1 tablespoon butter
2 tablespoons all-purpose flour
2 teaspoons lemon zest
1 teaspoon salt
1 teaspoon baking powder
2 cups bread flour
1 teaspoon baking soda
1/3 cup vegetable oil
2 tablespoons honey
1 1/2 cups milk, divided
1/3 cup brown sugar
1/2 cup margarine, melted
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (8 ounce) package cream cheese, softened
1 egg, beaten
1 (14 ounce) can crushed pineapple, drained
Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
In a medium bowl, blend butter, flour, lemon zest, salt, and baking powder. Mix in the warm 1 cup milk and brown sugar. Beat thoroughly by hand. Shape the dough into about 2 inch squares. Roll a portion of each square into a 6 inch square. Place the squares on the prepared baking sheet. Dust with remaining 2 cups milk, and spread evenly with butter knife or 1 teaspoon. Brush cream cheese over the squares. Brush jelly over the cream cheese mixture.
Bake in preheated oven for 45 minutes, until golden brown.