Caramel Bananas Foster Cinnamon Roll Muffins

Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups; spray with cooking spray.

Separate dough into 5 rolls; cut each into 6 pieces. Place pieces in large bowl. Add caramel topping, and stir to coat; set aside.

In 10-inch skillet, melt butter over medium heat; add bananas, and cook 5 to 6 minutes, stirring frequently, until browned. Meanwhile, measure whiskey into small bowl. Remove skillet from heat; carefully pour in whiskey, return skillet to heat and cook 1 to 2 minutes or until liquid evaporates. Pour over cinnamon roll pieces, and toss to coat. Divide mixture among muffin cups.

Bake 21 to 23 minutes or until browned and slightly crispy on top. Let stand 5 minutes.

Transfer cinnamon roll icing to 1-quart resealable food-storage plastic bag; cut off tiny piece of one corner, and pipe icing on each muffin. Top with walnuts.