I know the recipe title is all about Easter…but, I really wanted to share this recipe with you not only because I think it would be great for brunch, it is also a spinoff of my highest scoring dessert from the www.WorldFoodChampionships.com. It is on KTVU Channel 2 www.lauriesfood.com/ktvu/.
I hope you tune in on Saturday, May 30th at 9:45 a.m., I will be returning to KTVU for another cooking segment and again in June!! I hope you all will follow me on my cooking adventures at www.LaurieFigone.com and www.facebook.com/cookingwithlaurie.
I’ve put a new ‘twist’ on my Easter morning cinnamon rolls…the dough gets wrapped around a grilled banana, baked and then served with Caramel Sauce, Cream Cheese Drizzle and Toasted Pecans.
2 TBSP. butter, melted (I prefer Challenge)
Cinnamon-sugar (mix together ½ cup sugar and 3 tsp. cinnamon)
1. Peel bananas. Cut off ends to create equal lengths. Slice off top 1/3 lengthwise.
2. Heat grill to high. Brush cut side of bananas with melted butter. Sprinkle generously with cinnamon-sugar mixture. Grill, cut side down until deep dark grill marks. Set aside until to cool while making bread dough.
Cinnamon Bread Dough
2 ½ cups all-purpose flour
1 pkg. rapid rise yeast
1 egg, room temperature
1/3 cup milk
½ cup sugar, divided
½ tsp. sea salt
¼ cup butter (I prefer Challenge)
¼ cup water
¼ cup dark brown sugar Cinnamon-sugar
1 TBSP. melted butter (I prefer Challenge)
1 egg, beaten (room temperature)
1/3 cup finely chopped, toasted pecans
1. In a large mixing bowl, mix together 1 ½ cups of the flour and yeast. Beat egg. Put the milk, ¼ cup of the sugar, salt, ¼ cup butter and water into a microwave safe container; heat in microwave to 120’. Add egg and warmed ingredients to flour mixture. Beat with a wooden spoon until mixture becomes smooth. Add remaining flour a little at a time, until mixture is no longer sticky. Place on a floured board and knead 3- 5 minutes, until smooth and elastic.
2. Place dough into a clean and oiled bowl. Cover and let rest 30 minutes.
3. Preheat oven to 375’. Line baking sheet with parchment paper. Punch dough down. Roll into a 14” x 10” rectangle. Brush with melted butter and sprinkle evenly with ¼ cup cinnamon-sugar mixture and dark brown sugar. Cut into ¾ inch strips. Wrap grilled bananas with dough. Place on parchment lined pan. Brush tops with beaten egg.
4. Bake for 15-20 minutes, or until golden brown.
5. Remove from baking sheet immediately and drizzle with Caramel Sauce and Cream Cheese Drizzle. Sprinkle each wrap with 2 tsp. of the finely chopped pecans.
6. Serve while still warm.
1 cup granulated sugar
¼ cup water
½ cup heavy cream
1. In a heavy, deep saucepan, stir together sugar and water. Bring to a boil over medium heat. Do not stir; allow the mixture to bubble until it turns a deep amber color (watch carefully so it does not burn); it will take about 10 minutes. Heat cream in the microwave just until hot (about 20 seconds). Remove caramel from the heat and slowly (in a small stream) pour the cream into the caramel stirring constantly.
2. Pour caramel into a bowl; set aside until plating.
Cream Cheese Drizzle
4 oz. cream cheese, room temperature (I prefer Challenge)
1 TBSP. milk
1 TBSP. powdered sugar
1. Whisk together until smooth. Keep at room temperature until time to drizzle onto wraps.
Hint: After mixed, place in a small plastic bag and snip a tiny bit off the corner of the bag. Squeeze onto banana wraps.