These ube sweet rolls turn classic cinnamon rolls into a soft, purple, coconut-glazed treat that’s perfect for cozy weekend mornings with coffee.
I still remember the first time a friend handed me a slice of ube halaya and told me it tasted like “purple birthday cake.” She wasn’t wrong. Once I figured out how to fold that same flavor into a pillowy cinnamon roll, there was no going back, and these ube sweet rolls became my go-to for lazy Sunday mornings.
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Why You’ll Love This Ube Sweet Roll Recipe
This isn’t just a pretty face of a pastry. Every ube sweet roll comes out soft, pull-apart tender, and swirled with a cinnamon-brown sugar filling that plays so well with the ube’s sweet, vanilla-like flavor.
The dough is enriched with buttermilk and butter, so it stays soft for days (not that they’ll last that long). A quick coconut glaze on top ties the tropical flavors together without making things overly sweet.
If you’ve made a regular cinnamon roll before, you already have most of the skills you need. This ube cinnamon roll recipe just swaps in a few key ingredients to get that stunning purple color and unmistakable ube flavor.
Ube Sweet Rolls
Equipment
- Liquid measuring cup
- Instant-read thermometer
- Large mixing bowl
- Hand mixer or stand mixer with dough hook
- Rolling Pin
- 9×9-inch baking pan
- Whisk
- wire rack
Ingredients
Dough
- ¾ cup buttermilk Warm to 100–110°F.
- 1 packet (¼ oz) active dry yeast Check that the yeast is not expired.
- ½ cup granulated sugar
- 6 tbsp unsalted butter Room temperature and softened, not melted.
- 1 egg Room temperature.
- ¼ tsp salt
- ½ tsp ube extract Provides vibrant purple color and ube flavor.
- 3¼ cups all-purpose flour Spoon and level; add an additional ¼ to ½ cup as needed if dough is too sticky.
Ube Filling
- ½ cup ube halaya Purple yam jam.
- ¼ cup light brown sugar
- 1 tbsp ground cinnamon
Coconut Glaze
- 2 tbsp full-fat coconut milk
- ½ tsp vanilla extract
- ¾ cup powdered sugar Sifted for a smooth glaze.
Optional Topping
- toasted coconut flakes Sprinkle over the glaze before serving, if desired.
Instructions
- Warm the buttermilk to 100–110°F. Stir in the active dry yeast and granulated sugar, then let stand until foamy.
- In a large bowl, combine the softened butter with the buttermilk mixture. Mix with a hand mixer or stand mixer until the butter breaks down and the mixture is creamy.
- Add the egg, salt, and ube extract and mix until fully incorporated. Add the flour and mix until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 10 minutes, or knead with a stand mixer and dough hook for 10 minutes. If it remains sticky, add flour 1 tablespoon at a time.
- Place the dough in a bowl, cover with a damp towel or plastic wrap, and let rise in a warm, draft-free place for 1 to 2 hours, until doubled in size.
- Punch down the dough and roll it on a lightly floured surface into a 12×12-inch square. Spread the ube halaya evenly to the edges, then sprinkle with the brown sugar and cinnamon.
- Roll the dough tightly into a log and cut into 9 equal pieces. Arrange the rolls cut-side up in a greased 9×9-inch pan.
- Cover the pan and let the rolls rise for another 1 to 2 hours, until puffy and touching. Near the end of the rise, preheat the oven to 350°F.
- Bake uncovered for 20 to 25 minutes, until the edges are lightly golden brown.
- While the rolls bake, whisk together the coconut milk, vanilla extract, and powdered sugar until smooth. Let the baked rolls cool for 5 to 10 minutes, then drizzle with the coconut glaze and add toasted coconut flakes if desired.
Notes
What You’ll Need: Ube Sweet Rolls Ingredients
Here’s everything that goes into these ube cinnamon rolls, broken down by component so you can prep with zero confusion.
| Coconut Glaze | ||
|---|---|---|
| Coconut milk | 2 tbsp, full fat | Full fat gives the richest flavor |
| Vanilla extract | ½ tsp | Rounds out the sweetness |
| Powdered sugar | ¾ cup | Sifted for a smooth glaze |
If you can’t track down ube halaya locally, most Asian grocery stores or online shops carry jarred versions, and it’s worth the hunt. According to Wikipedia’s entry on ube halaya, this Filipino purple yam jam is the traditional base for most ube desserts, which is exactly why it works so well here.
How to Make Ube Sweet Rolls
Ready to get your hands doughy? Here’s how these ube sweet rolls come together, step by step.
Activate the Yeast and Mix the Dough
Warm the buttermilk for about 40 seconds in the microwave until it hits 100-110°F. I like doing this in a liquid measuring cup so I can keep an eye on it. Stir in the yeast and sugar, then set it aside to get foamy.
In a large bowl, add the softened butter. Pour in the buttermilk mixture and whisk with a hand mixer or stand mixer until the butter breaks down and everything looks creamy.
Add the egg, salt, and ube extract, mixing until fully incorporated. Watch the color shift into that gorgeous lavender shade. It’s honestly one of my favorite parts of making this ube cinnamon roll recipe.
Finally, add the flour and mix until a shaggy dough forms. It won’t look pretty yet, and that’s completely normal.
Knead and Let the Dough Rise
Turn the dough onto a floured surface and knead for 10 minutes by hand, or use a stand mixer with a dough hook for the same amount of time. If it’s still sticking to your hands, add flour a tablespoon at a time. It’s totally normal to need an extra 1/4 to 1/2 cup along the way.
Cover the bowl with a damp towel or plastic wrap and let it rise somewhere warm for 1-2 hours, until it’s doubled in size. Yeast is a little dramatic about temperature, so a warm, draft-free spot really does make a difference here.
The folks at King Arthur Baking swear by keeping dough around 75°F for the happiest rise, and I’ve found that tip to be a total game-changer.
Fill, Roll, and Cut the Ube Cinnamon Rolls
Once the dough has puffed up beautifully, punch it down to release the air. Roll it out into a 12×12 inch square on a lightly floured surface.
Smear the ube halaya evenly across the dough, all the way to the edges. Sprinkle the brown sugar and cinnamon on top so every bite gets a little of that filling.
Roll the dough into a tight log, then slice it into 9 equal pieces. I cut mine into 3 sections first, then cut each of those into 3, which keeps the sizing pretty even without a lot of measuring.
Second Rise and Bake
Arrange the rolls in a greased 9×9 pan, cut side up, with a little space between each one to grow into. Let them rise again for 1-2 hours, until they’re touching and looking puffy.
Preheat your oven to 350°F while the rolls finish their second rise. Once they’re ready, bake uncovered for 20-25 minutes, until the edges turn a light golden brown.
While the ube sweet rolls bake, whisk together the coconut milk, vanilla, and powdered sugar for the glaze. Set it aside so it’s ready the moment the rolls come out.
Let the rolls cool for 5-10 minutes before drizzling on the glaze. This little pause keeps the glaze from melting into a puddle and disappearing into the rolls. “Patience here really does pay off,” is basically my kitchen motto with anything glazed.
Tips, Variations, and Troubleshooting
Expert Tips for the Best Ube Sweet Rolls
Room temperature ingredients matter more than people think. Cold butter or eggs can shock the yeast mixture and slow everything down, so pull them out ahead of time.
Don’t skip checking your buttermilk temperature. Too hot and you’ll kill the yeast, too cool and it’ll take forever to activate, so aim for that 100-110°F sweet spot every time.
Fun Variations to Try
Want an extra pop of color and crunch? Sprinkle toasted coconut flakes over the glaze before serving for texture and a nuttier finish.
If you love layering tropical flavors, this same coconut glaze pairs beautifully with other fruity breakfast ideas, like the bright citrus flavor in this Orange Julius recipe.
Craving even more purple yam in your life? Try swapping half the cinnamon filling for extra ube halaya for a more intensely flavored roll.
Troubleshooting Common Issues
If your dough didn’t rise, your yeast was probably dead or your liquid was too hot. Always double-check your buttermilk temperature with a thermometer if you’re unsure.
If the rolls came out dense, they may not have gotten a full second rise. Give them the full time, and look for that puffy, touching appearance before baking.
Storing, Reheating, and No-Waste Ideas
These ube sweet rolls store beautifully, which makes them a great make-ahead breakfast for busy weeks.
| Storage Method | How Long | Notes |
|---|---|---|
| Room temperature | 2 days | Keep covered in an airtight container |
| Refrigerator | 5 days | Glaze may firm up slightly, that’s normal |
| Freezer (unglazed) | 2 months | Wrap tightly, glaze fresh after thawing |
To reheat, pop a roll in the microwave for 15-20 seconds, or warm a whole pan in a 300°F oven for about 10 minutes until soft again. Avoid overheating, since it can dry out the dough.
Got leftover ube halaya from the jar? Stir a spoonful into your morning oatmeal, swirl it into pancake batter, or use it as a dip for banana slices. Speaking of bananas, if you’re into creative breakfast mashups, this banana sushi recipe is another fun way to use up ripe bananas without any waste.
Frequently Asked Questions
Can I make ube sweet rolls ahead of time?
Yes. Assemble the rolls in the pan, cover tightly, and refrigerate overnight for the second rise. Let them sit at room temperature for 30-45 minutes before baking as usual.
Can I freeze ube cinnamon rolls?
Absolutely. Freeze the baked, unglazed rolls for up to 2 months. Thaw at room temperature and add the fresh glaze right before serving.
What can I use instead of ube extract?
If you can’t find ube extract, you can lean more heavily on ube halaya for flavor and add a drop of purple food coloring for color, though the extract gives the truest flavor.
Why is my dough not rising?
This usually means your yeast is expired or your liquid was too hot or too cold when mixed in. Always check that your buttermilk sits between 100-110°F before adding the yeast.
Can I make this ube sweet roll recipe without a stand mixer?
Yes, a hand mixer works fine for the wet ingredients, and the dough can be kneaded by hand for about 10 minutes. It just takes a little more elbow grease.
Conclusion
These ube sweet rolls are proof that a weekend baking project doesn’t have to be complicated to feel special. Soft, purple, and swirled with cinnamon and coconut glaze, they’re the kind of treat that turns an ordinary morning into a little occasion.
If you give this ube cinnamon roll recipe a try, I’d love to hear how it turned out. Snap a photo, share it to Pinterest, and let me know in the comments what you paired your ube sweet rolls with.
And if you’re looking for another cozy breakfast idea afterward, this banana coffee recipe is a great one to bookmark next. For more on the background of this ingredient, check out Cleveland Clinic’s overview of ube.
