Boston Cream Pie Hawaiian Rolls
Soft, buttery Boston Cream Pie Hawaiian Rolls are filled with vanilla custard and hand-dipped in rich chocolate ganache. Inspired by the classic dessert, these dreamy little rolls take just 30 minutes to create, start to finish!
My boys and I love Hawaiian Roll Cinnamon Rolls of all kinds, even Bacon Hawaiian Roll Cinnamon Rolls!
A Quick Look at the Recipe
- ✅ Recipe Name: Boston Cream Pie Hawaiian Rolls
- ⏲️ Ready In: 30 minutes
- 👨👨👦👦 Makes: 12 sweet pastries
- 🍽️ Calories: 249kcal
- 🥣 Main Ingredients: King’s Hawaiian Rolls, instant vanilla pudding, whipped topping, chocolate chips, and whipping cream
- 💯 Why You’ll Love It: This easy dessert is a delightful combination of soft, pillowy sweet Hawaiian rolls filled to the brim with creamy custard, all topped off with glossy chocolate ganache.
I never expected to love this dessert so darn much. Yes, I knew it would be good, but with just one bite, Boston Cream Pie rolls totally and completely won me over. Talk about a little party in your mouth!
This recipe puts a wonderful spin on the traditional Boston Cream Pie, a beloved favorite of many. I love how this version (using Hawaiian rolls) is so much quicker and easier to make.
In no time flat, I had a crazy-good dessert ready and waiting for my family. Your family will light up when you give this recipe a try – it’s a keeper!
This is definitely a kids-in-the-kitchen kind of recipe that is very hands-on for youngsters (of any age) to enjoy making with Mom or G-Ma. Use it to make fun memories for your kiddos.
Ingredients and Substitutions
For a complete list of ingredients, see the detailed recipe card below.
- King’s Hawaiian Sweet Rolls: This recipe calls for 24 rolls, so you’ll need to grab two 12-count packages or the jumbo pack of 24-count. I’ve used other brands, but I always seem to come back to King’s, my old faithful.
- Butter: use unsalted butter so I can control the amount of sodium I’m adding to any recipe I create
- Vanilla Instant Pudding Mix: I use Jell-O brand because my Mom always did!
- Milk: Whole milk really makes for a nice creamy filling, but you can certainly substitute 2% or even skim milk.
- Vanilla extract or vanilla bean paste
- Whipped topping: I like Cool Whip Extra Creamy!
- Heavy whipping cream: In a pinch, you can surely substitute half-and-half or even milk.
- Semisweet chocolate chips: If semisweet chocolate isn’t your gig, you can substitute milk chocolate or even a combination of semisweet chocolate and milk chocolate. A true Boston Cream Pie uses semisweet chocolate.
Step by Step Instructions
Preheat the oven to 350 degrees F.
Step 1: Separate the sheet of rolls into 24 individual rolls using your favorite serrated knife.
Step 2: Using a silicone basting brush, brush each roll with melted butter on all sides and place on a parchment-lined baking sheet. Bake the rolls, uncovered, until golden brown and just slightly toasted, 8-10 minutes; set aside to cool.
Step 3: Meanwhile, in a medium mixing bowl, whisk together the pudding mix, 1 1/2 cups milk, and vanilla extract until smooth and thickened.
Using a silicone spatula, gently fold in the whipped topping. Refrigerate the filling for 10 minutes to thicken.
Step 4: Use the tip of a wooden spoon handle to create an opening in the side of each roll, just large enough to pipe filling into, but without going all the way through the other side.
Step 5: Transfer the thickened filling to a piping bag or a gallon plastic bag. **If using a plastic bag, just snip off one of the corners when you’re ready to pipe the filling into the rolls.
Pipe approx. 1 1/2 – 2 tablespoons of the prepared filling into the hole you’ve made in each roll.
Step 6: Using a microwave-safe bowl, carefully heat the remaining 1/4 cup milk until scalding in the microwave on high power, about 30-40 seconds.
To make the ganache, place the chocolate chips into a separate shallow bowl, and slowly pour in the hot milk.
Let stand 5-10 seconds, then gently stir until glossy and smooth. *If needed, heat the microwave chocolate in 15-second increments to finish melting.
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Step 7: Line a baking sheet or large serving tray with parchment paper.
Using your fingers, carefully dip the top of each filled roll into the bowl of warm chocolate ganache, swirling it around to achieve a generous coating.
Place each roll onto the prepared tray, allowing the chocolate to set up just slightly before serving. Enjoy!
My Recipe Tips
- If you use a ziplock bag to fill these rolls with the cream filling, be sure it’s not one that has a pleated bottom. I tried it and using one that has the regular, square corner that you can snip off to make a clean exit for the custard works much easier!
- If the chocolate chips for the ganance aren’t completely melted after the rest with the hot cream, try an additional 30 seconds at full power in the microwave, then stir until smooth.
- This dessert is best when served the day you make it. Following that, the cream filling can get “weepy” inside causing the rolls to be soggy.
Boston Cream Pie Hawaiian Rolls FAQs
If it’s going to be a few hours before you serve this dessert, place the rolls into an airtight container, storing them in the fridge. Before serving, let the rolls rest at room temperature for 30 minutes, as they are best served near room temperature.
Heck no! These little pillows would be wonderful served as part of a brunch or for a special breakfast.
The best way to work ahead on this recipe is to fully prepare the rolls, make the cream filling, and prepare the ganache, then store everything separately. When you’re ready to assemble, warm the ganache in the microwave for a few seconds, stirring until smooth. Now you can proceed with creating the rolls and serving.
More Recipes
There is nothing we love more than a good sweet roll around here. These Sugar Cookie Cinnamon Rolls are a really fun way to make any special occasion even sweeter. Or try my Cinnamon Rolls with Apple Pie Filling too. Seriously, it’s so good! And if you are still looking for another way to try a sweet roll, try these Hawaiian Roll Sticky Buns.
If you try this recipe, please rate the recipe and leave a comment below! It helps others when they can read your personal feedback. And, if you snap any photos, please share them on Instagram so we can repost them to our Stories!
Boston Cream Pie Hawaiian Rolls
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Ingredients
- 24 count package King's Original Hawaiian Rolls
Cream Filling
- 1/2 cup unsalted butter melted
- 3.5 ounce package vanilla instant pudding mix I use Jell-o brand
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 1/2 cups frozen whipped topping thawed, such as Cool Whip, I like extra creamy
Chocolate Ganache
- 1/2 cup heavy whipping cream or whole milk
- 2 cups semisweet chocolate chips
Instructions
Toast the Rolls
- Preheat the oven to 350 degrees F.
- Separate the sheet of rolls into 24 individual rolls using your favorite serrated knife.24 count package King's Original Hawaiian Rolls
- Using a silicone basting brush, brush each roll with melted butter on all sides and place on a parchment-lined baking sheet.1/2 cup unsalted butter
- Bake the rolls, uncovered, until golden brown and just slightly toasted, 8-10 minutes; set aside to cool.
Make the Cream Filling (Custard)
- Meanwhile in a medium mixing bowl, whisk together the pudding mix, milk, and vanilla extract until smooth and thickened.3.5 ounce package vanilla instant pudding mix, 1 1/2 cups whole milk, 1 teaspoon vanilla extract or vanilla bean paste
- Using a silicone spatula, gently fold in the whipped topping. Refrigerate the filling for 10 minutes to thicken.1 1/2 cups frozen whipped topping
- Meanwhile, use the tip of a wooden spoon handle, to create an opening in the side of each roll, just large enough to pipe filling into, but without going all the way through the other side.
- Transfer the thickened filling to a piping bag or a gallon plastic bag. **If using a plastic bag, just snip off one of the corners when you’re ready to pipe the filling into the rolls.
- Pipe approximately 1 tablespoon of the prepared filling into each hole, filling the center of the sweet roll.
- Using a microwave-safe bowl, carefully heat the cream just until scalding in the microwave on high power, about 30 seconds.1/2 cup heavy whipping cream or whole milk
Prepare the Ganache
- To make the ganache, place the chocolate chips into a separate shallow bowl, and slowly pour in the hot milk.2 cups semisweet chocolate chips
- Cover the bowl with plastic wrap and let stand 5-10 seconds, then gently stir until the ganache is glossy and smooth. *If needed, microwave the chocolate in 15 second increments if it's not fully melted after resting, stirring between each one.
- Line a baking sheet or large serving tray with parchment paper. Using your fingers, carefully dip the top of each filled roll into the bowl of warm chocolate ganache, swirling it around a bit for a generous coating.
Serve the Rolls
- Place each roll onto the prepared tray allowing the chocolate to set up before serving. Rolls are best served at room temperature.
Notes
- If you use a ziplock bag to fill these rolls with the cream filling, be sure it’s not one that has a pleated bottom. I tried it and using one that has the regular, square corner that you can snip off to make a clean exit for the custard works much easier!
- If the chocolate chips for the ganance aren’t completely melted after the rest with the hot cream, try an additional 30 seconds at full power in the microwave, then stir until smooth.
- This dessert is best when served the day you make it. Following that, the cream filling can get “weepy” inside causing the rolls to be soggy.