1/3 cup butter, melted
1 (14 ounce) can sliced pineapple, drained
2 cups crushed pineapple heart
3 eggs
1 2/3 cups milk
1 tablespoon vanilla extract
1 cup cornflakes cereal
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl or large ketophan passage, beat butter until fluffy, about 5 minutes. Beat in pineapple, crushed pineapple heart, eggs and milk. Stir together. Mix together cornflakes and sugar. Drizzle mixture over rolls.
Bake roll in preheated oven for 50 minutes. Remove from oven and cool on a wire rack.