These Tanghulu Stuffed Sweet Rolls are my Easter love letter to you! They're crackly, pastel-coated, and filled with creamy pastel vanilla pudding. Made with soft, pillowy sweet rolls and a shatter-worthy candy shell, they're as fun to eat as they are to look at.
Why You'll Love It
If you've never experienced tanghulu before, get ready for your new obsession! That glossy, glass-like sugar shell shatters when you bite into it and it's pure magic. Now imagine that wrapped around a soft, fluffy sweet roll and stuffed with creamy vanilla pudding. Yeah… it's freakin' amazing!
This recipe is playful but surprisingly simple once you get the hang of the candy coating. The contrast of textures is what really makes it special. You get that crisp crack from the hardened sugar, followed by the soft, slightly sweet bread, and then that luscious pudding center. It's heaven on earth!
And let's talk about the colors. The pastel pudding filling makes these feel extra festive and perfect for spring entertaining. Kids will lose their minds over these, but let's be honest, you'll love them, too!
If you live somewhere with less humidity than me, they're a great make-ahead component for an Easter spread. And if you live in Florida like me, they're best made moments before eating them so they stay crispy and crunchy! Just coat and fill right before serving so you keep that signature crunch. Whether you're hosting brunch, bringing a dish to a gathering, or just want something fun and viral-feeling to make at home, these are guaranteed to impress!
Ingredients & Substitutions
These simple ingredients come together to create a super fun, bakery-style Easter treat. You can easily customize colors and flavors depending on your vibe.
- Sugar: This creates the signature tanghulu candy coating. Regular granulated sugar works best here.
- Water: Helps dissolve the sugar and form the syrup.
- King's Hawaiian Original Sweet Rolls: Soft, slightly sweet, and perfect for soaking up all that crunchy coating.
- Vanilla pudding: The creamy filling that balances the crunchy shell. You can use instant pudding or pre-made pudding cups.
- Pastel food coloring: Gives the filling that Easter egg look. Use gel or liquid depending on what you have.
How to Make It
This recipe is all about timing and a little candy-making magic. Don't stress! it's easier than it looks - just have some patience.
- MAKE THE SYRUP: Add sugar and water to a nonreactive pot over high heat. Stir just until the sugar dissolves.
- BOIL WITHOUT STIRRING: Once it starts boiling, stop stirring completely and clip on a candy thermometer.
- COOK TO HARD CRACK: Let the syrup cook undisturbed until it reaches 300°F. This takes about 20-30 minutes.
- PREP ICE BATH: While the syrup simmers, set up an ice bath nearby. You'll need to move quickly.
- DIP THE ROLLS: Working one at a time, fully submerge each sweet roll in the hot syrup. Once coated, use a long wooden skewer to remove them from the pot - letting the excess drip off.
- SHOCK IN ICE BATH: Immediately plunge each coated roll into the ice bath to set the shell.
- COOL: Transfer to a parchment-lined plate and let them cool completely.
- COLOR THE PUDDING: Divide prepared vanilla pudding into separate bowls. Tint each with pastel food coloring.
- PIPE THE FILLING: Transfer each color to a piping bag with a small round tip.
- FILL THE ROLLS: Use a skewer or small knife to poke a hole in the bottom of each roll. Pipe in pudding until you feel slight resistance.
- SERVE: Serve immediately for the best crack.
What to Serve It With
These tangulu hawaiian rolls are a total showstopper on their own, but they pair perfectly with a cozy Easter brunch spread! Think fresh fruit, baked ham, cheesy egg casseroles, and maybe a bubbly mimosa situation. They also make a super cute addition to a dessert board. And if you want specific recipes, try these:
- Easter Bunny Espresso Martinis
- Cheesy Asparagus Puff Pastry
- Caramelized Brown Sugar Pineapple Ham
- The Best Southern Banana Pudding Recipe with Condensed Milk
- Grandmas Corn Pudding with (or without!) Cheddar and Pimentos
- Pretzel Bread Pudding with Salted Caramel Sauce
- Cheeseburger Spring Rolls - Inspired by Disney
Recipe
Tanghulu Stuffed Sweet Rolls (Easter Edition)
Equipment
Ingredients
- 4 Cups Sugar
- 2 Cups Water
- 1 12 pack Kings Hawaiian Original Sweet Rolls
- 1 4 pack Vanilla Pudding
- Pastel Food Coloring
Instructions
- Add sugar and water to a nonreactive pot over high heat, stirring just until the sugar dissolves.
- Once the mixture comes to a boil, stop stirring completely and clip on your candy thermometer.
- Let the syrup cook undisturbed until it reaches 300°F, about 20-30 minutes.
- While you wait, prepare your ice bath and set it nearby.
- Working quickly one at a time, submerge each sweet roll completely in the candy syrup, then use a long skewer to remove them from the sugar mixture, letting any excess drip off.
- Immediately plunge each coated roll into the ice bath to set the coating.
- .ransfer to a parchment-lined plate to cool completely.
- Meanwhile, divide your prepared vanilla pudding into separate bowls and tint each with pastel food coloring.
- Transfer each color to its own piping bag fitted with a small round tip.
- Using a skewer or small knife, poke a hole into the bottom of each coated roll and pipe in your pudding filling until you feel slight resistance.
- Serve immediately for the best crack.
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