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Boston Cream Pie Stuffed Hawaiian Rolls

Close-up of a boston cream pie stuffed hawaiian rolls, showing the fluffy interior filled with yellow cream and topped with chocolate glaze.
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Make this fun, easy dessert by stuffing soft Hawaiian sweet rolls with creamy vanilla custard and topping them with a rich chocolate glaze. These individual cream pies are perfect for parties.

Ingredients

Scale
  • 1 (12 count) package Hawaiian sweet rolls
  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 4 ounces semi-sweet chocolate chips
  • 1 tablespoon unsalted butter

Instructions

  1. Prepare the custard filling: In a small saucepan, whisk together the milk and sugar over medium heat until the sugar dissolves and the milk is steaming, but not boiling.
  2. In a separate bowl, whisk the egg yolks, cornstarch, and vanilla extract until smooth.
  3. Slowly temper the egg mixture by pouring about half of the hot milk into the egg mixture while whisking constantly.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a whisk or spatula, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
  5. Remove the custard from the heat. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 1 hour until completely cold.
  6. Prepare the rolls: Carefully slice the entire package of Hawaiian rolls horizontally, keeping them connected in their original shape.
  7. Gently separate the rolls. Using a small spoon or knife, create a small well or pocket in the center of the bottom half of each roll.
  8. Spoon the chilled vanilla custard evenly into the pocket of each roll bottom.
  9. Place the top half of each roll back onto the custard filling.
  10. Prepare the chocolate glaze: Place the chocolate chips and butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring well after each interval, until the chocolate is smooth and melted. Stir until fully combined.
  11. Spoon a small amount of the warm chocolate glaze over the top of each stuffed roll, allowing it to drip down the sides slightly.
  12. Let the glaze set for about 15 minutes before serving these easy Boston Cream dessert treats.

Notes

  • For a quicker custard, you can use a high-quality store-bought vanilla pudding, ensuring it is very cold before filling the rolls.
  • If you want a pull-apart dessert, assemble the rolls on a baking sheet before glazing, then drizzle the chocolate over the entire connected block.
  • This recipe works well for party pull apart cream pies.

Nutrition

Find it online: https://kitchenuser.net/boston-cream-pie-stuffed-hawaiian-rolls/