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Banana Pudding Rolls with Gooey Vanilla Pudding Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake Rolls: Bake rolls for 30-40 minutes or until the center reaches 185°F internally.
  9. Bloom Gelatin: While baking, combine gelatin with cold water in a small bowl and set aside to bloom.
  10. 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.
  11. Cook Pudding: Cook over medium-low heat, stirring constantly until pudding thickens and coats the back of a spoon, about 8-10 minutes.
  12. Finish Pudding: Remove from heat, stir in butter, vanilla, and bloomed gelatin. Transfer to a bowl and cool until rolls are done baking.
  13. Cool Rolls: Let baked rolls cool on a wire rack for 20 minutes before adding pudding to prevent splitting.
  14. 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

Find it online: https://tastygenius.com/banana-pudding-rolls-with-gooey-vanilla-pudding-recipe/