Ultimate Homemade Banana Pudding Cinnamon Rolls: A Southern Comfort Twist on a Classic
There’s a special joy in transforming beloved desserts into the warm, irresistible embrace of a cinnamon roll. It’s a creative baking adventure I adore, having previously perfected the cozy apple pie cinnamon rolls and the internet sensation almond croissant rolls. Now, prepare to be amazed by the latest creation that marries two comforting classics: **Banana Pudding Rolls**! These aren’t just any rolls; they begin with the same incredibly soft, unbelievably gooey dough used in my acclaimed best cinnamon rolls ever. The magic continues with a delectable filling of sweet mashed banana, rich brown sugar, and perfectly crushed Nilla wafers, all baked to golden-brown perfection.
And because no banana pudding experience is complete without its signature creamy crown, each warm roll is generously slathered with a thick, velvety layer of homemade vanilla pudding. For that authentic crunch and iconic look, we finish them with an extra sprinkle of Nilla wafers. The moment these come out of the oven, your kitchen will be enveloped in the sweet, comforting aroma of a warm bowl of banana pudding. It’s an experience so wonderfully wild, you might just find yourself forgetting the traditional banana pudding entirely!
This recipe isn’t just about combining flavors; it’s about crafting an unparalleled texture. The secret lies in the foundation: a soft, buttery dough, which is actually the same beloved base I use for my gooey cinnamon twists. If you’re a fan of the often-coveted, irresistibly tender center of a cinnamon roll – you know, arguably the very best part – then you’ll understand why this dough is so essential. It guarantees that every single bite of these banana pudding rolls delivers that melt-in-your-mouth experience. Trust me, once you try this dough, you’ll want to explore all its delicious possibilities!
Crafting Your Banana Pudding Rolls: A Step-by-Step Guide
Ready to bring this incredible dessert fusion to life in your own kitchen? Below you’ll find a detailed walkthrough of each step, ensuring your banana pudding rolls turn out perfectly soft, gooey, and utterly delicious. For precise measurements and the complete ingredient list, please refer to the recipe card at the bottom of this page!
1
Make the tangzhong. This essential technique, originating from Asian baking and which I mastered in pastry school, is a game-changer for exceptionally soft and moist rolls. It’s a simple roux of cooked flour and water that gelatinizes the starches, allowing the dough to retain more moisture. This translates to cinnamon rolls that stay fresh, tender, and incredibly soft for days. Don’t skip this step – it’s the secret to an unbeatable texture!
2
Combine the wet and dry ingredients in a stand mixer bowl. Start by mixing the dry ingredients thoroughly, then add the wet components along with your prepared tangzhong. At this initial stage, the dough will look quite rough, shaggy, and even a bit dry. This is completely normal! Resist the urge to add more liquid; the dough will transform in the next step as you continue to knead.
3
Knead until a smooth, elastic dough ball forms. This is where the magic of incorporating butter slowly comes into play. Add the softened butter one tablespoon at a time, ensuring each addition is fully absorbed into the dough before adding the next. This gradual process allows the butter to thoroughly coat the gluten strands in the flour, preventing them from tearing and resulting in an incredibly soft, tender, and rich texture. Continue kneading until the dough is smooth, supple, and passes the “windowpane test” (stretching a small piece thin enough to see light through it without tearing).
4
Let the dough rest for 30 minutes. After intense kneading, the gluten in the dough is quite tight. This short resting period is absolutely key! It allows the gluten to relax, making the dough much easier to roll out into a large, even rectangle in the next step without it springing back. Cover it with plastic wrap or a damp towel to prevent a dry skin from forming on the surface.
5
Prepare the banana pudding filling. While your dough is resting, whip up this glorious filling. For the best, most intense vanilla flavor, I highly recommend using vanilla bean paste, as it’s far more concentrated than extract. When selecting bananas, aim for ripe ones – those with a few brown speckles, but not overly ripe or mushy, as they will provide the best flavor and texture. Mash them well and combine with the other ingredients to create a fragrant, irresistible spread.
6
Roll out the dough and evenly spread the pudding filling over it. Lightly flour your work surface and roll the rested dough into a large rectangle of the specified dimensions. The key here is an even thickness across the dough to ensure consistent baking. Then, dollop and gently spread your banana pudding filling from edge to edge, leaving a small clean border at one of the longer ends. This border will help seal the roll neatly.
Banana pudding isn’t the only beloved classic dessert I’ve transformed into a delightful cinnamon roll! If you enjoyed this, you absolutely must try my peach cobbler cinnamon rolls. They’re bursting with luscious, jammy peaches, rich brown sugar, and finished with a buttery, crumbly topping – truly peach cobbler in the most irresistible roll form!
7
Cut into strips and gently roll each one into a spiral. Using a pizza cutter or a very sharp knife, slice the dough into twelve equal-sized strips. Then, starting from the end with the filling, carefully roll each strip tightly into a beautiful spiral. Arrange these rolls snugly but with a little space between them in your prepared 9×13 baking pan. This space allows them to expand during their final rise.
8
Allow the cinnamon rolls to rise until they double in size. This final rise, or “proofing,” is crucial for light and fluffy rolls. Place the covered baking pan in a warm, draft-free spot. You’ll know they’re perfectly proofed when they have significantly expanded, are barely touching each other, and the dough feels soft and airy when gently poked. Patience during this step will be greatly rewarded!
9
Bake the cinnamon rolls! Place your proofed rolls into the preheated oven. They are fully baked and ready when their tops are beautifully golden brown, and a reliable thermometer inserted into the center of a roll reads an internal temperature of 185°F (85°C). This ensures they are cooked through but remain wonderfully moist and tender.
10
Prepare the luscious vanilla pudding topping. This homemade pudding is the crown jewel of these rolls. You’re aiming for a consistency that is thick enough to cling beautifully to the rolls, yet still fluid enough to pour and spread smoothly. Remember to allow your baked rolls to cool for at least 20 minutes before pouring the warm, not hot, pudding over them; applying pudding to scorching hot rolls can cause it to separate. Finally, complete the masterpiece with a generous sprinkle of additional crushed Nilla wafers for texture and visual appeal.
Perhaps you’re more of a berry enthusiast? If so, you absolutely must indulge in my raspberry blackberry cinnamon rolls. These vibrant rolls are swirled with a rich, homemade berry jam, topped with a delightful cinnamon crumb, and finished with a bright, tangy berry glaze that truly sings of summer!
Why You’ll Adore These Banana Pudding Cinnamon Rolls
These aren’t just cinnamon rolls; they’re a celebration of classic Southern comfort food in a new, exciting form. Every bite of these Banana Pudding Rolls offers a nostalgic journey, blending the familiar creaminess of vanilla pudding, the sweetness of ripe bananas, and the satisfying crunch of Nilla wafers, all nestled within a soft, buttery, homemade dough. They’re perfect for a special breakfast, an indulgent brunch, or an unforgettable dessert that will leave everyone craving more. The homemade touch elevates them far beyond store-bought options, making them a truly rewarding baking project.
Expert Tips for Perfect Banana Pudding Cinnamon Rolls
- Measure Dry Ingredients Accurately: This is my number one baking tip! Always use a kitchen scale for the most precise measurements, especially for flour. If you don’t have a scale, use the spoon-and-level method: fluff your flour, spoon it into your measuring cup, then level it off with a straight edge. Never scoop directly from the bag, as this compacts the flour and leads to too much flour, resulting in dry rolls.
- Optimal Banana Ripeness: For the filling, choose bananas that are ripe with a few brown spots, but not overly mushy. This ensures the best balance of sweetness and banana flavor without being too watery.
- Achieve the Perfect Dough: The tangzhong method is non-negotiable for that signature soft and moist texture. Don’t rush the kneading process, and ensure the butter is incorporated gradually. The dough should be smooth, elastic, and slightly tacky, but not sticky.
- Proofing Environment Matters: For the best rise, place your rolls in a warm, draft-free environment. A slightly warm oven (turned off!) or a sunny spot can work wonders. Proper proofing leads to light, airy rolls.
- Don’t Rush the Cooling: It’s tempting to pour the pudding over hot rolls, but patience is key! Cooling the rolls for 20 minutes prevents the pudding from melting or splitting, ensuring a beautiful, creamy topping.
- Vanilla Bean Paste vs. Extract: While vanilla extract works, vanilla bean paste offers a more intense, complex vanilla flavor and beautiful flecks of vanilla bean. It’s a worthwhile upgrade for both the dough and the pudding.
Flavor Variations and Serving Suggestions
While these banana pudding rolls are perfect as is, you can certainly get creative! For a different twist, consider adding a sprinkle of toasted pecans or walnuts to the filling for extra crunch and nutty flavor. A drizzle of caramel sauce over the pudding topping could also add another layer of decadence. These rolls are incredibly versatile.
Serve them warm for breakfast or brunch alongside a steaming cup of coffee or a glass of cold milk. They also make an outstanding dessert; imagine them as the grand finale to a family meal or a potluck. For a truly indulgent experience, a scoop of vanilla bean ice cream could be the perfect accompaniment, melting into the warm pudding and rolls.
Storage and Reheating Tips
These delicious banana pudding rolls are best enjoyed fresh, but leftovers are still a treat! Store any remaining rolls in an airtight container in the refrigerator for up to 4 days. This helps maintain their moisture and keeps the pudding topping fresh.
To reheat, you have a couple of options: for a softer texture, warm them in a microwave in 20-second increments until heated through. If you prefer a slightly crispier edge and revived gooey center, place them in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. Be careful not to overheat, as this can dry them out.
Frequently Asked Questions (FAQ)
Can I make these banana pudding rolls ahead of time?
Yes, you can! You can prepare the dough and assemble the rolls the night before. After placing them in the baking pan (Step 7), cover them tightly with plastic wrap and refrigerate overnight. The next morning, remove them from the fridge and let them rise at room temperature for 1.5 to 2 hours (or until doubled in size) before baking. You can also make the pudding topping a day ahead and store it in the fridge, then gently warm it before pouring over the baked rolls.
What if my dough isn’t rising?
Dough not rising usually comes down to a few factors: your yeast might be old or inactive (always check the expiration date!), your liquid ingredients might have been too hot or too cold (aim for lukewarm, around 105-115°F or 40-46°C), or your proofing environment isn’t warm enough. Ensure your kitchen isn’t too chilly, and give the dough more time if needed. A warm, draft-free spot is crucial.
Can I use store-bought instant pudding for the topping?
While technically possible, I highly recommend making the homemade vanilla pudding as specified in the recipe. The homemade version provides a richer flavor, a smoother texture, and just the right consistency that truly elevates these rolls and mimics authentic banana pudding. Store-bought instant pudding often has a different mouthfeel and can taste artificial in comparison.
What’s the best way to mash bananas for the filling?
For the smoothest filling, mash your ripe bananas thoroughly with a fork until they reach a consistency similar to baby food. You can also use a potato masher for larger batches. If you prefer a few small chunks of banana for texture, you can mash them a bit less.
If you tried this or any other recipe on my website, please let me know how it went in the comments below; 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
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Equipment
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9×13 baking pan
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
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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
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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
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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
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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.
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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
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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.
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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.
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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.
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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.
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In a small bowl, combine the gelatin and cold water. Set aside to bloom.1/2 teaspoon gelatin, 1 tablespoon cold water
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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
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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.
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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
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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
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.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.