20 milk chocolate kisses
1/2 c. sugar
Shortening
1/4 c. butter
1/2 tsp. ground cinnamon
2 pkgs. (10 each) refrigerator biscuits

Preheat oven to 375 degrees. Put some shortening on a piece of waxed paper and spread over the inside of a 6 1/2 cup oven proof ring mold. Melt butter over low heat on burner. Separate the biscuits and flatten each biscuit into a 3 inch circle. Place a chocolate kiss in center of biscuit. Wrap biscuit around chocolate forming a ball. Pinch edges to seal firmly. Repeat with remaining chocolate kisses and biscuits. In a bowl, mix sugar and cinnamon. Drop each ball in the butter. Then roll in sugar-cinnamon mixture. Arrange the balls in the greased rings mold. Form two layers, placing the balls of dough in the second layer between the balls in the first layer. Place ring mold in oven and bake about 20 minutes or until the bubble ring is golden. Remove from oven, put on a cooling rack, cool about 1 minute. Turn mold upside down on a plate. Remove ring mold. Cool about 10 minutes. Serve warm.