Ingredients
The following ingredients have 4 Servings
- 1 can (17.5 oz) refrigerated Pillsbury™ Grands!™ Cinnamon Rolls with Original Icing (5 Count)
- 1/3 cup caramel topping (from 14-oz jar)
- 2 tablespoons butter
- 1 1/2 cups diced firm bananas (2 large)
- 1/4 cup bourbon whiskey
- 2 tablespoons chopped toasted walnuts
Instruction
- 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.
