Cinnamon rolls create the no-mess waffles served with the works - bananas and a rich chai whipping cream.
Bake-Off® Contest 47, 2014
Mimi Chang
Middletown, New Jersey
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1/3
-
cup finely chopped walnuts
-
1/2
-
teaspoon Watkins™ Butter Extract
-
2
-
bananas, sliced
-
1/3
-
cup heavy whipping cream
-
2
-
tea bags chai tea
-
1
-
can Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing (5 rolls)
-
1
-
cup powdered sugar
Steps
-
1
Heat oven to 350°F. Line cookie sheet with Reynolds® Parchment Paper. In small bowl; mix walnuts, 1/4 teaspoon of the butter extract and 1/4 teaspoon sea salt. Spread in ungreased 15x10x1-inch pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Set aside.
-
2
Meanwhile, in medium bowl, toss banana slices and remaining 1/4 teaspoon butter extract. Place in single layer on cookie sheet. Bake about 20 minutes or until softened.
-
3
Meanwhile, in small microwavable bowl, microwave whipping cream uncovered on High 40 to 50 seconds or until steaming. Add tea bags to whipping cream. Let steep 5 minutes. Squeeze tea bags into cream; discard tea bags.
-
4
Meanwhile, heat waffle maker. (Waffle makers without a nonstick coating may need to be sprayed with Crisco® Original No-Stick Cooking Spray before cinnamon roll is added.)
-
5
Separate dough into 5 rolls; reserve icing. Place 1 roll in center of each waffle section. Close lid of waffle maker. Bake 2 to 3 minutes or until golden brown. Repeat with remaining rolls.
-
6
Meanwhile, in medium bowl, mix chai whipping cream, powdered sugar, reserved icing and 2 tablespoons water until smooth. To serve, top waffles with bananas and walnut mixture. Drizzle with chai icing.
-
1
Heat oven to 350°F. Line cookie sheet with Reynolds® Parchment Paper. In small bowl; mix walnuts, 1/4 teaspoon of the butter extract and 1/4 teaspoon sea salt. Spread in ungreased 15x10x1-inch pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Set aside.
-
2
Meanwhile, in medium bowl, toss banana slices and remaining 1/4 teaspoon butter extract. Place in single layer on cookie sheet. Bake about 20 minutes or until softened.
-
3
Meanwhile, in small microwavable bowl, microwave whipping cream uncovered on High 40 to 50 seconds or until steaming. Add tea bags to whipping cream. Let steep 5 minutes. Squeeze tea bags into cream; discard tea bags.
-
4
Meanwhile, heat waffle maker. (Waffle makers without a nonstick coating may need to be sprayed with Crisco® Original No-Stick Cooking Spray before cinnamon roll is added.)
-
5
Separate dough into 5 rolls; reserve icing. Place 1 roll in center of each waffle section. Close lid of waffle maker. Bake 2 to 3 minutes or until golden brown. Repeat with remaining rolls.
-
6
Meanwhile, in medium bowl, mix chai whipping cream, powdered sugar, reserved icing and 2 tablespoons water until smooth. To serve, top waffles with bananas and walnut mixture. Drizzle with chai icing.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 390
- Calories from Fat
- 140
% Daily Value
- Total Fat
- 16g
- 24%
-
- Saturated Fat
- 7g
- 33%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 7%
- Sodium
- 460mg
- 19%
- Total Carbohydrate
- 59g
- 20%
-
- Dietary Fiber
- 2g
- 7%
- Sugars
- 40g
- Protein
- 4g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 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; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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