PREP:  20  minutes    COOK:  10  minutes    SERVES:  15  



  1. Preheat the oven to 350 degrees F.
  2. Place cupcake liners in a 24-muffin pan and spray with cooking spray.
  3. Pat the pineapple and cherries dry between several sheets of paper towel, and arrange it evenly on the bottom of each muffin cup with the cherry in the middle.
  4. Melt the butter and brown sugar in a pan and pour over the pineapple and cherries.
  5. Cut individual KING’S HAWAIIAN® Original Sweet Rolls in half horizontally and place one half on top of the brown sugar mixture.
  6. Bake for 7-10 minutes or until golden brown. Keep an eye on the bread, and cover with foil if bread is toasting quickly. All ovens vary.
  7. Let the bread cool for 5 minutes and then invert the bread onto a serving dish. Best if served warm.
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