Banana Pudding Rolls with Gooey Vanilla Pudding

These banana pudding cinnamon rolls take everything you love about the classic Southern dessert—soft wafers, creamy vanilla, and sweet fruit—and wrap them into a warm, gooey breakfast pastry. Featuring a professional Tangzhong starter for ultimate fluffiness and a homemade vanilla pudding topping, these rolls offer a nostalgic, bakery-style twist on a beloved comfort classic.

Why You’ll Love This Recipe

• Superior Tangzhong Texture — Using a cooked flour-and-water starter ensures the dough stays incredibly soft, moist, and pillowy for days.
• Nostalgic Flavor Fusion — Combines the spiced warmth of a cinnamon roll with the iconic taste of Nilla wafers and mashed bananas.
• Gooey Homemade Topping — Replaces standard icing with a rich, silky vanilla pudding that mimics the traditional pudding-layered dessert.
• Textural Contrast — Features a soft, elastic dough paired with a crunchy Nilla wafer crumble both inside the filling and on top.
• Professional Grade Results — Incorporating heavy cream and vanilla bean paste elevates these from simple home bakes to gourmet quality.
• Perfect Make-Ahead Brunch — The dough and pudding components can be timed for a slow weekend morning, filling your home with the aroma of a Southern bakery.

Ingredients You’ll Need

The Dough & Tangzhong

• 4 cups bread flour (divided) — 1/4 cup for the starter and 3 2/3 cups for the dough; bread flour is essential for a strong, chewy structure.
• 3/4 cup water — Used to create the Tangzhong paste.
• 1/3 cup each granulated sugar, heavy cream, and whole milk — Provides sweetness and a rich, tender crumb.
• 2 tsp instant yeast & 1 tsp sea salt — The leavening and seasoning agents for the dough.
• 1 large egg & 1 tbsp vanilla bean paste — Adds structure, color, and a deep aromatic profile.
• 6 tbsp unsalted butter (room temp) — Kneaded into the dough for a brioche-like richness.

Banana Cinnamon Sugar Filling

• 8 tbsp unsalted butter (room temp) — The spreadable base for the filling.
• 2/3 cup light brown sugar & 1/2 cup mashed banana — Creates a caramelized, fruity interior.
• 2 cups mini Nilla wafers (crushed) — Adds the signature “banana pudding” crunch.
• 1 tbsp vanilla bean paste — Intensifies the dessert-like flavor.

Vanilla Pudding Topping

• 1/2 tsp gelatin & 1 tbsp cold water — Used to stabilize the pudding so it doesn’t melt into the rolls.
• 1 1/2 tbsp cornstarch & 1/4 cup granulated sugar — Thickens and sweetens the custard.
• 1 cup whole milk & 1/2 cup heavy cream — The dairy base for a luxurious, creamy topping.
• 2 large egg yolks — Provides richness and a golden color to the pudding.
• 2 tbsp butter & 2 tsp vanilla — Added at the end for flavor and a glossy finish.

Step-by-Step Instructions

Create the Tangzhong Whisk 1/4 cup flour and 3/4 cup water in a saucepan over medium heat for 4–5 minutes. Once it forms a thick, paste-like slurry, scrape it into a bowl and let it cool slightly.

Mix and Knead Combine the dry dough ingredients in a stand mixer, then add the liquids, egg, vanilla, and Tangzhong. Knead on low for 2 minutes, then gradually add the 6 tbsp of butter, one tablespoon at a time, until the dough is smooth and elastic (about 8–10 minutes).

First Rise Shape the dough into a smooth ball and place it back in the bowl. Cover with plastic wrap and let it rest for 30 minutes; this allows the gluten to relax before rolling.

Roll and Fill Roll the dough into a 15×21-inch rectangle. Spread the prepared banana-wafer-butter mixture evenly across the surface, leaving a small border at the top for sealing.

Shape and Proof Cut the dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip tightly and place them in a parchment-lined 9×13 pan; cover and let rise for 1–2 hours until doubled in size.

Bake and Prepare Pudding Bake at 325°F (162°C) for 30–40 minutes until golden. While baking, cook the milk, cream, sugar, cornstarch, and yolks over medium-low heat until thickened, then stir in the gelatin, butter, and vanilla.

Cool and Glaze Let the rolls cool on a wire rack for exactly 20 minutes. Pour the cooled vanilla pudding over the top and garnish with extra Nilla wafers before serving.

Recipe Notes & Tips

• Proper Flour Measurement — Never scoop the flour directly with the cup; use a kitchen scale or the “spoon-and-level” method to avoid dry, heavy rolls.
• Pudding Temperature Control — Never pour the pudding on piping hot rolls straight from the oven; the extreme heat will break the emulsion and make the pudding watery.
• Gelatin Bloom — Ensure the gelatin sits in cold water for at least 5 minutes before adding it to the warm pudding to ensure it dissolves smoothly.
• The Windowpane Test — After kneading, stretch a small piece of dough; it should be thin enough to see light through it without tearing, indicating the gluten is perfectly developed.
• Banana Ripeness — Use “spotted” bananas for the filling; they have a higher sugar content and a stronger aroma that stands up better to the baking process.

Nutritional Information

• Prep Time: 45 minutes
• Rise/Chilling Time: 2 hours
• Total Time: ~3.5 hours
• Servings: 12 large rolls
• Calories: ~420 kcal per roll (Estimation based on full-fat dairy and butter content).

Perfect Pairings

• Fresh Sliced Bananas — Adding fresh fruit on top just before serving adds a bright, non-baked texture.
• Cold Whole Milk — The classic dairy accompaniment for any rich, pudding-based dessert.
• Strong Dark Roast Coffee — The bitterness of the coffee cuts through the sweetness of the vanilla bean paste and brown sugar.
• Salted Caramel Drizzle – A light zig-zag of caramel over the pudding adds a savory depth to the banana flavor.

Ideal Occasions

• Southern-Style Sunday Brunch — A showstopping centerpiece that pays homage to a classic regional dessert.
• Holiday Morning Breakfast — The long rise time makes these a perfect slow-activity for Thanksgiving or Christmas morning.
• Bakery-Themed Bake Sales — These rolls are visually unique and highly marketable for their “nostalgia” factor.
• Special Birthday Celebration — A fun, tiered alternative to a traditional birthday cake for a banana pudding lover.

Storage & Serving Tips

• Refrigeration is Required — Because the topping is actual egg-based pudding, these rolls must be stored in the refrigerator in an airtight container.
• Reheating Instructions — To serve leftovers, heat in the microwave for 20 seconds; this softens the dough without over-thinning the stabilized pudding.
• Avoid the Freezer — Homemade pudding generally does not freeze and thaw well; it is best to consume these within 4 days.
• Wait to Garnish – Add the “topper” Nilla wafers only when ready to eat to prevent them from becoming soft and soggy from the pudding’s moisture.

Creative Variations to Try

• Chocolate Banana Pudding Rolls — Add mini chocolate chips to the filling and use a chocolate pudding topping.
• Peanut Butter Banana Rolls — Stir a few tablespoons of creamy peanut butter into the banana filling for an “Elvis-style” twist.
• Toasted Coconut Version — Sprinkle toasted coconut flakes over the pudding to mimic a coconut-banana cream pie.
• Banana Foster Rolls — Add a splash of rum extract and extra cinnamon to the filling for a more decadent, caramelized flavor.

Troubleshooting Common Issues

• Pudding is Lumpy — This happens if the milk is added too fast to the cornstarch. Solution: Whisk the milk in one tablespoon at a time at the beginning to create a smooth slurry.
• Rolls are Dry and Tough — This is caused by using too much flour. Solution: Use a kitchen scale next time and ensure your Tangzhong is a thick paste, not a liquid.
• Pudding Splits on the Rolls – The rolls were too hot. Solution: Wait a full 20 minutes before icing to ensure the surface temperature is safe for the custard.
• Filling Leaked Out – This is common with fruit fillings. Solution: Ensure you leave that 1/2-inch border at the top and pinch the seam tightly when rolling.

Why This Recipe Works

The success of these rolls is rooted in starch gelatinization and protein stabilization. The Tangzhong method pre-gelatinizes a portion of the flour’s starch, allowing the dough to hold more moisture without being sticky, resulting in a superior shelf-life and “cloud-like” crumb. The addition of gelatin and egg yolks to the vanilla topping creates a colloidal suspension that remains creamy and thick even when applied to the warm surface of the rolls. At approximately 420 calories per roll, this dish provides a dense, indulgent balance of healthy fats from the cream and complex carbohydrates from the bread flour.

Final Thoughts

Banana Pudding Rolls with Gooey Vanilla Pudding are a masterclass in modernizing nostalgic flavors through professional pastry techniques. By combining the science of Tangzhong with a traditional custard topping, this recipe bridges the gap between a standard cinnamon roll and a high-end plated dessert. For a lighter version, you can utilize a simple vanilla glaze, though the homemade pudding remains the defining feature of this Southern-inspired masterpiece.