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Ube Cinnamon Rolls with Cream Cheese Glaze

A stack of three soft ube cinnamon rolls, drizzled with white icing, showing the vibrant purple ube filling.
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Make soft, vibrant purple yam cinnamon rolls using ube halaya for color and flavor. This recipe yields tender sweet rolls perfect for brunch or dessert.

Ingredients

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  • For the Dough: 1 cup whole milk, warmed
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup ube halaya (purple yam jam)
  • For the Filling: 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup ube halaya
  • For the Glaze: 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and a pinch of sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining sugar, egg, melted butter, and salt to the yeast mixture. Stir in the flour gradually until a shaggy dough forms.
  3. Knead in the ube: Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes until smooth. Incorporate the 1/2 cup of ube halaya during the last few minutes of kneading until the dough is uniformly purple.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and 1/4 cup ube halaya in a small bowl until well combined.
  6. Shape the rolls: Punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle. Spread the ube filling evenly over the dough, leaving a 1-inch border on one long edge.
  7. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  8. Second rise: Arrange the rolls in a greased 9×13 inch baking pan. Cover and let rise again for 30 to 45 minutes. Preheat your oven to 375 degrees Fahrenheit during the last 15 minutes of the rise.
  9. Bake: Bake for 20 to 25 minutes, or until the tops are lightly golden brown and cooked through.
  10. Make the glaze: While the rolls cool slightly, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla, and milk until you reach a thick, spreadable consistency.
  11. Glaze and serve: Spread the cream cheese glaze generously over the warm Ube Cinnamon Rolls. Serve warm.

Notes

  • If you cannot find ube halaya, you can substitute it with 1/4 cup of ube extract mixed with 2 tablespoons of cornstarch and 2 tablespoons of sugar for the filling, though the texture will change.
  • For an extra purple glaze, add 1 teaspoon of ube extract to the frosting mixture.
  • To achieve the softest dough, measure your flour by weight if possible, or spoon the flour into the measuring cup rather than scooping directly from the bag.

Nutrition

Find it online: https://daisyrecipe.com/ube-cinnamon-rolls-recipe/