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Pineapple Coffee Bread

Serves: 8

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   3 tablespoons butter or margarine
   1/3 cup cherry preserves
   1/4 cup brown sugar
   1/4 teaspoon cinnamon ground
   1 8-ounce can crushed pineapple drained
   2 8-ounce cans refrigerated butterflake rolls


Heat oven to 375° F. In small saucepan, melt butter or margarine; stir in cherry preserves, brown sugar, and cinnamon until blended. Add drained pineapple. Spoon one half of the mixture into bottom of greased 10-inch Bundt® pan. Evenly space rolls (on edge) over fruit. Spoon remaining fruit around rolls. Bake 25 to 30 minutes. Allow to cool in pan 5 minutes; turn out onto serving plate.

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