Heat oven to 350°F. Spray 8 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; place 4 quarters, points up and separated slightly, in each muffin cup.
In small bowl, mix pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup.
Bake 17 to 22 minutes or until light golden brown. Cool in pan on cooling rack 5 minutes. Run knife around edge of muffin cups; remove rolls from cups and place on serving plate.
Remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm rolls. Serve warm.