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The Best Banana Pudding Cinnamon Rolls with Gooey Vanilla Pudding

The Best Banana Pudding Cinnamon Rolls With Gooey Vanilla Pudding

These irresistible Banana Pudding Cinnamon Rolls with Gooey Vanilla Pudding combine two beloved desserts for an unforgettable treat.
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Prep Time 45 minutes
Cook Time 40 minutes
Rising Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 12 rolls
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 2/3 cups Bread Flour Provides structure and chewiness; essential for both the dough and tangzhong.
  • 1/4 cup Granulated Sugar Adds sweetness to the dough; can use brown sugar for a deeper flavor.
  • 2 teaspoons Instant Yeast Ensures the dough rises properly; choose instant for convenience.
  • 1 teaspoon Fine Sea Salt Enhances flavor; use sea salt for better flavor distribution.
  • 1/2 cup Heavy Cream Adds richness and moisture.
  • 1/2 cup Whole Milk Adds richness and moisture.
  • 1 Large Egg Binds the ingredients together to create a cohesive dough.
  • 1 tablespoon Vanilla Bean Paste Infuses a robust vanilla flavor; vanilla extract is a great alternative.
  • 1/2 cup Unsalted Butter Contributes rich flavor; used in both dough and filling.
For the Filling
  • 1/4 cup Light Brown Sugar Sweetens the filling and adds flavor complexity.
  • 1/2 cup Mashed Banana Provides moisture and distinct banana flavor.
  • 1/4 cup Mini Nilla Wafers Adds crunch and texture in the filling.
For the Pudding
  • 1 tablespoon Gelatin Stabilizes the pudding for perfect consistency.
  • 1/4 cup Cornstarch Thickens the pudding to achieve a velvety texture.
For Topping
  • Extra Nilla Wafers Garnish to enhance texture upon serving.

Equipment

  • Saucepan
  • Mixing bowl
  • Baking Pan
  • Whisk
  • Rolling Pin

Method
 

Preparation Steps
  1. In a small saucepan, whisk together 1/4 cup of water and 1/4 cup of bread flour over medium heat. Cook until thickened, about 2-3 minutes.
  2. In a large mixing bowl, combine 3 2/3 cups of bread flour, 1/4 cup of sugar, 2 teaspoons of instant yeast, and 1 teaspoon of fine sea salt.
  3. Stir in 1/2 cup of heavy cream, 1/2 cup of whole milk, 1 large egg, and the cooled tangzhong.
  4. Gradually add 1/2 cup of softened unsalted butter to the dough and knead for about 8-10 minutes.
  5. Shape the dough into a ball and place it in a greased bowl, covering with a kitchen towel.
  6. In a medium bowl, combine 1/2 cup of softened butter, 1/4 cup of light brown sugar, 1/2 cup of mashed banana, and 1/4 cup of crushed mini Nilla wafers.
  7. Once the dough has risen, punch it down and roll out into a rectangle about 1/4 inch thick.
  8. Spread the banana filling evenly over the dough, then roll it tightly and cut into 12 equal pieces.
  9. Bake in a preheated oven at 325°F for 30-40 minutes, until golden brown.
  10. While the rolls bake, whisk together 2 cups of whole milk, 1/2 cup of sugar, 1/4 cup of cornstarch, and 1 tablespoon of gelatin.
  11. Once the rolls are out of the oven, pour the warm vanilla pudding over them and garnish with extra Nilla wafers.

Nutrition

Serving: 1rollCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Make sure the tangzhong is at room temperature before adding to your dough to ensure proper texture.

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