Banana Cinnamon Rolls

As most of you know I love cinnamon, but I especially love cinnamon rolls.  They are a huge weakness of mine.  So when I saw Jenny of Picky Palate’s Roasted Banana Cinnamon Rolls a few weeks ago I knew I would have to try them.  They looked super delicious and easy, which in my book are the two best combinations.  However, I didn’t have the French Bread loaf she recommends in her recipe so I decided to opt for one of my favorite ways to make cinnamon rolls and that’s to use a 12 count bag of frozen biscuits.  I have posted about my quick and easy recipe for cinnamon rolls before here.  I also decided to add some cinnamon to the banana’s while they roasted and I also added toasted pecans to the filling.  Now don’t be scared by the roasted banana’s.  They are really easy and take about 25 minutes to roast.  The banana’s are great too because they keep the cinnamon rolls nice and moist.  I’m telling you these cinnamon rolls were absolutely amazing and if your like me and love cinnamon/cinnamon rolls you will be in heaven.  My husband couldn’t stop eating them and has had them for dessert too.  I’m glad he’s eating them because that means there is less around for me to be tempted by.

Now go and make these!  I promise you won’t be disappointed.

Roasted Banana Cinnamon Rolls

Print Recipe

3 ripe bananas,cut into 1/4-inch slices

2 tbsp light brown sugar

2 tbsp, unsalted butter, cut into small pieces

1 tsp ground cinnamon

1 package frozen southern or buttermilk biscuits (such as Pillsbury)

3 tbsp unsalted butter, softened

3/4 cup light brown sugar

2 1/2 tsp ground cinnamon

1/2 cup toasted pecans, chopped

1 cup confectioners’ sugar

1 tbsp milk (may need more)

1/8 to 1/4 tsp cinnamon, optional

Instructions:

Preheat oven to 425 degrees.

On a floured surface place frozen biscuits side by side 4 across and 3 down.  Let come to room temperature.

Slice ripe banana’s into 1/4-inch slices and place in a round baking pan.  Mix together brown sugar and cinnamon and sprinkle on top of banana’s.  Place 2 tbsp unsalted butter cut into pieces over bananas.  Bake bananas for 25 minutes until golden and bubbly.  Let cool for 5 to 10 minutes and mash with a fork.

Reduce oven heat to 375 degrees.  Spray an 9 inch square or round pan with non-stick cooking spray.  Set aside.

Place the chopped pecans on a cookie sheet and place in oven about 5 to 8 minutes until toasted. 

Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 25 to 30 minutes or until biscuits are thawed but still cool to the touch.

Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10- x 12-inch rectangle of dough; spread evenly with softened butter. Stir together brown sugar, cinnamon and pecans; sprinkle evenly over butter. Spread banana mixture evenly over brown sugar mixture.

Roll up, starting at one long end; cut into 12 (about 1-inch-thick) slices. Place rolls into a lightly greased 9-inch round pan or 9-inch square pan.

 Bake at 375° for 30 to 35 minutes or until center rolls are golden brown and done; cool slightly.

For Icing: Stir together confectioners’ sugar, cinnamon, and milk until mixture comes to a drizzling consistency.

Enjoy!!!