Crockpot Bananas Foster Cinnamon Roll Casserole Step-by-step instructions

Before you start

Before starting, lightly grease the slow cooker insert with butter or nonstick spray. Open the cinnamon roll cans and set the icing packets aside in the refrigerator.

Slice the bananas into 1/4-inch rounds. Measure the brown sugar, butter, cream, rum extract, and cinnamon. Have the walnuts ready. No need to preheat an oven; the slow cooker is the only heat source.

Instructions

Layer and Pour

1. 1Prep the Crockpot
   Lightly grease the inside of a 6-quart slow cooker with butter or nonstick spray. Open the cans of cinnamon rolls and set the icing aside for serving. Cut each cinnamon roll into quarters.
   Look for The cinnamon roll pieces are bite-sized and evenly cut.
   Tip Greasing the crock prevents sticking and helps the syrup from burning on the edges.
2. 2Layer the Casserole
   Arrange half of the quartered cinnamon rolls in the bottom of the slow cooker. Top with half of the sliced bananas. Repeat with the remaining cinnamon rolls and bananas.
   Look for Even layers of dough and banana fill the crock.
   Tip Ripe but firm bananas hold their shape during the long cook.

After layering the cinnamon rolls and bananas, the crock should be about two-thirds full. The syrup mixture is poured evenly over the top, and the walnuts are scattered.

At this point, everything looks wet and saucy, but that is correct. The syrup will be absorbed and reduced as the casserole cooks.

Slow-Cook to Caramelize

3. 3Make the Syrup
   In a mixing bowl, whisk together the brown sugar, melted butter, rum extract, heavy cream, and ground cinnamon until smooth. Pour the mixture evenly over the cinnamon rolls and bananas. Sprinkle the chopped walnuts over the top.
   Look for The syrup pools around the dough and bananas.
   Tip Whisk well to dissolve the brown sugar into the cream and butter.

After 2 hours on HIGH, the casserole is golden brown on top, with bubbling syrup at the sides. The kitchen smells of butter, brown sugar, and rum. The rolls are puffed and spring back when touched, and the bananas are glossy and caramelized. The syrup has thickened to a sauce consistency.

Serve Warm

4. 4Slow-Cook the Casserole
   Cover the slow cooker and cook on HIGH for 2 hours, until the cinnamon rolls are puffed and cooked through, the bananas are caramelized, and the syrup is bubbling around the edges. Do not lift the lid during the first 90 minutes.
   Look for The top is golden, the syrup is thick and bubbly, and the rolls are tender.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Cooking on HIGH yields a caramelized texture; low may make the rolls mushy.
5. 5Serve with Ice Cream
   Spoon the warm casserole into bowls. Drizzle with the reserved icing from the cinnamon roll cans, then top each serving with a scoop of vanilla ice cream. Spoon extra warm caramel sauce from the bottom of the slow cooker over the top.
   Look for The ice cream melts slightly into the warm syrup.
   Tip Serve immediately while the contrast of warm casserole and cold ice cream is at its best.

When serving, the casserole is spooned into bowls while hot. The reserved icing is drizzled over the top, and a scoop of vanilla ice cream melts into the warm syrup. The contrast of hot, soft rolls and cold, creamy ice cream is the signature finish. Serve immediately for the best texture.

Common mistakes

A common mistake is lifting the lid too often, which drops the temperature and makes the rolls undercooked. Another is using cold cream straight from the fridge; it can cause the butter to seize, so let it sit at room temperature for 10 minutes.

Overmixing the syrup is not an issue, but do not stir the casserole after cooking, as that can break up the rolls. Finally, do not overcook, or the edges will become dry and the bananas will turn to paste.

How to tell it’s done

The casserole is done when the cinnamon rolls are puffed and no longer doughy in the center, and the bananas are tender and caramelized at the edges. The syrup should be thick and bubbly, with a deep brown color.

To check the rolls, insert a knife into the center; it should come out clean. The internal temperature of the egg-containing dough should reach 160°F (71°C) to ensure food safety.

• Egg dishes: 160°F (71°C) in the thickest part