Loading...

In a large mixing bowl, combine the vanilla instant pudding mix and 1 cup of cold milk. Whisk vigorously for 2 minutes until the mixture begins to thicken. Place the bowl in the refrigerator to chill and set for at least 15 minutes.

While the pudding chills, prepare the whipped topping. In a separate cold mixing bowl, pour in the cold heavy whipping cream. Using an electric mixer on medium-high speed, whip the cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks are achieved.

Carefully slice the top off each Hawaiian sweet roll using a small, sharp knife. Gently hollow out a small portion of the soft bread from the center of the bottom half of each roll, creating a cavity for the filling. Be careful not to tear the sides or bottom.

Remove the set pudding from the refrigerator. Spoon or pipe a generous amount of the vanilla pudding into the hollowed-out center of each roll. Follow with a dollop of the prepared whipped topping on top of the pudding. Carefully replace the tops of the rolls.

Open the container of chocolate fudge frosting. If the frosting is too stiff, microwave it in 15-second intervals, stirring in between, until it reaches a spreadable consistency. Spoon or spread a thin layer of the chocolate frosting over the top of each filled Hawaiian sweet roll.

Serve immediately or chill for a short period before serving for a firmer set. Enjoy these rich and indulgent Boston Cream Hawaiian Rolls!


In a large mixing bowl, combine the vanilla instant pudding mix and 1 cup of cold milk. Whisk vigorously for 2 minutes until the mixture begins to thicken. Place the bowl in the refrigerator to chill and set for at least 15 minutes.

While the pudding chills, prepare the whipped topping. In a separate cold mixing bowl, pour in the cold heavy whipping cream. Using an electric mixer on medium-high speed, whip the cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks are achieved.

Carefully slice the top off each Hawaiian sweet roll using a small, sharp knife. Gently hollow out a small portion of the soft bread from the center of the bottom half of each roll, creating a cavity for the filling. Be careful not to tear the sides or bottom.

Remove the set pudding from the refrigerator. Spoon or pipe a generous amount of the vanilla pudding into the hollowed-out center of each roll. Follow with a dollop of the prepared whipped topping on top of the pudding. Carefully replace the tops of the rolls.

Open the container of chocolate fudge frosting. If the frosting is too stiff, microwave it in 15-second intervals, stirring in between, until it reaches a spreadable consistency. Spoon or spread a thin layer of the chocolate frosting over the top of each filled Hawaiian sweet roll.

Serve immediately or chill for a short period before serving for a firmer set. Enjoy these rich and indulgent Boston Cream Hawaiian Rolls!
