2 cups enriched flour
3 tsp baking powder
2 tbsp granulated sugar
1 tsp salt
1/3 cup shortening
2/3 cup syrup drained from crushed pineapple
1 cup drained crushed pineapple
1/2 cup firmly packed brown sugar
1/4 tsp cinnamon
2 tbsp melted butter or margarine
Sift flour, baking powder, granulated sugar and salt together into mixing bowl. Using pastry blender or 2 knives, cut in shortening until finely divided. Add pineapple syrup and mix until dough holds together. Turn out on lightly floured board and knead gently several strokes to smooth dough. Roll out pineapple pinwheel dough to an oblong shape, about 8″x16″. Spread with following mixture: crushed pineapple, brown sugar, cinnamon and butter or margarine.
Starting from long side roll up as for jelly roll; seal long edge, using fingers. With sharp knife cut into 16 1″ thick slices thick. Place slices of pinwheel dough, cut side down, on well greased square baking pan, 9″ x 9″ x 1 3/4″. Bake in hot oven (425° F) for 25 minutes. Recipe makes 18 pineapple pinwheels.