Pineapple Coffee Cake

At this time in the winter, I crave something that says sun and summer. Pineapple, Hawaiian pineapple, that's summer and sun to me.  Well, this recipe uses canned pineapple, but my taste-buds didn't seemed to notice.  This pineapple coffee cake is another great sweet bread and oh, so easy to make.

Start with
9 Rhodes Texas rolls
1 8-ounce can crushed pineapple, drained
1/2 cup brown sugar, divided
1/4 cup butter, softened
1/4 cup flour

Place rolls in an 8-inch square baking dish, sprayed with non-stick cooking spray.  Cover with sprayed plastic wrap and let rise until double in size.  This should take 1-2 hours depending on how warm your kitchen is.

In a small bowl, combine the drained crushed pineapple and 1/4 cup brown sugar.  Set aside for just a minute or two.

Remove plastic wrap from rolls.  Make a large indention in the center of each roll.  I find it works best to use two fingers pressing down one direction, then rotate your hand and press down in the other direction. 

Continue until all rolls have a nice center well.

Now fill each well  with the pineapple mixture, using all of it.

Next combine the remaining 1/4 cup brown sugar, the flour and the softened butter.  Mix until it is combined. 

Don't be alarmed if it just forms a crumble, that works great too.  Mine just happens to look more like a cookie dough here.

Sprinkle over all the rolls.