Ube Cinnamon Rolls Recipe
These ube cinnamon rolls will make a statement at your breakfast table! The rolls are a bright purple and the topping is a deep violet color full of flavor.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
Ube Cinnamon Dough
- 155 grams milk warmed in microwave for 30 seconds, use more if dough looks dry, add 1 tablespoon at a time
- 2¼ teaspoon active dry yeast
- 50 grams granulated sugar 1 tablespoon set aside for yeast
- 1 egg + 1 egg yolk optional: use two whole eggs
- 60 grams unsalted butter, melted
- 2 - 3 teaspoon ube extract
- 400 grams all-purpose flour
- 1 teaspoon salt
Cinnamon Roll Filling
- 55 grams brown sugar
- ¾ teaspoon cinnamon powder
- 60 grams unsalted butter room temperature
Ube Frosting
- 220 grams powdered sugar
- 75 grams melted butter
- 2 tablespoon heavy cream
- 1 tablespoon coconut milk
- 2 teaspoon ube extract
Instructions
Make Cinnamon Ube Rolls
- In a small bowl, add warm milk, yeast, and 1 tablespoon of measured sugar. Let it bloom for 10 mins.
- In a big mixing bowl, add flour, salt, and the rest of the sugar. Whisk to mix the dry ingredients. Set aside. When the yeast has bloomed, add eggs, melted butter, and ube extract. Whisk, then add to the flour mixture.
- Mix to bring a shaggy dough together. The dough should be sticky. Knead for 10 minutes by hand or 5 mins by electric mixture. Cover and set aside to proof for 1 hour.
Assemble Cinnamon Rolls
- While the dough is proofing, make the filling for the cinnamon rolls. In a small bowl, add brown sugar and cinnamon then mix together. Set aside.
- Once the dough is proofed, punch out the air of the dough. Place on a lightly floured surface and roll it out to an 8 inch x 12 inch rectangle.
- Take the room temperature butter and spread it along the rectangle leaving a half inch or 1 cm space from the edge. Spread the cinnamon/brown sugar mix on top.
- Roll the rectangle into a log. Trim about 1 inch or 3 cm from both ends of the log using unflavored dental floss.
- Slice 8 equal pieces using floss. Place on a buttered 9 in (23 cm) diameter pie pan or 9x13 in (23x33 cm) baking pan. Cover and place in the fridge to proof overnight.
- The next day, remove the cinnamon rolls from the fridge and bring it to room temperature for about 30 mins. Pre-heat the oven to 180°C (350°F).
- Bake the cinnamon rolls for 23-27 mins. Cool on a countertop.
Make Ube Frosting
- In a bowl, mix together powdered sugar, melted butter, heavy cream, ube extract, and coconut cream.
- The icing will be thick. If you want it to be more like a glaze, add more heavy cream, 1 teaspoon at a time.
- Drizzle some of the ube frosting on top of the warm cinnamon rolls allowing the heat from the rolls to some frosting along its open spaces. Carefully spread the rest of the frosting all over.
Nutrition
Calories: 553kcalCarbohydrates: 80gProtein: 7gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 79mgSodium: 373mgPotassium: 123mgFiber: 2gSugar: 41gVitamin A: 726IUVitamin C: 0.1mgCalcium: 51mgIron: 3mg
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.