Ube Cinnamon Rolls with Cream Cheese Frosting

Freshly baked ube rolls on a baking pan.

5 from 3 votes

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.

Prep Time25

Cook Time25

Rise Time1 30

Total Time2 20

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American, Asian

Servings: people

Calories: 758kcal

Author: Rose Sioson

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.

Nutrition