Banana Pudding Cinnamon Rolls (Soft, Gooey & Completely Irresistible)
If banana pudding and cinnamon rolls had a baby, this would be it. These banana pudding cinnamon rolls are ultra-soft, rich, and dripping with creamy vanilla goodness. They combine the nostalgic flavor of classic banana pudding with the warm, fluffy indulgence of homemade cinnamon rolls—and the result is something people don’t just enjoy… they crave.
Perfect for weekend baking, holidays, brunch gatherings, or anytime you want a show-stopping dessert, these rolls disappear fast. Don’t be surprised if guests ask for the recipe before the pan is empty.
Why Everyone Loves These Banana Pudding Cinnamon Rolls
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Pillow-soft dough with real banana flavor
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Creamy banana-pudding filling (not dry or gritty)
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Warm cinnamon-sugar swirl for depth and balance
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Finished with vanilla cream cheese glaze
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Comfort food with a fun, nostalgic twist
They taste like banana pudding, smell like cinnamon rolls, and melt in your mouth like a bakery dream.
Ingredients
For the Dough
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¾ cup warm milk (110°F / 43°C)
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2¼ teaspoons instant yeast (1 packet)
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⅓ cup sugar
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1 ripe banana, mashed
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1 large egg
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¼ cup melted butter
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½ teaspoon salt
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3½–4 cups all-purpose flour
For the Banana Pudding Filling
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½ cup softened butter
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½ cup brown sugar
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1½ teaspoons cinnamon
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1 (3.4 oz / 96 g) box instant banana pudding mix
For the Vanilla Cream Cheese Glaze
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4 oz cream cheese, softened
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2 tablespoons butter, softened
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1½ cups powdered sugar
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1 teaspoon vanilla extract
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2–3 tablespoons milk or cream
How to Make Banana Pudding Cinnamon Rolls
Step 1: Make the Dough
In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until foamy. Add mashed banana, egg, melted butter, and salt. Mix well.
Gradually add flour until a soft dough forms. Knead for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
Place dough in a greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
Step 2: Prepare the Filling
In a bowl, mix softened butter, brown sugar, cinnamon, and banana pudding mix until smooth and spreadable.
Step 3: Roll and Fill
Punch down the dough and roll it into a rectangle about 16×12 inches. Spread the banana pudding filling evenly across the dough, reaching edge to edge.
Roll tightly from the long side into a log. Cut into 12 equal rolls and place them in a greased 9×13-inch baking dish.
Cover and let rise again for 30–40 minutes until puffy.
Step 4: Bake
Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes, until lightly golden and cooked through.
Do not overbake—soft centers are key.
Step 5: Make the Glaze
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Mix until creamy and pourable.
Spread glaze generously over warm rolls so it melts into every swirl.
Tips for the Best Banana Pudding Rolls
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Use very ripe bananas for maximum flavor
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Instant pudding mix works best—do not substitute cooked pudding
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Let rolls cool slightly before glazing for perfect texture
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Add sliced bananas on top just before serving if desired
Optional Variations
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Extra banana flavor: Add banana extract to the glaze
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Crunchy twist: Sprinkle crushed vanilla wafers on top
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Caramel banana: Drizzle with caramel sauce before serving
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No-yeast shortcut: Use refrigerated dough for a quick version
Storage & Make-Ahead Tips
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Store covered in the refrigerator for up to 4 days
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Reheat gently in the microwave or oven
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Assemble rolls the night before and bake fresh in the morning
Perfect for Any Occasion
These banana pudding cinnamon rolls are a hit for:
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Brunch parties
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Holidays
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Bake sales
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Family breakfasts
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“Just because” baking days
They’re warm, nostalgic, indulgent—and completely unforgettable.
Final Thoughts
Banana pudding cinnamon rolls take two beloved classics and turn them into one show-stopping dessert. Soft dough, creamy banana filling, warm cinnamon spice, and silky vanilla glaze come together in a way that feels both familiar and exciting.