Tips for Success
- Cook the pastry cream low and slow, stirring constantly; high heat can scramble the yolks or make the cornstarch grainy.
- Chill the cream thoroughly so it holds shape when piped and doesn’t soak the rolls.
- If the glaze thickens too much while dipping, gently rewarm it in short bursts to restore fluidity.
- Serve the rolls the day they’re filled for the best texture; the bread stays soft and the chocolate has a pleasant snap.
FAQs
Can I make any parts ahead of time?
Yes. The pastry cream can be made 1–2 days in advance and kept refrigerated. You can also hollow the rolls a few hours ahead; fill and glaze close to serving for the freshest texture.
Do I have to use Hawaiian rolls?
Soft dinner rolls or brioche buns work too, but Hawaiian rolls add a slight sweetness that pairs especially well with the custard and chocolate, echoing Boston cream pie’s cake layer.
How should leftovers be stored?
Store filled and glazed rolls in an airtight container in the refrigerator for up to 2 days. Let them sit at room temperature for 10–15 minutes before serving so the pastry cream softens slightly.
Why You’ll Love This Recipe
Boston Cream Pie Stuffed Hawaiian Rolls deliver bakery‑style flavor with far less effort than a traditional layer cake. The combination of pillowy rolls, rich vanilla pastry cream, and a quick chocolate glaze makes them ideal for brunch buffets, holiday trays, or any time you want a handheld, shareable version of a classic Boston cream dessert.