Introduction

These Banana Cream Sweet Rolls are a delightful twist on classic cinnamon rolls, filled with creamy vanilla pudding, fresh bananas, and crunchy vanilla wafers. Perfect for a special breakfast or dessert, they combine soft dough with a luscious filling and a rich cream cheese glaze.

A soft, light brown cinnamon roll with a gooey glaze on top sits on a white plate. The roll features a spiral shape with layers visible, showing a moist and fluffy interior texture. A section of the roll has been torn off, revealing the airy, slightly crumbly inside with some sticky glaze spreading out on the plate. There are a few scattered crumbs around the base. The background and surface have a white marbled texture, creating a clean and simple look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup (184g) whole milk, warmed
5 tablespoons granulated sugar, divided
2 teaspoons active dry yeast
2 large eggs, room temperature
2¾ cups (344g) all-purpose flour
1 teaspoon kosher salt
½ cup (1 stick, 113g) unsalted butter, cut into 1-inch pieces, room temperature
½ tablespoon unsalted butter, melted
1 box (3.4 ounces) instant vanilla pudding mix
2 cups (490g) milk
⅓ cup (67g) light brown sugar
3 medium bananas, diced (about 1½ cups)
10 vanilla wafers, crushed (about ⅓ cup)
¼ cup (½ stick, 57g) butter, softened
1 ounce cream cheese, softened
½ teaspoon vanilla extract
¾ cup (94g) confectioners’ sugar
2-3 tablespoons milk, room temperature (for glaze consistency)
5 vanilla wafers, crushed (for topping)
1 medium banana, sliced (for topping)

Instructions

Step 1: In a medium bowl, combine the warmed milk with 1 tablespoon of granulated sugar. Sprinkle the yeast over the milk and whisk to blend. Let it sit until the yeast is foamy, about 5 minutes. Add the eggs and whisk until smooth.
Step 2: In the bowl of a stand mixer fitted with a dough hook, mix the remaining 4 tablespoons sugar, flour, and salt. Add the milk and egg mixture. With the mixer on low speed, add the butter pieces one at a time, blending well after each addition.
Step 3: Knead the dough on medium speed for 1 minute, then increase to medium-high speed and continue kneading until the dough is soft and smooth, about 5 minutes more.
Step 4: Brush a medium bowl with melted butter. Place the dough in the bowl and brush the top with the remaining melted butter. Cover with plastic wrap and let it rise in a warm, draft-free place until doubled in size, about 1 hour.
Step 5: Punch the dough down and turn it out onto a floured surface. Roll it into a 10×15-inch rectangle about ¼-inch thick.
Step 6: In a medium bowl, whisk together the vanilla pudding mix and 2 cups of milk until thickened, using a hand mixer or a whisk.
Step 7: Spread 1 cup of the pudding mixture evenly over the rolled-out dough. Sprinkle the brown sugar evenly on top, then scatter the diced bananas and crushed vanilla wafers over the pudding layer.
Step 8: Starting from the long edge, carefully roll the dough into a log. Using a sharp knife, cut the log into 12 equal rolls.
Step 9: Place the rolls into a greased 9×13-inch baking pan. Cover and let rise in a warm place until doubled in size, about 1 hour.
Step 10: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.
Step 11: Remove the rolls from the oven and let them cool for 5 minutes.
Step 12: While the rolls cool, prepare the glaze. In a medium bowl, mix together the softened butter, cream cheese, vanilla extract, confectioners’ sugar, and 2 tablespoons of milk. Add more milk if necessary to reach a drizzle-able consistency.
Step 13: Drizzle the glaze over the warm rolls. Top with crushed vanilla wafers and sliced banana before serving.

Tips & Variations

Make sure your milk and eggs are at room temperature to help the yeast activate properly and create a soft dough.
For extra flavor, sprinkle some cinnamon or nutmeg into the brown sugar topping.
Substitute bananas with fresh strawberries or peaches for a different fruit twist.
If you prefer a less sweet glaze, reduce the confectioners’ sugar or add a splash of lemon juice for a tangy contrast.
Use homemade vanilla pudding if you want to avoid instant mix or to control sugar content.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave for 15-20 seconds or warm in a low oven before serving. The glaze may become less smooth after refrigeration but can be gently refreshed by stirring before spreading.

How to Serve

A white baking dish holds nine golden-brown cinnamon rolls arranged in a 3x3 grid, each roll showing soft spirals of dough with lightly browned edges and cinnamon filling visible in some swirls. A creamy white icing is being poured from above, starting to cover the top of a couple of rolls near the front, adding smooth shiny texture to the warm buns. The dish sits on a white marbled surface, and the scene is bright and clean with a focus on the rolls and the pouring icing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before. After the first rise, punch it down, cover tightly, and refrigerate overnight. Let it come to room temperature and rise again before rolling out.

Can I freeze these sweet rolls?

Absolutely! Freeze the baked rolls in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge and warm gently before serving. You can also freeze the unbaked rolls after shaping and before the second rise; thaw and let rise before baking.