Boston Cream Hawaiian Rolls
Soft Hawaiian sweet rolls filled with luscious vanilla custard and topped with rich chocolate ganache. A dessert-sized treat combining tropical and classic flavors in one bite.
Servings: 12 servings
Calories: 350kcal
Ingredients
- 1 package (12 oz) Hawaiian sweet rolls
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 cup heavy whipping cream, divided (½ cup + ½ cup)
- ¼ cup powdered sugar
- 1 cup semi-sweet chocolate chips
Instructions
- Make the Vanilla Custard Filling: In a medium mixing bowl, combine the instant vanilla pudding mix and 1 cup of cold milk. Whisk vigorously for about 1 minute until all lumps dissolve. Let it sit for 5 minutes to thicken.
- Meanwhile, whip ½ cup of heavy whipping cream with the powdered sugar using an electric mixer on medium-high speed until stiff peaks form (approximately 2-3 minutes).
- Gently fold the whipped cream into the thickened pudding until the mixture is evenly pale yellow and creamy. Transfer this custard filling to a piping bag to make filling easier.
- Prepare the Hawaiian Rolls: Carefully pull apart the Hawaiian sweet rolls and arrange them on a parchment-lined baking sheet. Using your finger or the handle of a wooden spoon, punch a hole inside each roll about 1 to 1½ inches deep, creating a hollow cavity for the filling.
- Fill the Rolls: Insert the piping bag tip into each hole and gently squeeze in the custard until you feel resistance and the filling begins to push back out. Wipe away any excess filling around the edges to keep things tidy.
- Make the Chocolate Ganache: Heat the remaining ½ cup of heavy cream until it’s very hot and steaming, but not boiling. Pour the cream over the chocolate chips in a bowl. Let the mixture sit for 1 minute, then whisk until smooth and glossy.
- Dip the Rolls: Holding each filled roll by the bottom, gently dip it into the chocolate ganache. Allow excess ganache to drip off and place the rolls back on the baking sheet to set.
Notes
Hawaiian sweet rolls can be prepared in advance and refrigerated until ready to fill.
Allow ganache to cool slightly before dipping to ensure it’s not too runny.
Chill filled and dipped rolls in the refrigerator for 15-30 minutes before serving for a firmer texture.
Allow ganache to cool slightly before dipping to ensure it’s not too runny.
Chill filled and dipped rolls in the refrigerator for 15-30 minutes before serving for a firmer texture.