Dessertscambreabakes5.0
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!
👥 12 Servings⏱️ Prep & Cook: 4h⏳ Prep: 3h 30m🔥 Cook: 30 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- mixing bowl
- spatula
- pan
- oven
- pot
- whisk
📝 Preparation Steps
1
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.
cup water2/3cold water1 tablespoon
2
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.
large egg (room temperature)1large egg yolks2
3
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.
4
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.
5
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.
6
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.
7
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.
8
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.
9
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.
10
In a small bowl, combine the gelatin and cold water. Set aside to bloom.
cup water2/3cold water1 tablespoon
11
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.
large egg (room temperature)1large egg yolks2
12
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.
13
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.
14
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!
Nutrition Facts
calories
566 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
2 g
sugar Content
32 g
sodium Content
319 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
103 mg
carbohydrate Content
72 g
saturated Fat Content
15 g
unsaturated Fat Content
10 g
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