Introduction

These Banana Pudding Rolls combine soft, fluffy dough with a sweet banana filling and a rich, gooey vanilla pudding topping. They’re a delightful twist on classic banana pudding, perfect for breakfast or dessert. Soft, sweet, and irresistible, these rolls will quickly become a favorite.

Banana Pudding Rolls with Gooey Vanilla Pudding Recipe - Recipe Image

Ingredients

1/4 cup bread flour
3/4 cup water
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 (see instructions)
6 tablespoons unsalted butter (room temperature)
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
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 topping

Instructions

Step 1: In a small saucepan, whisk together the water and bread flour to make the tangzhong. Cook over medium heat, stirring constantly for 4-5 minutes until it forms a paste-like slurry. Scrape into a bowl and set aside.
Step 2: In a stand mixer bowl, combine the bread flour, sugar, instant yeast, and salt. Add the heavy cream, whole milk, egg, vanilla bean paste, and tangzhong. Knead on low speed with the dough hook for 2 minutes until a rough dough ball forms.
Step 3: With the mixer running on low, add the 6 tablespoons of softened butter one tablespoon at a time, fully incorporating each before adding the next. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
Step 4: Remove the dough, shape into a smooth round ball by pulling the sides to the bottom, and place seam-side down in the mixing bowl. Cover with plastic wrap and rest for 30 minutes.
Step 5: Meanwhile, prepare the filling by mixing 8 tablespoons of butter, brown sugar, mashed banana, crushed nilla wafers, and 1 tablespoon vanilla bean paste in a large bowl. Set aside.
Step 6: On a lightly floured surface, roll the rested dough into a 15×21-inch rectangle with the longest side closest to you. Spread the banana mixture evenly across the dough, leaving a 1/2-inch border at the top.
Step 7: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you and transfer to a parchment-lined 9×13-inch baking pan.
Step 8: Cover the pan with plastic wrap and let the rolls rise for 1-2 hours until doubled in size. Preheat the oven to 325°F (162°C) during the last part of the rise.
Step 9: Bake the rolls for 30-40 minutes or until the center reaches 185°F. While baking, start preparing the pudding.
Step 10: Soften the gelatin by sprinkling it over cold water in a small bowl. Set aside.
Step 11: In a small pot, whisk together sugar and cornstarch. Gradually add milk and heavy cream, whisking constantly to avoid lumps. Whisk in egg yolks until smooth.
Step 12: Cook the mixture over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (about 8-10 minutes).
Step 13: Remove from heat and stir in cold butter, vanilla, and bloomed gelatin until fully incorporated. Transfer to a bowl and let cool until rolls are ready.
Step 14: After baking, cool the rolls on a wire rack for 20 minutes. Pour the cooled vanilla pudding evenly over the rolls, then sprinkle with extra crushed and whole nilla wafers. Serve and enjoy!

Tips & Variations

Make sure all dairy ingredients are at room temperature for better dough texture.
Use fresh ripe bananas for the most flavorful filling.
For extra gooeyness, warm the pudding slightly before pouring onto the rolls.
Substitute vanilla bean paste with pure vanilla extract if needed.
Try adding chopped nuts or chocolate chips to the filling for variation.

Storage

Store any leftover rolls covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven until warmed through. Keep the pudding refrigerated separately if possible to avoid sogginess, adding it fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. Knead on a floured surface for about 15 minutes until smooth and elastic.

What is tangzhong and why is it used?

Tangzhong is a cooked flour and water paste that helps keep the dough soft and moist. It improves the texture and shelf life of the rolls.

Banana Pudding Rolls with Gooey Vanilla Pudding Recipe

Print Recipe

★★★★★

4.6 from 78 reviews

These Banana Pudding Rolls with Gooey Vanilla Pudding combine soft, fluffy bread rolls filled with a sweet banana and brown sugar mixture, topped with a luscious creamy vanilla pudding and crunchy nilla wafers. The dough is made using tangzhong for extra softness, then rolled with a decadent banana filling and baked to golden perfection before being smothered in rich homemade vanilla pudding. This dessert is a delightful fusion of banana bread, cinnamon rolls, and classic vanilla pudding with a playful twist of texture and flavor.

Author: Elias
Prep Time: 1 hour 15 minutes
Cook Time: 40 minutes
Total Time: 2 hours 55 minutes
Yield: 12 rolls 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dough and Tangzhong

1/4 cup bread flour
3/4 cup water
3 2/3 cups bread flour (measured properly as per notes)
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

Filling

6 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

Vanilla 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

Make the Tangzhong: In a small saucepan, whisk together the 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture thickens into a paste-like slurry. Scrape into a bowl and set aside.
Mix Dough Ingredients: In a stand mixer bowl, combine 3 2/3 cups bread flour, sugar, instant yeast, and salt. Add cream, milk, egg, vanilla bean paste, and the prepared tangzhong. Knead on low speed with a dough hook for 2 minutes until a rough dough forms.
Add Butter and Knead: With the mixer on low, gradually add softened butter one tablespoon at a time, allowing full incorporation. After all butter is added, continue kneading for 8-10 minutes until dough is smooth and elastic.
First Rest: Remove dough, shape into a smooth ball by pulling sides to the bottom, place seam-side down in bowl, cover, and rest for 30 minutes.
Prepare Filling: In a large bowl, combine softened butter, brown sugar, mashed banana, crushed mini nilla wafers, and vanilla bean paste. Mix well and set aside.
Shape Rolls: Roll rested dough on floured surface to a 15×21-inch rectangle. Spread banana filling evenly, leaving a 1/2-inch border at the top. Cut twelve 1 3/4-inch strips with a pizza cutter and roll each strip tightly away from you.
Place and Proof Rolls: Arrange rolls in a parchment-lined 9×13 baking pan. Cover with plastic wrap and let rise 1-2 hours or until doubled in size. Preheat oven to 325°F (162°C) during proofing.
Bake Rolls: Bake rolls for 30-40 minutes or until the center reaches 185°F internally.
Bloom Gelatin: While baking, combine gelatin with cold water in a small bowl and set aside to bloom.
Make Vanilla Pudding: Whisk together sugar and cornstarch in a small pot. Slowly add milk and cream, whisking to avoid lumps, then whisk in egg yolks.
Cook Pudding: Cook over medium-low heat, stirring constantly until pudding thickens and coats the back of a spoon, about 8-10 minutes.
Finish Pudding: Remove from heat, stir in butter, vanilla, and bloomed gelatin. Transfer to a bowl and cool until rolls are done baking.
Cool Rolls: Let baked rolls cool on a wire rack for 20 minutes before adding pudding to prevent splitting.
Assemble and Serve: Pour cooled vanilla pudding over rolls, sprinkle extra crushed and whole nilla wafers on top, then serve and enjoy.

Notes

Measure bread flour by spooning into measuring cup and leveling off to avoid overpacking, ensuring accurate texture.
Tangzhong technique ensures extra soft and moist bread by pre-gelatinizing a portion of the flour with water.
You can substitute vanilla bean paste with high quality vanilla extract but paste provides more intense flavor.
Make sure all dairy and egg ingredients are at room temperature for better dough consistency.
The pudding must be cooled before pouring on warm rolls to prevent the pudding from splitting or curdling.

Keywords: banana pudding rolls, tangzhong bread, vanilla pudding topping, banana dessert rolls, homemade pudding, soft bread rolls