Banana Pudding Cinnamon Rolls

This banana pudding cinnamon roll recipe wraps everything you love about the nostalgic Southern dessert into one soft, gooey, golden-baked breakfast treat. I use my favorite buttery cinnamon roll dough, pack it with mashed bananas and crushed vanilla wafers, then finish with a thick layer of homemade vanilla pudding. The result is warm banana pudding in soft roll form, perfect for slow weekends or family brunches.

Ingredients

• Bread flour: gives the rolls a chewy structure while staying soft
• Water and flour: make the tangzhong which helps the dough hold moisture
• Granulated sugar: adds just enough sweetness to balance the banana
• Instant yeast: ensures the rolls rise reliably and quickly
• Fine sea salt: enhances all the other flavors
• Heavy cream and whole milk: keep the dough rich and soft
• Egg: adds structure and helps the dough hold its shape
• Vanilla bean paste: gives deep rich vanilla flavor
• Unsalted butter: makes everything tender and delicious
• Mashed banana: gives the filling flavor and moisture
• Light brown sugar: gives the filling that caramel-like depth
• Crushed mini vanilla wafers: mimic the banana pudding base
• Gelatin: helps the pudding hold its creamy shape on the rolls
• Cornstarch: thickens the vanilla pudding to the perfect consistency
• Egg yolks: add richness to the pudding
• More vanilla bean paste: in the pudding gives that signature flavor
• Extra crushed vanilla wafers: for the perfect crunchy topping

Step-by-Step Instructions

Make the Tangzhong:

In a saucepan whisk bread flour and water and cook over medium heat while whisking constantly for about five minutes until thick and smooth. This paste keeps your rolls unbelievably soft

Prepare the Dough:

Mix flour sugar yeast and salt in a stand mixer bowl. Add cream milk egg vanilla and the cooled tangzhong and mix until combined into a rough dough

Incorporate the Butter:

Add the butter one tablespoon at a time while the mixer is running on low. Let each addition fully mix in before adding the next. Then knead for up to ten minutes until the dough becomes soft and elastic

Rest the Dough:

Shape the dough into a ball and place it back in the bowl seam side down. Cover and rest it for thirty minutes so the gluten can relax

Make the Filling:

In a bowl stir together butter brown sugar mashed banana crushed wafers and vanilla until creamy and spreadable

Roll Out and Fill:

Roll out the dough on a floured surface into a large rectangle. Spread the filling evenly over the dough leaving a small border at the top

Shape the Rolls:

Cut the dough into even strips using a sharp knife or pizza cutter. Roll each strip into a bun and place in a greased or parchment-lined baking dish

Let Them Rise:

Cover and let rise in a warm place for one to two hours until doubled in size and puffy

Bake the Rolls:

Bake at three twenty five degrees for thirty to forty minutes until the tops are golden and the internal temperature hits one eighty five

Make the Pudding:

Bloom gelatin in water. In a saucepan whisk together sugar cornstarch milk cream and egg yolks until smooth. Cook over medium low heat until thick. Stir in butter vanilla and gelatin and let cool slightly

Finish with Pudding and Wafers:

Let rolls cool for twenty minutes before topping with pudding and extra wafers. Serve warm for maximum banana pudding bliss

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Storage Tips

Keep leftovers in an airtight container in the fridge for up to four days

Reheat in the oven or microwave in short bursts so they stay soft

Add a splash of cream on top before reheating to refresh the rolls

Ingredient Substitutions

Use vanilla extract if you do not have paste just increase the amount slightly

If you are out of vanilla wafers try shortbread cookies or graham crackers

For dairy free use full fat coconut milk and vegan butter in both dough and pudding

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Serving Suggestions

Serve warm for breakfast or dessert with hot coffee or milk

Top with sliced bananas or whipped cream for an extra treat

Great for brunch spreads or as a cozy holiday morning dish

Cultural Context

Banana pudding is a beloved Southern dessert often served at gatherings and holidays

Transforming it into a cinnamon roll form blends comfort baking with classic flavors

This recipe is a modern take that keeps the essence of the original while making it extra cozy

Recipe FAQs

→ Can I make the dough ahead of time?

Yes! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before rolling and shaping.

→ What bananas work best for the filling?

Use ripe bananas with brown spots for a sweet flavor, but avoid overly mushy ones for best texture.

→ Can I use store-bought pudding instead of homemade?

Yes, but homemade vanilla pudding adds richer flavor and a smoother texture that complements the rolls better.

→ Do I have to use Nilla wafers?

No, but they add a classic banana pudding flavor and a light crunch. You can substitute with graham crackers or digestive biscuits.

→ How should I store leftovers?

Keep rolls in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven before serving.

→ Why use the tangzhong method?

Tangzhong keeps the dough extra soft and moist for several days, making the rolls tender and pillowy even after baking.