Wednesday, May 19, 2010

May's Recipe

This recipe comes from Picky Palate . I love cinnamon rolls, so I definitely had to try this one. It also helps that I have a pile of bananas that are ready for being baked. I will have to admit that the French bread dough is not my favorite. My rolls came out looking nothing like hers, but they were definitely yummy! I think the next time I try this, I'll be using a homemade dough. Also, I was out of parchment paper, so I made sure that I sprayed my glass baking dish. The rolls didn't stick at all.

Roasted Banana Cinnamon Rolls

2 ripe bananas cut into 1/4 inch slices
2 Tbsp. butter, cut into small pieces
2 Tbsp. brown sugar
1 roll Pillsbury French Bread Loaf
4 Tbsp. softened butter
1/2 c. brown sugar
1 1/2 Tbsp. ground cinnamon
1 c. powdered sugar
3-4 Tbsp. heavy cream

Preheat oven to 425 degrees. Place banana slices and cut up pieces of butter into a small baking dish. Sprinkle with 2 Tbsp. 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. Unroll French bread dough into 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 inch slices and placde 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. Makes 12 rolls.

1 comment:

  1. That sounds so yummy Shelley my mouth was watering as I read it. To bad this isn't a smellputer...I would have been all over it.