Serves: 12
Total Calories: 192
1. In 1-quart saucepan, combine the 1/4 cup margarine, 1/2 cup of the sugar and pineapple juice. Cook over low heat, stirring constantly, until sugar dissolves and mixture boils about 2 minutes. Spoon into bottoms of twelve 2 1/2 inch muffin-pan cups coated with cooking spray Set aside.
2. In large mixing bowl, stir together flour, baking powder and salt. Using pastry blender, cut in shortening until mixture resembles coarse crumbs. Set aside.
3. Combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add to flour mixutre, stirring only until combined. Turn dough out on lightly floured board and knead gently about 5 times. Roll out into 12 x 6-inch rectangle. Brush with melted margarine. Sprinkle with mixture of the remaining 1/4 cup sugar and cinnamon. Roll in jelly roll fashion starting with the widest side. Cut into 1 inch slices. Place cut side down in pineapple juice mixture.
4. Bake at 425°F about 20 minutes or until golden brown. Serve warm.
This Pineapple Glazed Breakfast Swirls recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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