What the heck is this?
Hold up. Stop everything you’re doing right now because we need to talk about what happens when banana pudding — you know, that creamy, dreamy Southern classic your grandma makes — decides to crash into cinnamon rolls and create the most epic breakfast-dessert hybrid ever invented.
These aren’t just cinnamon rolls with bananas thrown in. Oh no, honey. We’re talking fluffy yeast rolls filled with actual banana pudding filling, topped with vanilla pudding glaze, and finished with crushed vanilla wafers because we’re not playing games here. It’s like banana pudding put on a fancy outfit and decided to show up to brunch. My neighbor literally knocked on my door asking what smelled so incredible, and when I handed her one of these, she asked if I was available to cater her daughter’s wedding. True story.
Why These Will Ruin You for All Other Breakfast Pastries
- It’s literally banana pudding you can eat with your hands (game changer)
- Vanilla wafer cookies on top because we’re fancy AND nostalgic
- That pudding glaze soaks into every nook and cranny like edible gold
- Uses up overripe bananas like a boss
- Your kitchen will smell like a Southern bakery had a baby with heaven
- Perfect for impressing literally anyone who has taste buds
- Way more fun than regular cinnamon rolls (and twice as delicious)
The Good Stuff You’ll Need
For the Cinnamon Roll Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 3/4 cup warm milk
- 1/4 cup melted butter
- 1 large egg
- 1 tsp vanilla extract
For the Banana Pudding Filling:
- 3 very ripe bananas, mashed smooth
- 1/2 cup softened butter
- 1/2 cup brown sugar (packed tight)
- 1/4 cup instant vanilla pudding mix (dry)
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- Pinch of salt
For the Vanilla Pudding Glaze:
- 1 cup prepared vanilla pudding (homemade or store-bought, cooled)
- 1/2 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
For the Vanilla Wafer Topping:
- 1 cup vanilla wafer cookies, roughly crushed
- 2 tbsp melted butter
- Extra banana slices (optional but recommended)
Let’s Create This Masterpiece
Step 1: Get That Dough Going
In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it foam up for about 5 minutes. If it doesn’t get bubbly, your yeast is dead — start over with fresh yeast.
In a large bowl, whisk together flour, sugar, and salt. Make a well in the center and add the foamy yeast mixture, melted butter, egg, and vanilla. Mix until you have a soft, slightly sticky dough.
Knead on a floured surface for 5-8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
Step 2: Make That Banana Pudding Magic
While the dough rises, mash those bananas until they’re completely smooth (no chunks allowed here, people).
Mix in the softened butter, brown sugar, dry pudding mix, cinnamon, vanilla, and salt until you have a spreadable, pudding-like consistency. This is your secret weapon.
Step 3: Prep the Vanilla Wafer Situation
Crush those vanilla wafers into chunky pieces — some fine crumbs, some bigger chunks for texture. Toss with melted butter and set aside. This is going to be the crown jewel on top.
Step 4: Roll It All Together
Once your dough has doubled, roll it out on a floured surface into a 15×12 inch rectangle.
Spread that banana pudding filling evenly over the dough, leaving a 1/2 inch border at the top edge.
Starting from the bottom long edge, roll tightly but gently. Pinch the seam to seal.
Step 5: Slice and Arrange
Using a sharp knife or dental floss, cut into 9 thick rolls. Place them cut-side up in a greased 9×13 baking dish.
Cover and let rise again for 45 minutes until puffy and touching each other. Preheat oven to 350°F during the last 15 minutes.
Step 6: Bake to Golden Perfection
Bake for 28-32 minutes until golden brown on top and cooked through. They should sound hollow when tapped.
Step 7: Glaze Like There’s No Tomorrow
While they’re baking, whisk together the prepared vanilla pudding, powdered sugar, milk, and vanilla until smooth and pourable. Adjust consistency with more milk if needed.
As soon as the rolls come out of the oven, pour half the glaze over them. Let it soak in for 5 minutes, then add the rest.
Step 8: Top It Off
Sprinkle those buttered vanilla wafer crumbs all over the top while the glaze is still wet. Add fresh banana slices if you’re feeling extra.
Serving Suggestions
- Serve these warm with extra pudding on the side because why not double down
- A cup of strong coffee is basically mandatory
- Top with a dollop of whipped cream if you really want to send people over the edge
- Drizzle with caramel sauce for the ultimate indulgence
Switch It Up
Chocolate Lover’s Dream: Add mini chocolate chips to the filling and drizzle with chocolate sauce
Coconut Paradise: Add shredded coconut to the filling and toast some coconut flakes for topping
Peanut Butter Madness: Swirl peanut butter into the filling because PB + banana = perfection
Caramel Heaven: Replace half the brown sugar with caramel sauce in the filling
Make-Ahead Magic
- Assemble the night before, cover tightly, and refrigerate. Let come to room temp for 30 minutes before baking
- The pudding glaze can be made 2 days ahead and stored in the fridge
- Leftover rolls keep covered for 3-4 days (microwave for 20 seconds to refresh)
Pro Tips That’ll Change Your Life
- Use bananas that are borderline too ripe — the mushier, the better for flavor
- Don’t skip the second rise — it’s what makes these insanely fluffy
- Let the first layer of glaze soak in before adding more — trust the process
- Crush the vanilla wafers by hand for the best texture mix
Questions People Actually Ask
Q: Can I use boxed pudding instead of homemade? A: Absolutely! Just make sure it’s cooled completely before using in the glaze.
Q: My filling is too runny. Help! A: Add more dry pudding mix a tablespoon at a time until it holds together but is still spreadable.
Q: Can I freeze these? A: The unbaked rolls freeze beautifully for up to 3 months. Thaw overnight and let rise before baking.
Q: What if I can’t find vanilla wafers? A: Graham crackers work in a pinch, or even crushed shortbread cookies. But vanilla wafers are really the star here.
Print
The Best Banana Pudding Cinnamon Rolls: When Grandma’s Dessert Gets a Glow-Up
- Total Time: 1 hour 15 minutes
- Yield: 9 rolls 1x
Description
Hold up. Stop everything you’re doing right now because we need to talk about what happens when banana pudding — you know, that creamy, dreamy Southern classic your grandma makes — decides to crash into cinnamon rolls and create the most epic breakfast-dessert hybrid ever invented.
These aren’t just cinnamon rolls with bananas thrown in. Oh no, honey. We’re talking fluffy yeast rolls filled with actual banana pudding filling, topped with vanilla pudding glaze, and finished with crushed vanilla wafers because we’re not playing games here. It’s like banana pudding put on a fancy outfit and decided to show up to brunch. My neighbor literally knocked on my door asking what smelled so incredible, and when I handed her one of these, she asked if I was available to cater her daughter’s wedding. True story.
Ingredients
For the Cinnamon Roll Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 3/4 cup warm milk
- 1/4 cup melted butter
- 1 large egg
- 1 tsp vanilla extract
For the Banana Pudding Filling:
- 3 very ripe bananas, mashed smooth
- 1/2 cup softened butter
- 1/2 cup brown sugar (packed tight)
- 1/4 cup instant vanilla pudding mix (dry)
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- Pinch of salt
For the Vanilla Pudding Glaze:
- 1 cup prepared vanilla pudding (homemade or store-bought, cooled)
- 1/2 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
For the Vanilla Wafer Topping:
- 1 cup vanilla wafer cookies, roughly crushed
- 2 tbsp melted butter
- Extra banana slices (optional but recommended)
Instructions
In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it foam up for about 5 minutes. If it doesn’t get bubbly, your yeast is dead — start over with fresh yeast.
In a large bowl, whisk together flour, sugar, and salt. Make a well in the center and add the foamy yeast mixture, melted butter, egg, and vanilla. Mix until you have a soft, slightly sticky dough.
Knead on a floured surface for 5-8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
While the dough rises, mash those bananas until they’re completely smooth (no chunks allowed here, people).
Mix in the softened butter, brown sugar, dry pudding mix, cinnamon, vanilla, and salt until you have a spreadable, pudding-like consistency. This is your secret weapon.
Crush those vanilla wafers into chunky pieces — some fine crumbs, some bigger chunks for texture. Toss with melted butter and set aside. This is going to be the crown jewel on top.
Once your dough has doubled, roll it out on a floured surface into a 15×12 inch rectangle.
Spread that banana pudding filling evenly over the dough, leaving a 1/2 inch border at the top edge.
Starting from the bottom long edge, roll tightly but gently. Pinch the seam to seal.
Using a sharp knife or dental floss, cut into 9 thick rolls. Place them cut-side up in a greased 9×13 baking dish.
Cover and let rise again for 45 minutes until puffy and touching each other. Preheat oven to 350°F during the last 15 minutes.
Bake for 28-32 minutes until golden brown on top and cooked through. They should sound hollow when tapped.
While they’re baking, whisk together the prepared vanilla pudding, powdered sugar, milk, and vanilla until smooth and pourable. Adjust consistency with more milk if needed.
As soon as the rolls come out of the oven, pour half the glaze over them. Let it soak in for 5 minutes, then add the rest.
Sprinkle those buttered vanilla wafer crumbs all over the top while the glaze is still wet. Add fresh banana slices if you’re feeling extra.
Notes
- Serve these warm with extra pudding on the side because why not double down
- A cup of strong coffee is basically mandatory
- Top with a dollop of whipped cream if you really want to send people over the edge
- Drizzle with caramel sauce for the ultimate indulgence
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~425 kcal