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Boston Cream Pie Stuffed Hawaiian Rolls Recipe

Boston Cream Pie Stuffed Hawaiian Rolls Recipe
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★★★★★

4.8 from 9 reviews

Indulge in these delectable Boston Cream Pie Stuffed Hawaiian Rolls, featuring soft, sweet rolls filled with a rich vanilla custard and topped with a glossy chocolate glaze. This delightful fusion of classic dessert flavors wrapped in fluffy Hawaiian rolls makes for an irresistible treat perfect for any occasion.

Ingredients

Scale

For the Rolls & Filling:

  • 1 (12-oz) package Hawaiian sweet rolls (about 12 rolls)
  • 1 cup whole milk
  • ¾ cup heavy cream
  • 4 large egg yolks
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • Pinch of fine sea salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract

For the Chocolate Glaze:

  • ⅓ cup dark or semi-sweet chocolate chips
  • 2 tablespoons heavy cream
  • ½ teaspoon light corn syrup (optional, for shine and smoothness)

Instructions

  1. Prepare the Custard: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and heavy cream until smooth. In a separate bowl, lightly beat the egg yolks, then slowly stream in about ½ cup of the warm milk mixture while whisking to temper the yolks and avoid scrambling. Pour the yolk mixture back into the saucepan and cook over medium heat, stirring constantly with a silicone spatula or wooden spoon, until the mixture thickens and coats the back of the spoon, about 5–7 minutes. Avoid boiling vigorously. Strain the custard through a fine-mesh sieve into a clean bowl for a silky texture. Stir in butter until fully melted, then add vanilla extract. Press plastic wrap directly onto the surface to prevent a skin from forming and chill for at least 2 hours or up to 24 hours until firm but still pipeable.
  2. Fill the Rolls: Using a small paring knife or apple corer, carefully hollow out the center of each Hawaiian roll by making a ¾-inch-deep hole on the top side without piercing through the bottom or sides. Lightly press the inner walls with your fingertip to create extra space for the custard. Transfer the chilled custard to a piping bag fitted with a narrow round tip or a zip-top bag with a ¼-inch corner snipped. Insert the tip into each roll and gently squeeze until the roll feels plump but not overstuffed.
  3. Make the Chocolate Glaze: Combine chocolate chips, heavy cream, and optional corn syrup in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each, until the mixture is smooth and glossy. Let it cool slightly for 1–2 minutes so it thickens just enough for clean dipping.
  4. Glaze the Rolls: Turn each filled roll upside-down and dip the top flat side into the chocolate glaze, coating them evenly. Place the glazed side up on a wire rack and allow the glaze to set for 10–15 minutes at room temperature.
  5. Serve and Enjoy: Once the glaze is set, serve the Boston Cream Pie Stuffed Hawaiian Rolls immediately for a deliciously indulgent treat that combines creamy custard and rich chocolate in every bite.

Notes

  • Ensure the custard is fully chilled before piping to prevent the rolls from becoming soggy.
  • Use a light corn syrup in the glaze for extra shine and smooth texture, but it is optional.
  • If you prefer, substitute dark chocolate chips with semi-sweet chocolate chips depending on your sweetness preference.
  • Store any leftover rolls in an airtight container in the refrigerator for up to 3 days.
  • Refrigerate filled rolls if not serving immediately to maintain freshness.
  • Make sure not to overfill the rolls to prevent custard from leaking out during dipping.

Nutrition

Keywords: Boston Cream Pie, Hawaiian Rolls, custard filling, chocolate glaze, stuffed rolls, dessert, baking recipe, sweet rolls, homemade custard

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