Recipe Review ~ Roasted Banana Cinnamon Rolls

I found these Roasted Banana Cinnamon Rolls the other night on Picky Palate and just knew I HAD to have them. I can't stand bananas unless they are cooked in something (bread, pancakes...whatever) I love the smell and the taste, just can't stomach the texture of raw bananas.

So to make me happy, Matt made these for breakfast for me this morning and they. were. AWESOME.

Here is the original recipe, he didn't alter it at all (though for fall I am pretty sure that apples would be just as awesome as bananas...), it's pretty straight forward. The one thing that he did do was have to lengthen the cooking time, but we are still figuring out this oven of ours so it may not be something everyone should do!

2 ripe bananas cut into 1/4 inch slices

2 Tablespoons butter, cut into small pieces

2 Tablespoons brown sugar

1 roll Pillsbury French Bread Loaf

4 Tablespoons softened butter

1/2 Cup brown sugar

1 1/2 Tablespoons ground cinnamon

1 Cup powdered sugar

3-4 Tablespoons heavy cream

1. 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.

2. Reduce heat to 350 degrees F. Unroll Pillsbury 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 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.

3. Whisk powdered sugar and heavy cream until combined; drizzle over top of warm rolls.

12 rolls