Banana-Bacon Cinnamon Roll Roses: biscuit dough filled with banana chips, bacon, brown sugar and cinnamon. A fun, easy option for Easter, Father’s Day, brunch, or a party.
Banana-Bacon Cinnamon Roll Roses are mini cinnamon rolls made into little “roses” stuffed with crisp bacon, chopped banana chips, brown sugar, and cinnamon. They’re simple to prepare and bake quickly—perfect for a festive breakfast or brunch.
I developed this idea while thinking about a fun breakfast treat for my husband. It’s quick to assemble and versatile—make the roses ahead and serve warm. The photos here were taken during a late-night trial, so the lighting isn’t perfect, but the results are delicious.
Start with a package of biscuit dough (an 8-count can of Grands or similar works well). Cut each biscuit into eight equal pieces, roll each piece into a ball, and press each ball flat into a small circle. Arrange four circles in an overlapping row and press lightly so they adhere—this will form the layered “petals.”
Cut that four-circle strip in half to make two long semicircle strips. Brush the top with melted butter, then sprinkle a mixture of brown sugar, cinnamon, cooked chopped bacon, and finely chopped banana chips over the dough. Roll each strip up tightly from the long side to form a rose and seal the seam gently.
Place each rolled “rose” in a prepared mini muffin pan coated with nonstick spray or brushed with butter. If you have leftover melted butter, brush it on top of the roses for extra browning and flavor.
Bake at 350°F (175°C) for about 12–15 minutes, or until the edges are golden brown. If you’re using a different brand of biscuit dough, follow the package baking directions for best results.
For a playful presentation, you can insert each baked rose onto a stem from an inexpensive artificial flower arrangement—remove the fake petals and use the stem’s plastic center or a short half toothpick to anchor the roll. If you use toothpicks or skewers, warn guests to remove them before eating.
These cinnamon roll roses are easily customizable—swap the bacon and banana for chopped dried fruit, chopped nuts, mini chocolate chips, or any mix-ins you prefer. The method stays the same, and you can adapt flavors to suit the occasion.
Happy Easter and happy baking—these cinnamon roll roses make a charming, tasty addition to any breakfast or brunch spread. Enjoy!
Banana-Bacon Cinnamon Roll Roses
Ingredients
- 1 (8 count, 16.3 oz.) package biscuit dough (such as Pillsbury Grands Homestyle)
- 1/2 cup melted butter or margarine
- 1/2 cup brown sugar
- 3 teaspoons cinnamon
- 1 pound bacon, cooked and finely chopped
- 1 (6 oz.) bag banana chips, finely chopped
Instructions
- Preheat oven to 350°F. Spray a mini muffin pan with nonstick cooking spray or brush with butter.
- Separate biscuits. Cut each biscuit into 8 equal pieces. Roll each piece into a ball and flatten into small circles. Overlap four circles and press lightly to make them stick together. Cut the four-circle strip in half to create two long semicircle strips (you’ll end up with 32 roses total).
- Brush the dough with melted butter. In a small bowl combine brown sugar, cinnamon, chopped bacon, and chopped banana chips. Sprinkle the mixture evenly over the dough. Roll each strip up tightly from the long side to form a rose, pinch the seam slightly to seal, and place each rose in the prepared mini muffin pan. Brush any remaining melted butter on top.
- Bake for 12–15 minutes at 350°F, until golden brown around the edges. Remove and cool slightly before serving.
Notes
Substitutions: Swap the bacon and banana chips for dried fruit, nuts, mini chocolate chips, or other favorite fillings.
Nutrition:
| Carbohydrates: 14 g
| Protein: 3 g
More cinnamon roll recipes you may enjoy:
- Caramel Apple Cinnamon Rolls – Sally’s Baking Addiction
- Awesome Cinnamon Rolls – Sprinkled with Flour
- Overnight Gingerbread Cinnamon Rolls – Baked by Rachel