Preheat the oven to 375oF. Place paper liners in muffin pans.
Drain the crushed pineapple in a kitchen strainer over a small mixing bowl that will catch the syrup. Press out as much of the syrup as possible with the back of a spoon. Reserve both the fruit and the juice.
Separate the crescent dough as illustrated into eight rectangles instead of sixteen triangles as directed on the package. Place four of the rectangles together to form one large rectangle measuring about 13 inches by 7 inches. Press the edges and perforations to make a smooth continuous piece of dough. Repeat with the remaining four rectangles to make a total of two large rectangles.
Mix together the sugar and cinnamon. Sprinkle evenly over the surface of the rectangles. In a small mixing bowl combine eggs, dry frosting mix, and drained pineapple. Blend well and spread this mixture evenly over the rectangles to within 3/4 inch or the edges. Starting with a 13-inch side, roll up the rectangle like a jelly roll. When completely rolled, pinch the edge to seal. Repeat with the other rectangle.
Cut each roll into ten to twelve even slices and place each slice with the cut side down into a paper-lined muffin cup. Bake at 375oF for 20 to 25 minutes until golden. Remove from the oven and let cool slightly in the pans while you make the glaze.
To make the glaze, blend the powdered sugar with enough of the reserved pineapple syrup to make an icing of drizzling consistency. When the rolls have cooled to lukewarm, drizzle the glaze from the end or the spoon decoratively in swirls over the top or each roll.
The rolls may be served warm or at room temperature. Warm is best.
From the Dinner Co-op