Ube Cinnamon Rolls with Cream Cheese Frosting
Soft yeast dough swirled with ube halaya and cinnamon sugar, topped with cream cheese frosting. The trick to bakery-soft rolls: warm heavy cream poured over just before baking. Takes about 3 hours start to finish, mostly rise time.
Servings: 8 people
Calories: 758kcal
Equipment
- 1 9x13 baking dish
Ingredients
Dough
- 1 cup warm milk 120 degrees Fahrenheit
- 2 ½ teaspoons active dry yeast
- 1 tablespoon white sugar for the yeast mixture
- 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 sugar. Let sit 5 minutes until bubbly, then stir in the ube extract.1 cup warm milk, 2 ½ teaspoons active dry yeast, 1 tablespoon white sugar
- Combine the yeast mixture with eggs, softened butter, sugar, ube extract, salt, and flour. Knead until smooth and elastic.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
- Cover and let rise until doubled, about 1 to 1.5 hours. Punch down and knead briefly.
- Roll the dough into a rectangle.
- Spread the ube halaya evenly over the dough.1¾ cup Ube halaya/ Jam
- Sprinkle brown sugar and cinnamon on top.½ cup brown sugar, 1-2 teaspoon Saigon cinnamon powder
- Roll into a log. Cut into slices using dental floss and arrange in a baking pan.
- Let rise again for about 30 minutes, until puffed and touching each other.
- Preheat oven to 325°F. Drizzle warm heavy cream over the rolls.½ cup heavy cream (used only for pouring over the risen rolls)
- Bake until golden and puffed. Internal temperature should read 180-190°F.
- Whisk together confectioners' sugar, softened butter, softened cream cheese, vanilla extract, and salt. Spread over the rolls while warm.1½ cups confectioners’ sugar, ¼ cup butter, 1 8 ounce package cream cheese, softened, 1 teaspoon vanilla extract, ¼ teaspoon salt
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.
