8 oz. can crushed pineapple, drained
1/2 c. firmly packed brown sugar
1/4 c. butter, softened
1 tsp. ground cinnamon
10 oz. pkg. refrigerated biscuits

Combine first 4 ingredients in a bowl; mix well. Spoon mixture evenly into 10 greased cups of a 12 cup muffin pan. Place 1 biscuit in each cup. Bake at 425 degrees about 10 minutes. Cool 5 minutes. Invert pan onto plate; serve warm.