Description
Flaky, buttery pastry rolls filled with a creamy, vanilla-infused banana mixture. These make-ahead treats are perfect for breakfast or lunch and stay delicious for up to four days.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/2 cup granulated sugar
- 3 large ripe bananas, mashed (approx. 1 1/2 cups)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons heavy cream or milk
- Pinch of salt
- 1 egg beaten with 1 tbsp water (for egg wash)
Instructions
- In a small bowl, mash the ripe bananas until smooth. Stir in cornstarch, cinnamon, vanilla extract, and a pinch of salt. Add heavy cream or milk if needed to reach a thick, spreadable consistency. Set aside.
- In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and cut it into the flour using fingers, a pastry cutter, or food processor until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Drizzle in ice water, one tablespoon at a time, mixing gently until the dough just starts to come together. Turn out onto a lightly floured surface and knead gently 2-3 times.
- Shape the dough into a rectangle about 1/2 inch thick. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll out the chilled dough into a large rectangle about 1/4 inch thick. Spread the banana filling evenly over the dough, leaving a 1-inch border at the edges.
- Starting from the long edge, tightly roll the dough up into a log. Slice the log into 12 equal rolls using a sharp knife or pizza cutter.
- Place rolls cut-side up on prepared baking sheets, leaving 2 inches between each for expansion.
- Brush tops with egg wash. Bake for 20-25 minutes until deep golden brown and filling is bubbling slightly.
- Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure butter is cold to create flaky layers. Do not overmix the dough to avoid toughness. Rolls can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 3 months. They taste best after sitting for a day or two as flavors meld.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 275
- Sugar: 18
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: banana pudding, make-ahead breakfast, meal prep, pastry, banana rolls, easy lunch, comfort food