{"id":4593,"date":"2026-05-04T22:08:41","date_gmt":"2026-05-04T22:08:41","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=4593"},"modified":"2026-05-04T22:08:41","modified_gmt":"2026-05-04T22:08:41","slug":"boston-cream-hawaiian-rolls","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/05\/04\/boston-cream-hawaiian-rolls\/","title":{"rendered":"BOSTON CREAM HAWAIIAN ROLLS\u00a0"},"content":{"rendered":"

BOSTON CREAM HAWAIIAN ROLLS<\/strong><\/h2>\n

\u00a0INGREDIENTS<\/h2>\n
    \n
  • 1 package (12 oz) Hawaiian sweet rolls<\/li>\n
  • 1 box (3.4 oz) instant vanilla pudding mix<\/li>\n
  • 1 cup cold milk<\/li>\n
  • 1 cup heavy whipping cream, divided<\/li>\n
  • \u00bc cup powdered sugar<\/li>\n
  • 1 cup semi-sweet chocolate chips<\/li>\n<\/ul>\n

    \u00a0MAKE THE VANILLA CUSTARD FILLING<\/h2>\n

    Prepare the pudding base<\/h3>\n

    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).<\/p>\n

    Whip the cream<\/h3>\n

    While the pudding thickens, pour \u00bd 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\u2014when you lift the beaters, the cream stands up in firm peaks that do not flop over (about 2\u20133 minutes).<\/p>\n

    Fold the whipped cream into the pudding<\/h3>\n

    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.<\/p>\n

    Transfer filling to a piping bag<\/h3>\n

    Spoon the custard filling into a piping bag or a resealable plastic bag. Snip off one corner to create an opening. Set aside.<\/p>\n

    \u00a0PREPARE THE HAWAIIAN ROLLS<\/h2>\n

    Separate the rolls<\/h3>\n

    Gently pull apart the 12 Hawaiian sweet rolls and place them on a lined baking sheet.<\/p>\n

    Create an opening in each roll<\/h3>\n

    Use your finger or the handle of a wooden spoon to make a hole about 1 to 1\u00bd inches deep in each roll, without going all the way through.<\/p>\n

    \u00a0FILL THE ROLLS<\/h2>\n

    Pipe custard into each roll<\/h3>\n

    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.<\/p>\n

    \u00a0MAKE THE CHOCOLATE GANACHE<\/h2>\n

    Heat the remaining cream<\/h3>\n

    Heat the remaining \u00bd cup heavy cream in the microwave for about 45 seconds until hot (not boiling), or warm it in a saucepan.<\/p>\n

    Add chocolate chips<\/h3>\n

    Place chocolate chips in a bowl and pour the hot cream over them. Let sit for 1 minute.<\/p>\n

    Stir until smooth<\/h3>\n

    Whisk gently until the ganache is smooth and glossy. If needed, heat in short bursts until fully melted.<\/p>\n

    \u00a0DIP THE ROLLS<\/h2>\n

    Dip the tops into ganache<\/h3>\n

    Dip the top of each filled roll into the warm ganache, then let excess drip off. Place back on the tray.<\/p>\n

    Repeat with remaining rolls<\/h3>\n

    Continue with all rolls. Reheat ganache briefly if it thickens.<\/p>\n

    \u00a0SERVE<\/h2>\n

    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.<\/p>\n","protected":false},"excerpt":{"rendered":"

    BOSTON CREAM HAWAIIAN ROLLS \u00a0INGREDIENTS 1 package (12 oz) Hawaiian sweet rolls 1 box (3.4 oz) instant vanilla pudding mix…<\/p>\n","protected":false},"author":2,"featured_media":4594,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4593","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/4593","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=4593"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/4593\/revisions"}],"predecessor-version":[{"id":4595,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/4593\/revisions\/4595"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/4594"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=4593"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=4593"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=4593"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}