This lovely breakfast bread makes a nice change from your usual cinnamon rolls or coffee cakes. Give it a try.

Apple and Pineapple Roll

2 cups all-purpose flour
3 teaspoons baking powder

½ teaspoon salt
â…“ cup shortening
â…” cup milk
3 tablespoons butter, melted
¼ cup granulated sugar
1½ teaspoons cinnamon
1½ cups chopped peeled apple
1 No. 2 can crushed pineapple
1 tablespoon melted butter
3 tablespoons brown sugar

Sift flour, measure and resift with baking powder and salt 3 times. Cun in shortening with pastry blender or 2 knives. Add milk all at once and stir just until dough stiffens; then turn out onto floured board, knead a half a dozen times, and roll out in rectangular sheet ¼-inch thick. Spread with 2 tablespoons melted butter, sugar and cinnamon. Mix apple and pineapple and sprinkle over dough. Roll dough up tightly like a jelly roll starting at the wide side. Pour the 1 tablespoon melted butter into bottom of 9-inch square baking pan, and sprinkle brown sugar evenly over it. Cut roll in 1-inch slices, and place close together in baking pan, cut-side up. Bake in a moderately hot oven. (425° F.) 25 to 30 minutes or until done and well browned. 9 to 12 slices, depending on size

This roll may be served as coffee cake or with whippped cream as a dessert for luncheon or dinner. The Modern Family Cookbook