Boston Cream Pie Stuffed Hawaiian Rolls

Boston Cream Pie Stuffed Hawaiian Rolls take everything lovable about Boston cream pie—silky vanilla pastry cream and glossy chocolate glaze—and tuck it into soft, sweet pull‑apart rolls. Each roll eats like an individual Boston cream bun: fluffy bread, rich custard center, and a shiny cap of chocolate that sets just enough to bite through cleanly.​

Using Hawaiian sweet rolls keeps this recipe shortcut‑friendly while still feeling bakery‑style. The pastry cream can be made ahead, and once it’s chilled and pipeable, filling and glazing the rolls goes quickly, making them perfect for brunch, parties, or an easy dessert platter.​

Ingredients

Rolls & base

• 1 package Hawaiian sweet rolls

Pastry cream

• 120 ml (1/2 cup) heavy cream
• 120 ml (1/2 cup) whole milk
• 3 large egg yolks
• 80 g (1/3 cup) granulated sugar
• 2 g (1/2 teaspoon) fine sea salt
• 15 g (1 1/2 tablespoons) cornstarch
• 30 g (2 tablespoons) unsalted butter, room temperature
• 5 ml (1 teaspoon) pure vanilla extract​

Chocolate glaze

• 85 g (1/2 cup) semi‑sweet chocolate chips or chopped dark chocolate (54–60% cacao)
• 60 ml (1/4 cup) heavy cream
• Optional: pinch of espresso powder, to deepen chocolate flavor​

Step‑by‑Step Instructions

1. Make the pastry cream

1. In a medium saucepan off heat, whisk together sugar, salt, and cornstarch.
2. Gradually whisk in the milk, cream, and egg yolks until the mixture is smooth and lump‑free.
3. Cook over medium‑low heat, stirring constantly with a heatproof spatula, scraping the bottom and sides, until the cream thickens and coats the spatula; it should hold a line when you run a finger through it (about 4–6 minutes—don’t let it boil hard).​
4. Immediately strain the hot pastry cream through a fine mesh sieve into a clean bowl for extra silkiness.
5. Add the butter a tablespoon at a time, stirring until completely melted and emulsified, then stir in the vanilla.
6. Press plastic wrap directly onto the surface to prevent a skin forming and chill at least 3 hours or overnight, until firm but pipeable.​

2. Prep and hollow the rolls

1. Gently separate the Hawaiian rolls, keeping them intact as individual buns.
2. Using a small paring knife or an apple corer, cut a cavity about 2.5 cm (1 inch) deep into the side of each roll without cutting through.
3. Use a fingertip or small spoon to hollow slightly more space for the filling; set aside the crumbs for snacking or bread crumbs.​

3. Fill with pastry cream

1. Transfer the chilled pastry cream to a piping bag fitted with a small round tip.
2. Insert the tip into the cavity of each roll and pipe in about 1–1 1/2 tablespoons of cream, just until the roll feels lightly plump. Avoid overfilling so the cream doesn’t burst out when you glaze or bite into it.​

4. Make the chocolate glaze

1. Combine chocolate and heavy cream in a microwave‑safe bowl.
2. Heat in 20‑second bursts, stirring between each, until the mixture is melted, smooth, and glossy. Alternatively, melt gently over a double boiler.
3. Stir in a pinch of espresso powder if using, then let the glaze cool for 2–3 minutes so it’s still fluid but not hot.​

5. Glaze and set

1. Dip the top quarter of each filled roll into the chocolate glaze, letting excess drip back into the bowl.
2. Place glazed rolls upright on a wire rack set over parchment to catch drips.
3. Let them sit at room temperature for 10–15 minutes until the glaze sets to a satin finish, or chill for about 20 minutes if you want cleaner cuts for plated desserts.
   
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