Boston Cream Pie Stuffed Hawaiian Rolls Recipe
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.
- 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
