Ingredients:
For the Rolls & Filling:
1 (12-oz) package Hawaiian sweet rolls (about 12 rolls)
1 cup whole milk
¾ cup heavy cream
4 large egg yolks
½ cup granulated sugar
2 tablespoons cornstarch
Pinch of fine sea salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
For the Chocolate Glaze:
⅓ cup dark or semi-sweet chocolate chips
2 tablespoons heavy cream
½ teaspoon light corn syrup (optional, for shine and smoothness)
Instructions:
Prepare the Custard:
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and heavy cream until smooth.
In a separate bowl, lightly beat the egg yolks, then slowly stream in about ½ cup of the warm milk mixture while whisking (this tempers the yolks).
Pour the yolk mixture back into the saucepan.
Cook over medium heat, stirring constantly with a silicone spatula or wooden spoon, until the mixture thickens and coats the back of the spoon (about 5–7 minutes). Do not boil vigorously.
Strain the custard through a fine-mesh sieve into a clean bowl to ensure silkiness. Stir in butter until fully melted, then add vanilla. Press plastic wrap directly onto the surface to prevent a skin, and chill for at least 2 hours (or up to 24 hours) until firm but pipeable.
Fill the Rolls:
Using a small paring knife or apple corer, carefully hollow out the center of each roll by making a ¾-inch-deep hole on the top side—avoid piercing through the bottom or sides.
Lightly press the inner walls with a fingertip to create extra space.
Transfer the chilled custard to a piping bag fitted with a narrow round tip (or use a sturdy zip-top bag with a ¼-inch corner snipped). Insert the tip into each roll and gently squeeze until the roll feels plump but not overstuffed.
Make the Glaze:
Combine chocolate chips, heavy cream, and corn syrup (if using) in a microwave-safe bowl.
Microwave in 15-second bursts, stirring between each, until smooth and glossy.
Let cool slightly (1–2 minutes) to thicken just enough for clean dipping.
Enjoy