Banana Toffee Cinnamon Rolls
- 1/3 cup brown sugar
- 3 Tbsp softened butter
- 1 Tbsp cinnamon
- 1 8 oz can crescent rolls
- 1 medium banana
- 1/4 cup English toffee chips
- For the icing:
- 2 oz softened cream cheese
- 1/2 cup prepared dulce de leche or caramel ice cream topping
- 1/2 tsp pure vanilla
- 1/4 tsp ground cinnamon
- 1/4 cup toasted pecan pieces
- Preheat the oven to 375°F. Spray a 9" round baking dish or pie pan with cooking spray.
- In a small mixing bowl mix together the brown sugar, butter and cinnamon.
- Unroll the crescent rolls to form roughly a 9 x 13 inch rectangle. Press the perforations together and roll until smooth.
- Spread the butter, brown sugar and cinnamon mixture evenly over the crescent rolls from end to end.
- Cut the banana through the middle lengthwise, then cut into chunks. Arrange over the crust.
- Sprinkle the toffee chips over the bananas and begin to roll starting with the widest edge.
- Cut the roll into 12 one inch pieces.
- Arrange each piece in the baking dish, leaving even spaces between each roll.
- Bake for 18 minutes or until golden.
- While the cinnamon rolls are baking, beat together all of the ingredients for the creamy caramel topping. Set aside. [The topping pours more easily if heated in the microwave until the consistency of a thick syrup. Heat in 20 second increments and stir until thin enough to spread on top.]
- Remove from the oven and spread the caramel cream cheese icing on top while warm. Sprinkle with toasted pecans if desired.
Dulce de Leche is a luscious thick caramel. It's readily available in most grocery stores in the Hispanic foods section. It often comes in a [13.4] oz can that looks much like sweetened condensed milk, but, it's very different, so, read carefully.