Active Time: 25 MinsTotal Time1 Hour
Yield: 2 dozen
We turned one of New Orleans’ famous desserts into a sweet brunch treat. These Mini Bananas Foster Sticky Buns are perfect served alongside your usual breakfast casseroles and egg dishes, or alongside a hot pot of tea or coffee. And because they are made with refrigerated crescent roll dough, they’re much easier to whip up than cinnamon rolls. Choose bananas that are starting to show signs of ripeness (small brown dots). They will have just the right amount of sweetness and won’t turn to mush when cooked.
- 6 tablespoons butter, divided
- 3/4 cup firmly packed light brown sugar, divided
- 2medium-size ripe bananas, thinly sliced (about 12 oz.)
- 1 1/2 tablespoons (3/4 oz.) light rum, divided
- 1/2 teaspoon ground cinnamon
- 6 tablespoons granulated sugar, divided
- 2(8-oz.) cans refrigerated crescent rolls
- 1/2 cup butter, very softened
- 1/4 cup heavy cream
- 1/4 teaspoon kosher salt
- 1/2 cup plus 1 to 3 Tbsp. powdered sugar, sifted
- 1/3 cup chopped toasted pecans
How to Make It
Melt 2 tablespoons of the butter in a medium skillet over medium; stir in 1/4 cup of the brown sugar until combined. Stir in bananas and 1⁄2 tablespoon of the rum; cook, stirring often, until bananas soften and begin to break down, 3 to 4 minutes. Set aside; let cool completely, about 20 minutes.
Preheat oven to 375°F. Stir together cinnamon, 1/4 cup of the brown sugar, and 2 tablespoons of the granulated sugar in a small bowl. Unroll 1 can of crescent roll dough on a lightly floured surface. Separate dough piece along center perforation to form 2 (7 1/2- x 6-inch) rectangles; press perforations to seal. Repeat with remaining can.
Spread the 4 dough rectangles evenly with the softened butter, and sprinkle each with about 2 tablespoons of the cinnamon-sugar mixture. Dollop each rectangle with one-fourth of cooled banana mixture, and carefully spread a thin layer of the mixture to within 1/4 inch of edges. Roll up each rectangle, jelly-roll fashion, starting at long end.
Gently cut each dough log into 6 even slices, using a serrated knife. Place rolls in 2 (12-cup) mini muffin pans lined with miniature paper baking cups. Bake in pre-heated oven until golden brown, 14 to 16 minutes. Let cool on wire racks 15 minutes.
Place cream, salt, and remaining 1/4 cup each butter, brown sugar, and granulated sugar in a small saucepan over medium. Bring to a boil, whisking constantly; boil 1 minute. Remove from heat, and whisk in remaining 1 tablespoon rum. Gradually whisk in 1/2 cup of the powdered sugar until smooth. Whisk in remaining 1 to 3 tablespoons powdered sugar, 1 tablespoon at a time, until desired consistency is reached. Drizzle slightly warm buns with glaze, and sprinkle with toasted pecans.
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