Description
These cinnamon rolls blend the creamy essence of banana pudding with warm cinnamon swirls. A soft two-rise dough encases a banana pudding-cinnamon filling, topped with a zesty cream cheese glaze and crushed vanilla wafers for texture. Perfect for cozy breakfasts or casual desserts.
Ingredients
1 cup warm milk (105°F)
2¼ tsp active dry yeast
¼ cup granulated sugar
2 large eggs, room temperature
⅓ cup melted butter (160°F)
1 tsp salt
4 cups all-purpose flour
¾ cup brown sugar
2 tbsp ground cinnamon
⅓ cup softened butter
2 large ripe bananas (blackened peels preferred)
1 box instant vanilla pudding mix
4 oz full-fat cream cheese
1½ cups powdered sugar
1 tbsp lemon juice for glaze
Instructions
In a bowl, combine warm milk, yeast, and granulated sugar. Let sit 5 minutes until foamy.
Mix in eggs, melted butter, and salt until fully combined.
Add flour, kneading until smooth. Let dough rise in a warm, draft-free space for 1 hour.
In another bowl, blend brown sugar, ground cinnamon, softened butter, and mashed bananas. Spread over dough after rising.
Roll the dough and cut into 12 slices. Place on baking sheet, cover, and let rise 30 minutes.
Bake at 375°F for 25-30 minutes until golden.
Beat cream cheese, powdered sugar, and lemon juice for glaze. Spread over cooled rolls.
Top with crushed vanilla wafers and serve. Store leftovers in airtight container.
Notes
Use a high-quality active dry yeast for optimal rise.
Maintain kitchen temperature below 70°F during proofing for soft texture.
Blackened banana peels indicate maximum ripeness and flavor.
Adjust cinnamon to 1 tbsp for milder taste or 3 tbsp for stronger aroma.
Two-rise method is essential to avoid dense rolls.
- Prep Time: 30
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 26g
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg