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Banana Pudding Rolls with Gooey Vanilla Pudding Recipe

★★★★★

5 from 91 reviews
  • Author: Simon
  • Total Time: 3 hours 30 minutes
  • Yield: 12 rolls 1x
  • Diet: Vegetarian

Description

Deliciously soft and fluffy Banana Pudding Rolls filled with a sticky banana and brown sugar mixture, baked to golden perfection and topped with a luscious, creamy vanilla pudding. These sweet rolls combine the comforting texture of homemade bread with the irresistible flavors of banana pudding and crunchy vanilla wafers, making a perfect treat for brunch or dessert.

Ingredients

Scale

Dough and Tangzhong:

  • 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

Filling:

  • 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

Vanilla Pudding:

  • 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

For topping:

  • Extra nilla wafers for the tops

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly for 4-5 minutes until it becomes a thick paste-like slurry. Scrape into a bowl and set aside to cool.
  2. Mix the Dough: In a stand mixer bowl, combine 3 2/3 cups bread flour, sugar, instant yeast, and salt. Add heavy cream, whole milk, egg, vanilla bean paste, and the prepared tangzhong. Knead on low speed with the dough hook for 2 minutes to form a rough dough ball.
  3. Add Butter and Knead: With mixer running on low, add 6 tablespoons softened butter one tablespoon at a time, allowing full incorporation before adding more. Continue kneading for 8-10 minutes until dough is smooth and elastic.
  4. First Proof: Shape dough into a smooth round ball and place seam-side down in the mixing bowl. Cover with plastic wrap and rest for 30 minutes.
  5. Prepare the Filling: In a large bowl, mix together 8 tablespoons softened butter, brown sugar, mashed banana, crushed nilla wafers, and 1 tablespoon vanilla bean paste. Set aside.
  6. Roll and Fill the Dough: On a lightly floured surface, roll dough into a 15×21-inch rectangle, with the longest side facing you. Spread the banana filling evenly over the dough, leaving a 1/2-inch border at the top.
  7. Shape Rolls: Use a pizza cutter to slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you and place seam-side down on a parchment-lined 9×13 inch baking pan.
  8. Second Proof: Cover the pan with plastic wrap and let the rolls rise for 1-2 hours until doubled in size. Meanwhile, preheat oven to 325°F (162°C).
  9. Bake: Bake rolls for 30-40 minutes or until the internal temperature reaches 185°F. While baking, prepare the vanilla pudding.
  10. Bloom Gelatin: In a small bowl, combine gelatin and cold water. Let it bloom for several minutes.
  11. Prepare Pudding Mixture: Whisk sugar and cornstarch in a small pot. Gradually whisk in milk and heavy cream until smooth, then whisk in egg yolks.
  12. Cook Pudding: Cook over medium-low heat, stirring constantly for 8-10 minutes until thickened and pudding consistency coats the back of a spoon.
  13. Finish Pudding: Remove from heat and stir in butter, vanilla paste, and bloomed gelatin. Transfer to a separate bowl and let cool.
  14. Cool Rolls and Assemble: Let baked rolls cool on a wire rack for 20 minutes. Pour the cooled vanilla pudding over rolls and sprinkle extra crushed and whole vanilla wafers on top. Serve and enjoy!

Notes

  • Measure bread flour correctly by spooning into measuring cup and leveling off with a knife for accuracy.
  • Use room temperature dairy and eggs for better dough consistency.
  • Allow rolls to cool before adding pudding to prevent pudding from splitting due to heat.
  • The Tangzhong method improves bread softness and shelf life.
  • You can substitute vanilla bean paste with pure vanilla extract if unavailable.
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American Southern

Keywords: banana pudding rolls, sweet rolls, vanilla pudding, homemade bread rolls, banana dessert, soft bread, Southern dessert

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Find it online: https://kitchenofsimon.com/banana-pudding-rolls-with-gooey-vanilla-pudding-recipe/