Banana Pudding Rolls with Gooey Vanilla Pudding
These banana pudding cinnamon rolls are everything you love about the classic Southern dessert wrapped up in a warm, gooey cinnamon roll. Made with soft homemade dough, they’re filled with mashed banana, brown sugar, and crushed Nilla wafers, then baked until golden and fluffy. Topped with a thick layer of homemade vanilla pudding and more wafers for crunch, they taste just like warm banana pudding in cinnamon roll form. Perfect for weekend baking, brunch, or anytime you’re craving a nostalgic twist on a bakery classic!
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.
- 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.
- 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.
- 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.
- Place the rested dough on a lightly floured surface. Roll it out into a 15x21-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 9x13 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.
- 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.
- 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.
- 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
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Leftover rolls can be stored in an airtight container in the fridge for up to 4 days. They can be reheated in a 350°F oven or in the microwave in 20-second increments.
