Tuesday, February 12, 2013

PB & Banana Stuffed Cinnamon Rolls

First thing: I want to let everyone know I am not completely obsessed with Pillsbury Cinnamon Rolls. You may have seen my other recent post Apple Berry Pie on a Cinnamon Roll Crust and are now starting to wonder what the deal is. Well in fact, I actually have for years despised them, because when I make them the middle is raw, the bottom is burnt, and they never fluff up like in the picture.

 But...The thing is I have this other nerdy little hobby you might not know about. I coupon. I'm not too crazy about it, I don't spend 6 hours a day clipping away or anything. But, I do take advantage of great deals when I can. And recently I got a crap ton of Pillsbury Cinnamon Rolls. For less than 50 cents a can. Too bad I can't seem to make them right!

  And people you can only make cinnamon roll waffles so many times- am I right? (I'm lying by the way, you can make these every day because they are bomb)....

 So, now you know why I keep making things with store bought cinnamon rolls instead of  making my own from scratch. 

  And this is how I came up with my newest recipe.

When I tasted these I felt like an evil genius. I may have been laughing manically as well. Cinnamon rolls make a fluffy little home to gooey peanut butter and its life time lover- banana. Combine this with less than 15 minutes of total prep and bake time and 3 ingredients and I really feel like we have something wonderful here.

Start with an 8 count can of Pillsbury Cinnamon Rolls, and slice them in half, carefully down the middle. Like so-


Next press one half into a lined (I used silicone, but you could probably use paper cupcake liners too) muffin pan. Press up the sides a bit to make a little nest of dough. Add in a dollop of peanut butter. I used my favorite impulse measuring device- a baby spoon. But if you must have a measurement let's say one teaspoon. Top this with two thin banana slices.
Add the remaining half of cinnamon roll dough and pinch down around the ends to kind of seal together the dough.
Now simply bake these at 375 degrees F for 11 minutes. Allow to cool around one minute before popping out of the baking cup. I didn't use the icing that comes with the can because I don't think these need them but by all means add it if you want! These are incredible warm, but delicious at room temp as well. Enjoy!

PB & Banana Stuffed Cinnamon Rolls

  • 1 8 ct.can Pillsbury Cinnamon Rolls
  • Peanut butter
  • Half a banana


Preheat oven to 375 degrees F

Cut cinnamon roll in half lengthwise, careful not to squish up the dough. Press one half into the bottom of a lined muffin pan, pressing up onto the sides to make a nest like shape. Add in a dollop (about 1 teaspoon) of creamy peanut butter. Top with 2 thin slices of banana. Place the second half of the cinnamon roll on top, pressing the dough down into the cup to slightly seal together the two halves of dough.
Bake for 11 minutes, or until golden and puffed up. Allow to cool for 1 minute in the pan before popping out. Best served warm, but good at room temp as well.


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