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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Bake: Bake rolls for 30-40 minutes or until the internal temperature reaches 185°F. Meanwhile, prepare the pudding.
  10. Bloom Gelatin: In a small bowl, combine gelatin and cold water; set aside to bloom while baking continues.
  11. 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.
  12. Cook Pudding: Cook mixture over medium-low heat, stirring constantly until thickened and coating the back of a spoon (8-10 minutes).
  13. 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.
  14. Cool Rolls and Add Pudding: Let baked rolls cool on wire rack for 20 minutes before pouring vanilla pudding over them to prevent splitting.
  15. 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

Find it online: https://dinewithdylan.com/banana-pudding-rolls-with-gooey-vanilla-pudding-recipe/