Breakfast Rolls

A long time friend came over to hang out the other day. I wanted something nice to serve that was quick to put together, a little sweet, and a little different. This is the recipe I chose.

The recipe is very much like making cinnamon rolls. Although not as sweet.

The dough is very biscuit like in consistency. It is a little on the thick side, which was nice. You get a good, hearty roll.

The filling is tart and a bit sweet. The pineapple adds a lovely citrus feel, while the apples soften beautifully and give you the bit of sweetness.

The brown sugar and butter mix nicely to give a little sauce over the top. I also spread the remaining pineapple and apple mixture over the brown sugar but before placing the rolls in the pan.

This was exactly what I was looking for. My friend loved them!

APPLE AND PINEAPPLE ROLLS

2 Cups Flour

3 Teaspoons Baking Powder

1/2 Teaspoon Salt

1/3 Cup Shortening

2/3 Cup Milk

2 Tablespoons Butter

1/4 Cup Granulated Sugar

1 1/2 Teaspoons Cinnamon

1 1/2 Cups Chopped Peeled Apple

1 Can Crushed Pineapple

1 Tablespoon Melted Butter

3 Tablespoons Brown Sugar

Sift flour, measure and resift with baking powder and salt three times. Cut in shortening with a pastry blender. Add milk all at one and stir until dough stiffens. Turn onto a floured board and knead 8 to 10 times. Roll out into a 9x12 inch rectangle. Spread with melted butter, sugar and cinnamon. Mix apple and pineapple and lightly spread over dough. Roll up tightly like a jelly roll. Pour 1 tablespoon melted butter into the Bottom os an 8 inch square pan. Sprinkle evenly with brown sugar. Cut roll into 1 inch slices, place close together on top of brown sugar, cut side up. Bake in a 425 degree oven for 30 minutes.