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The Best Banana Pudding Cinnamon Rolls with Gooey Vanilla Pudding

The Best Banana Pudding Cinnamon Rolls with Gooey Vanilla Pudding Delight

Treat yourself to The Best Banana Pudding Cinnamon Rolls with Gooey Vanilla Pudding, a cozy dessert combining fluffy dough and rich filling for a delightful experience.
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Prep Time 1 hour
Cook Time 40 minutes
Rising Time 2 hours
Total Time 3 hours 40 minutes
Servings: 12 rolls
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 2/3 cups Bread Flour Essential for structure and chewiness
  • 3/4 cup Water Used to create tangzhong
  • 1/3 cup Granulated Sugar Adds sweetness to the dough
  • 2 teaspoons Instant Yeast Provides dough rise and fluffiness
  • 1 teaspoon Fine Sea Salt Enhances overall flavor
  • 1/3 cup Heavy Cream Increases richness in the dough
  • 1/3 cup Whole Milk Contributes moisture
  • 1 large Egg Binds the ingredients together
  • 1 tablespoon Vanilla Bean Paste Adds authentic vanilla flavor
  • 14 tablespoons Unsalted Butter Boosts flavor and tenderness
For the Filling
  • 2/3 cup Light Brown Sugar Provides a deeper sweetness
  • 1/2 cup Mashed Banana The star of the filling
  • 2 cups Crushed Mini Nilla Wafers Contributes crunch and flavor
For the Pudding
  • 1/2 teaspoon Gelatin Stabilizes the pudding
  • 1 1/2 tablespoons Cornstarch Thickens the pudding
  • 2 tablespoons Cold Unsalted Butter Adds shine and richness to the pudding
For Garnish
  • Extra Nilla Wafers Recommended for added texture

Equipment

  • Stand mixer
  • Saucepan
  • Baking pan
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Step-By-Step Instructions
  1. Make the Tangzhong by whisking together 3/4 cup of water with 1/4 cup of bread flour over medium heat for 3-5 minutes until smooth. Let cool.
  2. Prepare the Dough by mixing 3 2/3 cups of bread flour, 1/3 cup of granulated sugar, 2 teaspoons of instant yeast, and 1 teaspoon of fine sea salt. Add cooled tangzhong, 1/3 cup of heavy cream, 1/3 cup of whole milk, and 1 large egg.
  3. Mix in 14 tablespoons of softened unsalted butter gradually and knead for 8-10 minutes until smooth and elastic.
  4. Let Dough Rise in a greased bowl for about 30 minutes or until doubled in size.
  5. Prepare Filling by combining 2/3 cup of light brown sugar, 1/2 cup of mashed banana, 2 cups of crushed mini Nilla wafers, and 2 tablespoons of softened unsalted butter in a bowl.
  6. Shape and Bake Rolls by rolling out the dough, spreading the filling, cutting, and rolling into individual rolls. Place in a greased pan and let rise 1-2 hours; then bake at 325°F for 30-40 minutes.
  7. Make Vanilla Pudding by blooming 1/2 teaspoon of gelatin, and cooking cornstarch, sugar, milk, cream, and egg yolks until thick. Stir in bloomed gelatin, butter, and vanilla paste.
  8. Finishing Touch: Pour the warm vanilla pudding over the baked rolls, garnish with Nilla wafers, and serve warm.

Nutrition

Serving: 1rollCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 3 days, or freeze before adding pudding for up to 3 months.

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