I love making these Boston Cream Hawaiian Rolls when I want a dessert that feels bakery-worthy but is actually very easy to put together. The soft, sweet rolls are filled with a creamy vanilla pudding mixture and finished with a smooth chocolate topping that reminds me of a classic Boston cream donut, only richer and more comforting.
Why You’ll Love This Recipe
I like this recipe because it comes together quickly and looks impressive with very little effort. I enjoy how the sweetness of the Hawaiian rolls balances perfectly with the creamy filling and the slightly bitter chocolate topping. I also appreciate that it’s a no-bake dessert, which makes it perfect when I don’t want to turn on the oven.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 (12 oz) package Hawaiian 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
Directions
I start by slicing the Hawaiian rolls in half horizontally, keeping them connected, and placing the bottom half in a serving dish.
I whisk together the instant vanilla pudding mix and cold milk until it thickens, then set it aside.
In a separate bowl, I whip 1/2 cup of the heavy whipping cream with the powdered sugar until soft peaks form, then gently fold it into the prepared pudding.
I spread this creamy filling evenly over the bottom half of the rolls, then place the top half of the rolls back on.
For the chocolate topping, I heat the remaining 1/2 cup of heavy whipping cream until just warm, then pour it over the chocolate chips and stir until smooth.
I pour the chocolate mixture over the rolls, spreading it evenly, and let everything set before serving.
Servings And Timing
I usually cut this dessert into 12 servings.
Preparation time is about 20 minutes, and I like to let it chill for at least 1 hour before serving so the filling can fully set.
Variations
I sometimes add a layer of sliced strawberries or bananas on top of the cream filling for a fruity twist.
When I want a richer flavor, I use dark chocolate chips instead of semi-sweet.
I also enjoy adding a splash of vanilla extract to the pudding mixture for extra depth.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 3 days.
Since this is a chilled dessert, I don’t reheat it and prefer serving it straight from the fridge.
FAQs
Can I Make This Dessert Ahead Of Time?
I often make it a day in advance, and it actually tastes better after chilling overnight.
Can I Use Homemade Pudding Instead Of Instant?
I can use homemade pudding, but I make sure it’s fully cooled and thick before assembling.
Do I Need To Separate The Rolls Individually?
I don’t separate them before assembling because keeping them connected makes layering much easier.
Can I Freeze Boston Cream Hawaiian Rolls?
I don’t recommend freezing because the cream filling can change texture once thawed.
What Can I Use Instead Of Hawaiian Rolls?
I sometimes use brioche rolls, but I find Hawaiian rolls give the best sweetness and softness.
Conclusion
I find these Boston Cream Hawaiian Rolls to be the perfect crowd-pleasing dessert when I want something simple yet indulgent. With soft rolls, creamy filling, and a glossy chocolate topping, this recipe always feels like a special treat worth making again and again.
These Boston Cream Hawaiian Rolls are an easy, no-bake dessert made with sweet rolls filled with creamy vanilla pudding and topped with rich chocolate ganache. They taste like Boston cream donuts in a quick and shareable form.
Ingredients
1 (12 oz) package Hawaiian 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
Slice the Hawaiian rolls in half horizontally without separating them and place the bottom half in a serving dish.
In a bowl, whisk the vanilla pudding mix with cold milk until thickened. Set aside.
In a separate bowl, whip 1/2 cup heavy cream with powdered sugar until soft peaks form. Gently fold into the prepared pudding to create the cream filling.
Spread the cream filling evenly over the bottom half of the rolls and place the top half of the rolls back on.
Warm the remaining 1/2 cup of heavy cream until just heated, then pour over the chocolate chips. Stir until smooth and glossy.
Pour the chocolate topping over the rolls and spread evenly.
Chill in the refrigerator for at least 1 hour before serving to allow the filling to set.
Notes
Add sliced strawberries or bananas over the filling for a fruity twist.
Use dark chocolate chips for a richer topping.
A splash of vanilla extract in the pudding adds extra flavor depth.
Keep rolls connected for easier assembly and slicing.
