3 ripe bananas,cut into 1/4-inch slices

2 tbsp light brown sugar

2 tbsp, unsalted butter, cut into small pieces

1 tsp ground cinnamon

1 package frozen southern or buttermilk biscuits (such as Pillsbury)

3 tbsp unsalted butter, softened

3/4 cup light brown sugar

2 1/2 tsp ground cinnamon

1/2 cup toasted pecans, chopped

1 cup confectioners' sugar

1 tbsp milk (may need more)

1/8 to 1/4 tsp cinnamon, optional

Instructions:

Preheat oven to 425 degrees.

On a floured surface place frozen biscuits side by side 4 across and 3 down.  Let come to room temperature.

Slice ripe banana's into 1/4-inch slices and place in a round baking pan.  Mix together brown sugar and cinnamon and sprinkle on top of banana's.  Place 2 tbsp unsalted butter cut into pieces over bananas.  Bake bananas for 25 minutes until golden and bubbly.  Let cool for 5 to 10 minutes and mash with a fork.

Reduce oven heat to 375 degrees.  Spray an 9 inch square or round pan with non-stick cooking spray.  Set aside.

Place the chopped pecans on a cookie sheet and place in oven about 5 to 8 minutes until toasted. 

Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 25 to 30 minutes or until biscuits are thawed but still cool to the touch.

Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10- x 12-inch rectangle of dough; spread evenly with softened butter. Stir together brown sugar, cinnamon and pecans; sprinkle evenly over butter. Spread banana mixture evenly over brown sugar mixture.

Roll up, starting at one long end; cut into 12 (about 1-inch-thick) slices. Place rolls into a lightly greased 9-inch round pan or 9-inch square pan.

 Bake at 375° for 30 to 35 minutes or until center rolls are golden brown and done; cool slightly.

For Icing: Stir together confectioners' sugar, cinnamon, and milk until mixture comes to a drizzling consistency.

From the Kitchen of http://multiplydelicious.com