Boston Cream Pie Stuffed Hawaiian Rolls Recipe
These Boston Cream Pie Stuffed Hawaiian Rolls combine the soft, sweet texture of classic Hawaiian rolls with a luscious homemade pastry cream filling, topped with a rich chocolate glaze. This delightful treat offers the nostalgic flavors of Boston cream pie in a fun, handheld form, perfect for parties or a special dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 stuffed rolls 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pastry Cream
- 2 cups whole milk
- ½ cup granulated sugar
- 3 large egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Rolls
- 1 package (12-count) Hawaiian sweet rolls
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)
For Garnish
- Powdered sugar for dusting
- Whipped cream for serving
- Fresh fruit (like strawberries or raspberries)
Instructions
- Prepare the Pastry Cream: Heat the milk over medium heat in a saucepan until it just starts to steam but doesn’t boil. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale yellow. Slowly temper the egg yolk mixture by gradually whisking in about ½ cup of the hot milk to prevent scrambling.
- Cook the Pastry Cream: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly with a whisk, until it thickens and starts to bubble, about 3-5 minutes. Remove from heat and whisk in butter and vanilla extract until smooth. Transfer to a bowl, cover tightly with plastic wrap pressed directly on the 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 hollow out the centers without piercing the bottom or sides. Arrange the hollowed rolls on a serving tray and set aside the tops.
- Fill the Rolls: Once the pastry cream is chilled, transfer it to a piping bag fitted with a round tip (or use a zip-top bag with a small corner cut off). Pipe the cream into the hollowed centers of each roll until full. Replace the reserved tops if desired for a neat finish.
- Make the Chocolate Glaze: Heat the heavy cream in a small saucepan over medium-low heat until it begins to steam. Place chocolate chips in a heatproof bowl and pour hot cream over them. Let sit for 2-3 minutes to melt, then add butter and corn syrup and whisk until smooth and glossy.
- Glaze the Rolls: Spoon or dip the tops of the filled rolls into the chocolate glaze for coverage. Allow the rolls to rest at room temperature for about 10 minutes to let the glaze set slightly.
- Serve and Garnish: Optionally dust with powdered sugar, add a dollop of whipped cream, and garnish with fresh fruit like strawberries or raspberries. Serve immediately or store refrigerated and enjoy chilled or at room temperature.
Notes
- Be sure to temper the egg yolks carefully to avoid scrambling when mixing with hot milk.
- Press the plastic wrap directly on the surface of the pastry cream to prevent a skin forming during chilling.
- You can prepare the pastry cream and hollow the rolls a day ahead to save time on serving day.
- For a sharper chocolate flavor, use dark chocolate chips instead of semi-sweet.
- Store assembled rolls in an airtight container in the refrigerator for up to 2 days.
Keywords: Boston cream pie, Hawaiian rolls, pastry cream, chocolate glaze, stuffed rolls, dessert recipe, homemade cream filling
