Hawaiian Yeast Rolls

1 cam (8 3/4 ounce) crushed pineapple, drained
1/2 cup brown sugar (packed)
1/4 cup soft butter
1 package active dry yeast
1/2 cup warm water (105 to 115 degrees)
1 tablespoon granulated sugar
1 egg
3 cup Bisquick
2 tablespoons soft butter
1/4 cup brown sugar (packed)

Mix pineapple, 1/2 cup brown sugar and 1/4 cup butter. Divide mixture among 12 large muffin cups. In mixing bowl, dissolve yeast in water. Mix in granulates sugar, egg and Bisquick; beat vigorously. Turn dough onto floured surface; knead until smooth, about 15 times. Roll into a rectangle, 16x9-inches. Spread with 2 tablespoons butter' sprinkle with 1/4 cup brown sugar. Roll up tightly, begining at wide side. Seal well by pinching edge of dough into roll. Cut into 12 slices. Place slice in prepared muffin cups. Cover with damp cloth; let rise in warm place (85 degrees) until double, 30-40 minutes. Heat oven to 400 degrees. Bake 15 minutes. Invert pan onto serving plate; allow pan to remain over rolls so sugar mixture will run down over rolls. Serve warm. Makes 1 dozen.