Introduction

These banana pudding cinnamon rolls combine the warmth of classic cinnamon rolls with the creamy sweetness of banana pudding. Soft, fluffy dough is filled with a banana cinnamon sugar mixture, topped with a smooth vanilla pudding and crunchy nilla wafers. Perfect for a special breakfast or dessert treat.

A close-up view of a ring-shaped dessert showing one piece pulled out from the center. The dessert has a soft, light brown dough base with a thick, smooth, creamy yellow custard covering most of its surface. Scattered on top and embedded in the custard are round, light brown vanilla wafer cookies, some whole and some broken. The whole dessert sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Tangzhong: 1/4 cup bread flour, 3/4 cup water
For the Cinnamon Roll Dough: 3 2/3 cups bread flour, 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 topping

Instructions

Step 1: In a small saucepan, whisk together the bread flour and water to make the tangzhong. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture thickens into a paste-like slurry. Scrape it into a bowl and set aside to cool.
Step 2: In a stand mixer bowl, combine the bread flour, granulated sugar, instant yeast, and salt. Add the heavy cream, milk, egg, vanilla bean paste, and the cooled tangzhong. Knead on low speed with the dough hook for 2 minutes until a rough dough forms.
Step 3: With the mixer running on low, add the softened butter one tablespoon at a time, allowing each tablespoon to incorporate fully before adding the next. Continue kneading for another 8-10 minutes until the dough is smooth and elastic.
Step 4: Remove the dough from the bowl and shape it into a smooth round ball by pulling the sides toward the bottom. Place it seam-side down back into the bowl, cover with plastic wrap, and let it rest for 30 minutes.
Step 5: While the dough rests, prepare the filling by mixing together the softened butter, light brown sugar, mashed banana, crushed mini nilla wafers, and 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 nearest you. Spread the banana cinnamon sugar filling evenly across the dough, leaving a 1/2-inch border at the top edge.
Step 7: Cut the dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip away from you and carefully place the rolls into a parchment-lined 9×13-inch baking pan.
Step 8: Cover the pan with plastic wrap and allow the rolls to rise for 1-2 hours until doubled in size. Preheat the oven to 325°F (162°C) during the last 30 minutes of rising.
Step 9: Bake the rolls for 30-40 minutes until golden and an instant-read thermometer in the center reads 185°F. Meanwhile, prepare the pudding topping.
Step 10: In a small bowl, combine gelatin and cold water; set aside to bloom.
Step 11: In a small pot, whisk together cornstarch and sugar. Gradually whisk in whole milk and heavy cream until smooth. Add egg yolks and whisk to combine without lumps.
Step 12: Cook the mixture over medium-low heat, stirring constantly, until it thickens to a pudding consistency, about 8-10 minutes. Remove from heat and stir in butter, vanilla, and bloomed gelatin. Transfer to a bowl and let cool.
Step 13: Let the baked rolls cool on a wire rack for 20 minutes. Pour the cooled pudding over the rolls. Avoid pouring when the rolls are hot to prevent splitting. Sprinkle with extra crushed and whole nilla wafers before serving.

Tips & Variations

Measure your dry ingredients using the spoon-level method or a kitchen scale for best results to prevent overly dense dough.
You can substitute vanilla bean paste with pure vanilla extract if unavailable.
For a stronger banana flavor, add extra mashed banana to the filling, but reduce other wet ingredients slightly to maintain dough consistency.
Use mini nilla wafers or crush regular-sized ones finely to ensure even distribution in the filling.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350°F oven or microwave in 20-second increments to warm through without drying out. The pudding topping is best served fresh but can be stored separately for up to 2 days.

How to Serve

A close-up of a thick pastry wreath with about two visible layers, each layer is soft, fluffy bread tinted light beige. The top layer is covered with a creamy, pale yellow frosting that has a smooth, slightly glossy texture. Scattered over the frosting are golden-brown round wafer cookies and crushed cookie pieces, adding a crunchy texture contrast. The pastry is placed on a white marbled surface, and a piece has been pulled out from the middle, showing the soft inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10-15 minutes until smooth and elastic, though it requires more effort.

Can I use all-purpose flour instead of bread flour?

While all-purpose flour can work, bread flour provides better structure and chewiness due to its higher protein content, resulting in fluffier rolls.