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Banana Pudding Rolls with Gooey Vanilla Filling Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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).
  9. Bake Rolls: Bake for 30-40 minutes until internal temperature reaches 185°F. Meanwhile, prepare pudding topping.
  10. Bloom Gelatin: In a small bowl, combine 1/2 teaspoon gelatin with 1 tablespoon cold water. Set aside to bloom.
  11. 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.
  12. Cook Pudding: Over medium-low heat, stir constantly until pudding thickens to coat the back of a spoon, about 8-10 minutes.
  13. 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.
  14. 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.
  15. 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

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