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Boston Cream Pie Stuffed Hawaiian Rolls

Boston Cream Pie Stuffed Hawaiian Rolls: Sweet Bliss Awaits

Delight in these Boston Cream Pie Stuffed Hawaiian Rolls, a customizable treat filled with creamy vanilla and topped with chocolate glaze.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 12 rolls
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rolls
  • 12 rolls Hawaiian Sweet Rolls Soft and sweet, perfect for holding the delicious filling.
For the Pastry Cream
  • 2 cups Whole Milk Can substitute with dairy-free milk.
  • 0.5 cups Granulated Sugar
  • 4 large Egg Yolks
  • 0.25 cups Cornstarch Can use flour in a pinch.
  • 2 tablespoons Unsalted Butter Can use dairy-free butter.
  • 1 tablespoon Vanilla Extract Fresh vanilla or vanilla bean enhances flavor.
For the Chocolate Glaze
  • 1 cup Semi-Sweet Chocolate Chips Alternative chocolates can be substituted.
  • 0.5 cups Heavy Cream Half-and-half can be used for a lighter option.
  • 1 tablespoon Light Corn Syrup Optional for glossy finish.
  • cups Powdered Sugar Use for dusting if desired.
For Garnishing
  • Whipped Cream Perfect for serving alongside.
  • Fresh Fruit Strawberries or raspberries enhance flavor.

Equipment

  • Medium saucepan
  • mixing bowls
  • Whisk
  • piping bag
  • small knife
  • baking sheet
  • wire rack

Method
 

Step-by-Step Instructions
  1. Prepare the Pastry Cream: In a medium saucepan, heat 2 cups of whole milk over medium heat until hot but not boiling. In a bowl, whisk 4 egg yolks, ½ cup granulated sugar, and ¼ cup cornstarch until smooth. Gradually add the hot milk, return to saucepan, and cook until thickened, about 5 minutes. Stir in 2 tablespoons of unsalted butter and 1 tablespoon of vanilla extract, then cover and chill for at least 1 hour.
  2. Prepare the Rolls: Hollow out each Hawaiian Sweet Roll to hold the filling, keeping the lids aside.
  3. Fill the Rolls: Pipe the chilled pastry cream into each roll, filling until just overflowing, and replace the lids.
  4. Make the Chocolate Glaze: Heat ½ cup of heavy cream and pour over 1 cup chocolate chips. Let sit for 2 minutes, whisk until smooth, and add 1 tablespoon unsalted butter and 1 tablespoon corn syrup if desired.
  5. Glaze the Rolls: Drizzle or dip the tops of the rolls into the chocolate glaze and set on a wire rack to catch drips.
  6. Serve and Enjoy: Dust tops with powdered sugar or add garnishes before serving. Enjoy chilled or at room temperature.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

These rolls can be customized with various fillings and toppings. For optimal enjoyment, serve fresh but can store in the fridge for up to 3 days or freeze for up to 1 month.

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