Easy Crème Brûlée Donut Rolls

Soft, fluffy Hawaiian sweet rolls stuffed with rich vanilla pastry cream and topped with a crisp caramel shell—these crème brûlée donut rolls combine the indulgence of the classic French dessert with the joy of a filled donut, all without deep frying.

Why You’ll Love This Recipe

• No deep frying—baked rolls with a caramelized sugar crust.
• Silky, homemade crème patisserie filling.
• Perfect for parties, brunches, or special treats.
• Uses convenient store-bought Hawaiian rolls.
• Crispy caramel top gives a satisfying crack with every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crème Patisserie

• 360 g (1 ½ cups) heavy cream
• 80 g (⅓ cup) milk
• 1 teaspoon vanilla extract
• 3 egg yolks
• 55 g (¼ cup) granulated sugar
• 1 tablespoon cornstarch
• Pinch of salt
• 28 g (2 tablespoons) unsalted butter

For the Donut Rolls

• 1 pack King’s Hawaiian Original Sweet Rolls (12 rolls)
• 113 g (½ cup) melted butter (there will be some excess)
• 70 g (⅓ cup) granulated sugar (there will be some excess)

For the Caramel Coating

• 220 g (1 cup) granulated sugar
• 4 tablespoons water

Directions

1. Make the Crème Patisserie
   • Heat milk, cream, and vanilla in a saucepan over medium-low heat until simmering (do not boil).
   • In a bowl, whisk egg yolks, sugar, cornstarch, and salt.
   • Slowly pour one-third of the hot cream into the yolk mixture while whisking to temper. Return mixture to saucepan.
   • Cook over low heat, whisking constantly until thick like custard.
   • Remove from heat, stir in butter, and strain through a fine mesh sieve.
   • Spread onto a large plate, cover directly with cling film, and refrigerate 1–2 hours until fully cooled.
2. Prepare the Donut Rolls
   • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • Separate rolls and dip each into melted butter to coat all sides.
   • Bake for about 8 minutes until golden.
   • Roll hot rolls in granulated sugar to coat, then let cool.
3. Fill the Rolls
   • Transfer cooled crème patisserie to a piping bag with a Bismarck tip.
   • Insert tip from the side of each roll and fill generously until slightly heavy and custard starts to ooze.
   • Place rolls on their sides with the hole facing up.
4. Make the Caramel
   • In a wide saucepan, combine sugar and water. Heat over medium-low without stirring until boiling.
   • Continue cooking until water evaporates, sugar melts, and caramel turns deep golden. If crystals form, gently stir and slightly increase heat.
   • Remove from heat. Wearing gloves or using tongs, dip the tops of rolls into caramel for a thin layer.
   • If caramel thickens, reheat briefly. Repeat until all rolls are coated.
   • Let caramel harden for 10 minutes.

Servings And Timing

• Servings: 12 rolls
• Prep time: 25 minutes (plus 1–2 hours chilling)
• Cook time: 20 minutes
• Total time: about 2 hours 45 minutes

Variations

• Flavor the custard with espresso or cocoa for a mocha twist.
• Use flavored extracts like almond or coconut in the cream.
• Add a sprinkle of sea salt over the caramel for a salted crème brûlée effect.
• Swap Hawaiian rolls for brioche buns.

Storage/Reheating

• Best eaten the same day for a crisp caramel top.
• Store filled rolls in the fridge for up to 2 days; caramel will soften.
• Re-crisp caramel by torching the tops before serving.

FAQs

Can I Make The Custard Ahead?

Yes, you can prepare it up to 2 days in advance and store refrigerated.

Do I Need A Kitchen Torch For This Recipe?

No, the caramel is made on the stovetop and dipped.

Can I Use Other Rolls?

Yes, any soft dinner roll or brioche bun will work.

How Do I Prevent Caramel Burns?

Wear gloves or use tongs, and work quickly but carefully.

Can I Flavor The Caramel?

Yes, add a splash of rum or vanilla extract after cooking (off the heat).

Will The Caramel Stay Hard?

Yes, but humidity can soften it—best served within a few hours.

Can I Bake The Rolls In Advance?

Yes, bake and sugar-coat them, then fill and caramelize just before serving.

What’s The Best Way To Fill Without A Bismarck Tip?

Use a regular piping tip or even cut rolls slightly and fill with a spoon.

Can I Make These Without Butter Coating?

You can, but the butter helps the sugar stick and adds richness.

Can I Freeze Them?

Not recommended—cream and caramel don’t freeze well.

Conclusion

These easy crème brûlée donut rolls deliver all the elegance of crème brûlée in a fun, handheld form. With their fluffy rolls, creamy filling, and crunchy caramel top, they’re an irresistible treat for any special occasion.

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