Hawaiian Roll Boston Cream Pies Recipe
This delightful Hawaiian Roll Boston Cream Pies recipe is a quick and easy way to enjoy a classic dessert with a fun, bite-sized twist. Using sweet Hawaiian rolls hollowed out and baked to golden perfection, filled with creamy instant vanilla pudding blended with whipped cream, and topped with a rich chocolate glaze, this no-fuss treat is perfect for satisfying your sweet tooth in minutes with minimal ingredients and prep time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 mini Boston cream pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Hawaiian Rolls
- 1 package Hawaiian Sweet Rolls
- 1 tablespoon melted butter
Custard Filling
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 cups cold milk
- 1/2 cup whipped cream
Chocolate Glaze
- 1/3 cup powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons milk (adjust as needed)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the Hawaiian rolls.
- Prepare Rolls: Hollow out the Hawaiian sweet rolls carefully, creating a cavity for the filling, then brush each hollowed roll with melted butter to add moisture and flavor.
- Bake Rolls: Place the hollowed-out rolls on a baking dish lined with parchment paper and bake at 350°F for 10 minutes until they turn golden brown. Remove from the oven and let them cool completely.
- Prepare Custard Filling: Make the instant vanilla pudding by mixing the pudding mix with 2 cups of cold milk according to package instructions. Once set, gently fold in the whipped cream for a lighter, creamy texture.
- Make Chocolate Glaze: In a small bowl, combine powdered sugar, cocoa powder, and milk. Stir until smooth, adjusting milk quantity to achieve a pourable glaze consistency.
- Fill Rolls: Once the baked Hawaiian rolls have cooled, spoon or scoop the custard filling into the hollow centers of the rolls, ensuring each is generously filled.
- Top with Glaze: Drizzle or spread the prepared chocolate glaze over the custard-filled rolls to create a glossy and rich topping.
- Chill: Cover the filled and glazed rolls and refrigerate for at least one hour to allow the flavors to meld and the filling to set properly.
- Serve: Serve the Hawaiian Roll Boston Cream Pies chilled for a refreshing, mini dessert experience.
Notes
- Make sure the rolls are completely cooled before filling to prevent the custard from melting.
- The chocolate glaze consistency can be adjusted by adding more or less milk depending on desired thickness.
- For a richer custard, you can substitute half the milk with heavy cream.
- These mini pies are best served within 24 hours for freshness.
- Use parchment paper to prevent sticking and make cleanup easier.
