Turning desserts into cinnamon rolls is kinda my thing. I’ve done warm, cozy apple pie cinnamon rolls, the internet-famous almond croissant rolls, and now? Banana pudding rolls! I start with the same soft, gooey dough from my best cinnamon rolls ever, then fill it with mashed banana, brown sugar, and crushed Nilla wafers, then bake them till golden.
And because banana pudding isn’t complete without it, a thick layer of homemade vanilla pudding goes on top (plus more wafers, obviously).
The second you open the oven door, your whole house smells like a bowl of warm banana pudding. It’s wild. Fair warning: you may never want banana pudding the traditional way again!
This soft, buttery dough is the same I use for my gooey cinnamon twists—and trust me, they’re worth trying next. If you love the center of a cinnamon roll (you know, the best part), that’s exactly what they are!
Let’s Bake Them!
Find the full list of ingredients, measurements, and instructions in the recipe card below!
1
Make the tangzhong. In pastry school, I learned this technique, which is used in many breads and pastries. It’s a simple roux mixture of cooked flour and water that keeps the rolls insanely soft and moist for days!
2
Combine the wet and dry ingredients in a stand mixer bowl. Once combined, the dough will look rough and dry; that’s normal!
3
Knead until a smooth, elastic dough ball forms. Mix the butter in just one tablespoon at a time. This allows the butter to fully coat the gluten strands in the flour, resulting in a soft, tender texture!
4
Let the dough rest for 30 minutes. This time is key to allowing the gluten to relax, making it easy to roll it out in the next step.
5
Make the banana pudding filling. I recommend using vanilla bean paste for a stronger vanilla flavor, as it’s more concentrated. You’ll also want to use ripe bananas, but not overly ripe!
6
Roll out the dough and spread the pudding filling over it. You want a nice, even layer!
Banana pudding isn’t the only classic dessert I’ve turned into a cinnamon roll… my peach cobbler cinnamon rolls are filled with jammy peaches, brown sugar, and topped with a buttery crumble. Basically, peach cobbler in roll form!
7
Cut into strips and roll each one into a roll. Use a pizza cutter or sharp knife to cut the dough into twelve equal-sized strips, then roll them up! Place them in a 9×13 baking pan and set them aside to rise in a warm place.
8
Let the cinnamon rolls rise until they double in size. You’ll know they’re ready when they’re barely touching each other, and the dough feels airy when touched.
9
Bake the cinnamon rolls! You’ll know they’re done baking when a thermometer inserted into the center roll reads 185°F and the tops are lightly golden brown.
10
Make the vanilla pudding. The right texture will be thick, but still thin enough to pour over the top of the rolls. Let the rolls cool for 20 minutes, then pour the pudding over the top and sprinkle with more nilla wafers.
More of a berry fan? You’ve got to try my raspberry blackberry cinnamon rolls. They’re swirled with homemade berry jam, topped with cinnamon crumb, and finished with a vibrant berry glaze!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Banana Pudding Rolls with Gooey Vanilla Pudding
Equipment
Ingredients
For the Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour, *See notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 tablespoon vanilla bean paste
- Tangzhong from above
- 6 tablespoons unsalted butter, room temperature
For the Banana Cinnamon Sugar Filling
- 8 tablespoons unsalted butter, room temperature
- 2/3 cup light brown sugar
- 1/2 cup mashed banana
- 2 cups mini nilla wafers, crushed
- 1 tablespoon vanilla bean paste
For the Banana Pudding Topping
- 1/2 teaspoon gelatin
- 1 tablespoon cold water
- 1 1/2 tablespoons cornstarch
- 1/4 cup granulated sugar
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 large egg yolks
- 2 tablespoons cold unsalted butter
- 2 teaspoons vanilla bean paste or extract
- extra nilla wafers for the tops
Instructions
- In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.1/4 cup (32 g) bread flour, 3/4 cup (155 g) water
- In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (55 g) large egg, 1 tablespoon vanilla bean paste, Tangzhong from above
- With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.6 tablespoons (84 g) unsalted butter
- Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
- While the dough rests, make the filling. In a large bowl, combine the butter, brown sugar, mashed banana, crushed nilla wafers, and vanilla. Set aside.8 tablespoons (110 g) unsalted butter, 2/3 cup (133 g) light brown sugar, 1/2 cup (120 g) mashed banana, 2 cups (100 g) mini nilla wafers, 1 tablespoon (18 g) vanilla bean paste
- Place the rested dough on a lightly floured surface. Roll it out into a 15×21-inch rectangle, with the longest side closest to you. Dollop the brown sugar banana mixture across the surface of the dough, then use an offset spatula to gently spread it across, leaving a 1/2-inch border clean at the top.
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9×13 baking pan.
- Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325°F/162°C.
- Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F. While the rolls are baking, make the vanilla pudding.
- In a small bowl, combine the gelatin and cold water. Set aside to bloom.1/2 teaspoon gelatin, 1 tablespoon cold water
- Whisk together the sugar and cornstarch in a small pot. Then whisk in the milk and heavy cream a little bit at a time until smooth. You don’t want cornstarch lumps! Then whisk in the egg yolks.1 1/2 tablespoons (12 g) cornstarch, 1/4 cup (50 g) granulated sugar, 1 cup (235 g) whole milk, 1/2 cup (120 g) heavy cream, 2 (35 g) large egg yolks
- Cook over medium-low heat, stirring constantly, until it has a soft pudding consistency and coats the back of a spoon, roughly 8-10 minutes.
- Remove from the heat and stir in the butter, vanilla, and bloomed gelatin. Pour into a separate bowl and set aside to cool until the rolls come out of the oven.2 tablespoons (28 g) cold unsalted butter, 2 teaspoons vanilla bean paste or extract
- Once baked, let the rolls cool on a wire rack for 20 minutes. Then, pour the pudding over the top of the rolls. Do not put the pudding on the rolls straight out of the oven, or the hot heat will split the pudding. Sprinkle the tops with more crushed and whole nilla wafers and enjoy!
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Hiii, can i make that withh hand or hand mixer? Bczzz i dont havee stand mixer
Hiii! Yes, I recommend combining the dough first with a wooden spoon until it starts to come together, then kneading it by hand. It’ll take a bit more effort, but totally doable!
Loved these! Everyone at the office was so impressed!
So happy to hear that!! Office-approved treats are the highest compliment, thanks so much for making them!
My dear Cambrea. I love your recipes, but 4 hours? Can’t you just send me some already made? Preferably still warm.
Rick
Haha I would if I could, Rick! Just think of it this way…most of those 4 hours are just you hanging out while the magic happens. Totally worth it (and way better than overnight shipping)! 😄