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Easy Creme Brulee Donut Rolls

Course Dessert
Prep Time 1 hour
Servings 12

Ingredients

For the Crème Patisserie:

  • 1 ½ cups heavy cream 360g
  • ⅓ 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)
  • ⅓ 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.