Ingredients
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 (17.5 oz) refrigerated Pillsbury™ Grands!™ Cinnamon Rolls with Original Icing (5 Count)
1
cup powdered sugar
Preparation
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.
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.
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.
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.)
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.
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.
