Introduction

Boston Cream Pie Stuffed Hawaiian Rolls combine the fluffy sweetness of Hawaiian rolls with the rich creaminess of classic pastry cream and a decadent chocolate glaze. This delightful treat is perfect for parties, dessert tables, or a special snack that impresses with every bite.

Boston Cream Pie Stuffed Hawaiian Rolls Recipe - Recipe Image

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
1 teaspoon pure vanilla extract
½ cup semi-sweet chocolate chips
¼ cup heavy cream
1 tablespoon unsalted butter
1 teaspoon light corn syrup (optional, for a glossy glaze)
Powdered sugar for dusting
Whipped cream for serving
Fresh fruit (like strawberries or raspberries)

Instructions

Step 1: Prepare the pastry cream by heating the milk in a saucepan over medium heat until it steams but doesn’t boil.
Step 2: In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale yellow.
Step 3: Slowly pour about ½ cup of the hot milk into the egg yolk mixture while whisking constantly to temper the eggs.
Step 4: Return the tempered egg mixture to the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until thickened and bubbling, about 3-5 minutes.
Step 5: Remove from heat and whisk in butter and vanilla extract until smooth, then refrigerate covered with plastic wrap pressed on the surface for at least 1 hour.
Step 6: Carefully cut a small circle out of the top of each Hawaiian roll to create a lid, then hollow out the inside without breaking the sides or bottom. Reserve the tops.
Step 7: Arrange the hollowed rolls on a serving platter ready for filling.
Step 8: Transfer chilled pastry cream into a piping bag and fill each roll until full. Replace the lids or leave open as desired.
Step 9: Heat heavy cream over medium-low heat until steaming. Pour over chocolate chips in a bowl and let sit for 2-3 minutes to melt.
Step 10: Add butter and corn syrup to the chocolate mixture and whisk until smooth and glossy.
Step 11: Spoon or dip the tops of the filled rolls into the chocolate glaze, then allow to set at room temperature for about 10 minutes.
Step 12: Dust with powdered sugar, add whipped cream and fresh fruit if desired. Serve immediately or chill before serving.

Tips & Variations

Use a piping bag with a narrow tip for cleaner filling and less mess.
For a richer flavor, substitute half-and-half for the whole milk in the pastry cream.
If you prefer a thicker chocolate coating, dip the rolls directly into the glaze rather than spooning it on.
Try adding a splash of coffee or espresso to the chocolate glaze for a mocha twist.

Storage

Store the filled and glazed rolls in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. If needed, you can reheat briefly in a warm oven, but the rolls are typically enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream ahead of time?

Yes, you can prepare the pastry cream up to 2 days in advance. Keep it covered with plastic wrap pressed on the surface to prevent a skin from forming and refrigerate until ready to use.

What can I use instead of Hawaiian rolls?

If Hawaiian sweet rolls are unavailable, soft dinner rolls or brioche buns can work well as a substitute, though they may slightly alter the flavor and sweetness of the final dish.

Boston Cream Pie Stuffed Hawaiian Rolls Recipe

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Delight in a creative twist on classic Boston Cream Pie with these Boston Cream Pie Stuffed Hawaiian Rolls. Soft, sweet Hawaiian rolls are hollowed out and filled with rich, creamy vanilla pastry cream, then topped with a smooth, glossy chocolate glaze. Perfect as a decadent dessert or an impressive treat for gatherings, these stuffed rolls combine indulgent flavors with a fun, bite-sized presentation.

Author: Dana
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 1 hour 35 minutes
Yield: 12 stuffed rolls 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pastry Cream

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
1 teaspoon pure vanilla extract

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)

Garnishes (Optional)

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

Instructions

Prepare the Pastry Cream: In a medium saucepan, heat 2 cups of whole milk over medium heat until it begins to steam but does not boil. Meanwhile, whisk together 3 large egg yolks, ½ cup granulated sugar, and ¼ cup cornstarch in a separate bowl until smooth and pale yellow. Slowly pour about ½ cup of the hot milk into the egg yolk mixture while whisking constantly to temper the eggs and prevent scrambling. Pour the tempered egg mixture back into the saucepan with the remaining milk and cook over medium heat, whisking constantly until the mixture thickens and starts to bubble, about 3-5 minutes. Remove from heat and whisk in 2 tablespoons unsalted butter and 1 teaspoon pure vanilla extract until smooth. Cover the pastry cream with plastic wrap pressed directly on its surface and refrigerate for at least 1 hour.
Prepare the Rolls: Using a small knife, carefully cut a small circle from the top of each Hawaiian roll to create a lid. Gently scoop out the center bread without piercing through the bottom or sides. Reserve the tops for later and arrange the hollowed rolls on a platter or baking sheet.
Fill the Rolls with Pastry Cream: Once the pastry cream is thoroughly chilled, transfer it to a piping bag fitted with a round tip or use a zip-top bag with a corner cut off. Pipe the pastry cream into each hollowed roll until just filled. Replace the reserved lids or leave open as desired.
Make the Chocolate Glaze: In a small saucepan, gently heat ¼ cup heavy cream over medium-low heat until steaming but not boiling. Pour the hot cream over ½ cup semi-sweet chocolate chips in a heatproof bowl and let sit for 2-3 minutes to melt. Add 1 tablespoon unsalted butter and 1 teaspoon light corn syrup if using, whisking until smooth, shiny, 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. Let the rolls rest at room temperature for about 10 minutes to allow the glaze to set slightly.
Serve and Enjoy: Optionally dust the rolls with powdered sugar, add a dollop of whipped cream, or garnish with fresh fruit like strawberries or raspberries. Serve immediately or refrigerate until ready to serve. Enjoy at room temperature or chilled.

Notes

Press the plastic wrap directly onto the pastry cream to prevent a skin from forming.
Tempering the egg yolks slowly with hot milk prevents curdling and ensures a smooth cream.
Light corn syrup in the glaze adds a lovely shiny finish but can be omitted if unavailable.
For easier piping, chill the pastry cream thoroughly before filling the rolls.
Store any leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness.

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