Introduction

These Banana Pudding Rolls combine soft, fluffy dough with a gooey vanilla pudding topping and a banana-nilla wafer filling. They’re a delicious twist on classic rolls, perfect for breakfast or dessert lovers who crave something sweet and comforting.

Banana Pudding Rolls with Gooey Vanilla Filling Recipe - Recipe Image

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 (see instructions)
6 tablespoons unsalted butter (room temperature, for dough)
8 tablespoons unsalted butter (room temperature, for filling)
2/3 cup light brown sugar
1/2 cup mashed banana
2 cups mini nilla wafers (crushed)
1 tablespoon vanilla bean paste (for filling)
1/2 teaspoon gelatin
1 tablespoon cold water
1 1/2 tablespoons cornstarch
1/4 cup granulated sugar (for pudding)
1 cup whole milk (for pudding)
1/2 cup heavy cream (for pudding)
2 large egg yolks
2 tablespoons cold unsalted butter (for pudding)
2 teaspoons vanilla bean paste or extract (for pudding)
Extra nilla wafers (for topping)

Instructions

Step 1: Make the tangzhong by whisking together the 1/4 cup bread flour and 3/4 cup water in a small saucepan. 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 sugar, yeast, and salt. Add the cream, milk, egg, vanilla bean paste, and the cooled tangzhong. Knead on low speed with the dough hook for 2 minutes until a rough dough forms.
Step 3: With mixer running on low, add 6 tablespoons softened butter one tablespoon at a time until fully incorporated. Continue kneading for 8–10 minutes until the dough is smooth and elastic.
Step 4: Remove dough, shape it into a smooth round ball by pulling the sides underneath, place seam-side down in the bowl, cover with plastic wrap, and let rest 30 minutes.
Step 5: Meanwhile, prepare the filling by mixing 8 tablespoons butter, brown sugar, mashed banana, crushed nilla wafers, and 1 tablespoon vanilla bean paste in a large bowl. Set aside.
Step 6: On a lightly floured surface, roll the rested dough into a 15×21 inch rectangle. Spread the banana mixture evenly over the dough, leaving a 1/2-inch border at the top.
Step 7: Cut dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip away from you and transfer to a parchment-lined 9×13 baking pan.
Step 8: Cover the pan with plastic wrap and let the 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 or until the center reaches 185°F. While baking, prepare the vanilla pudding.
Step 10: In a small bowl, combine gelatin and cold water. Let bloom while making pudding.
Step 11: In a small pot, whisk sugar and cornstarch. Gradually whisk in milk and cream until smooth. Add egg yolks and cook over medium-low heat, stirring constantly until thick enough to coat the back of a spoon (8–10 minutes).
Step 12: Remove from heat, stir in butter, vanilla, and bloomed gelatin. Pour into a bowl and set aside to cool.
Step 13: Let rolls cool on a wire rack for 20 minutes. Pour cooled pudding over the rolls, then sprinkle with extra crushed and whole nilla wafers. Serve and enjoy.

Tips & Variations

Use room temperature ingredients to help the dough rise evenly and develop a smooth texture.
For a stronger banana flavor, add a little banana extract to the filling.
Substitute vanilla bean paste with pure vanilla extract if unavailable.
Try adding chopped nuts like pecans or walnuts to the filling for extra crunch.
Make the tangzhong ahead of time and refrigerate for up to 24 hours, bringing it back to room temperature before use.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 20–30 seconds before serving. The pudding topping is best served fresh but can be stored separately in the fridge for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain vanilla pudding instead of making my own?

While you can use store-bought pudding, making the vanilla pudding from scratch ensures a rich, creamy texture and better flavor that perfectly complements the rolls.

What is tangzhong and why is it used in this recipe?

Tangzhong is a cooked flour and water mixture that helps retain moisture in the dough, making the rolls softer and keeping them fresh longer.

Banana Pudding Rolls with Gooey Vanilla Filling Recipe

Print Recipe

★★★★★

4.6 from 348 reviews

Delight in these soft and fluffy Banana Pudding Rolls filled with a gooey vanilla pudding that combines a tender sweet dough with rich banana and brown sugar filling, topped with a luscious homemade vanilla pudding and crunchy Nilla wafers for the perfect texture contrast. This recipe uses a tangzhong method for extra softness and delivers a comforting dessert ideal for sharing.

Author: Bella
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 3 hours 30 minutes
Yield: 12 rolls 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough

1/4 cup bread flour (for tangzhong)
3/4 cup water (for tangzhong)
3 2/3 cups bread flour (for dough)
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)
2/3 cup light brown sugar
1/2 cup mashed banana
2 cups mini nilla wafers (crushed)
1 tablespoon vanilla bean paste

Vanilla Pudding Topping

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 garnish

Instructions

Make 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 forms a thick, paste-like slurry. Transfer to a bowl and set aside to cool.
Prepare Dough: In a stand mixer bowl, combine 3 2/3 cups bread flour, 1/3 cup sugar, 2 teaspoons instant yeast, and 1 teaspoon salt. Add 1/3 cup heavy cream, 1/3 cup whole milk, 1 large egg, 1 tablespoon vanilla bean paste, and the cooled tangzhong. Knead with dough hook on low speed for 2 minutes until a rough dough forms.
Add Butter and Knead: With mixer running on low, add 6 tablespoons softened unsalted butter one tablespoon at a time, allowing each to incorporate fully. Continue kneading 8-10 minutes until dough is smooth and elastic.
First Rise: Shape the dough into a smooth round ball, place seam-side down in the bowl, cover with plastic wrap, and rest for 30 minutes.
Make Filling: In a large bowl, combine 6 tablespoons unsalted butter, 2/3 cup brown sugar, 1/2 cup mashed banana, 2 cups crushed mini nilla wafers, and 1 tablespoon vanilla bean paste. Set aside.
Roll and Fill Dough: On lightly floured surface, roll dough into a 15 by 21-inch rectangle. Spread the banana-butter mixture evenly across dough, leaving a 1/2-inch border at the top.
Shape Rolls: Cut dough into twelve 1 3/4-inch strips with a pizza cutter. Roll each strip away from you and transfer to a parchment-lined 9×13-inch baking pan.
Second Rise: Cover pan with plastic wrap and let rolls rise 1-2 hours until doubled in size. Preheat oven to 325°F (162°C).
Bake Rolls: Bake for 30-40 minutes until internal temperature reaches 185°F. Meanwhile, prepare pudding topping.
Bloom Gelatin: In a small bowl, combine 1/2 teaspoon gelatin with 1 tablespoon cold water. Set aside to bloom.
Mix Pudding Ingredients: Whisk together 1/4 cup sugar and 1 1/2 tablespoons cornstarch in a small pot. Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream until smooth. Add 2 large egg yolks and blend well.
Cook Pudding: Over medium-low heat, stir constantly until pudding thickens to coat the back of a spoon, about 8-10 minutes.
Finish Pudding: Remove from heat and stir in 2 tablespoons cold unsalted butter, 2 teaspoons vanilla bean paste, and bloomed gelatin. Pour into a bowl to cool while rolls bake.
Cool Rolls and Add Pudding: Let baked rolls cool on a wire rack for 20 minutes before pouring cooled vanilla pudding over them to avoid splitting.
Garnish and Serve: Sprinkle extra crushed and whole nilla wafers on top. Serve and enjoy the delicious banana pudding rolls.

Notes

For best results, measure bread flour by spooning it into the cup and leveling with a knife instead of scooping directly.
The tangzhong method helps create a soft, fluffy dough by pre-cooking a portion of flour and water.
Ensure all dairy ingredients and eggs are at room temperature for better dough development.
Allow pudding to cool slightly before pouring over rolls to prevent curdling or splitting.
Use a kitchen thermometer to check roll doneness for optimal texture.
Store leftovers covered in the refrigerator and reheat gently before serving.

Keywords: banana pudding rolls, tangzhong rolls, vanilla pudding dessert, soft rolls, banana dessert rolls, homemade pudding rolls