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Boston Cream Pie Stuffed Hawaiian Rolls Recipe

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4.7 from 133 reviews

Boston Cream Pie Stuffed Hawaiian Rolls combine fluffy, sweet Hawaiian rolls filled with rich, smooth pastry cream and topped with a luscious chocolate glaze. This delightful dessert transforms classic Boston Cream Pie flavors into a handheld treat that’s perfect for parties or special occasions.

Ingredients

Scale

Hawaiian Rolls

  • 1 package (12-count) Hawaiian sweet rolls

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

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 Serving

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

Instructions

  1. Prepare the Pastry Cream: In a medium saucepan, heat the whole milk over medium heat until steaming but not boiling. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale yellow. Slowly temper the egg yolks by pouring about ½ cup of hot milk into the egg mixture while whisking constantly to avoid scrambling. Pour this mixture back into the remaining milk in the saucepan and cook over medium heat, whisking constantly until thickened and bubbly, about 3-5 minutes. Remove from heat and stir in butter and vanilla extract until smooth. Transfer to a bowl, cover with plastic wrap pressed to the surface, and refrigerate for at least 1 hour.
  2. Prepare the Rolls: Carefully cut a small circle out of the top of each Hawaiian roll to create a lid. Gently scoop out bread from the center without piercing the bottom or sides. Arrange the hollowed rolls on a platter or baking sheet ready for filling.
  3. Fill the Rolls with Pastry Cream: Transfer chilled pastry cream to a piping bag fitted with a round tip or a zip-top bag with a corner snipped off. Pipe the cream into each hollowed roll until just full. Replace the lids for a neat appearance or leave open if preferred.
  4. Make the Chocolate Glaze: Heat heavy cream over medium-low heat until steaming. Place chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit for 2-3 minutes to melt. Add butter and optional corn syrup, then whisk until the glaze is smooth and glossy.
  5. Glaze the Rolls: Spoon the chocolate glaze over the tops of the filled rolls or dip the tops directly into the glaze for a thicker coating. Let them sit at room temperature for about 10 minutes to allow the glaze to set slightly.
  6. Serve and Enjoy: Dust the rolls with powdered sugar if desired, add a dollop of whipped cream, and garnish with fresh fruit like strawberries or raspberries. Serve immediately or refrigerate until ready to enjoy. These can be enjoyed chilled or at room temperature.

Notes

  • Press plastic wrap directly onto pastry cream surface while chilling to prevent skin formation.
  • Use a piping bag for neat filling; a zip-top bag with a snipped corner works as a substitute.
  • Light corn syrup in the glaze helps achieve a glossy finish but is optional.
  • Store leftovers refrigerated and consume within 2-3 days for best freshness.
  • For a richer flavor, substitute vanilla extract with vanilla bean paste.

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

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