Introduction

These Banana Pudding Rolls combine soft, fluffy bread with a gooey vanilla pudding filling for a delightful treat. The rolls are packed with mashed banana and crushed Nilla wafers, topped off with a rich homemade vanilla pudding and extra wafers for crunch. Perfect for a special breakfast or dessert.

Banana Pudding Rolls with Gooey Vanilla Pudding Recipe - Recipe Image

Ingredients

1/4 cup bread flour
3/4 cup water
3 2/3 cups bread flour (*See notes below for measuring*)
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 (prepared from above)
6 tablespoons unsalted butter (room temperature)
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
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

Step 1: In a small saucepan, whisk together the water and 1/4 cup bread flour to make the tangzhong. Cook over medium heat, whisking constantly for 4-5 minutes until it forms a paste-like slurry. Transfer to a bowl and set aside.
Step 2: In the bowl of a stand mixer, combine 3 2/3 cups bread flour, sugar, instant yeast, and salt. Add heavy cream, whole milk, egg, vanilla bean paste, and the prepared tangzhong. Knead with the dough hook on low speed for 2 minutes until a rough dough forms.
Step 3: With the mixer running on low, add 6 tablespoons softened butter one tablespoon at a time, letting each incorporate fully. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
Step 4: Remove the dough, pull the edges underneath to form a smooth ball, and place seam-side down into the mixing bowl. Cover with plastic wrap and rest for 30 minutes.
Step 5: While the dough rests, mix the filling ingredients in a large bowl: 8 tablespoons butter, brown sugar, mashed banana, crushed mini Nilla wafers, and vanilla bean paste. Set aside.
Step 6: On a lightly floured surface, roll the dough into a 15×21-inch rectangle with the long side closest to you. Spread the filling evenly over the dough, leaving a 1/2-inch border at the top.
Step 7: Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you tightly, then place the rolls into 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 part of the rise.
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 vanilla pudding.
Step 10: In a small bowl, combine gelatin and cold water; set aside to bloom.
Step 11: In a small pot, whisk together sugar and cornstarch. Gradually whisk in milk and heavy cream until smooth, then whisk in egg yolks without lumps.
Step 12: Cook the mixture over medium-low heat, stirring constantly, until thickened and soft pudding forms (about 8-10 minutes).
Step 13: Remove from heat. Stir in cold butter, vanilla, and bloomed gelatin until smooth. Transfer to a bowl to cool.
Step 14: When rolls are done, cool on a wire rack for 20 minutes. Pour cooled pudding over rolls (not while hot), then sprinkle with extra crushed and whole Nilla wafers before serving.

Tips & Variations

For best texture, make sure the butter is at room temperature before adding to the dough.
You can substitute vanilla bean paste with vanilla extract if needed.
If you don’t have mini Nilla wafers, break up regular-size wafers to get a similar texture.
Allow the pudding to cool slightly before pouring on the rolls to prevent splitting.
Try adding chopped nuts or chocolate chips to the filling for added flavor and texture.

Storage

Store leftover rolls covered at room temperature for up to two days or refrigerated for up to four days. Reheat gently in the oven or microwave before serving. Keep the pudding separate if possible and add fresh before serving to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used?

Tangzhong is a cooked flour and water mixture that’s added to bread dough to improve moisture retention and create a soft, fluffy texture. It helps keep the rolls fresh longer.

Can I make the pudding ahead of time?

Yes, you can prepare the vanilla pudding a day ahead. Store it covered in the refrigerator and bring to room temperature before pouring over the cooled rolls.

Banana Pudding Rolls with Gooey Vanilla Pudding Recipe

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★★★★★

4.5 from 136 reviews

These Banana Pudding Rolls with Gooey Vanilla Pudding combine soft, fluffy yeast rolls filled with a sweet banana and brown sugar mixture, topped with a creamy, homemade vanilla pudding and crunchy Nilla wafers for texture. Made using a tangzhong method for incredibly tender dough, these rolls offer a delightful balance of flavors and textures perfect for a comforting dessert or special treat.

Author: Dylan
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 3 hours 15 minutes
Yield: 12 rolls 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dough and Tangzhong

1/4 cup bread flour (for tangzhong)
3/4 cup water (for tangzhong)
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)

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

Vanilla Pudding

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

Make the Tangzhong: In a small saucepan, whisk together 1/4 cup bread flour and 3/4 cup water over medium heat, stirring constantly until it thickens to a paste-like slurry, about 4-5 minutes. Transfer to a bowl and set aside to cool.
Prepare the Dough: In a stand mixer bowl, combine 3 2/3 cups bread flour, sugar, instant yeast, and sea salt. Add cream, milk, egg, vanilla bean paste, and the cooled tangzhong. Mix on low using the dough hook for 2 minutes until a rough dough forms.
Knead the Dough: While mixer runs on low, add 6 tablespoons softened butter one tablespoon at a time, ensuring each is fully incorporated. Continue kneading for 8-10 minutes until dough is smooth and elastic.
First Rest: Remove dough, shape into a smooth ball by pulling sides underneath, place seam-side down in the bowl, cover, and let rest for 30 minutes.
Prepare the Filling: In a large bowl, combine 8 tablespoons butter, brown sugar, mashed banana, crushed mini Nilla wafers, and vanilla bean paste. Mix well and set aside.
Roll Out Dough and Add Filling: On a floured surface, roll dough into 15×21-inch rectangle with the longest side facing you. Spread the filling evenly over the dough using an offset spatula, leaving a 1/2-inch border at the top edge clean.
Cut and Shape Rolls: Use a pizza cutter to cut dough into twelve 1 3/4-inch strips. Roll each strip away from you tightly, then place them in a parchment-lined 9×13 inch baking pan.
Second Rise: Cover the pan with plastic wrap and rise for 1-2 hours until rolls have doubled in size. Preheat oven to 325°F (162°C) during the final 30 minutes of rising.
Bake: Bake rolls for 30-40 minutes or until the internal temperature reaches 185°F. Meanwhile, prepare the pudding.
Bloom Gelatin: In a small bowl, combine gelatin and cold water; set aside to bloom while baking continues.
Make Vanilla Pudding: Whisk sugar and cornstarch in a small pot. Gradually add milk and heavy cream, whisking until smooth without lumps. Whisk in egg yolks.
Cook Pudding: Cook mixture over medium-low heat, stirring constantly until thickened and coating the back of a spoon (8-10 minutes).
Finish Pudding: Remove from heat, stir in butter, vanilla, and bloomed gelatin until smooth. Transfer to a bowl and let cool until rolls are ready.
Cool Rolls and Add Pudding: Let baked rolls cool on wire rack for 20 minutes before pouring vanilla pudding over them to prevent splitting.
Garnish and Serve: Sprinkle extra crushed and whole Nilla wafers over the pudding-topped rolls. Serve and enjoy.

Notes

The tangzhong technique improves dough elasticity and softness by pre-cooking a portion of the flour with water.
Ensure all dairy ingredients and eggs are at room temperature for better dough development.
The internal temperature of 185°F indicates fully baked rolls with the perfect crumb.
Do not apply pudding immediately after baking to avoid curdling or splitting from the heat.
You can substitute vanilla bean paste with vanilla extract if needed, but paste gives a richer flavor.
Use fresh bananas to avoid excess moisture which may affect dough consistency.

Keywords: banana pudding rolls, vanilla pudding, tangzhong bread, yeast rolls, banana dessert, homemade pudding, soft rolls, Nilla wafers