Boston Cream Pie Hawaiian Rolls 

Boston Cream Pie Hawaiian Rolls 
 Ingredients
1 (24-count) package Hawaiian sweet rolls
1 (3.4-ounce) package instant vanilla pudding mix
1½ cups cold whole milk
½ teaspoon vanilla extract
½ cup frozen whipped topping, thawed
½ cup heavy whipping cream
1 cup semisweet chocolate chips
 Instructions
Create Roll Pockets: Using the round end of a wooden spoon, gently poke a hole into the side of each Hawaiian roll. Carefully move the spoon tip in a small circle to create a pocket inside, being careful not to push through the opposite side. Place the prepared rolls on a serving platter or baking sheet.

Make the Vanilla Filling: In a medium mixing bowl, whisk together the instant vanilla pudding mix, cold milk, and vanilla extract for about 2 minutes, until smooth and beginning to thicken. Add the thawed whipped topping and fold it in gently with a spatula until fully incorporated. For a fluffier texture, you can briefly whip the mixture with a hand mixer.

Fill the Rolls: Transfer the pudding mixture to a piping bag fitted with a small tip, or to a sturdy zip-top bag with a tiny corner snipped off. Insert the tip into the hole of each roll and gently squeeze to fill. You’ll feel the roll become slightly heavier; stop before the filling bursts out. Set the filled rolls aside.

Prepare the Ganache: Place the chocolate chips in a small, shallow, microwave-safe bowl. In a separate microwave-safe cup, heat the heavy whipping cream on high for about 60 seconds, until it’s steaming hot. Pour the hot cream over the chocolate chips, ensuring they are fully submerged. Cover the bowl with a small plate or lid and let it sit undisturbed for 5 minutes.

Stir and Dip: Remove the cover and gently stir the chocolate and cream together until the mixture is completely smooth, glossy, and velvety. If any small lumps remain, microwave in 10-second bursts, stirring well between each.

Finish and Serve: Working one at a time, hold each filled roll and dip the top into the warm ganache, swirling gently to coat. Place the rolls back on the platter, ganache-side up. Allow the chocolate to set for about 10-15 minutes at room temperature before serving. The rolls are best enjoyed the day they are made.