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The Best Banana Pudding Cinnamon Rolls Recipe

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★★★★★

4.9 from 150 reviews

Indulge in these decadent Banana Pudding Cinnamon Rolls that combine soft, fluffy dough with a luscious banana cinnamon sugar filling and a rich homemade banana pudding topping. Perfect for breakfast, brunch, or dessert, these rolls deliver a perfect balance of sweet banana flavor and creamy vanilla pudding wrapped in a tender cinnamon roll.

Ingredients

Scale

Tangzhong

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

Cinnamon Roll Dough

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

Banana Cinnamon Sugar Filling

  • 8 tablespoons (110 g) unsalted butter, room temperature
  • 2/3 cup (133 g) light brown sugar
  • 1/2 cup (120 g) mashed banana
  • 2 cups (100 g) mini nilla wafers, crushed
  • 1 tablespoon (18 g) vanilla bean paste

Banana Pudding Topping

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

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together 1/4 cup bread flour and 3/4 cup water. Cook over medium heat while whisking constantly for 4-5 minutes until a paste-like slurry forms. Scrape into a bowl and set aside to cool.
  2. Prepare the Dough: In a stand mixer bowl, combine 3 2/3 cups bread flour, 1/3 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt. Add 1/3 cup heavy cream, 1/3 cup whole milk, 1 large egg, 1 tablespoon vanilla bean paste, and the cooled tangzhong. Knead with a dough hook at low speed for 2 minutes to form a rough dough ball.
  3. Incorporate Butter: With the mixer running on low, add 6 tablespoons softened unsalted butter one tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading for 8-10 minutes until the dough becomes smooth and elastic.
  4. First Rise: Remove dough from bowl, pull sides underneath to form a smooth ball, and place seam-side down in mixing bowl. Cover tightly with plastic wrap and let rest for 30 minutes.
  5. Make the Filling: In a large bowl, mix 8 tablespoons softened unsalted butter, 2/3 cup light brown sugar, 1/2 cup mashed banana, 2 cups crushed mini nilla wafers, and 1 tablespoon vanilla bean paste. Set aside.
  6. Roll Out Dough and Add Filling: On a lightly floured surface, roll dough into a 15×21-inch rectangle with the long side toward you. Evenly dollop the banana cinnamon sugar filling across the dough and gently spread with an offset spatula, leaving a 1/2-inch border at the top edge.
  7. Form Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you and place them in a parchment-lined 9×13-inch baking pan.
  8. Second Rise: Cover rolls with plastic wrap and let them rise in a warm place for 1-2 hours until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
  9. Bake the Rolls: Bake the rolls for 30-40 minutes, or until the center rolls reach an internal temperature of 185°F. Remove from oven and let cool on a wire rack for 20 minutes.
  10. Make the Banana Pudding Topping: Bloom 1/2 teaspoon gelatin in 1 tablespoon cold water in a small bowl, set aside. In a small pot, whisk 1/4 cup granulated sugar and 1 1/2 tablespoons cornstarch. Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream until smooth. Whisk in 2 egg yolks. Cook over medium-low heat, stirring constantly for 8-10 minutes until thickened to pudding consistency. Remove from heat, stir in 2 tablespoons cold butter, 2 teaspoons vanilla bean paste, and bloomed gelatin. Pour into a bowl and cool until rolls are ready.
  11. Assemble and Serve: Pour the cooled banana pudding over the slightly cooled cinnamon rolls. Avoid pouring pudding when rolls are hot to prevent splitting. Garnish with extra crushed and whole nilla wafers. Serve and enjoy warm.

Notes

  • Use bread flour measured by spooning into the cup and leveling off for best dough texture.
  • Allow all wet ingredients to come to room temperature for proper yeast activation.
  • Ensure gelatin is fully bloomed before adding to pudding to avoid lumps.
  • Do not pour pudding over hot rolls to prevent curdling or splitting of pudding.
  • For a stronger banana flavor, use very ripe bananas in the filling.
  • Rolls can be stored covered at room temperature for up to 2 days; reheat gently before serving.

Keywords: banana pudding cinnamon rolls, banana cinnamon rolls, baked cinnamon rolls, banana dessert, homemade cinnamon rolls, sweet rolls with pudding

Find it online: https://mixitwitjoe.com/the-best-banana-pudding-cinnamon-rolls-recipe/