Bananas Foster Cinnamon Rolls
- Breakfast
Good morning and Happy Sunday, blog family! I hope you find yourself filled with loads of joy and coffee this morning, maybe even with a bit of spare time to whip up these bananas foster cinnamon rolls that I’m about to share with you. I’ve got the lineup of fun things to watch, read, and eat this week, soget comfy in your favorite chair and let’s chat!
2017 Restaurant City of the Year
Brett and I are planning a trip to Chicago for my birthday this year! Luckily, the city was just named restaurant city of the year by Bon Appetit Magazine. Readthis article’s rundown on why Chicago is THE place to catch a meal and besure to tell me all of your favorite spots thereto check out!
Carpool Karaoke
It’s no secret that I love carpool karaoke. James Corden is a wizard of musical comedy and I constantly find myself chuckling at his sketches. The folks at Applemust agree, because they have just launched an original series of carpool rides that you can watch exclusively on Apple Music. I fell in love with Will Smith’s episode and plan to catch up on the rest. Perhaps you should too?
RoastedSugar
Did you know you could roast sugar? Apparently it’s totally a thing, so excuse me while I put roasted sugar in everything from here on out. Stella Parks is a dessert genius and I cannot wait to try her method that she shares in this article. Roasted sugar cookies? Yep. Roasted sugar ice cream? You betcha. Roasted sugar everything from now until forever.
Taylor Swift
Are we all still reeling from the new Taylor Swift single that was released last week? I’ve been a loyal fan of Tay for many years now, but I find myself puzzled, if not mildly disappointed, in the direction the album appears to be going. I’ll keep listening to 1989 and Red on repeat while I wait for the full album to be released, but I really do hope she surprises us with this one. I ran across this articlethat dishes on who Taylor’s past songs were written about. Nothing warms my heart like reminiscing on her former flames, and if that’s weird for an almost 30 year old to admit then I’m sorry,I’m not sorry.
Aimee’s 3rd Birthday
My Aimee girl’s 3rd birthday is next week (How? Why? Stop Growing!!).We aren’t having a major blowout this year, but I am looking forward celebrating with cake, ice cream, and a few other birthday surprises. If you’ve got any special days coming up soon, be sure to check out my blog archives for cake recipe inspiration. Also, this is my fave spot for candles and cake toppers.Ya welcome.
Bananas Foster Cinnamon Rolls
These bananas foster cinnamon rolls were inspired by the classic New Orleans dessert. Last summer, Brett and I took a cooking class where I learned to make bananas foster for the first time, and I fell in love with the idea of including caramelized syrup and rum-soaked bananas in other baked goods. These bananas foster cinnamon rolls are the result of that dream.
If you’re unfamiliar with the process of making cinnamon rolls, you can check out my other two recipes here and here, or read up on Ree’s tidbits aboutmaking cinnamon rolls. She is The Godfather of cinnamon rolls so I highly recommend starting there. Once you have your dough made, the next steps are fairly straightforward.
Making the Cinnamon Rolls
First, roll out your dough into a long, slender rectangle. Lather up the dough with melted butterand then sprinkle on some brown sugar,cinnamon, and pecans. Next comes the bananas which should be sliced into thin, slivered coins; we want the bananas to roll easily with the dough so be sure not to leave any large chunks. Starting with one of the long ends, roll your dough tightly from end to end, like you’re working on a typewriter, and pinch the ends to seal in the filling. Slice equal-sized rolls and leave them to rise while the oven preheats. Bake the bananas foster cinnamon rolls until golden brown, and refrain from eating them all before you make the sauce. Trust me- you’re going to want to something to soak up that goodness with.
Making the Foster Glaze
To make theglaze, cook butter and sugar in a cast-iron skillet until the sugar has melted. Add the bananas and some spice, allowing the mixture to bubble and caramelize. Next comes the entirely optional (but oh-so-delicous)boozy part where we add in some rum. Add the liquor and remove the pan from the heat, tilting the skillet just slightly away from you. Using a long-handled lighter, carefully ignite the mixture and allow the alcohol to flame and burn off. (Sidenote: This step, if executed well, will make you look like a flambe guru, but no one wants to eat breakfast rolls that smell like burnt hair. Keep your bangs close and your eyebrows closer.) Allow your foster sauce to cool slightly before drizzling over top of the bananas foster cinnamon rolls.
If you’re into breakfast, brunch, and booze, these bananas foster cinnamon rolls are for you. Include them in your breakfast lineupthese coming weeks and let me know what you think.
Don’t forget to be voting regularly for the Saveur Blog Awards! You can check out the link here or in the sidebar of my blog homepage. You’ll find me and a few other friends in the “Best Baking and Sweets” category. As always, thank you for your love and support. Have a great week!
If you like these bananas foster cinnamon rolls, you should check out:
Sweet Potato Cinnamon Rolls
Hazelnut Cinnamon Rolls
Orange Cardamom Rolls
Cinnamon Swirl Bread
BBC Popsicles (Bananas, Bailey’s and Coconut)
Banana Cream Pie with Oatmeal Cookie Crust
Banana, Chocolate, and Coconut Cream Pie
Bananas Foster Cinnamon Rolls
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 2 reviews
These bananas foster cinnamon rolls are a breakfast take on the classic boozy dessert. Filled with cinnamon sugar, pecans, and bananas, these rolls are topped with a foster sauce that is to die for!
- Author: Kate Wood
- Yield: 16
Ingredients
For the dough:
- 2 cups (480 mL) milk (whole or 2%)
- 6 tablespoons (3/4 stick, 85 gm)) unsalted butter
- 1/2 cup (100 gm) granulated sugar
- 2–1/4 teaspoons (1 package) active dry yeast
- 4–1/2 cups (540 gm) all-purpose flour, plus more for dusting
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- ½ teaspoon cinnamon
For the filling:
- 1/4 cup (1/2 stick, 55 gm) unsalted butter, melted and cooled
- 1/3 cup (70 gm) brown sugar
- 1–1/2 teaspoons cinnamon
- ½ cup (60 gm) pecans, finely chopped
- 2 bananas, sliced into very thin coins.
For the bananas foster glaze:
- ½ cup (1 stick, 113 gm) unsalted butter, diced into tablespoon sized pieces
- 1 cup (200 gm) brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 large banana, chopped into ½” chunks
- ¼ (60 mL) cup gold rum
- Chopped toasted pecans (if desired for sprinkling)
Instructions
To prepare the rolls
- In a large pot, combine the milk, butter, and sugar over medium heat and allow to warm just before the milk is scalding. Remove from burner and allow to cool until luke warm. Add the yeast and allow to dissolve, about 2 minutes.
- Add 3-1/2 cups of the flour to the milk mixture and stir to combine. Cover with plastic wrap or a tea towel and allow to rest and rise for 45 minutes to 1 hour. If your dough hasn’t doubled in size within that hour, place the dough in a slightly warmer spot of the kitchen.
- Combine the remaining flour, baking powder, baking soda, salt, and cinnamon and add to the risen dough. Stir to combine. At this point, you can refrigerate the dough overnight or roll out to use immediately. If you decide to save it, punch dough down into bowl if it over-rises.
- Roll the dough out onto a lightly floured surface to a 10”x30″ rectangle. Spread the melted butter out evenly on the dough, leaving a 1/2 inch border around the sides. Combine the brown sugar, cinnamon, and pecans in a small bowl and sprinkle this out evenly on the dough. Cover the entire sheet of dough evenly with little banana slices.
- With one of the long ends closest to you, begin to roll the dough away from you, pinching the dough together at the end to seal your roll. Trim off any shaggy ends (no more than 1 inch) Using a sharp knife, cut 1-1/2” slices of buns from your log of dough.
- Arrange the buns in two 9” round pans or in casserole dishes with about ¾” separation between the buns. Cover the pans with plastic wrap and allow the buns to rise for 25-30 minutes, or until they are puffed and rounded. In the meantime, preheat the oven to 350 degrees. Once the rolls are ready for the oven, bake until golden brown, about 30 minutes. Allow to cool on pan for 10-15 minutes and then top with glaze.
To prepare the glaze:
- Add the butter and brown sugar to a large cast iron or stainless steel skillet over medium-low heat. Stir in the pan until the butter has melted and the sugar has dissolved. Add the cinnamon and salt, stirring to combine. Add the diced bananas and cook for about 5 minutes, stirring occasionally and flipping the banana pieces as needed. Add the rum, stirring briefly to combine. Remove the pan from heat, tilt it slightly away from you, and using a long handle ignite the rum for the alcohol to burn off. If you’re not comfortable doing this safely, you can omit this step. When the flames have burned out, remove the banana pieces and pour the glaze evenly over the top of the cinnamon buns. Sprinkle with toasted pecans, if desired. Serve warm.
Notes
If desired, strain the banana pieces out of the glaze with a strainer. I prefer to keep them in!
Recipe for the dough adapted from Ree Drummond
23 thoughts on “Bananas Foster Cinnamon Rolls”
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Lena ag
Hey Kate! This recipe looks amazing, I’m planning to do it for Christmas. Do you think it would be a good idea adding semi sweet chocolate or would that be overpowering the other flavors? Thanks!!!
Reply
Kate
December 29, 2018 at 12:53 PM
Hi Lena!
You certainly could add chocolate chips, but the recipe is very sweet as is. Maybe try it once without and see what you think. 🙂
Reply
Ellen Reynolds
November 30, 2018 at 1:19 PM
This looks incredible! I am hoping to make these the night before and bake for a breakfast. Is there any way I can make the dough and have everything prepped the night before then pop in oven in morning? I saw your comment about the glaze being made in advance.
Thanks!
EllenReply
Kate
December 5, 2018 at 1:32 PM
I’ve not tried to make the dough in advance but you can certainly bake the rolls and freeze ahead of time, warming and adding the glaze at time of serving. 🙂
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Rebecca Canna
March 27, 2018 at 4:03 PM
So…. think it would be okay to make the sauce the day before and then heat it up to pour on the freshly baked rolls?
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Kate
March 29, 2018 at 9:53 AM
yes! my only concern is that it may separate upon cooling, but likely it would come back together upon heating. LMK how it goes if you try it! 🙂
Reply
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August 29, 2017 at 5:43 PM
Ooooh! I saw that about the roasted sugar. . .and it is most definitely going on my “must try it” list. It’s so genius and I’m wondering why I hadn’t been baking with it all along.
But enough about roasted sugar, flour and all those other magical ingredients. Can we talk about how much I want to bath in that boozy glaze. It looks absolutely incredible. And paired with a cinnamon roll?!!! I don’t think I have enough restraint in myself to act like the grown-up I’m supposed to be. Weeeeeeeee!
Reply
Kate
August 30, 2017 at 9:55 AM
Ha! I totally hear you!
Reply
August 28, 2017 at 2:09 PM
I do not know how anything in this world will be OK until I am feasting on these. They look achingly delicious.
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See AlsoPeach Cobbler CookiesKate
August 29, 2017 at 9:24 AM
ha! the best response.
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August 28, 2017 at 8:42 AM
Cinnamon rolls are one of my all-time favorite things to make! There is something so satisfying and nourishing in the process of making the dough, stuffing them with so much sugar, and the smell of them baking filling the house. I can’t even imagine how good these must smell (and taste, obviously). Also, I am too totally obsessed with carpool karaoke. I could spend a whole afternoon catching up on those. xx
Reply
Kate
August 28, 2017 at 8:45 AM
I couldn’t agree more. It’s incredibly therapeutic, right? I feel the same way about baking bread.
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Staci Seaton
August 27, 2017 at 9:00 PM
Chicago recs! I had an extensive list and lost it on the plane ride back home–boo! Giordanos! Carnivale was such a fun environment and on Friday’s they have aerobatic dancers! The carnita tacos at Mercadito were very tasty and most of their margs are spicy! 3 arts cafe was on my list for brunch too! And of course, Grace Chicago is on my wish list forever and always- Curtis Duffy 💗My (American) chef crush. Have so much fun!
Can’t wait to make these cinnamon buns hun!
Reply
Kate
August 28, 2017 at 6:51 AM
Can I just say that watching you eat your way through Chicago solidified in my mind that we should travel together? You guys do it like I like it.
Reply
Staci
August 29, 2017 at 8:32 PM
Yes let’s do it!! 👯
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August 27, 2017 at 2:51 PM
Oh Goodness. These look INSANE. I haven’t tried regular bananas foster yet – on the list, as are these! x
Reply
Kate
August 28, 2017 at 6:51 AM
I could write a book on all of the foods you need to have in your life. 🙂
Reply
August 27, 2017 at 10:58 AM
Including to my list, pinning ! Thank you very much !
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Kate
August 27, 2017 at 12:01 PM
hooray!
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August 27, 2017 at 10:28 AM
These look delicious Kate!!!!! My daughter is obsessed with Taylor’s new song…I haven’t decided yet. We had a super intellectual debate over the whole Kayne/Taylor thing just yesterday. 😉
Reply
Kate
August 27, 2017 at 12:01 PM
is it shocking that intellectual conversations happen about such topics? all the time in my house.;)
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I’m Kate Wood.I love creative recipes suitable for life’s moments.
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