Banana Cinnamon Rolls
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Raisin bran cereal||2 Cup (32 tbs) (Use Kellogg's)|
|Mashed ripe banana||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||4 Teaspoon|
|Cold margarine||1⁄2 Cup (8 tbs)|
|Confectioner's sugar||1 1⁄2 Cup (24 tbs)|
|Hot water||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Sliced almonds||1⁄4 Cup (4 tbs)|
Combine granulated sugar and cinnamon; set aside.
Measure Kellogg's® Raisin Bran® cereal, banana and milk into large mixing bowl.
Stir to combine.
Let stand 2 minutes or until cereal softens.
Add egg and vanilla; beat well.
In large mixing bowl, combine flour, baking powder and salt.
Using pastry blender, cut in margarine until mixture resembles coarse crumbs.
Add cereal mixture, stirring only until combined.
On lighdy floured surface, gendy knead dough 10 times.
Roll out dough to measure 12 x 10-inch rectangle.
Sprinkle dough with sugar mixture.
Starting with long side, roll up dough jelly-roll style.
Cut roll into twelve 1-inch pieces.
Place, cut-side-down, in greased 13 x 9 inch pan.
Bake in 400°F oven about 25 minutes or until lightly browned.
Invert onto serving plate.
For frosting, stir together confectioners' sugar, water and lemon juice until smooth.
Spread over hot rolls and sprinkle with almonds.