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

Preheat oven to 375 degrees. Lightly grease 6 1/2 cup ovenproof ring mold (or use bundt pan). Separate biscuits and flatten into a 3 inch circle. Place a chocolate kiss in the center of each biscuit and wrap. Pinch edges to seal firmly.

Mix the sugar and cinnamon in a small bowl. Dip each ball into melted butter, then roll it in the cinnamon mixture.

Arrange balls in the greased ring mold. Form two layers, placing the balls of dough in the second layer between the balls of dough in the first layer (staggered). Bake for 20 minutes or until bubble ring is golden. Cool for one minute and transfer to a plate. Cool 10 additional minutes. Serve warm. Makes 10 servings.