Introduction

These Boston Cream Pie Stuffed Hawaiian Rolls combine soft, sweet bread with rich pastry cream and a luscious chocolate glaze. They’re a delightful treat that captures the essence of the classic dessert in a fun, handheld form. Perfect for parties or a special snack!

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

Instructions

Step 1: Prepare the pastry cream. In a medium saucepan, heat the milk over medium heat until it begins to steam but does not boil.
Step 2: In a separate bowl, whisk together the 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, whisking constantly to temper the eggs and prevent scrambling.
Step 4: Pour the tempered egg mixture back into 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 2 tablespoons butter and vanilla extract until smooth. Transfer to a bowl, cover with plastic wrap pressed onto the surface, and refrigerate for at least 1 hour.
Step 6: Prepare the rolls by carefully cutting a small circle out of the top of each Hawaiian roll and scooping out some bread from the center, leaving the bottom and sides intact. Reserve tops for later.
Step 7: Arrange hollowed rolls on a serving platter or baking sheet, ready for filling.
Step 8: Transfer chilled pastry cream to a piping bag fitted with a round tip or a zip-top bag with a corner cut off. Pipe the cream into the hollow centers until just full. Replace the lids or leave open as preferred.
Step 9: Make the chocolate glaze by heating heavy cream over medium-low heat until steaming. Pour it over chocolate chips in a heatproof bowl and let sit for 2–3 minutes to melt.
Step 10: Add 1 tablespoon butter and corn syrup (if using) to the chocolate, then whisk until smooth and glossy.
Step 11: Spoon or dip the tops of the filled rolls into the glaze for a coating. Let them sit at room temperature for about 10 minutes to let the glaze set slightly.
Step 12: If desired, dust the rolls with powdered sugar, add whipped cream, and garnish with fresh fruit before serving. Enjoy immediately or chill for later.

Tips & Variations

For a thicker glaze, dip the roll tops directly into the chocolate instead of drizzling.
If you prefer, substitute semi-sweet chocolate with dark or milk chocolate chips for different flavor profiles.
Use a serrated knife to carefully hollow the rolls without tearing the bread.
Leftover pastry cream can be stored separately and used as a dessert filling or topping.

Storage

Store the filled and glazed rolls in an airtight container in the refrigerator for up to 3 days. Reheat briefly at room temperature before serving or enjoy them chilled. Avoid freezing, as the texture of the pastry cream may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream ahead of time?

Yes, the pastry cream can be made up to 2 days in advance. Keep it covered tightly in the refrigerator to prevent a skin from forming.

What can I use instead of Hawaiian rolls?

You can use other sweet, soft rolls or small brioche buns. Just make sure they are large enough to hollow out and fill with the pastry cream.

Boston Cream Pie Stuffed Hawaiian Rolls Recipe

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These Boston Cream Pie Stuffed Hawaiian Rolls combine the soft, sweet texture of Hawaiian rolls with silky homemade pastry cream and a rich chocolate glaze. This delightful dessert offers a delicious fusion of flavors and textures, mimicking the classic Boston cream pie in a convenient, handheld form perfect for parties or a special treat.

Author: Nora
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

For the 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

For the Rolls

1 package (12-count) Hawaiian sweet rolls

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)

For Garnish and Serving

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

Instructions

Prepare the Pastry Cream: Heat the milk in a medium saucepan over medium heat until it begins to steam but does not boil. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale yellow. Slowly temper the egg yolks by pouring about ½ cup of the hot milk into the mixture while whisking constantly to prevent scrambling. Pour the tempered egg mixture back into the saucepan with the remaining milk and cook over medium heat, whisking constantly, until thickened and bubbling, about 3-5 minutes. Remove from heat and whisk in butter and vanilla extract until smooth. Cover the pastry cream with plastic wrap pressed directly against the surface to prevent skin formation and refrigerate for at least 1 hour.
Prepare the Rolls: Using a small knife, carefully cut off a small circle from the top of each Hawaiian roll to create a lid. Hollow out the center of each roll without piercing the bottom or sides, reserving the cut tops for later. Arrange the hollowed rolls on a serving platter or baking sheet for filling.
Fill the Rolls with Pastry Cream: Once the pastry cream is chilled, transfer it to a piping bag fitted with a round tip (or a zip-top bag with a corner cut off). Pipe the pastry cream into the hollowed-out centers of each roll until full. Replace the reserved lids on top or leave them open, based on preference.
Make the Chocolate Glaze: Heat the heavy cream in a small saucepan over medium-low heat until steaming. Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit for 2-3 minutes to melt the chocolate, then add butter and light corn syrup. Whisk until the mixture is smooth and glossy.
Glaze the Rolls: Spoon or dip the tops of the filled rolls into the chocolate glaze to coat them. Allow the glaze to set by letting the rolls sit at room temperature for about 10 minutes.
Serve and Enjoy: Optionally dust the rolls with powdered sugar, add a dollop of whipped cream, and garnish with fresh fruit like strawberries or raspberries. Serve immediately or refrigerate and enjoy chilled or at room temperature.

Notes

When tempering the egg yolks, whisk constantly to avoid scrambling.
Press plastic wrap directly onto the pastry cream’s surface to prevent skin formation while chilling.
Reserve the tops of the rolls to create a neat presentation, or leave open for easier eating.
Light corn syrup in the glaze helps achieve a shiny finish but is optional.
Store any leftover filled rolls refrigerated and consume within 2 days for best quality.
Allow the chocolate glaze to set at room temperature; avoid refrigerating immediately to prevent dulling of the shine.

Keywords: Boston cream pie, Hawaiian rolls, pastry cream, chocolate glaze, dessert, stuffed rolls, easy dessert