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