These boston cream hawaiian rolls are rich, decadent, and easy to make! Hawaiian rolls are filled with a creamy custard mix, then topped with a smooth chocolate ganache!
If you’re a fan of stuffed desserts, you’ll have to try my deviled strawberries and cookie dough pretzel bites too!
Why you’ll love this recipe:
Ever find yourself craving a sweet treat that’s easy to make and incredibly delicious? Get ready to satisfy that sweet tooth! Today, we’re diving into the delightful world of boston cream donut rolls made with Original King’s Hawaiian Sweet Rolls.
The elegance of boston cream pie meets the ease of no bake stuffed Hawaiian rolls! We’re skipping the fryer today and using Hawaiian rolls instead of a yeasted dough for these copycat boston cream “donuts”.
Just picture the irresistible combination of soft and fluffy King’s Hawaiian Sweet Rolls transformed into decadent treats. These donut rolls are a fusion of sweet, fluffy, and indulgent flavors that only require 6 ingredients and are ready in less than 30 minutes!
Ingredients you’ll need:
- Kings Hawaiian sweet rolls
- Instant vanilla pudding mix
- Milk
- Heavy whipping cream
- Powdered sugar
- Semi-sweet chocolate chips
Boston cream stuffed hawaiian rolls are a handheld version of the classic boston cream pie dessert we all know and love! If you’ve ever found yourself craving the flavors of a boston cream pie donut but felt overwhelmed by making the dough and filling from scratch, these boston cream Hawaiian rolls are your answer!
Easy boston cream rolls are a semi-homemade recipe and the perfect balance of convenience and flavor! Using instant vanilla pudding and store-bought hawaiian rolls simplifies your life and makes this recipe super quick and simple to throw together!
How to make the best boston cream pie hawaiian rolls:
- In a medium mixing bowl, combine vanilla pudding mix with cold milk, stirring to whisk out any lumps, then set aside to thicken for 5 minutes.
- In the meantime, combine ½ cup heavy whipping cream and powdered sugar. Whip to form stiff peaks, then fold the whipped cream into the thickened vanilla pudding.
- Transfer the vanilla pudding mixture into a piping bag or Ziploc bag and set aside.
- Separate the hawaiian rolls from each other, then use your finger or the handle of a utensil to punch a hole into the side of each roll. Place on a baking sheet lined with parchment paper or a silicone baking mat.
- Cut off one end of the vanilla pudding bag, then generously fill each hawaiian roll with the creamy custard mix.
- Pour the remaining heavy whipping cream into a microwave safe bowl and microwave for 45 seconds or until the cream is hot but not boiling.
- Add the chocolate chips to a medium mixing bowl, then pour the hot heavy cream on top. Stir until the chocolate is melted and smooth.
- Dip the tops of each filled hawaiian roll into the chocolate ganache before enjoying!
Boston cream Hawaiian rolls have incredible flavor and texture just like gourmet donuts without any of the extra effort needed! They’re surprisingly easy to make and taste so much better than the ones you get from the coffee shop!
These donut rolls are perfect for a homemade treat when you’re craving something sweet and don’t have time for dough to rise. You’ll fill them with silky smooth vanilla custard and dip them in a rich chocolate glaze before they’re ready to be enjoyed!
In the event you find yourself with a little leftover pudding filling, it’ll keep in the fridge for up to 5 days! My guilty pleasure is storing the leftover filling in the piping bag, then squeezing some right onto a crisp graham cracker for a quick little “pick me up” treat!
My top tips:
- INSTANT PUDDING: Make sure the vanilla pudding mix you’re using is instant! The instant pudding will thicken without having to cook it on the stove and that’s exactly what we want. Once the instant pudding is combined with milk, it’ll only take about 5 minutes to thicken on its own.
- COOL WHIP VS WHIPPED CREAM: To make this recipe even easier, feel free to skip the step of whipping fresh cream and powdered sugar together and just use 1 cup of thawed Cool Whip (or whipped topping) instead.
- PIPING BAGS: Adding the pudding filling into a piping bag helps control how much filling you’re piping into to the Hawaiian rolls and in turn, keeps them nice and neat. You can also use a large Ziploc bag here.
- FILLING THE ROLLS: I like punching a hole in the side of each roll, then filling the rolls through that same hole. If you would rather fill the rolls from the top or bottom, feel free to change the placement of the holes!
- MAKING THE GANACHE: Ganache is the mixture of hot cream and chocolate. Typically made on the stove top {sometimes over a double boiler}, but I’ve decided to use the microwave. The result is quick and simple! Hot heavy cream is poured over semi-sweet chips are stirred together until melted and smooth.
- STORING: Boston cream pie Hawaiian rolls are best enjoyed day of. You can make the cream filling a day ahead and keep it in the refrigerator, then fill and dip the rolls when ready to enjoy.
Looking for more no bake treats? Try these out!
- Peanut Butter Cookie Dough Grahamwiches
- Monster Cookie Dough Balls
- No Bake Reese’s Cookies
- Boston Cream Pie Cookie Bites
- Banoffee Bites
- Sugar Cookie Dough Bark
- Buckeye Graham Crackers
Boston Cream Hawaiian Rolls
Ingredients
- 1 (12 oz) package Kings Hawaiian original sweet rolls
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup cold milk
- 1 cup heavy whipping cream divided
- 1/4 cup powdered sugar
- 1 cup semi-sweet chocolate chips
Instructions
- In a medium mixing bowl, combine vanilla pudding mix with cold milk, stirring to whisk out any lumps, then set aside to thicken for 5 minutes.
- In the meantime, combine ½ cup heavy whipping cream and powdered sugar. Whip to form stiff peaks, then fold the whipped cream into the thickened vanilla pudding.
- Transfer the vanilla pudding mixture into a piping bag or Ziploc bag and set aside.
- Separate the hawaiian rolls from each other, then use your finger or the handle of a utensil to punch a hole into the side of each roll. Place on a baking sheet lined with parchment paper or a silicone baking mat.
- Cut off one end of the vanilla pudding bag, then generously fill each hawaiian roll with the creamy custard mix.
- Pour the remaining heavy whipping cream into a microwave safe bowl and microwave for 45 seconds or until the cream is hot but not boiling.
- Add the chocolate chips to a medium mixing bowl, then pour the hot heavy cream on top. Stir until the chocolate is melted and smooth.
- Dip the tops of each filled hawaiian roll into the chocolate ganache before enjoying!
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