Bake-Off® Contest 42, 2006
St Petersburg, Florida

Granola Sweet Rolls on a Stick

Don't be afraid to vary the yogurt or granola bar flavor when you make these kid-friendly treats.

(4)
(1)
Save and Share
  • prep time 15 min
  • total time 40 min
  • ingredients 5
  • servings 5
 

Ingredients

1
can (7.3 oz) Pillsbury® refrigerated cinnamon rolls with icing (5 rolls)
1
container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
4
Nature Valley® cinnamon crunchy granola bars (2 pouches from 8.9-oz box), finely crushed (3/4 cup)*
1
large banana
5
round wooden sticks with one pointed end (10 inch)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Separate dough into 5 rolls; set icing aside. Place rolls on cookie sheet. With sharp knife or 1- to 1 1/4-inch cookie cutter, cut hole in center of each roll; set roll cutouts aside.
  • 2 In shallow bowl, place yogurt. In another shallow bowl, place crushed granola bars. Peel banana; cut off small slice from each end, and cut remaining banana into 5 equal pieces. Place banana pieces in yogurt; stir with spoon until coated. Roll banana pieces in crushed granola bars to coat well. Place 1 coated banana piece in hole in each roll, making hole larger if necessary. Set remaining yogurt aside.
  • 3 Thread stick through side of each roll, through banana and out other side of roll. Slide roll down stick about 1/3 of length. Thread 1 reserved roll cutout onto stick.
  • 4 Bake 12 to 17 minutes or until golden brown and dough around center of roll is no longer doughy. Cool 5 minutes. Meanwhile, stir reserved icing into remaining yogurt for sauce. If desired, cut off sharp ends from sticks with kitchen scissors. Loosen rolls and remove from cookie sheet. Serve with yogurt sauce for dipping.
  • 1 Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Separate dough into 5 rolls; set icing aside. Place rolls on cookie sheet. With sharp knife or 1- to 1 1/4-inch cookie cutter, cut hole in center of each roll; set roll cutouts aside.
  • 2 In shallow bowl, place yogurt. In another shallow bowl, place crushed granola bars. Peel banana; cut off small slice from each end, and cut remaining banana into 5 equal pieces. Place banana pieces in yogurt; stir with spoon until coated. Roll banana pieces in crushed granola bars to coat well. Place 1 coated banana piece in hole in each roll, making hole larger if necessary. Set remaining yogurt aside.
  • 3 Thread stick through side of each roll, through banana and out other side of roll. Slide roll down stick about 1/3 of length. Thread 1 reserved roll cutout onto stick.
  • 4 Bake 12 to 17 minutes or until golden brown and dough around center of roll is no longer doughy. Cool 5 minutes. Meanwhile, stir reserved icing into remaining yogurt for sauce. If desired, cut off sharp ends from sticks with kitchen scissors. Loosen rolls and remove from cookie sheet. Serve with yogurt sauce for dipping.

EXPERT TIPS

toggle

Expert Tips

*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
Trans Fat
2g
2%
),
Cholesterol
0mg
0%;
Sodium
430mg
430%;
Total Carbohydrate
46g
46%
(Dietary Fiber
2g
2%
  Sugars
24g
24%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
2%;
Calcium
6%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license. 2009 © and ®/™ of General Mills Bake-Off is a registered trademark of General Mills ©2009