Print

Boston Cream Pie Stuffed Hawaiian Rolls Recipe

Print Recipe

★★★★★

4.4 from 489 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://dishedbydana.com/boston-cream-pie-stuffed-hawaiian-rolls-recipe-2/