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Banana Cream Sweet Rolls Recipe

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★★★★★

5 from 82 reviews

These Banana Cream Sweet Rolls are a delightful twist on classic cinnamon rolls, featuring a creamy vanilla pudding filling, fresh bananas, and a luscious cream cheese glaze topped with crushed vanilla wafers and banana slices. Soft, fluffy, and full of rich flavors, these rolls make for a perfect breakfast treat or dessert.

Ingredients

Scale

Dough

  • 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 (for brushing bowl and dough)

Filling

  • 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)

Glaze and Topping

  • 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, as needed
  • 5 vanilla wafers, crushed (for topping)
  • 1 medium banana, sliced (for topping)

Instructions

  1. Activate yeast: Combine warmed milk (about 110°F), 1 tablespoon granulated sugar, and sprinkle yeast on top. Whisk gently and let it sit for about 5 minutes until foamy.
  2. Add eggs: Once the yeast is foamy, whisk in the room temperature eggs until smooth.
  3. Mix dry ingredients: In the bowl of a stand mixer fitted with a dough hook, combine remaining 4 tablespoons sugar, flour, and kosher salt.
  4. Combine wet and dry: Pour milk and yeast mixture into the dry ingredients. Start mixer on low speed.
  5. Add butter: Gradually add the ½ cup unsalted butter pieces one at a time while mixing on low, ensuring each piece is fully incorporated.
  6. Knead dough: Increase mixer speed to medium and knead for 1 minute, then medium-high and knead until the dough becomes soft and smooth, about 5 minutes.
  7. First rise: Butter a medium bowl with melted butter, place dough inside, brush top with melted butter, cover with plastic wrap, and let it rise in a warm draft-free spot until doubled in size, about 1 hour.
  8. Punch and roll out: Punch down the risen dough and turn it onto a floured surface. Roll into a 10×15-inch rectangle about ¼ inch thick.
  9. Prepare filling: In a medium bowl, whisk instant vanilla pudding mix with 2 cups milk using a hand mixer or whisk until thickened.
  10. Assemble filling: Spread 1 cup of pudding mixture evenly over the rolled dough. Sprinkle brown sugar on top, then evenly distribute diced bananas and crushed vanilla wafers over the pudding.
  11. Roll the dough: Starting from a long edge, tightly roll the dough into a log.
  12. Cut rolls: Using a sharp knife, cut the log into 12 equal rolls. Place the rolls into a greased 9×13-inch baking pan.
  13. Second rise: Cover the pan and let rolls rise in a warm place until doubled, about 1 hour.
  14. Preheat oven: Preheat the oven to 350°F (175°C).
  15. Bake rolls: Bake the rolls in the preheated oven for 25-30 minutes until golden brown.
  16. Cool rolls: Remove rolls from the oven and let them cool for 5 minutes.
  17. Make glaze: In a medium bowl, combine softened butter, cream cheese, vanilla extract, confectioners’ sugar, and 2 tablespoons milk. Beat until smooth, adding more milk if needed to reach desired consistency.
  18. Glaze and garnish: Drizzle the glaze over the warm rolls, then sprinkle with crushed vanilla wafers and arrange banana slices on top.
  19. Serve: Serve warm and enjoy the banana cream sweet rolls.

Notes

  • For best results, use room temperature eggs and butter to ensure proper dough consistency.
  • Ensure milk is warm but not hot when activating yeast (around 110°F) to avoid killing yeast.
  • Extra pudding mixture can be enjoyed separately or refrigerated for later use.
  • For a stronger banana flavor, use very ripe bananas for the filling.
  • Roll the dough tightly to prevent filling from spilling out during baking.
  • Use a very sharp knife or dental floss to cut the rolls cleanly.
  • Store leftover rolls in an airtight container and refrigerate; reheat before serving.
  • These rolls can also be frozen before baking; thaw and let rise before baking as directed.

Keywords: banana cream sweet rolls, banana rolls, vanilla pudding rolls, cream cheese glaze rolls, sweet breakfast rolls

Find it online: https://frommamamaya.com/banana-cream-sweet-rolls-recipe/