Banana Pudding Cinnamon Rolls

By Jamie Cook — Home cook sharing tested recipes from a real kitchen.

Banana Pudding Cinnamon Rolls combine fluffy homemade cinnamon rolls, ripe bananas, vanilla pudding, and crunchy vanilla wafers into one bakery-style treat that’s perfect for brunch, holidays, or whenever regular cinnamon rolls suddenly seem a little boring. If you’ve ever stared at overripe bananas and thought, “Not another loaf of banana bread,” you’re in the right place. These rolls bake up soft with a gooey brown sugar filling, then get covered in creamy vanilla pudding instead of traditional icing. The first time I made them, I spread the pudding on while the rolls were piping hot—and watched half of it slide into the pan. Waiting about 15 minutes made all the difference.

Why This Recipe is Awesome

These Banana Pudding Cinnamon Rolls taste like somebody invited your favorite Southern dessert to brunch and nobody complained. The bananas add natural sweetness, the crushed vanilla wafers bring a little crunch, and the pudding topping steals the spotlight. Skip them if you enjoy bland breakfasts that taste like cardboard. Otherwise, grab those spotty bananas and let the oven do something spectacular.

Ingredients You’ll Need

• 3 ½ cups (420 g) all-purpose flour — the backbone of the whole operation.
• 2 ¼ teaspoons instant yeast (1 packet) — because flat rolls belong in sad dreams.
• 1 cup (240 ml) warm whole milk (110°F/43°C) — warm, not lava.
• ¼ cup (50 g) granulated sugar — feeds the yeast and your happiness.
• 1 large egg, room temperature — helps everything stay tender.
• ¼ cup (57 g) unsalted butter, softened — don’t melt it into soup.
• 1 teaspoon salt — tiny amount, huge difference.
• 2 ripe bananas, mashed (about 1 cup) — freckles welcome.
• ½ cup (100 g) packed brown sugar — sticky goodness starts here.
• 2 teaspoons ground cinnamon — the signature swirl.
• 3 tablespoons unsalted butter, softened — spreads like a dream.
• ¾ cup (75 g) crushed vanilla wafers — classic banana pudding crunch.
• 1 (3.4-ounce/96 g) box instant vanilla pudding mix — the shortcut worth taking.
• 2 cups (480 ml) cold whole milk — for thick pudding.
• 1 teaspoon vanilla extract — boosts the banana flavor.
• Extra crushed vanilla wafers and banana slices for garnish — because plain tops are forgettable.

Step-by-Step Instructions

1. Mix the warm milk, sugar, and yeast in a large bowl. Let the mixture sit for 5 to 10 minutes until foamy, then stir in the egg, softened butter, mashed bananas, and salt before gradually adding the flour to form a soft dough.
2. Knead the dough for 8 to 10 minutes until smooth and elastic. Place it in a lightly greased bowl, cover it, and let it rise for 60 to 90 minutes, or until doubled in size.
3. Roll the dough into a rectangle about 12 x 18 inches. Spread the softened butter across the surface, then sprinkle the brown sugar, cinnamon, and crushed vanilla wafers evenly over the top.
4. Roll the dough tightly into a log and cut it into 12 equal pieces using unflavored dental floss or a sharp knife. Arrange the rolls in a greased 9 x 13-inch baking dish, cover them, and let them rise again for about 35 to 45 minutes.
5. Bake the Banana Pudding Cinnamon Rolls at 350°F (175°C) for 25 to 30 minutes. They’re ready when the tops turn golden brown and the center roll reaches about 190°F (88°C) or no longer looks doughy.
6. Whisk the pudding mix with the cold milk and vanilla extract until thick. Let it chill while the rolls cool for 15 to 20 minutes; otherwise, the topping melts right off. I learned that lesson the messy way, and the pudding pooled underneath instead of staying beautifully on top.
7. Spoon the vanilla pudding generously over the warm rolls. Finish with extra crushed vanilla wafers and fresh banana slices just before serving for the best texture.

Common Mistakes to Avoid

• Using green bananas — they won’t deliver enough banana flavor.
• Overheating the milk — hot milk can kill the yeast before it gets started.
• Adding pudding immediately after baking — patience prevents pudding puddles.
• Skipping the second rise — dense rolls disappoint everyone.
• Adding banana slices too early — fresh slices look and taste better after baking.

Alternatives & Substitutions

If you need a shortcut, use refrigerated cinnamon roll dough and focus on the filling and pudding topping. For extra banana flavor, cook the mashed bananas for 5 minutes before adding them to the dough to concentrate their sweetness. Dairy-free milk works with instant pudding if you choose a variety that thickens properly, although the pudding may set a little softer. For gluten-free Banana Pudding Cinnamon Rolls, use a gluten-free sweet roll dough recipe instead of swapping flour one-for-one. Chopped pecans also make an excellent topping if you like a little crunch.

You might also enjoy Classic Homemade Cinnamon Rolls or Easy Southern Banana Pudding for more comforting baking projects.

Frequently Asked Questions

Can I make Banana Pudding Cinnamon Rolls the night before?

Yes. Assemble the rolls, cover the pan tightly, and refrigerate overnight. Let them sit at room temperature for about 45 minutes before baking the next morning.

Why did my cinnamon rolls turn out dense?

Dense rolls usually mean the dough didn’t rise enough or too much flour was added. The dough should feel soft and slightly tacky before the first rise.

Can I freeze Banana Pudding Cinnamon Rolls?

Yes. Freeze the baked rolls without the pudding topping for up to 2 months. Thaw, warm gently, then prepare fresh pudding before serving.

How do I store leftovers?

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Add fresh banana slices only when serving because they brown quickly.

🛒 USA Pan Bakeware Rectangular Cake Pan with Lid, 9 x 13 Inch & Nabisco Nilla Wafers

Everything you need to make this dish perfectly:

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Make It Tonight!

These Banana Pudding Cinnamon Rolls bring together everything people love about classic cinnamon rolls and old-fashioned banana pudding in one pan. They’re soft, creamy, crunchy, and surprisingly easy once you break the recipe into steps. If you have ripe bananas sitting on the counter, this is a far better fate than another loaf of banana bread. Bake a batch today—your kitchen will smell like the kind of place everyone wants to visit. cambreabakes.com+1