Introduction

Banana Pudding Rolls combine soft, fluffy bread swirled with a sweet banana and crumbly nilla wafer filling, topped with a luscious gooey vanilla pudding. This unique twist on classic banana pudding is perfect for brunch or dessert, offering irresistible flavors and textures in each bite.

A close-up view of a dessert with three main layers: a base layer of round, light brown vanilla wafer cookies, a middle layer covered with thick, creamy pale yellow pudding that smoothly coats the cookies, and a top layer sprinkled with whole and crushed vanilla wafers scattered unevenly, adding texture and contrast with their golden brown color and crumbly appearance. The creamy pudding has small specks of vanilla seeds visible throughout. The dessert rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup bread flour
3/4 cup water
3 2/3 cups bread flour (*see notes below for measuring*)
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 (prepared from above)
6 tablespoons unsalted butter (room temperature)
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
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

Step 1: In a small saucepan, whisk together 1/4 cup bread flour and 3/4 cup water to make the tangzhong. Cook over medium heat, whisking constantly for 4-5 minutes until it forms a paste-like slurry. Scrape into a bowl and set aside.
Step 2: In a stand mixer bowl, combine 3 2/3 cups bread flour, 1/3 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt. Add 1/3 cup heavy cream, 1/3 cup whole milk, 1 large egg, 1 tablespoon vanilla bean paste, and the prepared tangzhong. Knead with dough hook on low speed for 2 minutes until a rough dough forms.
Step 3: While mixer runs on low, add 6 tablespoons softened unsalted butter one tablespoon at a time, letting each incorporate fully. Continue kneading for 8-10 minutes until dough is smooth and elastic.
Step 4: Remove dough, fold sides to bottom to make a smooth ball, place seam-side down in bowl, cover with plastic wrap, and rest for 30 minutes.
Step 5: Meanwhile, prepare filling by mixing 8 tablespoons butter, 2/3 cup light brown sugar, 1/2 cup mashed banana, 2 cups crushed mini nilla wafers, and 1 tablespoon vanilla bean paste in a large bowl. Set aside.
Step 6: On a floured surface, roll rested dough into a 15×21-inch rectangle, with the long side closest to you. Spread the banana filling evenly over the dough, leaving a 1/2-inch border at the top.
Step 7: Using a pizza cutter, cut twelve 1 3/4-inch strips. Roll each strip away from you tightly and transfer to a parchment-lined 9×13-inch baking pan.
Step 8: Cover the pan with plastic wrap and let rolls rise for 1-2 hours until doubled in size. Preheat oven to 325°F (162°C).
Step 9: Bake rolls for 30-40 minutes until the center reaches 185°F internally. While baking, prepare the vanilla pudding.
Step 10: Bloom 1/2 teaspoon gelatin in 1 tablespoon cold water; set aside.
Step 11: In a small pot, whisk 1/4 cup granulated sugar and 1 1/2 tablespoons cornstarch. Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream until smooth. Add 2 large egg yolks and whisk to combine.
Step 12: Cook over medium-low heat, stirring constantly until pudding thickens and coats the back of a spoon, about 8-10 minutes.
Step 13: Remove from heat; stir in 2 tablespoons cold unsalted butter, 2 teaspoons vanilla bean paste or extract, and bloomed gelatin. Pour into a separate bowl and let cool until rolls are done.
Step 14: Let baked rolls cool on a wire rack for 20 minutes. Pour cooled vanilla pudding over the rolls. Sprinkle with extra crushed and whole nilla wafers before serving.

Tips & Variations

Use room temperature ingredients to help the dough rise evenly and produce a soft texture.
Swap mashed banana with ripe mango or peach for a fruity twist.
For a stronger vanilla flavor, use vanilla bean paste instead of extract.
Ensure the pudding has cooled before pouring over rolls to prevent splitting.

Storage

Store leftover banana pudding rolls covered in the refrigerator for up to 3 days. Reheat gently in a warm oven or microwave before serving to soften the pudding topping. For longer storage, freeze the rolls without pudding for up to 1 month and thaw overnight in the refrigerator before adding fresh pudding.

How to Serve

This image shows a close-up of a creamy dessert with a soft, moist, light beige bread layer soaked in a thick, pale yellow custard sauce. The top is sprinkled with golden-brown, small crunchy wafer pieces scattered unevenly across the creamy surface. A single piece has been pulled away slightly, revealing the soft texture of the bread soaked in the sauce underneath. The dessert sits on a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10-12 minutes until smooth and elastic, though it requires more effort.

What is tangzhong and why is it used?

Tangzhong is a cooked flour-water paste that helps retain moisture in bread, making the rolls incredibly soft and tender with a longer shelf life.