Boston Cream Hawaiian Roll “Donuts”

Ingredience

1 (12 count) package Hawaiian rolls, separated into 12 rolls

4 tablespoons butter, melted

1 (3,5 ounce) package vanilla instant pudding mix, such as Jell-O®

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

Pokyny

Preheat the oven to 350 degrees F (180 degrees C). Brush rolls with melted butter on all sides and place on a baking sheet.

Bake in the preheated oven until lightly browned and toasted, 5 to 7 minutes.Whisk pudding mix, 1 1/2 cups milk, vanilla, and salt together in a bowl until well combined and thickened. Fold in whipped topping. Refrigerate for 10 minutes to set up; transfer filling to a piping bag or a plastic bag. Make a small cut in the corner if using a plastic bag.Use a paring knife to make a small cut into one side of each roll, creating an opening large enough to pipe filling into without going all the way through. Fill each hole with about 1 to 1 1/2 tablespoons filling. Heat remaining 1/4 cup milk until scalding in the microwave, 30 to 40 seconds. Place chocolate chips in a shallow bowl, and pour in hot milk. Let stand 10 seconds; stir until smooth. Heat in the microwave 15 seconds if necessary to finish melting the chocolate.Line a tray with parchment. Dip the top of each filled roll in chocolate; place on the tray to cool completely and for chocolate to harden slightly, about 20 minutes, or refrigerate for 5 to 10 minutes before serving.