Introduction

These Boston Cream Pie Stuffed Hawaiian Rolls combine soft, sweet bread with rich vanilla pastry cream and a glossy chocolate glaze. Perfect for an indulgent snack or dessert, they offer all the flavors of the classic pie in a fun, handheld form.

A close-up of six soft bread rolls arranged in two rows inside a white metal baking tray, each roll with a thick, glossy dark chocolate layer covering the tops, sprinkled with white powdered sugar. The rolls are cut open in front to reveal a creamy pale yellow filling melting slightly and dark bits, possibly raisins or chocolate, inside the cream layer. The rolls have a golden-brown crust with a light, airy interior. The tray is placed on a wooden surface, with a glimpse of a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (12-count) Hawaiian sweet rolls
2 cups whole milk
½ cup granulated sugar
3 large egg yolks
¼ cup cornstarch
2 tablespoons unsalted butter (for pastry cream)
1 teaspoon pure vanilla extract
½ cup semi-sweet chocolate chips
¼ cup heavy cream
1 tablespoon unsalted butter (for glaze)
1 teaspoon light corn syrup (optional, for a glossy glaze)
Optional garnishes: powdered sugar, whipped cream, fresh fruit (strawberries or raspberries)

Instructions

Step 1: Heat the milk in a medium saucepan over medium heat until it begins to steam but does not boil. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale yellow.
Step 2: Slowly pour about ½ cup of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs and prevent scrambling. Pour the mixture back into the saucepan with the remaining milk.
Step 3: Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble (about 3–5 minutes). Remove from heat and whisk in the butter and vanilla extract until smooth.
Step 4: Transfer the pastry cream to a bowl and cover with plastic wrap pressed directly onto the surface. Refrigerate for at least 1 hour to chill.
Step 5: Using a small knife, carefully cut a small circle from the top of each Hawaiian roll. Scoop out some bread from the center, creating a hollow without puncturing the sides or bottom. Reserve the tops for later.
Step 6: Fill a piping bag fitted with a round tip with the chilled pastry cream. Pipe the cream into each hollowed-out roll just until full. Replace the reserved lids or leave open as you prefer.
Step 7: Heat the heavy cream over medium-low heat until steaming. Place chocolate chips in a heatproof bowl and pour the hot cream over them, letting sit 2–3 minutes to melt.
Step 8: Add butter and corn syrup to the melted chocolate, then whisk until the glaze is smooth and glossy.
Step 9: Spoon or dip the tops of the filled rolls into the chocolate glaze for a thick coating. Let the glaze set at room temperature for about 10 minutes.
Step 10: Garnish with powdered sugar, whipped cream, or fresh fruit if desired. Serve immediately or chill before serving.

Tips & Variations

For extra richness, substitute half-and-half for whole milk in the pastry cream.
If you don’t have a piping bag, use a zip-top bag and cut a small corner to pipe the cream.
Try different chocolate types (dark or milk) for the glaze to vary the flavor.
Sprinkle with toasted coconut or chopped nuts for added texture.

Storage

Store the filled rolls in an airtight container in the refrigerator for up to 3 days. Reheat slightly at room temperature before serving, or enjoy them chilled. Avoid freezing, as the pastry cream texture may change.

How to Serve

Six soft bread rolls sit close together in a metal baking tray on a white marbled texture. Each roll is topped with a smooth, shiny dark chocolate glaze, with some sprinkled white sugar crystals on top. The rolls have a golden brown crust with a fluffy, light yellow interior. Inside, creamy vanilla custard oozes out from the middle, mixed with bits of dark raisins. The custard looks smooth and thick, slightly dripping down the edges of the rolls. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream ahead of time?

Yes, the pastry cream can be made up to two days ahead and kept refrigerated. Just cover it tightly with plastic wrap pressed onto the surface to prevent a skin from forming.

Can I use different rolls instead of Hawaiian sweet rolls?

You can, but Hawaiian rolls provide a uniquely soft and slightly sweet base that complements the filling. Substitute with dinner rolls if needed, but the flavor profile will differ.

Boston Cream Pie Stuffed Hawaiian Rolls Recipe

Print Recipe

★★★★★

4.7 from 779 reviews

Delight in these decadent Boston Cream Pie Stuffed Hawaiian Rolls, a creative twist on the classic dessert. Soft, sweet Hawaiian rolls are hollowed out and filled with a rich homemade vanilla pastry cream, then topped with a luscious, glossy chocolate glaze. Perfect for parties or an indulgent treat, these individual stuffed rolls combine creamy pastry custard and smooth chocolate for an irresistible bite-sized dessert.

Author: Lila
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Yield: 12 stuffed rolls 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

For the Rolls:

1 package (12-count) Hawaiian sweet rolls

For the Pastry Cream (Vanilla Filling):

2 cups whole milk
½ cup granulated sugar
3 large egg yolks
¼ cup cornstarch
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

For the Chocolate Glaze:

½ cup semi-sweet chocolate chips
¼ cup heavy cream
1 tablespoon unsalted butter
1 teaspoon light corn syrup (optional, for a glossy glaze)

Optional Garnishes:

Powdered sugar for dusting
Whipped cream for serving
Fresh fruit (like strawberries or raspberries)

Instructions

Prepare the Pastry Cream: Heat the milk over medium heat until steaming but not boiling. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale. Temper the yolks by gradually whisking in half a cup of hot milk to prevent scrambling. Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and bubbles, about 3-5 minutes. Remove from heat, stir in butter and vanilla until smooth. Cover with plastic wrap pressed onto the surface and refrigerate at least 1 hour.
Prepare the Rolls: Using a small knife, cut a small circle from the top of each Hawaiian roll to make a lid. Gently hollow out the center of each roll without piercing the sides or bottom. Reserve the tops for later and arrange hollowed rolls on a serving platter.
Fill the Rolls with Pastry Cream: Transfer chilled pastry cream to a piping bag fitted with a round tip. Pipe the cream into the hollow centers of each roll until full. Replace the reserved tops or leave open as preferred.
Make the Chocolate Glaze: Heat heavy cream in a small saucepan over medium-low heat until steaming. Place chocolate chips in a heatproof bowl and pour hot cream over them. Let sit 2-3 minutes, then whisk in butter and corn syrup until smooth and glossy.
Glaze the Rolls: Spoon or dip the tops of the filled rolls into the chocolate glaze for a thick coating. Allow rolls to rest at room temperature for about 10 minutes to set the glaze.
Serve and Enjoy: Optionally dust with powdered sugar, add whipped cream, or garnish with fresh fruit. Serve immediately or refrigerate until ready to serve. Enjoy chilled or at room temperature.

Notes

Press plastic wrap directly on pastry cream before chilling to prevent skin formation.
Be gentle when hollowing out rolls to avoid tearing the bread.
Light corn syrup in the glaze adds shine but can be omitted if unavailable.
Store filled rolls in the refrigerator and consume within 2 days for best freshness.
Room temperature rolls enhance flavor and texture when served.

Keywords: Boston Cream Pie, Hawaiian Rolls, Pastry Cream, Chocolate Glaze, Stuffed Rolls, Dessert, Vanilla Custard, Sweet Rolls