Get ready to be amazed by these mouthwatering Creme Brulee Donut Rolls! You won’t believe how incredibly tasty they are, and the best part? They taste just like donuts but without the hassle. Imagine soft and fluffy rolls filled with a silky custard and topped with a thin, crunchy caramel layer.
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Easy Creme Brulee Donut Rolls
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
For the Crème Patisserie:
- 1 ½ cups heavy cream (360g)
- â…“ cup milk (80g)
- 1 tsp vanilla
- 3 egg yolks
- ¼ cup granulated sugar (55g)
- Pinch of salt
- 2 tbsp unsalted butter (28g)
For the Donut Rolls:
- 1 pack King’s Hawaiian Original Hawaiian Sweet Rolls (12 rolls)
- ½ cup melted butter (113g (plus some extra))
- â…“ cup granulated sugar (70g (plus some extra))
For the Caramel:
- 1 cup granulated sugar (220g)
- 4 tbsp water
Instructions
**Making the Crème Patisserie:**
- In a saucepan, heat milk, cream, and vanilla until simmering.
- In a bowl, whisk together egg yolks, sugar, and salt.
- Slowly pour a third of the hot cream mixture into the egg mixture while whisking.
- Return the mixture to the saucepan and cook on low heat until it thickens into custard.
- Stir in butter, strain the custard, cover, and refrigerate for 1-2 hours.
**Preparing the Donut Rolls:**
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Separate the Hawaiian rolls and coat each in melted butter.
- Bake for about 8 minutes until golden.
- Coat the rolls in sugar and let them cool.
**Filling the Donuts:**
- Transfer the cooled custard to a piping bag.
- Puncture each roll and fill with custard.
- Place rolls sideways and prepare for caramel.
**Caramel & Coating:**
- In a saucepan, combine sugar and water and boil until golden.
- Dip the top of each donut roll in the hot caramel.
- Wait 10 minutes for the caramel to harden.
Notes
- Store these rolls in the fridge, but avoid stacking.
- Enjoy them within 2 hours for the best texture.
