Boston Cream Pie Stuffed Hawaiian Rolls Recipe
Introduction
Boston Cream Pie Stuffed Hawaiian Rolls are a delightful twist on the classic dessert, combining soft, sweet rolls with a luscious vanilla pastry cream and a rich chocolate glaze. These handheld treats offer all the flavors of Boston Cream Pie in a convenient, bite-sized form perfect for any occasion.
Ingredients
- 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
- Step 1: Prepare the pastry cream. 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 egg yolks, sugar, and cornstarch until smooth and pale yellow. Slowly pour about ½ cup of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. Pour the mixture back into the saucepan with the remaining milk and cook over medium heat, whisking constantly, until thickened and bubbling, about 3–5 minutes. Remove from heat, then whisk in butter and vanilla extract until smooth. Cover the surface with plastic wrap and refrigerate for at least 1 hour.
- Step 2: Prepare the rolls. Using a small knife, carefully cut a small circle out of the top of each Hawaiian roll to create a lid. Gently scoop out some bread from the center of each roll, being careful not to tear through the sides or bottom. Reserve the tops for later. Arrange the hollowed rolls on a platter or baking sheet.
- Step 3: Fill the rolls with pastry cream. Transfer the chilled pastry cream to a piping bag fitted with a round tip (or use a zip-top bag with a corner snipped off). Pipe the cream into each roll’s hollowed center until full. Replace the reserved lids on top or leave open as desired.
- Step 4: Make the chocolate glaze. Heat the heavy cream in a small saucepan over medium-low heat until steaming. Place chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit for 2–3 minutes to melt, then add butter and corn syrup. Whisk until the glaze is smooth and glossy.
- Step 5: Glaze the rolls. Spoon or dip the tops of the filled rolls into the chocolate glaze for desired coverage. Let the glaze set at room temperature for about 10 minutes.
- Step 6: Serve and enjoy. If desired, dust with powdered sugar, add whipped cream, or garnish with fresh fruit. Serve immediately or refrigerate and enjoy chilled or at room temperature.
Tips & Variations
- Use cold milk for tempering the eggs to prevent curdling in the pastry cream.
- Cut the rolls carefully with a sharp knife for clean, even hollows.
- Try layering berry jam or fresh berries inside the filling for a fruity twist.
- Add a teaspoon of instant coffee to the chocolate glaze for a mocha flavor.
- Substitute peanut butter into the pastry cream for a rich variation.
- Swap the chocolate glaze for a salted caramel sauce for a sweet and salty combination.
Storage
Store the stuffed rolls in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture. You can freeze the rolls before glazing; thaw overnight in the refrigerator and glaze just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade rolls instead of Hawaiian rolls?
Yes, homemade dinner rolls or any soft, sweet bread can be used as a base if preferred.
Can I make these rolls dairy-free?
Absolutely. Use dairy-free milk and butter alternatives for the pastry cream and choose dairy-free chocolate for the glaze.
PrintBoston Cream Pie Stuffed Hawaiian Rolls Recipe
Boston Cream Pie Stuffed Hawaiian Rolls combine the fluffy sweetness of Hawaiian rolls with a creamy vanilla pastry filling and a rich chocolate glaze. This handheld dessert captures all the classic flavors of Boston Cream Pie in a convenient, crowd-pleasing format that’s perfect for brunch, parties, or elegant treats.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 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 2 cups of whole milk in a medium saucepan over medium heat until it starts to steam but does not boil. In a separate bowl, whisk together 3 egg yolks, ½ cup sugar, and ¼ cup cornstarch until smooth and pale yellow. Temper the egg yolks by slowly adding about ½ cup of the hot milk while whisking constantly to prevent scrambling. Pour the mixture back into the saucepan with the rest of the milk and cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 3-5 minutes. Remove from heat and whisk in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth. Cover with plastic wrap pressed to the surface and refrigerate for at least 1 hour to chill.
- Prepare the Rolls: Using a small sharp knife, carefully cut a small circle on top of each Hawaiian roll to create a lid. Gently scoop out some of the bread inside each roll, being careful not to pierce the bottom or sides. Reserve the tops (lids) for later. Arrange the hollowed rolls on a platter or baking sheet ready for filling.
- Fill the Rolls with Pastry Cream: Transfer the chilled pastry cream to a piping bag fitted with a round tip or a zip-top bag with a corner cut off. Pipe the cream into each hollowed roll until filled. Replace the reserved tops for a neat presentation or leave open if desired.
- Make the Chocolate Glaze: Heat ¼ cup heavy cream over medium-low heat in a small saucepan until it starts to steam. Place ½ cup semi-sweet chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit 2-3 minutes to melt the chocolate. Add 1 tablespoon unsalted butter and 1 teaspoon light corn syrup if using, then whisk until smooth and glossy.
- Glaze the Rolls: Spoon the chocolate glaze over the tops of the filled rolls or dip the tops directly into the glaze for a thicker coating. Allow the glaze to set at room temperature for about 10 minutes.
- Serve and Enjoy: Optionally dust the rolls with powdered sugar, add a dollop of whipped cream, or garnish with fresh fruit. Serve immediately or refrigerate until ready to eat. These can be enjoyed chilled or at room temperature.
Notes
- Use cold ingredients and avoid overheating milk to prevent curdling in the pastry cream.
- Cut rolls neatly with a sharp knife to maintain their shape.
- Control the chocolate glaze application with a spoon or piping bag for a tidy finish.
- Ensure the pastry cream is fully chilled before filling rolls to prevent leaking.
- Store stuffed rolls in an airtight container in the refrigerator for up to 3 days.
- You can freeze the rolls before glazing; thaw overnight in refrigerator and glaze before serving.
- Variations include adding berry jam to filling, coffee to glaze, or swapping glaze for salted caramel.
- Dairy-free substitutions are possible using plant-based milk, butter, and chocolate.
- For a lighter version, use low-fat milk and reduced sugar chocolate chips.
Keywords: Boston Cream Pie, Hawaiian Rolls, Pastry Cream, Chocolate Glaze, Dessert, Homemade, Vanilla Custard
