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Boston Cream Pie Stuffed Hawaiian Rolls Recipe

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★★★★★

4.8 from 143 reviews

These Boston Cream Pie Stuffed Hawaiian Rolls are a delightful twist on the classic dessert, combining soft, sweet Hawaiian rolls filled with creamy vanilla pastry cream and topped with a rich chocolate glaze. Perfect as a decadent treat or a show-stopping party dessert, the rolls boast a smooth, luscious filling and a glossy chocolate finish that mimics the iconic Boston Cream Pie flavors in a fun, handheld pastry form.

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

  1. Prepare the Pastry Cream: Heat 2 cups of whole milk in a medium saucepan over medium heat until steaming but not boiling. In a separate bowl, whisk together 3 large egg yolks, ½ cup granulated sugar, and ¼ cup cornstarch until smooth and pale yellow. Slowly temper the egg yolks by whisking in about ½ cup of the hot milk mixture, then pour back into the saucepan. Cook over medium heat, whisking constantly until thickened and bubbling, about 3-5 minutes. Remove from heat, stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth. Cover with plastic wrap pressed on the surface and chill in the refrigerator for at least 1 hour.
  2. Prepare the Rolls: Using a small knife, carefully cut a small circle out of the top of each Hawaiian sweet roll to create a lid. Hollow out a portion of the bread inside each roll, being careful not to pierce the bottom or sides. Reserve the tops for later. Arrange hollowed-out rolls on a serving platter.
  3. 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 the corner snipped off. Pipe the cream into the hollowed centers of each roll until just full. Replace the tops for a neat presentation, or leave open if preferred.
  4. Make the Chocolate Glaze: Heat ¼ cup heavy cream in a small saucepan over medium-low heat until steaming. Place ½ cup semi-sweet chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit for 2-3 minutes to melt. Add 1 tablespoon unsalted butter and 1 teaspoon light corn syrup, then whisk until smooth and glossy.
  5. Glaze the Rolls: Spoon or drizzle the chocolate glaze over 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.
  6. Serve and Enjoy: Optionally dust with powdered sugar, add whipped cream, or garnish with fresh fruit like strawberries or raspberries. Serve immediately or refrigerate until ready to serve. These rolls are delicious chilled or at room temperature.

Notes

  • Press plastic wrap directly on the surface of the pastry cream to prevent a skin from forming while chilling.
  • If you don’t have a piping bag, use a zip-top bag and snip off a small corner to pipe the filling.
  • Light corn syrup in the glaze is optional but helps achieve a glossy finish.
  • For best texture, consume within 1-2 days of preparation.
  • Store leftovers covered in the refrigerator.

Keywords: Boston Cream Pie, Stuffed Hawaiian Rolls, Pastry Cream, Chocolate Glaze, Dessert, Sweet Rolls, Classic American Dessert

Find it online: https://bakedbylisa.com/boston-cream-pie-stuffed-hawaiian-rolls-recipe/