Introduction

These banana pudding cinnamon rolls combine the soft, tender texture of classic cinnamon rolls with the rich flavors of banana and vanilla pudding. Perfect for a breakfast treat or indulgent dessert, they bring a comforting twist to your favorite rolled pastry.

A close-up of a soft pastry ring with thick creamy yellow custard generously spread on top, topped with broken pieces of round golden-brown cookies scattered unevenly over the custard. The ring is cut into sections, showing the fluffy interior dough that is light brown and airy. The dessert sits on a surface with white marbled texture. 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 it forms a thick paste. Transfer to a bowl and let cool.
Step 2: In a stand mixer bowl, combine the bread flour, granulated sugar, instant yeast, and salt. Add the heavy cream, whole 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, gradually add the softened unsalted butter one tablespoon at a time. Continue kneading for an additional 8-10 minutes until the dough is smooth and elastic.
Step 4: Remove the dough from the bowl and shape it into a smooth ball. Place it seam-side down back into the mixing bowl, cover with plastic wrap, and let it rest for 30 minutes.
Step 5: While the dough rests, prepare the filling by combining 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 out the rested 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.
Step 7: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you and transfer them 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 30 minutes of rising.
Step 9: Bake the rolls for 30-40 minutes, or until the center rolls reach an internal temperature of 185°F. While baking, prepare the banana pudding topping.
Step 10: In a small bowl, combine the gelatin and cold water and set aside to bloom.
Step 11: Whisk the sugar and cornstarch together in a small pot. Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Add the egg yolks and mix well.
Step 12: Cook over medium-low heat, stirring constantly until the mixture thickens to a pudding consistency, about 8-10 minutes.
Step 13: Remove from heat and stir in the cold butter, vanilla bean paste, and bloomed gelatin. Transfer to a bowl and allow to cool until the rolls are done baking.
Step 14: Let the baked rolls cool on a wire rack for 20 minutes. Pour the cooled pudding over the rolls and top with additional crushed and whole nilla wafers before serving.

Tips & Variations

Use bread flour for the dough to achieve a chewy, soft texture.
The tangzhong method keeps the rolls extra moist and tender—don’t skip it.
For a more intense banana flavor, add a bit of mashed banana into the pudding topping as well.
Replace vanilla bean paste with vanilla extract if needed, but use less as extract is more concentrated.
Mini nilla wafers provide crunch and flavor, but crushed graham crackers work as an alternative.

Storage

Store any leftover banana pudding cinnamon rolls covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. Reheat gently in the microwave or oven. Adding the pudding topping fresh after reheating will help maintain its texture.

How to Serve

The image shows a close-up view of a creamy dessert with visible layers of soft and smooth pale yellow pudding. Scattered on top are many round and broken golden-brown vanilla wafer cookies, adding texture with their crunchy appearance. The mixture seems thick, coating the cookies partially in a rich, glossy layer. The overall look is warm and inviting, filled with soft creamy colors mixed with crunchy cookie bits, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Bring it to room temperature before rolling out.

What if I don’t have instant yeast?

You can use active dry yeast but activate it first by dissolving in warm milk with a pinch of sugar before adding to the dry ingredients.