Step 1

Spray muffin tins with non-stick baking spray.

Step 2

Preheat oven to 400 degrees F.

Step 3

Spoon 1 teaspoon butter in the bottom of 16 muffin cups.

Step 4

Spoon 1 tablespoon brown sugar on top of the butter.

Step 5

Press 1 cherry in the center of the brown sugar in each cup.

Step 6

Top with 1 tablespoon pineapple and compact slightly with the back of a spoon.

Step 7

Unfold one puff pastry sheet on a work surface that's been dusted with flour.

Step 8

Roll out slightly to smooth the folds.

Step 9

Mix 1 cup brown sugar and 2 tablespoons ground cinnamon together.

Step 10

Spread 1/2 of the brown sugar mixture evenly over the puff pastry.

Step 11

Press down slightly.

Step 12

Roll pastry from the long side.

Step 13

Cut into 8 even rolls.

Step 14

Place one roll on top of the mixture in the muffin cup.

Step 15

Repeat process with the second sheet of puff pastry.

Step 16

Bake at 400 degrees for 18 to 20 minutes or until golden brown.

Step 17

Remove from the oven and allow to sit for 5 minutes.

Step 18

Invert rolls onto a serving dish after five minutes.

Step 19

Serve hot.