These Boston cream-inspired Hawaiian roll donuts are a genius shortcut that delivers all the nostalgic flavor of a classic bakery treat with a fraction of the effort.
Soft, buttery rolls are lightly toasted to create a delicate golden exterior while staying fluffy inside, making the perfect base for a luscious vanilla cream filling.
Each roll is generously stuffed with a smooth, airy pudding cream and finished with a glossy chocolate topping that sets into a rich, slightly firm shell.
The result is a bite-sized dessert that feels indulgent, comforting, and surprisingly close to traditional Boston cream donuts—perfect for parties, brunch spreads, or satisfying a serious sweet tooth.
Prep Time: 15 mins
Cook Time: 10 mins
Stand Time: 20 mins
Total Time: 45 mins
Servings: 12
Ingredients
- 1 (12-count) package Hawaiian rolls, separated
- 4 tablespoons butter, melted
- 1 (3.5 ounce) package vanilla instant pudding mix
- 1 1/2 cups whipped topping
- 1 3/4 cups milk, divided
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 3/4 cup semisweet chocolate chips
Directions
- Preheat your oven to 350°F (180°C). Brush each Hawaiian roll with melted butter on all sides and place them on a baking sheet.
- Bake for 5 to 7 minutes, or until the rolls are lightly toasted and golden on the outside. Remove and let cool slightly.
- In a mixing bowl, whisk together the pudding mix, 1 1/2 cups of milk, vanilla extract, and salt until thick and smooth. Gently fold in the whipped topping until fully combined.
- Refrigerate the filling for about 10 minutes to allow it to set. Transfer the mixture to a piping bag or a resealable plastic bag with a small corner snipped off.
- Using a paring knife, carefully cut a small opening into the side of each roll, creating a pocket without cutting all the way through.
- Pipe approximately 1 to 1 1/2 tablespoons of filling into each roll.
- Heat the remaining 1/4 cup milk in the microwave until very hot (about 30 to 40 seconds). Pour over the chocolate chips in a bowl. Let sit briefly, then stir until smooth. Microwave in short bursts if needed to fully melt.
- Dip the tops of each filled roll into the chocolate glaze and place them on a parchment-lined tray.
- Allow the chocolate to set at room temperature for about 20 minutes, or refrigerate for 5 to 10 minutes before serving.
Chefs Notes
- For cleaner filling, chill the rolls slightly before piping to help them hold their shape.
- If you want a richer chocolate topping, substitute part of the milk with heavy cream.
- Serve slightly chilled for the best texture and flavor contrast.
- These are best enjoyed the same day but can be refrigerated for up to 2 days.