Friday, October 16, 2009

Pillsbury Cinnabon Cinnamon Rolls- Apples & Bannans~


Last fall I was blessed to receive some sample product from Pillsbury! Check out some of the recipes I already posted HERE.


We had gobs of great stuff and wanted to each create something different with the packages of Pillsbury Cinnabon Grands Cinnamon Rolls. Nate chose to make a cinnamon roll apple pie pocket, and I made mini-cinnamon roll bananas foster bites.


To get an idea of the taste and texture of the rolls, I baked up one regular size and two mini rolls before we got started.


Ironically, Nate and I BOTH happen to be people who do not like cinnamon rolls and have never actually had Cinnabon, (GASP!) but we still enjoyed these ooey-gooey rolls and the fun creations that we made! Just to be sure, we had some friends taste-test as well and they gave the thumbs-up. I think for a super-easy, hot, sticky cinnamon roll these are a great time saving dessert or component to a dessert.


By Beth G

1 package Mini Pillsbury Cinnabon Cinnamon Rolls

Bananas Foster Filling
1/4 c unsalted butter
2/3 c packed brown sugar
3 T dark rum
1/4 tsp cinnamon
1 1/2 tsp fine vanilla extract
3-4 bananas sliced (lengthwise, in slices, in bits)- depends on how you are serving it...for this recipe I cut the banana in to little bits
A big hand full of coarsely chopped pecans

Combine the butter, brown sugar, rum, cinnamon and vanilla in a skillet and heat to boiling. Add bananas and cook stirring constantly for about 2-3 minutes.
Grease a mini muffin tin and start peeling the mini cinnamon rolls apart, pretty much un-wrapping them. Rip strips off and layer them in the mini-muffin tin and press down to create a little cinnamon roll dough cup.
Then spoon the bananas foster into the cinnamon roll cup & bake at 350 for 15-20 minutes until cinnamon rolls are golden.
This makes 12 mini-rolls, I actually set aside two of the mini rolls that I pushed the center out toward the outside creating a hole in the middle, like a doughnut. Then I spooned the bananas foster into the center, and baked on a greased cookie sheet at the same temp and time above. We liked both styles, the second method- creating the hole in the middle was even easier than taking them apart and would make a great party dessert!


By Nate G

Nate used the large/regular sized cinnamon rolls, he got super messy and creative and used the cinnamon roll dough as a personal pie pocket crust.


1 package Pillsbury Cinnabon Grands Cinnamon Rolls
(6 rolls, makes 4 pies)
3 apples, cored and chopped into little pieces
2 T water
2 T flour
2 T sugar
2 T brown sugar
1/4 tsp cinnamon
2 T butter


Unroll the cinnamon rolls on a covered work surface (lay out some wax paper) and kneed into 4 flat ovals.
In a saucepan over medium heat combine the water, flour, butter, sugar, brown sugar and cinnamon, bring to a boil and reduce heat, add apples and cook stirring often for about 5 minutes.
Spoon apple pie filling onto the cinnamon roll dough discs and fold over to create a pie pocket. Press the edges firmly to seal. Bake at 350 for 20 minutes or until dough is golden brown.



Anonymous said...

OMGOSH AHHHHHHHHHHH!!! I've totally died and gone to heaven. OH WAIT - I'm in HELL because I don't have any of that fantastic amazingness here. :( haha

Jaime said...

both look great!! i can't believe you don't like cinnamon rolls *gasp*

Beth G. @SweetLifeKitchen said...

Thanks!! I know, for me not to like cinnamon rolls is insane and to have found a husband who feels the same is beyond crazy...we don't HATE them, just "not our favorite" go figure ;o)