Bananas Foster Sticky Buns

Use crescent rolls to turn a typical dessert into delicious Bananas Foster Sticky Buns for a sweet breakfast the family will enjoy.

Bananas Foster was originally made as a dessert, but we turned it into a delicious breakfast. My whole family will devour almost anything sweet, especially at breakfast. We decided to turn the typical dessert into bananas foster sticky buns using crescent rolls for the base.

Traditional bananas foster is cooked using flambé which includes setting the rum on fire briefly to burn off the alcohol. I’ve never done that and really didn’t feel like setting off my smoke alarms early in the morning. So I let it cook long enough to reduce the liquid and cook the alcohol out of it.

History

After making this delicious breakfast, I wanted to learn more about the history of the dish. I always find it fascinating to learn where a specific food or meal started, and how long it’s been around. I was surprised to find that the history of Bananas Foster is not actually a very long one. It was first made in the early 1950’s in New Orleans. Bananas were a large import for the city at that time.

One of the owners of a well-known restaurant challenged his chef to make a dessert using the bananas. They wanted to promote the bananas since they were very fresh when eaten in New Orleans. They named the dessert after a business and civic leader, Richard Foster.

Source: https://www.neworleans.com/restaurants/traditional-new-orleans-foods/bananas-foster/

Bananas Foster Sticky Buns Step by Step

Ingredients

• 6 tbsp butter
• 3/4 cup brown sugar
• 2 bananas (ripe, sliced)
• 1 1/2 tbsp light rum
• 1/2 tsp cinnamon
• 6 tbsp sugar
• 2 cans crescent rolls
• 4 tbsp butter (softened)
• 1/4 cup heavy cream
• 1/4 tsp salt
• 5/8 cup powdered sugar
• 1/3 cup pecans (chopped)

Preparation

In a medium skillet, melt 2 tbsp of butter over medium heat. Stir in 1/4 cup of brown sugar until combined.

Stir in the sliced bananas and 1/2 tbsp of the light rum. Cook for about 3-4 minutes, until the bananas just start to break down, stirring often. Set aside and let cool completely, about 20 minutes.

Meanwhile, preheat the oven to 375F. In a small mixing bowl, whisk the cinnamon, 1/4 cup of brown sugar, and 2 tbsp of sugar.

Unroll 1 can of crescent rolls onto parchment paper and separate the rectangles, pressing the seams to make 4 rectangles. Repeat with the remaining can of crescent rolls.

Spread the softened butter evenly on each rectangle.

Sprinkle each with about 1 tbsp of the cinnamon-sugar mixture.

Dollop each rectangle with the cooled banana mixture and spread to within 1/4 inch of the edges.

Roll the rectangles, starting with the short end, and pinch to seal.

Gently cut each dough into 6 even pieces.

Grease a 24-cup mini muffin pan. Put 2 slices, cut side up, in each muffin cup.

Bake until golden brown, about 14-16 minutes. Place the pan on a wire rack to allow them to cool for about 15 minutes.

While they cool, place the cream, salt, and remaining 4 tbsp of butter, 1/4 cup of brown sugar, and 1/4 cup of sugar in a small saucepan over medium heat. Whisk constantly while bringing to a boil for 1 minute.

Remove from the heat and whisk in the remaining 1 tbsp of rum.

Gradually whisk in 1/2 cup of the powdered sugar until smooth. Whisk the remaining 1/8 cup of powdered sugar, a little at a time, until the desired consistency is reached.

Drizzle the warm sticky buns with the glaze and sprinkle with chopped pecans.

Leftovers

I’ll be honest, we didn’t have any leftovers. But these would be best saved without the glaze on top. Place any remaining bananas foster sticky buns in an airtight container and refrigerate. Refrigerate the glaze separately. When you are ready to serve, warm the sticky buns in the oven for a few minutes and warm the glaze either on the stovetop or in the microwave.

Recipe

Bananas Foster Sticky Buns

Use crescent rolls to turn a typical dessert into delicious Bananas Foster Sticky Buns for a sweet breakfast the family will enjoy.

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour

Course:

Breakfast

Cuisine:

American

Keyword:

banana

|

buns

|

crescent rolls

|

sticky buns

Servings: 24 sticky buns

5 from 10 votes

Ingredients

• 6 tbsp butter
• 3/4 cup brown sugar
• 2 bananas (ripe, sliced)
• 1 1/2 tbsp light rum
• 1/2 tsp cinnamon
• 6 tbsp sugar
• 2 cans crescent rolls
• 4 tbsp butter (softened)
• 1/4 cup heavy cream
• 1/4 tsp salt
• 5/8 cup powdered sugar
• 1/3 cup pecans (chopped)

Recommended Equipment

• Skillet
• Mixing Bowls – Stainless Steel
• Parchment Paper
• Mini Muffin Pan
• Saucepan – Medium

Instructions

• In a medium skillet, melt 2 tbsp of butter over medium heat
• Stir in 1/4 cup of brown sugar until combined
• Stir in the sliced bananas and 1/2 tbsp of the light rum
• Cook for about 3-4 minutes, until the bananas just start to break down, stirring often
• Set aside and let cool completely, about 20 minutes
• Meanwhile, preheat the oven to 375F
• In a small mixing bowl, whisk the cinnamon, 1/4 cup of brown sugar, and 2 tbsp of sugar
• Unroll 1 can of crescent rolls onto parchment paper and separate the rectangles, pressing the seams to make 4 rectangles
• Repeat with the remaining can of crescent rolls
• Spread the softened butter evenly on each rectangle
• Sprinkle with about 1 tbsp of the cinnamon-sugar mixture
• Dollop each rectangle with the cooled banana mixture and spread to within 1/4 inch of the edges
• Roll the rectangles, starting with the short end, and pinch to seal
• Gently cut each dough into 6 even pieces
• Grease a 24-cup mini muffin pan
• Put 2 slices, cut side up, in each muffin cup
• Bake until golden brown, about 14-16 minutes
• Place the pan on a wire rack to allow them to cool for about 15 minutes
• While they cool, place the cream, salt, and remaining 4 tbsp of butter, 1/4 cup of brown sugar, and 1/4 cup of sugar in a small saucepan over medium heat
• Whisk constantly while bringing to a boil for 1 minute
• Remove from the heat and whisk in the remaining 1 tbsp of rum
• Gradually whisk in 1/2 cup of the powdered sugar until smooth
• Whisk the remaining 1/8 cup of powdered sugar, a little at a time, until the desired consistency is reached
• Drizzle the warm sticky buns with the glaze and sprinkle with chopped pecans

Click the buttons below to share and print this recipe

Pin Recipe Print Recipe

Nutrition Facts

Bananas Foster Sticky Buns

Amount Per Serving (1 sticky bun)

Calories 130 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g20%

Cholesterol 16mg5%

Sodium 88mg4%

Potassium 52mg1%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 14g16%

Protein 1g2%

Vitamin A 191IU4%

Vitamin C 1mg1%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Other Recipes with Crescent Rolls

• Mini Cinnamon Crescent Rolls
• Spinach and Artichoke Bites
• Bananas Foster Sticky Buns
• Cheesy Chicken and Spinach Stromboli Ring
• Veggie Pizza
• Cheesy Crab Roll Appetizer

Other Banana Recipes

• Banana Bread
• Strawberry Banana Smoothie: McDonald’s Copycat
• Banana Cake with Glaze
• Chocolate Chip Banana Bread
• Banana Bread Pancakes
• Dreamsicle Protein Smoothie
• Bananas Foster Sticky Buns
• Banana Cream Puppy Chow
• Elegant and Creamy Banana Cake with Cream Cheese Frosting
• Banana Cream Cheesecake
• French Vanilla Banana Pudding with Nilla Wafers
• Banana Muffins with Streusel and Icing
• Chocolate Banana Milkshake
• Banana Bread Cheesecake
• Banana Bread Bars
• Frozen Fruit Cups: The Perfect Summer Treat