Boston Cream Pie Hawaiian Rolls
Soft, buttery Boston Cream Pie Hawaiian Rolls are filled with vanilla custard and hand-dipped in rich chocolate ganache.
Servings: 12 rolls
Chef Alli
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Ingredients
- 24 count package King's Original Hawaiian Rolls
- 1/2 cup unsalted butter melted
Cream Filling
- 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.
Nutrition
Calories: 353kcalCarbohydrates: 28gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 38mgSodium: 84mgPotassium: 239mgFiber: 2gSugar: 22gVitamin A: 453IUVitamin C: 0.1mgCalcium: 72mgIron: 2mg
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