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Banana Pudding Rolls with

Banana Pudding Rolls with Luscious Vanilla Pudding

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  • Author: Anna
  • Total Time: 4 hours 25 minutes
  • Yield: 12 rolls 1x
  • Diet: Vegetarian

Description

These Banana Pudding Rolls combine soft, fluffy bread dough rolled with a gooey banana and brown sugar filling, topped with a luscious vanilla pudding and crunchy mini Nilla wafers. Perfect for a special dessert or decadent snack, these rolls are rich, creamy, and full of delightful textures and flavors.

Ingredients

Scale
  • 1/4 cup bread flour (for tangzhong)
  • 3/4 cup water (for tangzhong)
  • 3 2/3 cups bread flour (measured properly 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)
  • 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
  • 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 topping

Instructions

  1. In a small saucepan, whisk together the water and the 1/4 cup bread flour until smooth. Heat over medium, whisking constantly for 4-5 minutes until it thickens into a glossy, paste-like slurry. Remove from heat, scrape into a bowl, and let cool while preparing the dough.
  2. In the stand mixer bowl, combine 3 2/3 cups bread flour, sugar, yeast, and salt. Add cream, milk, egg, vanilla bean paste, and the cooled tangzhong. Using a dough hook, knead on low speed for 2 minutes until a rough dough forms.
  3. With mixer running on low, add 6 tablespoons softened butter one tablespoon at a time, allowing full incorporation before adding more. Knead for 8-10 more minutes until dough is smooth and elastic.
  4. Remove dough from bowl, shape into a smooth round ball by folding sides underneath, place seam-side down in bowl, cover with plastic wrap, and let rest for 30 minutes.
  5. In a large bowl, mix 8 tablespoons softened butter, brown sugar, mashed banana, crushed mini Nilla wafers, and vanilla bean paste until combined. Set aside.
  6. On a floured surface, roll the rested dough into a 15×21-inch rectangle with the long side facing you. Spread the banana sugar filling evenly over the dough, leaving a 1/2-inch border at the top edge clean.
  7. Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you to form individual rolls, then place them seam-side down into a parchment-lined 9×13 baking pan.
  8. Cover pan with plastic wrap and allow rolls to rise for 1-2 hours until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
  9. Bake the rolls for 30-40 minutes or until the center rolls reach an internal temperature of 185°F. While baking, prepare the vanilla pudding topping.
  10. In a small bowl, sprinkle gelatin over cold water and let it bloom for a few minutes.
  11. In a small pot, whisk together sugar and cornstarch. Gradually whisk in milk and heavy cream until smooth, then add egg yolks, whisking to combine without lumps.
  12. Over medium-low heat, stir constantly until pudding thickens to a soft consistency that coats the back of a spoon, about 8-10 minutes. Remove from heat.
  13. Stir in cold butter, vanilla, and bloomed gelatin until fully combined and smooth. Transfer to a bowl to cool slightly until rolls are done.
  14. Let baked rolls cool on wire rack for 20 minutes to avoid pudding splitting. Pour the cooled vanilla pudding over the rolls evenly.
  15. Sprinkle extra crushed and whole Nilla wafers on top of the pudding-covered rolls. Serve and enjoy your gooey, flavorful banana pudding rolls!

Notes

  • Measure flour properly for best results.
  • Ensure all dairy ingredients are at room temperature.
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 350 kcal
  • Sugar: 18 g
  • Sodium: 250 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 120 mg

Find it online: https://chroka.com/banana-pudding-rolls-with/