Caramel Bananas Foster Cinnamon Roll Muffins
Updated September 20, 2016
Pillsbury Grands! Cinnamon Rolls
can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
cup caramel topping (from 14-oz jar)
cups diced firm bananas (2 large)
tablespoons chopped toasted walnuts
Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups; spray with cooking spray.
Separate dough into 5 rolls; cut each into 6 pieces. Place pieces in large bowl. Add caramel topping, and stir to coat; set aside.
In 10-inch skillet, melt butter over medium heat; add bananas, and cook 5 to 6 minutes, stirring frequently, until browned. Meanwhile, measure whiskey into small bowl. Remove skillet from heat; carefully pour in whiskey, return skillet to heat and cook 1 to 2 minutes or until liquid evaporates. Pour over cinnamon roll pieces, and toss to coat. Divide mixture among muffin cups.
Bake 21 to 23 minutes or until browned and slightly crispy on top. Let stand 5 minutes.
Transfer cinnamon roll icing to 1-quart resealable food-storage plastic bag; cut off tiny piece of one corner, and pipe icing on each muffin. Top with walnuts.
- Not a fan of walnuts? Try pecans or almonds instead.
- Don’t have bourbon? Any whiskey makes a fine substitute.
Serving Size: 1 Muffin
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.