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Banana Pudding Cinnamon Rolls Recipe

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★★★★★

4.6 from 84 reviews

These Banana Pudding Cinnamon Rolls combine the soft, fluffy texture of classic cinnamon rolls with the delicious flavors of banana pudding and cinnamon sugar. Featuring a tangzhong milk bread dough for extra softness, a banana-cinnamon sugar filling with crushed Nilla wafers, and a creamy homemade vanilla pudding topping, these rolls are perfect for a decadent breakfast or dessert treat.

Ingredients

Scale

For the Tangzhong

  • 1/4 cup bread flour (32 g)
  • 3/4 cup water (155 g)

For the Cinnamon Roll Dough

  • 3 2/3 cups bread flour (485 g) *
  • 1/3 cup granulated sugar (66 g)
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/3 cup heavy cream, room temperature (78 g)
  • 1/3 cup whole milk, room temperature (78 g)
  • 1 large egg, room temperature (55 g)
  • 1 tablespoon vanilla bean paste
  • Tangzhong from above
  • 6 tablespoons unsalted butter, room temperature (84 g)

For the Banana Cinnamon Sugar Filling

  • 8 tablespoons unsalted butter, room temperature (110 g)
  • 2/3 cup light brown sugar (133 g)
  • 1/2 cup mashed banana (120 g)
  • 2 cups mini Nilla wafers, crushed (100 g)
  • 1 tablespoon vanilla bean paste

For the Banana Pudding Topping

  • 1/2 teaspoon gelatin
  • 1 tablespoon cold water
  • 1 1/2 tablespoons cornstarch (12 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 cup whole milk (235 g)
  • 1/2 cup heavy cream (120 g)
  • 2 large egg yolks (35 g)
  • 2 tablespoons cold unsalted butter (28 g)
  • 2 teaspoons vanilla bean paste or extract
  • Extra Nilla wafers for topping

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together the bread flour and water. Cook over medium heat, stirring constantly, for 4-5 minutes until it forms a thick, paste-like slurry. Scrape into a bowl and let cool.
  2. Mix the Dough: In the bowl of a stand mixer, combine bread flour, sugar, instant yeast, and salt. Add heavy cream, whole milk, egg, vanilla bean paste, and the cooled tangzhong. Using the dough hook, knead on low speed for 2 minutes until a rough dough forms.
  3. Add Butter and Knead: With the mixer on low, add the softened butter one tablespoon at a time, allowing it to incorporate fully before adding more. Continue kneading for an additional 8-10 minutes until the dough is smooth and elastic.
  4. First Proof: Shape the dough into a smooth ball by pulling the sides underneath, place seam-side down back into the bowl, cover with plastic wrap, and let rest for 30 minutes.
  5. Prepare the Filling: In a large bowl, mix together softened butter, light brown sugar, mashed banana, crushed mini Nilla wafers, and vanilla bean paste until well combined.
  6. Roll Out the Dough: On a lightly floured surface, roll the dough into a 15×21-inch rectangle with the longest side facing you. Spread the banana cinnamon sugar filling evenly over the dough, leaving a 1/2-inch border at the top edge clean.
  7. Shape the Rolls: Using a pizza cutter, cut the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you and transfer to a parchment-lined 9×13-inch baking pan.
  8. Second Proof: Cover the pan with plastic wrap and allow the rolls to rise for 1-2 hours or until they have doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
  9. Bake the Rolls: Bake the rolls for 30-40 minutes until golden brown and the center reaches an internal temperature of 185°F.
  10. Prepare Gelatin: While the rolls bake, sprinkle gelatin over cold water in a small bowl and let it bloom for a few minutes.
  11. Make the Pudding: In a small saucepan, whisk sugar and cornstarch together. Gradually whisk in milk and heavy cream, ensuring no lumps. Add egg yolks and cook over medium-low heat, stirring constantly for 8-10 minutes until the mixture thickens to a soft pudding consistency and coats the back of a spoon.
  12. Finish the Pudding: Remove from heat and stir in cold butter, vanilla bean paste, and the bloomed gelatin until fully incorporated. Transfer to a bowl and allow to cool until ready to top rolls.
  13. Cool and Assemble: Let the cinnamon rolls cool on a wire rack for 20 minutes after baking. Pour the cooled pudding evenly over the rolls. Avoid applying hot pudding to prevent splitting.
  14. Garnish and Serve: Sprinkle with additional crushed and whole mini Nilla wafers for garnish. Serve and enjoy!

Notes

  • Measure dry ingredients accurately using the spoon-and-level method or a kitchen scale for best results.
  • Leftover rolls store well in an airtight container in the refrigerator for up to four days.
  • Reheat rolls in a 350°F oven or microwave in 20-second increments for best texture.

Keywords: banana cinnamon rolls, banana pudding rolls, homemade cinnamon rolls, soft rolls, baked cinnamon rolls, dessert rolls, breakfast rolls

Find it online: https://biteandenjoy.com/banana-pudding-cinnamon-rolls-recipe/