Friday, August 28, 2009

Ice Cream Banana Cinnamon-Rings


Photographed by Trey Orsak
½ quart French Vanilla ice cream
Cinnamon

CINNAMON-RINGS
1 (17.5-oz.) can Refrigerated Cinnamon Rolls with Cream Cheese Icing (5 ct)
¾ cup Pecans Chopped

BANANA MIXTURE
3 large bananas
1/3 cup light brown sugar

Heat oven to 375º F. Heat indoor grill to 375º F. Lightly grease large baking pan. Unroll each cinnamon roll. Cut each roll in half lengthwise creating 10 8-inch long strips. Spread pecans evenly over dough and press into dough. Place strips into pairs. Twist each pair together, form a circle with the twisted pair. Pinch the ends together and place on the baking pan. Bake at 375º F. for 18-25 minutes or until golden brown.

In small bowl, measure sugar; set aside. Cut the bananas in half lengthwise. Cut into 2-inch long segments. Gently coat the bananas in the sugar. Let bananas sit for 5 minutes. Place bananas on the grill for 1-2 minutes or until grill marks start to appear. Flip bananas and repeat on the other side. Remove from grill and place on a plate.

Place cinnamon-ring’s on individual plates. Place equal amounts of banana mixture in the middle of each cinnamon-ring. Put a large scoop of ice cream in the middle of each cinnamon-ring and then sprinkle each dessert with a generous amount of cinnamon. Serve immediately. Optional- Garnish with cinnamon sticks.

Yield: 5 servings

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