Description
Fluffy rolls filled with a luscious banana and brown sugar mixture, topped with velvety vanilla pudding.
Ingredients
Scale
- 2/3 cup water
- 1/4 cup bread flour
- 3 2/3 cups bread flour
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream (room temperature)
- 1/3 cup whole milk (room temperature)
- 1 large egg (room temperature)
- 1 tablespoon vanilla bean paste
- Tangzhong from above
- 6 tablespoons unsalted butter (room temperature)
- 8 tablespoons unsalted butter (room temperature)
- 2/3 cup light brown sugar
- 1/2 cup mashed banana
- 2 cups mini Nilla wafers (crushed)
- 1 tablespoon vanilla bean paste
- 1/2 teaspoon gelatin
- 1 tablespoon cold water
- 1 1/2 tablespoons cornstarch
- 1/4 cup granulated sugar
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 large egg yolks
- 2 tablespoons cold unsalted butter
- 2 teaspoons vanilla bean paste or extract
- Extra Nilla wafers for the tops
Instructions
- Whisk together the water and bread flour in a small saucepan to make the tangzhong.
- Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry.
- Scrape it into a bowl and set it aside until ready to use.
- Mix the bread flour, sugar, yeast, and salt in a stand mixer bowl.
- Add the cream, milk, egg, vanilla, and tangzhong.
- Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
- Add the softened butter one tablespoon at a time, with the mixer running on low, letting it fully incorporate before adding more.
- Continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.
- Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball.
- Place it seam-side down back into the mixing bowl.
- Cover with plastic wrap and set aside to rest for 30 minutes.
- Combine the butter, brown sugar, mashed banana, crushed Nilla wafers, and vanilla in a large bowl to make the filling.
- Place the rested dough on a lightly floured surface.
- Roll it out into a 15×21-inch rectangle, with the longest side closest to you.
- Dollop the brown sugar banana mixture across the surface of the dough.
- Spread it gently across, leaving a 1/2-inch border clean at the top using an offset spatula.
- Cut twelve 1 3/4-inch strips with a pizza cutter.
- Roll each strip away from you, then carefully transfer them to a parchment-lined 9×13 baking pan.
- Cover the pan with plastic wrap and set aside to rise for 1-2 hours or until the rolls double in size.
- Preheat the oven to 325°F/162°C.
- Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F.
- Combine the gelatin and cold water in a small bowl. Set aside to bloom while the rolls bake.
- Whisk together the sugar and cornstarch in a small pot.
- Whisk in the milk and heavy cream a little at a time until smooth, ensuring there are no cornstarch lumps.
- Add the egg yolks and cook over medium-low heat, stirring constantly, until it has a soft pudding consistency that coats the back of a spoon, roughly 8-10 minutes.
- Remove from the heat and stir in the butter, vanilla, and bloomed gelatin.
- Pour into a separate bowl and set aside to cool until the rolls are out of the oven.
- Let the rolls cool on a wire rack for 20 minutes after baking.
- Pour the pudding over the top of the rolls.
- Sprinkle the tops with more crushed and whole Nilla wafers and enjoy!
Notes
For best results, use ripe bananas and ensure dairy and egg ingredients are at room temperature.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg