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

Place 1 biscuit in each cup. Combine first 4 ingredients in a bowl; mix well. Spoon evenly into 10 greased cups of a 12-cup muffin pan.

Bake at 425 degrees for about 10 minutes. Cool 5 minutes. Invert pan on plate. Serve warm. Yield: 10 servings.