Banana-Walnut Brunch Squares with Cinnamon Roll Base
Indulgent brunch squares combine mashed bananas with cinnamon roll dough pieces in a custard-like base, topped with a buttery walnut crumble and finished with maple cream cheese icing. Perfect for weekend entertaining or special occasion breakfasts, this dessert-like dish offers the comfort of cinnamon rolls with added banana flavor and textural contrast from crunchy walnuts. The convenience of refrigerated dough makes it accessible for busy mornings while still delivering impressive presentation and rich, satisfying flavors that bridge breakfast and dessert.
Ingredients
- 3 LAND O LAKES Eggs
- 1 cup mashed ripe bananas, from 2 to 3 medium
- 3 tablespoons granulated sugar
- 1 can (17.5 oz) refrigerated Pillsbury Grands Cinnamon Rolls with Cream Cheese Icing, 5 Count
- ½ cup Pillsbury BEST all-purpose flour
- ⅓ cup packed light brown sugar
- ¼ cup LAND O LAKES Butter, softened
- ¾ cup Fisher Chef's Naturals chopped walnuts
- ¼ cup maple syrup
- Banana slices
Instructions
- 1
Heat oven to 350°F
- 2
Spray 8-inch square glass baking dish with cooking spray
- 3
Beat eggs, bananas and granulated sugar with wire whisk until well blended
- 4
Separate dough into 5 rolls and set icing aside
- 5
Cut each roll into 8 equal pie-shaped wedges
- 6
Gently stir dough pieces into egg mixture until well coated
- 7
Spoon mixture into baking dish and spread evenly
- 8
Mix flour and brown sugar in medium bowl
- 9
Cut in butter with fork until mixture looks like coarse crumbs
- 10
Stir in walnuts
- 11
Sprinkle mixture over dough mixture in baking dish
- 12
Bake 35 to 40 minutes or until center is puffed and set and edges are deep golden brown
- 13
Cool 10 minutes
- 14
Mix icing and syrup until blended
- 15
Cut into squares and place on individual serving plates
- 16
Drizzle icing mixture over each serving
- 17
Garnish with banana slices if desired
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier mashing
Let the squares cool the full 10 minutes before cutting to prevent the custard from being too runny
Mix the maple cream cheese icing just before serving to maintain the best consistency
Good to Know
Refrigerate covered for up to 3 days. Best served warm, reheat individual portions in microwave for 15-20 seconds.
Can assemble completely and refrigerate overnight before baking. Add 5-10 minutes to baking time if baking from cold.
Serve warm or at room temperature. Cut into 9 squares for generous portions or 16 smaller pieces for lighter servings.
Common Mistakes
Don't overbake or the custard will become rubbery
Use softened butter to avoid lumpy crumb topping
Don't skip cooling time or squares will fall apart when cut
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use homemade cinnamon roll dough instead?
Yes, but cut into small pieces and par-bake for 10 minutes first since homemade dough takes longer to cook through than the pre-made version.
What if I don't have an 8-inch square pan?
Use a 9-inch round pan or 9x9 square pan but reduce baking time by 5-10 minutes and check for doneness earlier.
How long will these keep at room temperature?
Best consumed within 4 hours at room temperature due to the egg custard base. Refrigerate for longer storage up to 3 days.