Why You’ll Love This Recipe
- Decadent and Sweet: The combination of buttery Hawaiian rolls, rich vanilla pastry cream, and glossy chocolate glaze creates a mouthwatering dessert that’s hard to resist.
- Fun and Creative: These stuffed rolls are a playful take on the classic Boston Cream Pie and are perfect for sharing or individual servings.
- Customizable Toppings: You can garnish them with powdered sugar, whipped cream, or fresh fruit for added flavor and decoration.
- Perfect for Parties: These stuffed rolls are easy to serve and can be made ahead of time, making them ideal for gatherings and celebrations.
Ingredients
For the Rolls:
- 1 package (12-count) Hawaiian sweet rolls
For the Pastry Cream (Vanilla Filling):
- 2 cups whole milk
- ½ cup granulated sugar
- 3 large egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
For the 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)
Optional Garnishes:
- Powdered sugar for dusting
- Whipped cream for serving
- Fresh fruit (like strawberries or raspberries)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Prepare the Pastry Cream
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until it begins to steam but doesn’t boil.
- Mix the Egg Yolks: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale yellow.
- Temper the Egg Yolks: Slowly pour about ½ cup of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Cook the Pastry Cream: 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).
- Add Butter and Vanilla: Remove from heat and whisk in the butter and vanilla extract until smooth.
- Chill the Pastry Cream: Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 1 hour.
Step 2: Prepare the Rolls
- Hollow Out the Rolls: Using a small knife, carefully cut a small circle out of the top of each Hawaiian roll, creating a “lid.” Gently scoop out a bit of the bread from the center of each roll, being careful not to tear through the bottom or sides. Reserve the tops for later.
- Set Up the Rolls: Arrange the hollowed-out rolls on a serving platter or baking sheet, ready for filling.
Step 3: Fill the Rolls with Pastry Cream
- Transfer the Cream: Once the pastry cream is chilled, transfer it to a piping bag fitted with a round tip (or use a zip-top bag with a corner snipped off).
- Fill the Rolls: Pipe the pastry cream into the hollowed-out center of each roll until it’s just full. Place the reserved “lid” back on top for a neat presentation, or leave them open if desired.
Step 4: Make the Chocolate Glaze
- Heat the Cream: In a small saucepan, heat the heavy cream over medium-low heat until it just begins to steam.
- Melt the Chocolate: Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt.
- Add Butter and Corn Syrup: Add the butter and corn syrup (if using) to the bowl, then whisk until the glaze is smooth and glossy.
Step 5: Glaze the Rolls
- Drizzle or Dip: Spoon the chocolate glaze over the tops of the filled rolls, or dip the tops directly into the glaze for a thicker coating.
- Let the Glaze Set: Allow the rolls to sit at room temperature for about 10 minutes to let the glaze set slightly.
Step 6: Serve and Enjoy
- Garnish: If desired, dust the rolls with powdered sugar, add a dollop of whipped cream, or garnish with fresh fruit.
- Serve: Serve the rolls immediately, or store them in the refrigerator until ready to eat. Enjoy chilled or at room temperature.
Servings and Timing
- Servings: 12 stuffed rolls
- Prep time: 15 minutes
- Cook time: 5 minutes
- Chill time: 1 hour (for the pastry cream)
- Total time: 1 hour 40 minutes
Variations
- Fruit Fillings: Add a layer of fresh fruit, such as strawberries or raspberries, to the pastry cream for extra flavor and texture.
- Whipped Cream Topping: Top each roll with a dollop of freshly whipped cream for added indulgence.
- Mini Rolls: Make mini versions of these stuffed rolls by using smaller rolls or cutting the Hawaiian rolls into smaller portions.
Storage/Reheating
- Storage: These stuffed rolls are best eaten within a day or two. Store them in an airtight container in the refrigerator.
- Reheating: If you prefer to serve them warm, place the rolls in the oven at 300°F (150°C) for about 5-10 minutes, just long enough to warm them through without melting the glaze.
FAQs
1. Can I use a different type of roll?
Yes! If you prefer, you can use other sweet rolls, brioche buns, or even a softer dinner roll as an alternative to Hawaiian rolls.
2. Can I make these rolls ahead of time?
Yes, you can prepare the pastry cream a day ahead and store it in the fridge. You can also assemble the rolls in advance, just wait to glaze them until ready to serve.
3. How do I make these rolls gluten-free?
To make these gluten-free, use a gluten-free sweet roll or bread. Ensure the chocolate glaze is also gluten-free by checking the ingredients.
4. Can I make these rolls without the chocolate glaze?
Yes, you can skip the chocolate glaze if you prefer a simpler version, or top the rolls with a vanilla glaze or caramel sauce instead.
5. Can I freeze these stuffed rolls?
While it’s best to enjoy these rolls fresh, you can freeze the unglazed stuffed rolls and thaw them in the fridge. Once thawed, glaze them and serve.
6. Can I use store-bought pastry cream instead of making my own?
Yes, you can use store-bought pastry cream if you’re short on time. Just be sure to chill it before using it to fill the rolls.
7. How can I make these rolls more festive?
For a festive touch, consider adding colored sprinkles, edible glitter, or holiday-themed garnishes, depending on the occasion.
8. How can I make the chocolate glaze shinier?
To make the glaze extra glossy, increase the amount of corn syrup slightly or use a bit of vegetable oil.
9. Can I substitute the butter in the filling or glaze?
Yes, you can substitute the butter with coconut oil or a plant-based butter for a dairy-free version.
10. Can I add a little bit of liquor to the glaze?
For an adult version, you can add a splash of liqueur, such as Baileys, Kahlúa, or Grand Marnier, to the chocolate glaze for extra flavor.
Conclusion
Boston Cream Pie Stuffed Hawaiian Rolls are a unique, fun, and indulgent dessert that combines the flavors of a classic Boston cream pie with the soft, sweet texture of Hawaiian rolls. With layers of homemade pastry cream, a rich chocolate glaze, and a tender roll base, these stuffed rolls are sure to become a favorite at any gathering. Whether for a special occasion or a sweet weekend treat, they’re guaranteed to impress!
Boston Cream Pie Stuffed Hawaiian Rolls
Boston Cream Pie Stuffed Hawaiian Rolls with a creamy vanilla pastry filling and rich chocolate glaze, combining the flavors of a classic dessert with a fun, easy-to-eat twist.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 stuffed rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Rolls:
1 package (12-count) Hawaiian sweet rolls
For the Pastry Cream (Vanilla Filling):
2 cups whole milk
½ cup granulated sugar
3 large egg yolks
¼ cup cornstarch
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
For the 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)
Optional Garnishes:
Powdered sugar for dusting
Whipped cream for serving
Fresh fruit (like strawberries or raspberries)
Instructions
- Prepare the Pastry Cream: Heat the milk over medium heat until it begins to steam. In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Slowly pour about ½ cup of hot milk into the yolk mixture, then pour it back into the saucepan. Cook over medium heat until it thickens, about 3-5 minutes. Add butter and vanilla, then chill for at least 1 hour.
- Prepare the Rolls: Hollow out each Hawaiian roll using a small knife, creating a “lid” and a cavity. Set the rolls aside on a platter.
- Fill the Rolls: Once the pastry cream has chilled, pipe it into the hollowed rolls. Place the “lids” back on top.
- Make the Chocolate Glaze: Heat heavy cream until steaming. Pour over the chocolate chips and let sit for 2-3 minutes. Stir in butter and corn syrup until smooth.
- Glaze the Rolls: Drizzle or dip the tops of the filled rolls into the chocolate glaze. Allow the glaze to set for 10 minutes.
- Serve and Garnish: Garnish with powdered sugar, whipped cream, or fresh fruit. Serve chilled or at room temperature.
Notes
For a twist, add fresh berries or whipped cream on top of the rolls before serving.
If you prefer a different roll, substitute the Hawaiian rolls with brioche or another soft, sweet bread.
For a dairy-free version, swap the butter and milk in the pastry cream and glaze with dairy-free alternatives.
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 20g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
