BOSTON CREAM HAWAIIAN ROLLS

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
¼ cup powdered sugar
1 cup semi-sweet chocolate chips

MAKE THE VANILLA CUSTARD FILLING

Prepare the pudding base

In a medium mixing bowl, combine the instant vanilla pudding mix and the cold milk. Whisk vigorously for about 1 minute until all lumps are dissolved. The mixture will be thin at this stage. Set the bowl aside for 5 minutes to allow the pudding to thicken on its own (do not refrigerate during this time).

Whip the cream

While the pudding thickens, pour ½ cup of the heavy whipping cream into a separate medium bowl. Add the powdered sugar. Using an electric hand mixer or a whisk, whip until stiff peaks form—when you lift the beaters, the cream stands up in firm peaks that do not flop over (about 2–3 minutes).

Fold the whipped cream into the pudding

Once the pudding has thickened, add the whipped cream to the pudding bowl. Use a rubber spatula to gently fold them together until smooth, pale yellow, and creamy. Do not stir vigorously.

Transfer filling to a piping bag

Spoon the custard filling into a piping bag or a resealable plastic bag. Snip off one corner to create an opening. Set aside.

PREPARE THE HAWAIIAN ROLLS

Separate the rolls

Gently pull apart the 12 Hawaiian sweet rolls and place them on a lined baking sheet.

Create an opening in each roll

Use your finger or the handle of a wooden spoon to make a hole about 1 to 1½ inches deep in each roll, without going all the way through.

FILL THE ROLLS

Pipe custard into each roll

Insert the piping tip into each hole and gently squeeze to fill with custard. Stop when the roll feels full and slightly firm. Clean any excess filling.

MAKE THE CHOCOLATE GANACHE

Heat the remaining cream

Heat the remaining ½ cup heavy cream in the microwave for about 45 seconds until hot (not boiling), or warm it in a saucepan.

Add chocolate chips

Place chocolate chips in a bowl and pour the hot cream over them. Let sit for 1 minute.

Stir until smooth

Whisk gently until the ganache is smooth and glossy. If needed, heat in short bursts until fully melted.

DIP THE ROLLS

Dip the tops into ganache

Dip the top of each filled roll into the warm ganache, then let excess drip off. Place back on the tray.

Repeat with remaining rolls

Continue with all rolls. Reheat ganache briefly if it thickens.

SERVE

Enjoy immediately or chill for 15 minutes to set the ganache. Best served the same day. Store leftovers in the fridge for up to 2 days in an airtight container.