Even though I'm not a huge breakfast person, I do love to make something good for breakfast on at least one day of the weekend. My biggest dilemma when deciding what to eat for breakfast is whether to go with sweet or savory. Do I have some french toast or an omelette? Do I have waffles with some kind of sweet topping or eggs benedict? What a tough choice!
As soon as I saw this recipe on Picky Palate, I knew that I wouldn't be having the sweet or savory dilemma in my head during the upcoming weekend because I had to make this right away! I absolutely love bananas (in the past, I have really enjoyed these bananas foster waffles for breakfast), and I had never even thought about how good they would be combined with cinnamon rolls, but this combination of bananas and brown sugar with cinnamon rolls sounded amazing to me.
These did take a little longer to make than I expected (since you first roast the bananas then assemble and bake the cinnamon rolls, this will take you over an hour), but it was worth it. The flavor was incredible and this combination tasted just as good as I imagined it would be! I'll definitely be making these again sometime.
Ingredients:
3 ripe bananas cut into 1/4 inch slices
1 tablespoon butter, cut into small pieces
2 tablespoons brown sugar
1 roll Pillsbury Crescents (the original recipe called for Pillsbury French Bread Loaf, but these Pillsbury Crescents worked well for me or you could also use homemade dough)
4 tablespoons softened butter
3/4 cup brown sugar
1 1/2 tablespoons ground cinnamon
1 cup powdered sugar
3-4 tablespoons heavy cream
Directions:
Preheat oven to 425 degrees F. Place banana slices and cut up pieces of butter into a small baking dish. Sprinkle with brown sugar and bake for 25 minutes or until golden and bubbly. Remove and let cool for 10 minutes. Next, use a fork to smash roasted bananas until well combined.
Reduce heat to 350 degrees F. Unroll Pillsbury Crescent dough - do not tear crescents apart. Press perforations together to seal so that the douugh is one large rectangle. Spread with softened butter and sprinkle with brown sugar and cinnamon. Place dollops of roasted banana mixture evenly over top. Starting from long end, roll up into log shape. Using a sharp knife, cut 1-2 inch slices and place onto a silpat or parchment lined baking sheet. Bake for 25-30 minutes or until just turning golden brown. Remove and let cool for 10 minutes.
Whisk powdered sugar and heavy cream until combined; drizzle over top of warm rolls.
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