Boston Cream Pie Stuffed Hawaiian Rolls – Soft, Creamy, Bakery-Style Dessert

Quick Description:

These Boston Cream Pie Stuffed Hawaiian Rolls are the perfect combination of rich pastry cream, fluffy sweet rolls, and glossy chocolate glaze. They taste like a bakery-style Boston cream pie but made simpler, faster, and with a fun handheld twist. Creamy, indulgent, and stunning for parties, holidays, or family dessert nights.

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Servings & Timing:

• Prep Time: 25 minutes
• Cook Time: 5–8 minutes
• Chill Time: 3 hours
• Total Time: About 3 hours 30 minutes
• Servings: 12 stuffed rolls
• WW Points: Not WW-friendly (higher carb/sugar dessert)

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Ingredients List:

Rolls & Filling Base:

• 1 package Hawaiian sweet rolls

Pastry Cream:

• 120 ml (½ cup) heavy cream
• 120 ml (½ cup) whole milk
• 3 large egg yolks
• 80 g (⅓ cup) granulated sugar
• 2 g (½ tsp) fine sea salt
• 15 g (1½ tbsp) cornstarch
• 30 g (2 tbsp) unsalted butter, room temperature
• 5 ml (1 tsp) vanilla extract

Chocolate Glaze:

• 85 g (½ cup) semi-sweet chocolate chips or chopped dark chocolate (54–60% cacao)
• 60 ml (¼ cup) heavy cream
• Optional: pinch of espresso powder

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Instructions:

Prepare the Pastry Cream:

1. In a saucepan, whisk sugar, salt, and cornstarch. Gradually add milk, cream, and egg yolks until smooth.
2. Cook over medium-low heat, stirring constantly, until thickened and coating the spatula (about 4–6 minutes). Avoid full boiling.
3. Immediately strain into a clean bowl for a silky finish.
4. Add butter gradually, stirring until melted and fully incorporated, then add vanilla.
5. Press plastic wrap directly over the surface and chill for at least 3 hours or overnight until firm and pipeable.

Prep the Rolls:

6. Gently separate the Hawaiian rolls.
7. Use a paring knife or apple corer to create a 1-inch deep cavity in each roll without piercing through.
8. Hollow slightly with a fingertip or small spoon.

Fill the Rolls:

9. Transfer chilled pastry cream into a piping bag fitted with a small round tip.
10. Pipe into each roll until it feels lightly plump (about 1–1½ tbsp). Do not overfill.

Make the Chocolate Glaze:

11. Combine chocolate and heavy cream in a microwave-safe bowl.
12. Heat in 20-second intervals, stirring until smooth and glossy.
13. Add espresso powder if using. Cool 2–3 minutes before glazing.

Glaze & Set:

14. Dip the top quarter of each roll into the glaze. Let excess drip.
15. Place glazed-side up on a wire rack.
16. Let set for 10–15 minutes, or chill 20 minutes for a firmer glaze and cleaner slices.

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Additional Notes:

• Pastry cream must be fully chilled for proper piping.
• Use dark chocolate for a richer flavor or milk chocolate for a sweeter glaze.
• Hawaiian rolls warm slightly at room temperature, which softens the filling pleasantly.

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Dietary Info (per roll, approx.):

• Calories: ~210 kcal
• Protein: 4g
• Carbs: 28g
• Fat: 9g
• Fiber: 1g
• Sugar: 16g
• Sodium: 160mg
• Cholesterol: 75mg

(Values vary depending on chocolate type and roll brand.)

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Brief Introduction:

This fun twist on classic Boston cream pie uses Hawaiian sweet rolls as a soft and convenient base. Each roll is filled with silky homemade pastry cream and dipped in a glossy chocolate glaze. The result is a handheld dessert that tastes luxurious but requires far less work than a full cake—perfect for gatherings, birthdays, or late-night cravings.

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Step-by-Step Cooking Guide:

1. Whisk dry pastry cream ingredients, add liquids, and cook until thick.
2. Strain, add butter, add vanilla, chill.
3. Prepare rolls by creating small hollow centers.
4. Pipe chilled pastry cream into each roll.
5. Prepare chocolate glaze and dip tops of rolls.
6. Let set and serve.

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Ingredient Details & Substitution Tips:

• Heavy Cream: Essential for richness and proper pastry cream texture.
• Whole Milk: Low-fat milk works but results in a thinner cream.
• Cornstarch: Thickens the pastry cream; arrowroot works as a gluten-free option.
• Chocolate: Use 70% dark chocolate for deeper flavor and less sweetness.
• Rolls: Brioche rolls can be used as an alternative.

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Recipe Variations & Serving Suggestions:

• Custard Variations: Add lemon zest, a splash of rum extract, or espresso powder to the pastry cream.
• Fruit-Filled Version: Add a small spoonful of raspberry jam before piping in pastry cream.
• Holiday Version: Top with crushed peppermint, toasted coconut, or caramel drizzle.
• Serving Suggestion: Serve slightly warm for a softer, creamier center.

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Storage & Make-Ahead Information:

• Refrigeration: Store covered in the fridge for 2–3 days.
• Freezing: Not recommended—pastry cream texture will change.
• Make-Ahead: Pastry cream can be made 24 hours in advance.

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Optional Personal Story:

This recipe quickly became a family favorite in my kitchen. It captures the classic taste of Boston cream pie but without the effort of baking a full cake. My kids love grabbing these warm, gooey rolls after dinner, and I love how elegant they look on a platter for guests. The combination of soft rolls, silky cream, and shiny chocolate glaze is irresistible every time.