Try this pineapple coffee cake recipe for a unique, simple and easy dessert, brunch or breakfast dish.
9 Rhodes Texas rolls, frozen
1 8-oz can drushed pineapple, drained
1/2 c brown sugar, divided
1/4 c soft butter or margarine
1/4 c flour
Place rolls in an 8-inch square baking pan sprayed with non-stick cooking spray. Cover with sprayed plastic wrap. LEt rise until double in size. Combine pineapple and 1/4 c brown sugar. Remove wrap. Make a largei ndentation in each roll. Rill with pineapple mixture. Combine butter, flour and 1/4 c brown sugar. SPread over rolls. Bake at 350 degrees 20 minutes.
