Boston Cream Pie Stuffed Hawaiian Rolls

In a medium saucepan, combine sugar, salt, and cornstarch. Whisk in heavy whipping cream, milk, and egg yolks. Heat over medium heat until the mixture gets thick like pudding, about 5 minutes. The cream will cling to the back of the spoon.
Remove from the heat and pour through a fine mesh strainer to remove any lumps then add in butter, one tablespoon at a time. Stir until the butter is melted and the cream is smooth. Stir in the vanilla extract.
Place a piece of plastic wrap on top of the cream so that it doesn't form a crust, then refrigerate for 3-4 hours or overnight.
When ready to fill the rolls, spoon the cream into a large piping bag that has been fitted with a long, thin piping tip.
Use the large end of a piping tip to cut a hole in one side of each roll, making sure not to pierce any of the other sides. Use a finger or the back of a small spoon to press down the insides of the roll to allow more room for the filling.
Insert the piping tip into the hole in the roll and squeeze in as much cream filling as you can fit.
Make the chocolate glaze: Place chocolate chips and heavy cream in a small microwave-safe bowl. Heat in the microwave on HIGH power in 20-second increments, stirring frequently, until the chocolate glaze is melted and smooth.
Dip the tops of each filled Hawaiian roll into the chocolate glaze. Allow the glaze to set at room temperature for 5 minutes before serving.