Boston 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
