Introduction

Boston Cream Pie Stuffed Hawaiian Rolls combine the soft, sweet goodness of Hawaiian rolls with rich pastry cream and a luscious chocolate glaze. This delightful treat is perfect for impressing guests or enjoying a special dessert at home.

The image shows six soft, square-shaped buns arranged in two rows on a metallic baking tray, each bun having a golden-brown top layer covered with a thick, glossy dark chocolate glaze, and sprinkled with white powdered sugar. Inside, the buns reveal a creamy light yellow custard filling that looks smooth and slightly melted, with bits of dark chocolate or raisins nestled in the custard at the bottom edge. The buns have a fluffy, pale beige bread layer that looks soft and light, contrasting with the shiny dark topping and creamy inside. The scene rests on a white marbled surface with blurred background elements of kitchen items. Photo taken with an iphone --ar 4:5 --v 7

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: 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 prevent scrambling.
Step 4: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 3-5 minutes.
Step 5: Remove from heat and whisk in the butter and vanilla extract until smooth. Transfer to a bowl, cover with plastic wrap pressed directly on the surface, and refrigerate for at least 1 hour.
Step 6: Using a small knife, carefully cut a small circle out of the top of each Hawaiian roll to create a lid. Scoop out some of the bread from the center without piercing the sides or bottom. Reserve the tops.
Step 7: Arrange the hollowed-out rolls on a serving platter or baking sheet ready for filling.
Step 8: Transfer the chilled pastry cream to a piping bag fitted with a round tip (or use a zip-top bag with a corner snipped off).
Step 9: Pipe the pastry cream into each hollowed roll until just full. Place the reserved lids back on top or leave open as preferred.
Step 10: In a small saucepan, heat the heavy cream over medium-low heat until it just begins to steam.
Step 11: Place chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit 2-3 minutes to melt.
Step 12: Add the butter and corn syrup (if using) to the bowl, then whisk until the glaze is smooth and glossy.
Step 13: Spoon the chocolate glaze over the tops of the filled rolls or dip the tops into the glaze for a thicker coating.
Step 14: Let the glaze set at room temperature for about 10 minutes.
Step 15: Dust with powdered sugar, add whipped cream, or garnish with fresh fruit if desired. Serve immediately or chilled.

Tips & Variations

For extra flavor, add a teaspoon of rum or bourbon to the pastry cream before chilling.
Use dark chocolate chips for a richer glaze or white chocolate for a sweeter alternative.
Make the rolls ahead and keep them in the fridge, glazing just before serving to keep them fresh.

Storage

Store the filled and glazed rolls in an airtight container in the refrigerator for up to 2 days. Reheat briefly at room temperature before serving or enjoy chilled. Avoid freezing as the texture of the pastry cream may change.

How to Serve

The image shows six soft, fluffy buns arranged in two rows of three inside a metal baking pan. Each bun is topped with a thick, smooth layer of shiny dark chocolate glaze that drips slightly over the golden-brown edges. On top of the glaze, a sprinkle of white powdered sugar adds contrast and texture. The buns are sliced open to reveal a creamy, pale yellow custard filling that oozes from between the soft bread layers. The pan sits on a white marbled surface, and the overall look is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pastry cream instead of making my own?

Yes, store-bought pastry cream can be used as a shortcut. Just be sure it’s chilled and thick enough to pipe into the rolls.

How do I prevent the pastry cream from forming a skin while chilling?

Press plastic wrap directly onto the surface of the pastry cream before refrigerating. This prevents a skin from forming and keeps it smooth.