutes, then 350 degrees for 15 minutes.