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Banana Pudding Rolls with Gooey Vanilla Pudding Recipe

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3.9 from 11 reviews

These Banana Pudding Rolls combine soft, fluffy yeast rolls with a gooey vanilla pudding topping infused with banana and crushed nilla wafers. Featuring a tender tangzhong dough and a rich, creamy vanilla pudding, this dessert offers a delightful harmony of textures and flavors perfect for brunch, tea time, or special occasions.

  • Total Time: 4 hours (including rises and cooling)
  • Yield: 12 rolls

Ingredients

Dough

  • 1/4 cup bread flour
  • 3/4 cup water
  • 3 2/3 cups bread flour (measured as per notes)
  • 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)

Filling

  • 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

Toppings

  • Extra nilla wafers (for topping)

Instructions

  1. Prepare 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 paste-like slurry. Scrape into a bowl and set aside to cool while preparing the dough.
  2. Mix Dry Ingredients: 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.
  3. Add Wet Ingredients and Tangzhong: Add 1/3 cup heavy cream, 1/3 cup whole milk, 1 large egg, 1 tablespoon vanilla bean paste, and the prepared tangzhong to the dry ingredients. Knead on low speed with the dough hook for about 2 minutes until it forms a rough dough.
  4. Incorporate Butter: With mixer running on low, add 6 tablespoons softened unsalted butter one tablespoon at a time, making sure each piece is fully incorporated. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
  5. First Rise: Remove dough from bowl, shape into a smooth ball seam-side down, place back in bowl, cover with plastic wrap, and let rest for 30 minutes.
  6. Prepare Filling: In a large bowl, combine 8 tablespoons unsalted butter, 2/3 cup light brown sugar, 1/2 cup mashed banana, 2 cups crushed mini nilla wafers, and 1 tablespoon vanilla bean paste. Set aside.
  7. Roll and Assemble: On a lightly floured surface, roll the rested dough into a 15×21-inch rectangle with the longest side nearest you. Spread the banana mixture evenly over the dough, leaving a 1/2-inch border at the top edge.
  8. Cut and Shape Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you and transfer carefully to a parchment-lined 9×13-inch baking pan.
  9. Second Rise: 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).
  10. Bake Rolls: Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F. Let cool on a wire rack for 20 minutes after baking.
  11. Prepare Gelatin: In a small bowl, sprinkle 1/2 teaspoon gelatin over 1 tablespoon cold water. Set aside to bloom.
  12. Make Vanilla Pudding: In a small pot, whisk together 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 cook over medium-low heat, stirring constantly for 8-10 minutes until thickened and pudding-like consistency.
  13. Finish Pudding: Remove pudding from heat and stir in 2 tablespoons cold unsalted butter, 2 teaspoons vanilla bean paste, and the bloomed gelatin until fully combined. Transfer to a bowl and let cool to room temperature.
  14. Assemble Final Dessert: Once rolls have cooled for 20 minutes, pour the cooled vanilla pudding over the rolls. Avoid putting pudding on while rolls are hot to prevent splitting.
  15. Add Toppings and Serve: Sprinkle extra crushed and whole nilla wafers on top for garnish and crunch. Serve and enjoy!

Notes

  • Measuring Bread Flour: For accurate measurement, spoon the flour lightly into the measuring cup and level with a knife rather than scooping directly to avoid compacting.
  • Tangzhong Method: Tangzhong helps create a soft, fluffy bread texture by cooking a portion of flour and water into a paste that improves moisture retention.
  • Ensure all dairy ingredients and eggs are at room temperature for better dough development.
  • Do not apply pudding on hot rolls; wait for them to cool to prevent separation.
  • Gelatin can be substituted with agar-agar for a vegetarian option, though texture may vary.
  • Author: Daisy
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American Southern

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