I’ve put a new ‘twist’ on my Easter morning cinnamon rolls…the dough gets wrapped around a grilled banana, baked and then served with Caramel Sauce, Cream Cheese Drizzle and Toasted Pecans.
Servings |
10 people |
Cook Time |
30 minutes |
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I’ve put a new ‘twist’ on my Easter morning cinnamon rolls…the dough gets wrapped around a grilled banana, baked and then served with Caramel Sauce, Cream Cheese Drizzle and Toasted Pecans.
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Ingredients
Cinnamon Sugar
- 1/2 cup granulated sugar
- 3 tsp cinnamon
Cinnamon Bread Dough
- 2 1/2 cups all-purpose flour
- 1 pkg rapid rise yeast
- 1 egg room temperature
- 1/3 cup milk
- 1/2 cup granulated sugar divided
- 1/2 tsp sea salt
- 1/4 cup butter (I prefer Challenge)
- 1/4 cup water
- 1/4 cup dark brown sugar
- cinnamon sugar
- 1 TBSP butter melted (I prefer Challenge)
- 1 egg beaten, room temperature
- 1/3 cup toasted pecans finely chopped
Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
Cream Cheese Drizzle
- 4 oz cream cheese room temperature (I prefer Challenge)
- 1 TBSP milk
- 1 TBSP powdered sugar
Servings: people
Instructions
Grilled Bananas
- Peel bananas. Cut off ends to create equal lengths. Slice off top 1/3 lengthwise.
- Heat grill to high. Brush cut side of bananas with melted butter. Sprinkle generously with cinnamon-sugar mixture. Grill, cut side down until deep dark grill marks. Set aside until to cool while making bread dough.
Cinnamon Bread Dough
- In a large mixing bowl, mix together 1½ cups of the flour and yeast. Put the milk, ¼ cup of the sugar, salt, ¼ cup butter and water into a microwave safe container; heat in microwave to 120º. Lightly beat egg and add to flour mixture along with milk mixture. Beat with a wooden spoon until mixture becomes smooth. Add remaining flour a little at a time, until mixture is no longer sticky. Place on a floured board and knead 3-5 minutes, until smooth and elastic.
- Place dough into a clean and oiled bowl. Cover and let rest 30 minutes.
- Preheat oven to 375º. Line baking sheet with parchment paper. Punch dough down. Roll into a 14” x 10” rectangle. Brush with melted butter and sprinkle evenly with ¼ cup cinnamon-sugar mixture and dark brown sugar. Cut into ¾ inch strips. Wrap grilled bananas with dough. Place on parchment lined pan. Brush tops with beaten egg.
- Bake for 15-20 minutes, or until golden brown.
- Remove from baking sheet immediately and drizzle with Caramel Sauce and Cream Cheese Drizzle. Sprinkle each wrap with 2 tsp of the finely chopped pecans.
- Serve while still warm.
Caramel Sauce
- In a heavy, deep saucepan, stir together sugar and water. Bring to a boil over medium heat. Do not stir; allow the mixture to bubble until it turns a deep amber color (watch carefully so it does not burn); it will take about 10 minutes. Heat cream in the microwave just until hot (about 20 seconds). Remove caramel from the heat and slowly (in a small stream) pour the cream into the caramel stirring constantly.
- Pour caramel into a bowl; set aside until plating.
Cream Cheese Drizzle
- Whisk together until smooth. Keep at room temperature until time to drizzle onto wraps. Hint: After mixed, place in a small plastic bag and snip a tiny bit off the corner of the bag. Squeeze onto banana wraps.
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