Banana Pudding Hawaiian Roll Donuts
Soft, sweet Hawaiian rolls are toasted until golden, filled with creamy banana pudding and fresh banana, then finished with crunchy vanilla wafer crumbs for an easy no-fry dessert that tastes like classic banana pudding.
Ingredients
Hawaiian Roll Donuts
- 12 Hawaiian sweet rolls — Use fresh soft rolls for the best texture.
- 2 tablespoons unsalted butter — Melted for brushing over the rolls.
Banana Pudding Filling
- 1 package instant banana cream pudding mix — Use a standard instant pudding mix for a thick filling.
- 1½ cups cold milk — Keep the milk cold so the pudding thickens properly.
- 1 teaspoon vanilla extract — Adds extra warmth and vanilla flavor.
- 1 cup whipped topping — Folded into the pudding for a lighter creamier texture.
Banana & Topping
- 2 ripe bananas — Choose ripe but firm bananas for easy slicing.
- 15 vanilla wafer cookies — Crush some for the topping and reserve a few for garnish.
- 2 tablespoons powdered sugar — Optional for a light finishing dusting.
Instructions
- Prepare the Banana Pudding Filling: Whisk the instant banana cream pudding mix with cold milk in a mixing bowl until smooth and thickened. Let it sit for a few minutes, then gently fold in the whipped topping and vanilla extract. Refrigerate the filling while you prepare the Hawaiian rolls.
- Prepare the Hawaiian Rolls: Preheat the oven to 350°F. Arrange the Hawaiian rolls on a baking sheet. Using a small paring knife, carefully make an opening in the side of each roll, creating a pocket for the filling without cutting completely through.
- Brush With Butter: Melt the butter and lightly brush the outside of each Hawaiian roll. Make sure the rolls are evenly coated without becoming overly saturated.
- Toast the Rolls: Place the buttered rolls in the preheated oven and bake for 6–8 minutes, or until the outside is lightly golden and the rolls remain soft in the center.
- Add the Banana: Remove the toasted rolls from the oven and let them cool for a few minutes. Slice the bananas into thin pieces and gently place a few slices inside each roll.
- Fill With Banana Pudding: Transfer the chilled banana pudding mixture to a piping bag. Carefully pipe the pudding into the opening of each Hawaiian roll, filling the center without overfilling.
- Add the Vanilla Wafer Topping: Crush the vanilla wafer cookies into small crumbs. Sprinkle the crumbs over the pudding-filled rolls. Add a small piece of vanilla wafer on top for extra crunch if desired.
- Finish and Serve: Lightly dust the finished donuts with powdered sugar. Add an optional banana slice or vanilla wafer for garnish. Serve fresh for the best combination of soft Hawaiian rolls, creamy banana pudding, fresh banana, and cookie crunch.
Notes
- Fill Just Before Serving: For the best texture, fill the Hawaiian rolls shortly before serving so they stay soft and the vanilla wafer crumbs retain some crunch.
- Use Firm, Ripe Bananas: Choose bananas that are sweet but still firm enough to slice neatly without becoming mushy inside the donuts.
- Don't Overfill: Pipe enough banana pudding to create a creamy center without overflowing, which makes the donuts easier to handle and serve.
- Best Fresh: These donuts are best enjoyed fresh. Refrigerate leftovers in an airtight container and enjoy within 1–2 days for the best flavor and texture.
Nutrition Facts
- Calories: 595 kcal
- Total Fat: 25 g
- Saturated Fat: 12 g
- Cholesterol: 35 mg
- Sodium: 570 mg
- Total Carbohydrates: 86 g
- Dietary Fiber: 3 g
- Total Sugars: 43 g
- Added Sugars: 24 g
- Protein: 10 g
Nutrition values are estimates and can vary depending on the specific Hawaiian rolls, pudding mix, milk, whipped topping, and vanilla wafers used.