Banana Pudding Cinnamon Rolls (Printable Version)
Golden cinnamon rolls with banana, brown sugar, and creamy vanilla pudding.
# Everything You’ll Need:
→ Tangzhong
01 -
1/4 cup bread flour
02 -
3/4 cup water
→ Cinnamon Roll Dough
03 -
3 2/3 cups bread flour
04 -
1/3 cup granulated sugar
05 -
2 teaspoons instant yeast
06 -
1 teaspoon fine sea salt
07 -
1/3 cup heavy cream, room temperature
08 -
1/3 cup whole milk, room temperature
09 -
1 large egg, room temperature
10 -
1 tablespoon vanilla bean paste
11 -
Tangzhong mixture
12 -
6 tablespoons unsalted butter, room temperature
→ Banana Cinnamon Sugar Filling
13 -
8 tablespoons unsalted butter, room temperature
14 -
2/3 cup light brown sugar
15 -
1/2 cup mashed banana
16 -
2 cups mini Nilla wafers, crushed
17 -
1 tablespoon vanilla bean paste
→ Vanilla Pudding Topping
18 -
1/2 teaspoon gelatin
19 -
1 tablespoon cold water
20 -
1 1/2 tablespoons cornstarch
21 -
1/4 cup granulated sugar
22 -
1 cup whole milk
23 -
1/2 cup heavy cream
24 -
2 large egg yolks
25 -
2 tablespoons cold unsalted butter
26 -
2 teaspoons vanilla bean paste or extract
27 -
extra Nilla wafers for garnish
# Steps to Cook:
01 -
In a small saucepan, whisk together the flour and water. Cook over medium heat, whisking constantly, for 4–5 minutes until it forms a paste. Transfer to a bowl and set aside.
02 -
In a stand mixer bowl, combine flour, sugar, yeast, and salt. Add cream, milk, egg, vanilla, and the tangzhong. Knead with the dough hook for 2 minutes until a rough dough forms.
03 -
With the mixer on low, add the butter one tablespoon at a time until fully incorporated. Continue kneading 8–10 minutes until dough is smooth and elastic.
04 -
Form the dough into a ball, place it seam-side down in the bowl, cover, and rest for 30 minutes.
05 -
In a bowl, combine softened butter, brown sugar, mashed banana, crushed Nilla wafers, and vanilla bean paste. Set aside.
06 -
Roll the dough into a 15×21-inch rectangle. Spread the banana filling evenly, leaving a 1/2-inch clean edge.
07 -
Cut into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip and place them in a parchment-lined 9×13-inch baking pan.
08 -
Cover the pan and let rise for 1–2 hours until the rolls double in size and are puffy.
09 -
Preheat the oven to 325°F (162°C). Bake the rolls for 30–40 minutes or until the center reaches 185°F and the tops are golden brown.
10 -
Bloom gelatin in cold water. In a saucepan, whisk sugar and cornstarch, then gradually add milk and cream. Whisk in egg yolks. Cook over medium-low heat, stirring, until thickened. Stir in butter, vanilla, and bloomed gelatin. Cool before using.
11 -
Let rolls cool for 20 minutes. Pour vanilla pudding over the top and garnish with additional Nilla wafers. Serve warm.
# Extra Suggestions:
01 -
Letting the rolls cool before topping with pudding prevents the heat from splitting the custard.
02 -
Use ripe but not overripe bananas for the filling to avoid excessive moisture.