If you have a soft spot for sweet, luscious treats that feel like a hug in every bite, these Boston Cream Pie Stuffed Hawaiian Rolls are about to become your new obsession. Imagine pillowy Hawaiian rolls filled with a rich, creamy custard that sings with vanilla, then dipped in a glossy chocolate glaze that cracks slightly when you bite into it. This inventive twist on a classic Boston cream pie brings a bite-sized package of nostalgia and indulgence together in a way that’s perfect for sharing — or not! Whether you’re whipping them up for a crowd or satisfying a sweet craving, these Boston Cream Pie Stuffed Hawaiian Rolls are a deliciously fun treat that’s as delightful to make as it is to eat.

Boston Cream Pie Stuffed Hawaiian Rolls Recipe - Recipe Image

Ingredients You’ll Need

These ingredients come together simply but thoughtfully, delivering a fantastic balance of creamy custard filling and sweet bread with a decadent chocolate finish.

Hawaiian sweet rolls (12-oz package): The soft, slightly tangy base that adds a perfect sweet bread texture.
Whole milk (1 cup): For a smooth and creamy custard base that isn’t too heavy.
Heavy cream (¾ cup + 2 tablespoons): Adds luxurious richness to the custard and the glaze.
Egg yolks (4 large): The magic behind that silky, smooth custard texture.
Granulated sugar (½ cup): Provides sweetness to balance the creamy filling.
Cornstarch (2 tablespoons): A thickener that helps the custard hold its shape inside the rolls.
Fine sea salt (pinch): Enhances all the sweet flavors with just a hint of contrast.
Unsalted butter (2 tablespoons): Adds richness and velvety smoothness to the custard.
Pure vanilla extract (1 teaspoon): Brings out the custard’s warm, comforting flavor.
Dark or semi-sweet chocolate chips (⅓ cup): For the shiny, luscious glaze that ties everything together.
Light corn syrup (½ teaspoon, optional): Helps the chocolate glaze stay glossy and smooth.

How to Make Boston Cream Pie Stuffed Hawaiian Rolls

Step 1: Prepare the Custard

Start by whisking sugar, cornstarch, and salt in a saucepan to ensure the mixture will be perfectly smooth. Gradually add the milk and heavy cream while whisking to avoid lumps — this base will become your custard. Lightly beat the egg yolks in a separate bowl, then temper them by slowly adding some of the warm milk blend, preventing scrambled eggs. Return everything to the saucepan and cook gently over medium heat, stirring constantly until the custard thickens and coats your spoon. Strain it through a fine mesh sieve for extra smoothness, then stir in butter and vanilla. Press plastic wrap onto the custard surface and chill it until firm but still pipeable. This custard is the soul of the Boston Cream Pie Stuffed Hawaiian Rolls, delivering that rich, creamy surprise in every bite.

Step 2: Hollow Out the Rolls

Carefully hollow out the center of each Hawaiian roll using a small knife or apple corer, creating enough room for the custard while keeping the roll intact. Pressing the inner walls gently with your fingertip lets you create a soft cavity without tearing. Treat these little rolls like treasure chest vessels—each one is about to be filled with decadence!

Step 3: Fill the Rolls with Custard

Transfer your chilled custard to a piping bag fitted with a narrow tip or a zip-top bag with a small corner cut. Pipe the luscious custard into each hollowed roll until it feels plump but not bursting. The custard will be smooth and creamy, perfectly nestled inside the sweet roll waiting to delight your taste buds.

Step 4: Make the Chocolate Glaze

Combine chocolate chips, heavy cream, and optional corn syrup in a microwave-safe bowl. Heat in short bursts, stirring regularly until the glaze becomes silky and glossy. Let it cool briefly so it thickens just enough for dipping. This glaze is the beautiful finishing touch that sets these Boston Cream Pie Stuffed Hawaiian Rolls apart.

Step 5: Glaze and Set

Turn each filled roll upside-down and dip the flat top into the chocolate glaze to coat evenly. Set them glaze-side-up on a wire rack and allow them to rest at room temperature for 10 to 15 minutes until the coating firms up. Now these rolls are ready to steal the show at any gathering or to wow your family with a decadent treat.

How to Serve Boston Cream Pie Stuffed Hawaiian Rolls

Garnishes

You can keep it classic or dress these rolls up with a dusting of powdered sugar, a drizzle of extra chocolate, or a sprinkle of toasted coconut for a tropical spin. Fresh berries on the side add a pop of brightness that complements the creamy filling and rich glaze beautifully.

Side Dishes

These stuffed rolls shine as a dessert all on their own, but pairing them with a scoop of vanilla ice cream or a dollop of whipped cream can turn them into an unforgettable sweet plate. For brunch, serve alongside fresh fruit salad and a creamy café latte for a perfect balance of flavors and textures.

Creative Ways to Present

Arrange the Boston Cream Pie Stuffed Hawaiian Rolls on a pretty platter lined with parchment and add edible flowers or mint leaves for an elegant touch. You can also serve them in mini cupcake liners for easy handling at parties or slice a roll in half horizontally for a layered dessert sandwich that’s utterly fun and unique.

Make Ahead and Storage

Storing Leftovers

Store leftover Boston Cream Pie Stuffed Hawaiian Rolls in an airtight container in the refrigerator. They’ll keep for up to 3 days, but honestly, they rarely last that long once the aroma and anticipation hit!

Freezing

If you want to freeze them, it’s best to fill and glaze the rolls, then freeze on a baking sheet before transferring to a freezer bag. This prevents them from sticking together. Frozen, they’ll stay fresh for up to a month — a handy way to prep in advance.

Reheating

Gently thaw frozen rolls in the fridge overnight. To refresh their softness, warm them in a low oven (about 300°F) for 5 to 7 minutes. Avoid microwaving to keep the glaze intact and the bread texture just right. Enjoy as if freshly made!

FAQs

Can I use regular rolls instead of Hawaiian sweet rolls?

You can, but Hawaiian sweet rolls have a unique sweetness and softness that make them perfect for this recipe. Regular rolls might be a bit denser or less sweet, which could change the flavor balance.

Is it possible to make the custard ahead of time?

Absolutely! The custard should be made at least two hours before filling or even the day ahead. Chilling it thoroughly is essential to get that pipeable, thick consistency needed for stuffing the rolls.

Can I use a different type of chocolate for the glaze?

Yes, feel free to experiment with milk chocolate or white chocolate, but remember the flavor profile will shift. Dark or semi-sweet chocolate provides the best contrast to the sweet custard and bread.

How do I avoid the rolls getting soggy?

Make sure you don’t overfill with custard and let the glaze set properly before storing. Serving the rolls the same day you fill them ensures the best texture.

Can I make these vegan or dairy-free?

While this recipe relies heavily on dairy for its rich texture, you could try substitutes like coconut milk and plant-based cream, plus an egg replacer. The results will be different but could still be delicious with some experimentation!

Final Thoughts

There’s something so joyful about turning a beloved dessert into a fun, handheld delight, and these Boston Cream Pie Stuffed Hawaiian Rolls do just that in the most delicious way. Whether you’re new to baking or consider yourself a seasoned pro, this recipe invites you to create a treat that wins smiles and applause with every bite. Give it a go and watch how fast these rolls disappear once you bring them to the table!