Mardi Gras is next week, yall. Growing up several hours from New Orleans meant we celebrated this glorious occasion, usually by eating king cake and hoping to get the baby so we would have a blessed year. If you aren’t familiar with Mardis Gras, also known as ‘Fat Tuesday’, celebrates the last night of epiphany. It’s a day to indulge and feast before Ash Wednesday and the Lenton fasting begins. What better way to indulge then with one of New Orleans famous desserts, Bananas Foster. Better yet, let’s turn that sweet treat into a favorite brunch food.
See below for step x step instructions (with pictures) and link to everything you need to make your Mini Bananas Foster Cinnamon Rolls!
I love brunch. I love throwing brunches. I love all the food associated with brunch. These Bananas Foster Cinnamon Rolls are the perfect little bite to serve at a brunch. AND, if you are looking to really indulge this Mardi Gras, this is a great way to do it. This ain’t diet food, yall. But they are small, so it’s totally ok. One of these mini rolls packs a big, boozy punch of flavor!
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Ingredients for Mini Bananas Foster Cinnamon Rolls:
- Butter
- Brown Sugar
- Bananas
- Rum
- Cinnamon
- Crescent Roll Dough
- Heavy Cream
- Powdered Sugar
- Pecans
Everything You Need to Make Mini Bananas Foster Cinnamon Rolls:
How to Make Mini Bananas Foster Cinnamon Rolls:
STEP 1: Start by making the banana rum sauce by melting 2 tablespoons butter in a skillet over medium heat.
STEP 2: Add 1/4 cup brown sugar and stir until dissolved and combined.
STEP 3: Add the bananas and rum and cook for about 3-4 minutes and bananas have softened.
STEP 4: Set aside to cool while you prepare the crescent rolls.
STEP 5: In a small bowl, add cinnamon, 1/4 cup brown sugar and 2 tablespoons sugar and mix until well combined.
STEP 6: Roll out crescent roll dough (from 2 cans) on a floured surface and divide into 4 rectangles. Try to press the perforations together to seal.
STEP 7: Spread 2 tablespoons butter onto each square.
STEP 8: Sprinkle each rectangle evenly with cinnamon/sugar mixture.
STEP 9: Divide the banana rum sauce evenly onto each rectangle.
STEP 10: Roll the crescent roll dough, jelly roll style, starting on the longer end.
STEP 11: Cut each log into 6 even pieces.
STEP 12: Add to a lined mini cupcake pan and bake at 375 degrees for 14-16 minutes.
STEP 13: Let cool on wire rack for about 15 minutes before removing from pan.
STEP 14: While mini rolls are baking prepare the glaze by adding heavy cream, 1/4 cup butter, brown sugar, and granulated sugar to a small saucepan.
STEP 15: Heat mixture over medium heat and bring to a boil.
STEP 16: Boil for 1 minute, constantly whisking.
STEP 17: Remove from heat and add rum.
STEP 18: Add powdered sugar and whisk until smooth.
STEP 19: Add a few more tablespoons of powdered sugar if you desire a thicker glaze.
STEP 20: Drizzle over warm rolls and sprinkle immediately with chopped pecans.
Make these other recipes to help celebrate Mardi Gras!
- Chocolate Pralines – Take the classic praline and add a chocolate!
- Classic Beignets – It doesn’t get more classic than these deep fried goodies.
- Easy King Cake – A shortcut version of the classic that take out the hard part of making pastry but is still just a delicious.
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Printable Recipe:
Mini Bananas Foster Cinnamon Rolls
Adapted from Southern Living
Ingredients
Cinnamon Rolls
- 2 tablespoons butter
- 1/2 cup brown sugar
- 2 ripe bananas
- 1/2 tablespoon rum
- 1/2 teaspoon cinnamon
- 2 tablespoons granulated sugar
- 2 cans refrigerated crescent rolls
- 1 stick softened butter
Rum Glaze:
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon rum
- 1/2 cup powdered sugar + 1-3 tablespoons
- 1/3 cup chopped pecans
Instructions
- Start by making banana rum sauce by melting 2 tablespoons butter in a skillet over medium heat.
- Add 1/4 cup brown sugar and stir until dissolved and combined.
- Slice the bananas thinly and add to the pan, along with the rum. Cook for about 3-4 minutes until bananas have softened.
- Set aside to cool while you prepare the crescent rolls.
- In a small bowl, add cinnamon, 1/4 cup brown sugar and 2 tablespoons sugar and mix until well combined.
- Roll out crescent roll dough (from 2 cans) on a floured surface and divide into 4 rectangles. Try to press the perforations together to seal.
- Spread 2 tablespoons butter onto each square.
- Sprinkle with cinnamon/sugar mixture.
- Divide the cooled banana rum sauce evenly onto each rectangle.
- Roll the crescent dough, jelly roll style, starting with the longer end.
- Cut each log into 6 even pieces.
- Add each roll to a lined mini cupcake pan and bake at 375 degrees for 14-16 minutes.
- Let cool on a wire rack for about 15 minutes before removing from pan.
- While mini rolls are baking prepare the glaze by adding heavy cream, butter, brown sugar, and granulated sugar to a small saucepan.
- Heat mixture over medium heat and bring to a boil.
- Boil for 1 minute, constantly whisking.
- Remove from heat and add rum.
- Add powdered sugar and whisk until smooth.
- Add a few more tablespoons of powdered sugar if you desire a thicker glaze.
- Drizzle over warm rolls and sprinkle immediately with chopped pecans.
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