Delicious Boston Cream Pie Stuffed Hawaiian Rolls: The Ultimate Easy Dessert

If you have ever found yourself torn between the fluffy sweetness of a donut and the classic elegance of a cake, these Boston Cream Pie Stuffed Hawaiian Rolls are about to become your new obsession. Imagine sinking your teeth into a soft, pillowy sweet roll that has been generously filled with velvety vanilla custard and smothered in a rich, glossy chocolate ganache. It is messy, it is indulgent, and it is undeniably the crowd-pleaser you need for your next gathering.

This recipe takes the sophisticated flavors of the traditional Boston Cream Pie—a hallmark of American baking history—and fuses them with the convenience and irresistible texture of King’s Hawaiian rolls. The result? A shareable, pull-apart dessert that looks like you spent hours in the kitchen but actually comes together in minutes. Whether you are prepping for a holiday potluck, a game day party, or just a Tuesday night craving, these sliders deliver maximum flavor with minimal effort.

Why You Will Love This Recipe

There are countless reasons why this dessert has taken the internet by storm, but here are the top few that make it a staple in my kitchen:

• Incredible Texture Contrast: The rolls are soft and airy, the filling is cool and creamy, and the chocolate topping sets into a fudge-like consistency. Every bite is a journey.
• Semi-Homemade Magic: By using high-quality store-bought rolls and instant pudding (hacked to taste gourmet), you save time without sacrificing taste.
• Crowd Friendly: This recipe makes a full dozen sliders at once, making it perfect for feeding a group.
• No-Bake Option: While we suggest a brief toast for the buns, you can easily make this entirely no-bake, which is perfect for hot summer days.

Ingredients

The beauty of this recipe lies in its simplicity. You don’t need obscure ingredients; just a few staples that transform into something magical.

• 1 package (12 count) Hawaiian Sweet Rolls – The star of the show. Their slight sweetness pairs perfectly with the chocolate.
• 1 box (3.4 oz) Instant Vanilla Pudding Mix – This forms the base of your filling.
• 1 ½ cups Cold Milk – Whole milk works best for a creamy texture, but 2% works in a pinch.
• 1 cup Heavy Whipping Cream – You will whip this and fold it into the pudding to create a “diplomat cream” style filling that is lighter and richer than plain pudding.
• 1 cup Semi-Sweet Chocolate Chips – Use good quality chips for the best melt.
• ½ cup Heavy Cream (for Ganache) – This melts the chocolate into a glossy, pourable sauce.
• 1 tsp Vanilla Extract – To boost the flavor of the custard.
• Powdered Sugar – For that final, professional bakery-style dusting.

Step-by-Step Instructions

Phase 1: Prepare the “Cheater’s” Pastry Cream

1. Whisk the Pudding: In a large mixing bowl, combine the instant vanilla pudding mix, cold milk, and vanilla extract. Whisk vigorously for about 2 minutes until the mixture begins to thicken. Set this aside in the fridge for 5 minutes to firm up.
2. Whip the Cream: In a separate chilled bowl, whip 1 cup of heavy cream until stiff peaks form. This step is crucial for getting that airy, mousse-like texture.
3. Fold and Combine: Gently fold the whipped cream into the thickened pudding mixture. Do not overmix; you want to keep the air bubbles intact. This mixture is now your luscious filling.

Phase 2: Assemble the Rolls

4. Slice the Rolls: Remove the entire block of Hawaiian rolls from the package. Keeping them connected, use a long serrated bread knife to slice the entire slab horizontally, separating the top layer of buns from the bottom layer.
5. Layer the Bottom: Place the bottom slab of rolls into a 9×13 baking dish or on a parchment-lined tray.
6. Fill Generously: Spread your vanilla cream filling evenly over the bottom layer. Spread it all the way to the edges. Alternatively, for a cleaner look, you can pipe the filling onto each bun center.
7. Cap it Off: Gently place the top slab of rolls back onto the cream layer. Press down very lightly just to secure them.

Phase 3: The Chocolate Ganache

8. Heat the Cream: In a microwave-safe bowl or small saucepan, heat the ½ cup of heavy cream until it is steaming and just about to boil. Do not let it boil over.
9. Melt the Chocolate: Pour the hot cream over your chocolate chips in a heat-proof bowl. Let it sit untouched for 3-5 minutes.
10. Stir to Glossy Perfection: Gently whisk the chocolate and cream together starting from the center and working outward. It will transform into a dark, shiny ganache.
11. Pour and Glaze: Immediately pour the warm ganache over the top of the buns. Use a spatula to spread it evenly, letting it drip down the sides of the rolls intentionally.

Phase 4: Chill and Serve

12. Set the Dessert: Place the dish in the refrigerator for at least 20–30 minutes. This allows the ganache to set and the filling to firm up, making the sliders easier to cut.
13. Garnish: Just before serving, sift a light layer of powdered sugar over the tops for that snowy, bakery-fresh look.
14. Serve: Cut through the grid lines of the rolls and serve chilled.

Expert Tips for Success

Preventing Soggy Buns: If you plan to store these for more than a day, you can brush a very thin layer of melted butter on the cut side of the bottom buns before adding the cream. This creates a barrier against moisture.

The Ganache Trick: If your ganache looks grainy or separated, it likely got too hot or had water introduced. Stir in a teaspoon of hot water or milk vigorously to bring it back together.

Cutting Cleanly: To get those perfect square cuts shown in the photos, wipe your knife with a warm, damp cloth between cuts. This keeps the chocolate topping from smearing into the beautiful cream layer.

Variations to Try

While the classic Boston Cream is divine, this format is incredibly versatile. Here are a few twists you can try:

• Chocolate Lovers Edition: Use chocolate pudding instead of vanilla for a “Death by Chocolate” version.
• Coconut Cream: Add coconut extract to the filling and sprinkle toasted shredded coconut on top of the ganache.
• Salted Caramel: Drizzle salted caramel sauce over the custard layer before putting the top buns back on.

Storage and Shelf Life

These Boston Cream Pie Stuffed Hawaiian Rolls are best enjoyed fresh, but leftovers keep surprisingly well.

• Fridge: Store in an airtight container for up to 3 days. The rolls will soften slightly over time as they absorb moisture from the cream.
• Freezer: These can be frozen! Wrap individual sliders in plastic wrap and freeze for up to a month. Thaw in the fridge before eating for a cool, ice-cream-sandwich-like treat.

The History Behind the Flavor

The original Boston Cream Pie was created at the Parker House Hotel in Boston in 1856. Interestingly, it is technically a cake, not a pie! The combination of sponge cake, pastry cream, and chocolate fondant was revolutionary at the time. By adapting this into a slider format using Hawaiian rolls, we are honoring that 19th-century innovation with 21st-century convenience.

Whether you call them sliders, stuffed rolls, or mini cakes, one thing is certain: they will disappear from the serving tray faster than you can say “Boston Cream.”