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.