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Boston Cream Pie Stuffed Hawaiian Rolls Recipe

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4.4 from 113 reviews

Boston Cream Pie Stuffed Hawaiian Rolls are a delightful, bite-sized dessert featuring soft, sweet Hawaiian rolls hollowed and filled with rich, creamy pastry cream, then topped with a luscious chocolate glaze. This fun twist on the classic Boston Cream Pie makes for an elegant and indulgent treat perfect for parties or a special dessert.

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)

Garnish and Serving

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

Instructions

  1. Prepare the Pastry Cream: Heat 2 cups of whole milk in a medium saucepan over medium heat until it begins to steam but does not boil. In a separate bowl, whisk together 3 large egg yolks, ½ cup granulated sugar, and ¼ cup cornstarch until smooth and pale yellow. Slowly temper the egg yolks by gradually 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 2 tablespoons unsalted butter and 1 teaspoon pure vanilla extract until smooth. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 1 hour.
  2. Prepare the Rolls: Carefully use a small knife to cut a small circle from the top of each Hawaiian roll, creating a lid, then gently hollow out the center of each roll without breaking the sides or bottom. Reserve the tops and arrange the hollowed rolls on a serving platter or baking sheet ready for filling.
  3. Fill the Rolls with Pastry Cream: Once chilled, transfer the pastry cream to a piping bag fitted with a round tip or use a zip-top bag with the corner snipped off. Pipe the pastry cream into the hollow centers of each roll until just full. Replace the reserved lids or leave the rolls open as desired.
  4. Make the Chocolate Glaze: Heat ¼ cup heavy cream in a small saucepan over medium-low heat until steaming. Place ½ cup semi-sweet chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit for 2-3 minutes to melt the chocolate. Add 1 tablespoon unsalted butter and 1 teaspoon light corn syrup (optional), then whisk gently until smooth and glossy.
  5. Glaze the Rolls: Spoon or dip the tops of the filled rolls into the chocolate glaze to coat. Allow the glaze to set at room temperature for about 10 minutes.
  6. Serve and Enjoy: Optionally dust with powdered sugar, add a dollop of whipped cream, or garnish with fresh fruit like strawberries or raspberries. Serve immediately or refrigerate and enjoy chilled or at room temperature.

Notes

  • Be careful not to hollow the rolls too deeply to avoid breaking the sides or bottom.
  • Press plastic wrap directly onto the pastry cream surface during chilling to prevent a skin from forming.
  • Light corn syrup in the glaze is optional but adds a glossy finish.
  • These rolls are best eaten within 2 days for optimal freshness.
  • Store leftovers covered in the refrigerator.

Keywords: Boston Cream Pie, Hawaiian Rolls, Stuffed Rolls, Pastry Cream, Chocolate Glaze, Dessert, Party Treat

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