Banana Pudding Cinnamon Rolls
Banana Pudding Cinnamon Rolls
Ingredients
For the Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour
- 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, or extract
- 8 tablespoons unsalted butter, softened
For the Banana Cinnamon Sugar Filling
- 8 tablespoons unsalted butter, room temperature
- 2/3 cup brown sugar
- 1/2 cup mashed banana
- 2 cups Nilla wafers, crushed
For the Banana 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 unsalted butter
- 2 teaspoons vanilla paste, or extract
- as needed Nilla wafers, crushed, for topping
- as needed Nilla wafers, whole, for topping
Instructions
- 1
To make the Tangzhong, whisk the 3/4 cup water and 1/4 cup bread flour together in a small saucepan until smooth. Cook over medium heat, whisking constantly, for 4 to 5 minutes, until the mixture thickens and becomes paste-like.
⏱️ 5 min
- 2
Scrape the Tangzhong into a bowl and set aside to cool slightly.
⏱️ 5 min
- 3
In the bowl of a stand mixer, combine the 3 2/3 cups bread flour, 1/3 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt.
⏱️ 2 min
- 4
Add the 1/3 cup heavy cream, 1/3 cup whole milk, 1 large egg, 1 tablespoon vanilla, and the prepared Tangzhong to the dry ingredients. Knead on low speed for 2 minutes until a rough dough forms.
⏱️ 2 min
- 5
With the mixer still on low speed, add the 8 tablespoons softened unsalted butter one tablespoon at a time, allowing each addition to incorporate before adding the next. Continue to knead for 8 to 10 more minutes until the dough is smooth and elastic.
⏱️ 10 min
- 6
Cover the dough and let it rest in a warm place for 30 minutes.
⏱️ 30 min
- 7
While the dough rests, prepare the banana cinnamon sugar filling. In a bowl, combine the 8 tablespoons room temperature unsalted butter, 2/3 cup brown sugar, 1/2 cup mashed banana, and 2 cups crushed Nilla wafers. Mix until well combined. Set aside.
⏱️ 10 min
- 8
Lightly flour a clean surface. Roll the rested dough into a 15x21-inch rectangle.
⏱️ 5 min
- 9
Evenly spread the banana cinnamon sugar filling over the entire surface of the dough, leaving a small border on one of the long edges.
⏱️ 3 min
- 10
Starting from the long edge opposite the border, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 equal strips.
⏱️ 5 min
- 11
Lightly grease a 9x13-inch baking pan. Place the cut cinnamon rolls into the prepared pan, leaving a little space between each roll.
⏱️ 2 min
- 12
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for 1 to 2 hours, or until they have doubled in size.
⏱️ 120 min
- 13
Preheat your oven to 325°F (160°C).
⏱️ 15 min•🌡️ 325
- 14
Bake the cinnamon rolls for 30 to 40 minutes, or until golden brown and cooked through.
⏱️ 40 min•🌡️ 325
- 15
While the rolls are baking, prepare the banana pudding topping. In a small bowl, mix the 1/2 teaspoon gelatin with 1 tablespoon cold water and let it sit for 5 minutes to bloom.
⏱️ 5 min
- 16
In a medium pot, whisk together the 1 1/2 tablespoons cornstarch and 1/4 cup granulated sugar.
⏱️ 1 min
- 17
Slowly whisk in the 1 cup whole milk and 1/2 cup heavy cream until the mixture is smooth. Then, whisk in the 2 large egg yolks.
⏱️ 2 min
- 18
Cook the pudding mixture over medium-low heat, stirring constantly, for 8 to 10 minutes, until it thickens significantly and coats the back of a spoon.
⏱️ 10 min
- 19
Remove the pot from the heat. Stir in the 2 tablespoons unsalted butter, 2 teaspoons vanilla paste, and the bloomed gelatin until everything is fully incorporated and smooth.
⏱️ 2 min
- 20
Pour the banana pudding into a clean bowl and let it cool slightly while the cinnamon rolls finish baking and cool.
⏱️ 10 min
- 21
Once the cinnamon rolls are out of the oven, let them cool in the pan for 20 minutes.
⏱️ 20 min
- 22
Spread the slightly cooled banana pudding topping evenly over the warm cinnamon rolls.
⏱️ 2 min
- 23
Garnish with additional crushed Nilla wafers and a few whole Nilla wafers, if desired. Serve warm and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Pudding Cinnamon Rolls
For the Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour
- 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, or extract
- 8 tablespoons unsalted butter, softened
For the Banana Cinnamon Sugar Filling
- 8 tablespoons unsalted butter, room temperature
- 2/3 cup brown sugar
- 1/2 cup mashed banana
- 2 cups Nilla wafers, crushed
For the Banana 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 unsalted butter
- 2 teaspoons vanilla paste, or extract
- as needed Nilla wafers, crushed, for topping
- as needed Nilla wafers, whole, for topping
Instructions
- 1
To make the Tangzhong, whisk the 3/4 cup water and 1/4 cup bread flour together in a small saucepan until smooth. Cook over medium heat, whisking constantly, for 4 to 5 minutes, until the mixture thickens and becomes paste-like.
⏱️ 5 min - 2
Scrape the Tangzhong into a bowl and set aside to cool slightly.
⏱️ 5 min - 3
In the bowl of a stand mixer, combine the 3 2/3 cups bread flour, 1/3 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt.
⏱️ 2 min - 4
Add the 1/3 cup heavy cream, 1/3 cup whole milk, 1 large egg, 1 tablespoon vanilla, and the prepared Tangzhong to the dry ingredients. Knead on low speed for 2 minutes until a rough dough forms.
⏱️ 2 min - 5
With the mixer still on low speed, add the 8 tablespoons softened unsalted butter one tablespoon at a time, allowing each addition to incorporate before adding the next. Continue to knead for 8 to 10 more minutes until the dough is smooth and elastic.
⏱️ 10 min - 6
Cover the dough and let it rest in a warm place for 30 minutes.
⏱️ 30 min - 7
While the dough rests, prepare the banana cinnamon sugar filling. In a bowl, combine the 8 tablespoons room temperature unsalted butter, 2/3 cup brown sugar, 1/2 cup mashed banana, and 2 cups crushed Nilla wafers. Mix until well combined. Set aside.
⏱️ 10 min - 8
Lightly flour a clean surface. Roll the rested dough into a 15x21-inch rectangle.
⏱️ 5 min - 9
Evenly spread the banana cinnamon sugar filling over the entire surface of the dough, leaving a small border on one of the long edges.
⏱️ 3 min - 10
Starting from the long edge opposite the border, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 equal strips.
⏱️ 5 min - 11
Lightly grease a 9x13-inch baking pan. Place the cut cinnamon rolls into the prepared pan, leaving a little space between each roll.
⏱️ 2 min - 12
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for 1 to 2 hours, or until they have doubled in size.
⏱️ 120 min - 13
Preheat your oven to 325°F (160°C).
⏱️ 15 min•🌡️ 325 - 14
Bake the cinnamon rolls for 30 to 40 minutes, or until golden brown and cooked through.
⏱️ 40 min•🌡️ 325 - 15
While the rolls are baking, prepare the banana pudding topping. In a small bowl, mix the 1/2 teaspoon gelatin with 1 tablespoon cold water and let it sit for 5 minutes to bloom.
⏱️ 5 min - 16
In a medium pot, whisk together the 1 1/2 tablespoons cornstarch and 1/4 cup granulated sugar.
⏱️ 1 min - 17
Slowly whisk in the 1 cup whole milk and 1/2 cup heavy cream until the mixture is smooth. Then, whisk in the 2 large egg yolks.
⏱️ 2 min - 18
Cook the pudding mixture over medium-low heat, stirring constantly, for 8 to 10 minutes, until it thickens significantly and coats the back of a spoon.
⏱️ 10 min - 19
Remove the pot from the heat. Stir in the 2 tablespoons unsalted butter, 2 teaspoons vanilla paste, and the bloomed gelatin until everything is fully incorporated and smooth.
⏱️ 2 min - 20
Pour the banana pudding into a clean bowl and let it cool slightly while the cinnamon rolls finish baking and cool.
⏱️ 10 min - 21
Once the cinnamon rolls are out of the oven, let them cool in the pan for 20 minutes.
⏱️ 20 min - 22
Spread the slightly cooled banana pudding topping evenly over the warm cinnamon rolls.
⏱️ 2 min - 23
Garnish with additional crushed Nilla wafers and a few whole Nilla wafers, if desired. Serve warm and enjoy!
⏱️ 1 min