Have a couple of Pillsbury® cinnamon rolls left from breakfast? Turn them into this tropical-inspired dessert!
tablespoons caramel topping
teaspoon rum extract
already baked and iced Pillsbury™ cinnamon rolls with icing (from 12.4-oz can)
ripe medium banana, sliced
Heat oven to 350°F.
In small bowl, beat egg slightly. Stir in 2 tablespoons of the caramel topping and the rum extract. Cut baked rolls into 1-inch cubes. Add to egg mixture; stir to coat. Let stand 5 minutes. Divide mixture between 2 generously greased or sprayed 6-oz custard cups.
Bake 15 to 20 minutes or until set. With knife or metal spatula, loosen edges of each pudding; slide onto dessert plate. Top with banana slices; drizzle with remaining 1 tablespoon caramel topping.
This recipe can easily be scaled to use any number of leftover cinnamon rolls.
If you need a little more decadence, top with a scoop of vanilla ice cream or frozen yogurt.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 2 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 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; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.