Let me introduce a delicious treat that combines soft, sweet rolls with classic Boston cream: Boston Cream Pie Stuffed Hawaiian Rolls. These tender Hawaiian rolls are filled with a smooth vanilla custard and finished with a glossy chocolate glaze. Each bite delivers a comforting balance of pillowy bread, creamy filling, and rich chocolate—perfect for brunch, dessert, or a special snack.
I’ve made this recipe many times for gatherings and quiet nights in. It’s simple to prepare, stores well, and always receives compliments. The combination of a soft roll and silky pastry cream creates a familiar, comforting flavor that’s easy to love.
Table of contents
- Why I Love This Recipe
- Ingredients & Substitutions
- How to Make Boston Cream Pie Stuffed Hawaiian Rolls
- Pro Tips
- Serving Suggestions
- Recipe Variations
- Handpicked Recipe Favorites From My Kitchen, Just For You!
- Frequently Asked Questions
Why I Love This Recipe
This recipe combines two beloved desserts—the soft, sweet Hawaiian roll and classic Boston cream—into one irresistible bite. The custard brings a creamy richness that contrasts beautifully with the light, pillowy bread, while the chocolate glaze adds the finishing touch. Best of all, it’s approachable to make and adaptable to preferences.
Ingredients & Substitutions
Below is a concise list of ingredients and easy swap options to suit dietary needs or pantry availability:
- Hawaiian Rolls: Soft and sweet—substitute brioche or dinner rolls if needed.
- Heavy Whipping Cream: Makes the custard rich; half-and-half can be used for a lighter texture.
- Milk: Whole milk gives the best creaminess; plant-based milks (almond, oat, or coconut) work for dairy-free versions.
- Egg Yolks: Provide structure and richness; commercial egg replacers or flaxseed mixes can be used for egg-free options (texture will differ).
- Granulated Sugar: Sweetens the custard; coconut sugar is a lower-glycemic alternative.
- Salt: Enhances flavor balance.
- Cornstarch: Thickens the custard for a smooth pudding-like texture; all-purpose flour can be substituted but may slightly change the mouthfeel.
- Butter: Adds silkiness; vegan butter works for plant-based adaptations.
- Vanilla Extract: Adds depth—almond or citrus extracts are good variations.
- Semi-sweet Chocolate Chips & Heavy Cream (for glaze): Use dairy-free chocolate and coconut cream for a dairy-free glaze.
How to Make Boston Cream Pie Stuffed Hawaiian Rolls
Making these rolls involves preparing a silky custard, chilling it until firm, filling the rolls, and finishing them with a chocolate glaze. The steps below are straightforward and beginner-friendly:
- In a medium saucepan, whisk together sugar, salt, and cornstarch, then add heavy whipping cream, milk, and egg yolks.
- Cook over medium heat, stirring, until the mixture thickens and coats the back of a spoon—about 5 minutes.
- Strain the custard through a fine mesh to remove any lumps. Stir in butter a tablespoon at a time until smooth, then add vanilla.
- Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for 3–4 hours or overnight.
- Transfer chilled custard to a piping bag fitted with a long, thin tip. Using the tip, cut a small hole in the side of each roll and pipe the custard inside.
- For the glaze, heat chocolate chips with heavy cream in short bursts in the microwave, stirring frequently, until melted and smooth.
- Dip the top of each filled roll in the chocolate glaze and let set at room temperature for a few minutes before serving.
Pro Tips
- Chill the custard thoroughly: Proper chilling ensures the filling holds its shape when piped into the rolls.
- Use a makeshift piping bag: If you don’t have a piping bag, a zip-top bag with a corner snipped off works fine.
- Adjust glaze consistency: If the chocolate glaze becomes too thick, stir in a little more cream to reach the desired texture.
Serving Suggestions
These stuffed rolls are delicious on their own, but you can elevate them for special occasions by serving with a scoop of vanilla ice cream or a handful of fresh berries for brightness and contrast.
Recipe Variations
- Citrus twist: Add a teaspoon of orange or lemon zest to the custard for a subtle citrus note.
- Nutty texture: Stir finely chopped toasted nuts into the custard or sprinkle on top before the glaze sets.
- Mini versions: Use smaller dinner rolls to create bite-sized treats for parties or grazing boards.
Handpicked Recipe Favorites From My Kitchen, Just For You!
-
Lemon Blueberry Hawaiian Roll Cream Cheese Danish Recipe
-
Easy Hawaiian Roll Meatball Sliders
-
Monte Cristo Sandwich Sliders with Hawaiian Rolls
Frequently Asked Questions
Use any soft, slightly sweet roll such as brioche or dinner rolls. The key is a tender, pillowy texture to contrast the custard.
Store leftover rolls in a single layer in an airtight container at room temperature for up to five days. Refrigerating is also an option, though they’re best fresh.
Yes. Substitute heavy cream and milk with dairy-free alternatives (coconut cream, almond or oat milk), use vegan butter, and choose dairy-free chocolate for the glaze.
Commercial egg replacers or a flaxseed-and-water mixture can be used, but the custard texture may be slightly different.
Keep rolls at room temperature before dipping and have everything ready when the glaze is melted. If it thickens, stir in a small amount of cream until smooth.
That’s everything you need to create Boston Cream Pie Stuffed Hawaiian Rolls. This recipe is approachable, crowd-pleasing, and easy to customize. Whether you’re making them for a brunch crowd or a cozy dessert, they’re sure to impress.
Boston Cream Pie Stuffed Hawaiian Rolls
Ingredients
- 24 count pkg King’s Hawaiian Rolls
For the Custard
- 1 cup heavy whipping cream
- 1 cup milk
- 5 egg yolks
- ⅔ cup granulated sugar
- ½ tsp salt
- 3 Tbsp cornstarch
- 4 Tbsp butter
- 1 tsp vanilla extract
For the Chocolate Glaze
- ½ cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
Directions
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In a medium saucepan, combine sugar, salt, and cornstarch. Whisk in heavy whipping cream, milk, and egg yolks. Heat over medium heat until the mixture thickens and coats the back of a spoon, about 5 minutes.
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Remove from heat and strain through a fine mesh to remove lumps. Stir in butter one tablespoon at a time until melted and smooth, then stir in vanilla. Place plastic wrap directly on the custard surface and refrigerate for 3–4 hours or overnight.
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When chilled, transfer custard to a piping bag fitted with a long, thin tip. Using the tip, cut a small hole in the side of each roll and press down the interior to create space for filling.
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Insert the piping tip into each roll and fill with custard until full.
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Make the chocolate glaze: Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth and glossy.
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Dip the tops of the filled rolls into the glaze and set at room temperature for a few minutes before serving.