These easy ube cinnamon rolls take everything you love about a classic warm, gooey roll and swirl in that sweet, nutty ube flavor. Fluffy dough, purple filling, buttery cinnamon sugar, and a dreamy Cinnabon-style icing — it’s comfort in a swirl.
If you love this one, definitely try my Ube Pancakes or Ube Cheesecake next — they’re reader favorites for a reason. Or browse my quick roundup of easy ube halaya dessert ideas.
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I'm super proud of this recipe—it consistently delivers perfect cinnamon rolls every time! It's the same tried-and-true recipe I used for my pumpkin cinnamon rolls because it's foolproof in my book.
This is just one of the reasons I always keep a stash of ube halaya in my freezer. It means I can whip up these ube rolls anytime!
These rolls are a fun twist on a classic favorite. Ube adds a unique flavor and stunning color. They're perfect for breakfast, dessert, or whenever you need a sweet treat. You won't be able to resist them!
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What is Ube
Ube (pronounced ooh-beh) is purple yam — a naturally sweet Filipino root vegetable known for its nutty, vanilla-pistachio flavor and stunning color. It’s a star in desserts like ube ice cream, ube crinkles, ube muffins, ube turon and ube cheesecake. If you’ve never baked with ube before… you’re about to fall in love.
What Does Ube Taste Like?
Ube tastes mildly sweet, slightly nutty, and naturally creamy — like vanilla with a hint of pistachio. It’s mellow but distinct, which is why it plays so well in milk breads, rolls, and frostings.
Ingredients
Let's kick things off with what makes these rolls extra special – the Ube Dough. Gather these kitchen staples for a comforting baking experience:
For the Ube Dough
- Lukewarm milk — warm enough to activate yeast, not hot
- Active dry yeast — helps your dough rise and gives the rolls that soft, fluffy texture
- Eggs (room temp) — for richness and structure
- Softened salted butter — brings tenderness and buttery flavor
- Granulated sugar — sweetens the dough
- Ube extract — boosts color + flavor; adjust based on brand strength
- Salt — balances sweetness and rounds out flavor
- All-purpose flour — the base for soft, fluffy dough
For the Fillings
- Ube halaya or store-bough ube jam - thick, sweet, purple goodness
- Brown sugar - caramel sweetness to contrast the ube
- Cinnamon Powder - adds warmth and cozy spice to the filling
- Heavy whipping cream - poured over the rolls before baking for extra softness
For Cream Cheese Icing (Cinnabon-Style)
- Confectioners’ sugar — for silky sweetness
- Softened butter — makes icing velvety
- Softened cream cheese — that classic tangy richness
- Vanilla extract — adds depth
- Pinch of salt — keeps icing from tasting overly sweet
How To Make Ube Cinnamon Rolls
- Step 1: Mix warm milk, yeast and 1 tablespoon of sugar. It is very important that your milk is not too hot or it will kill the yeast. Set it aside for 5 minutes and wait until it bubbles then add the ube extract. Ube extract varies so feel free to add more at this point before you add this yeast mixture with the dry ingredients.
- Step 2: Combine yeast mixture with eggs, softened butter, sugar, extract, salt, and flour. Knead until smooth and elastic. Cover and let rise until doubled. Punch down and knead again.
- Step 3: Knead until the dough is soft and elastic.
- Step 4: Set the bowl in a warm place and let it rise until it's doubled in size. Punch out the air and knead again then roll out your dough into a approximately 20 X 10 rectangle
- Step 5: Spread that luscious ube halaya and sprinkle cinnamon sugar on top
- Step 6: Spread that luscious ube halaya and sprinkle cinnamon sugar on top
- Step 7: Roll it up into a log, cut into slices using a dental floss, and nestle them into a baking pan.
- Step 8: After a quick 30-minute rise, your rolls are ready to hit the oven. Depending on when you are making this, it may take you more than 30 mins. It's winter while I made this and I waited for 1 hour for it to rise.
- Step 9: Preheat your oven to 325 degrees Fahrenheit. Drizzle ½ cup of warm (not hot or not cold) heavy cream over the rolls – no need to fret; it won't make the bread soggy. Instead, the bread will absorb it, leaving you with perfectly moist and delicious rolls.
- Step 10: Bake at 325°F until golden and puffy for 25-30 minutes until golden brown. Check internal temperature should be 180-190 degrees Farenheit.
- Frosting Time: Whisk together confectioners' sugar, softened butter, softened cream cheese, vanilla extract, and a pinch of salt for the icing. Again, the butter and cream cheese should be softened, not melted. Spread it over your rolls while the rolls are warm.
What to Serve with Ube Cinnamon Rolls
- Hot Chocolate or Coffee
- Fresh Fruits
- Whipped Cream or Vanilla Ice Cream
- Halo-Halo or banana con yelo
Tips for Busy Bakers
- Make the dough the night before and refrigerate. Shape and bake in the morning.
- Freeze unbaked rolls after slicing — just thaw, rise, and bake.
- Freeze baked rolls and reheat anytime.
Storage Instructions
Store in an airtight container up to 2 days at room temp.
Freeze up to 1 month — thaw and warm in the microwave or oven.
Recipe FAQs
Ube, also known as purple yam, is primarily Filipino in origin, widely used in Filipino desserts. While Japan has its own purple sweet potatoes (murasaki imo), ube is distinct and more associated with the Philippines.
Yes—just mash it very smooth and sweeten it to taste. It won’t be as vibrant or as naturally nutty as ube halaya, but it works in a pinch.
Usually the dough wasn’t rolled tight enough or the ube halaya layer was too thick. Spread a thin, even layer and tuck the seam underneath the rolls when placing them in the pan.
Yes. They still taste warm and cinnamon-y, but the ube adds a mild vanilla–pistachio flavor and a soft, creamy texture in the swirl.
Absolutely. Mix with a wooden spoon until shaggy, then knead by hand for 8–10 minutes until smooth and elastic.
Different brands of ube extract vary in intensity. Add a little more extract during the mixing stage if you want a deeper hue.
Yes! Assemble the rolls fully, cover well, refrigerate overnight, and let them warm up on the counter 45–60 minutes before baking.
More Filipino Desserts to Try
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Easy Ube Cinnamon Rolls
Equipment
- 1 9x13 baking dish
Ingredients
Dough
- 1 cup warm milk 120 degrees Fahrenheit
- 2 ½ teaspoons active dry yeast
- 2 large eggs at room temperature
- ½ cup salted butter softened
- ½ cup granulated sugar
- 2 teaspoon ube extract
- 1 teaspoon salt
- 4 cups All-purpose flour
Filling
- 1¾ cup Ube halaya/ Jam
- ½ cup brown sugar (optional)
- 1-2 teaspoon Saigon cinnamon powder
- ½ cup heavy cream (used only for pouring over the risen rolls) (optional)
Cream Cheese Frosting
- 1½ cups confectioners’ sugar
- ¼ cup butter softened
- 1 8 ounce package cream cheese, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Mix warm milk, yeast and 1 tablespoon of sugar. It is very important that your milk is not too hot or it will kill the yeast. Set it aside for 5 minutes and wait until it bubbles
- Add the ube extract into the mixture. If the color is quite pale, add 1 more teaspoon of ube extract. Sometimes, the color varies depending on the brand used.
- Mix yeast mixture, eggs, softened butter, granulated sugar, salt, and all-purpose flour in a bowl.
- Knead until the dough is soft and elastic. About 10 minutes. It will be more if you are using your hands.
- Set the bowl in a warm place and let it rise until it’s doubled in size.
- Roll out your dough into a approximately 20 X 10 rectangle
- Spread that ube halaya on top of the dough
- Combine brown sugar and cinnamon and sprinkle on top of the ube halaya.
- Roll it up into a log.
- Cut into slices using a dental floss, and nestle them into a baking pan.
- Give it 30 minutes to 1 hour time to rise.
- Pour warm (not hot) heavy cream on top of the rolls.
- Preheat the oven to 325 degrees.
- Bake it for 30-35 minutes until the internal temperature reaches 180-190 degrees.
- Using a hand mixer, thoroughly blend the softened cream cheese and butter in a large bowl until well combined.
- Add your vanilla extract and powdered sugar to the mixture. Beat until fully combined, then spread the frosting evenly over warm rolls.
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Notes
- Make sure that the milk is not too hot when you are activating the yeast.
- If while kneading the dough and it appears very sticky. You can add few more flour. Added flour should not be more than ¼ cup.
- Use dental floss when cutting the dough instead of using a knife. This will make sure the dough is not squished while slicing.
- Make sure that the heavy cream is warm and not hot before pouring on top of the rolls.
Nathalie says
Hi. I tried to go over the recipe several times but there is no heavy cream written on it, could you please look at your recipe and update it. Thank you ☺️
Rose Sioson says
Hi there Nathalie! Thanks for letting me know! I wrote it in the instruction but I missed adding it n the ingredients list. I appreciate you! Hope it turned out perfect for you! 🙂
Julie says
Thank you for sharing our heavy cream trick! Your cinnamon rolls are gorgeous and that color!! 😍
Rose Sioson says
Thank you!!! That trick is genius!