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I still remember the first time I made these Ube Bliss cinnamon rolls in my kitchen. As a Filipino American baker, I wanted to create something that blended my two worlds together. The gorgeous purple hue from the ube gives these rolls such a magical look and adds this wonderfully unique sweetness that pairs perfectly with my cream cheese frosting. Every time I make these they disappear within minutes and I'm constantly getting asked for the recipe. Trust me these aren't your ordinary cinnamon rolls!
The Magic of Ube
If you haven't tried ube yet you're in for a treat. This purple yam is a treasure in Filipino cooking and once you taste its sweet nutty flavor you'll understand why. I love how it transforms familiar recipes into something totally new and exciting. These days you can find ube in most Asian grocery stores or online which makes it so much easier to experiment with.
Everything You Need
- All-Purpose Flour: This is our base don't worry if you need gluten free flour works too.
- Granulated Sugar: For that perfect sweetness in the dough.
- Active Dry Yeast: This makes our rolls super fluffy.
- Warm Milk: I use regular milk but plant milk works great too.
- Unsalted Butter: Gives us that rich tender dough.
- Egg: One large egg to bind everything together.
- Ube Extract: The star ingredient for flavor and color.
- Salt: Just a pinch makes everything pop.
- Cinnamon and Brown Sugar: For that classic filling.
- Cream Cheese: Makes the dreamiest frosting.
- Trader Joe's Ube Spread: My secret weapon for extra ube goodness.
- Powdered Sugar: For silky smooth frosting.
Let's Make Some Magic
- Starting Your Dough
- Mix your warm milk sugar and yeast and watch it get foamy. Then mix in your flour butter egg ube extract and salt until you've got a soft dough. Knead it until it feels smooth then let it rest somewhere warm for an hour.
- Getting That Filling Ready
- While your dough rises mix up your softened butter brown sugar and cinnamon until it's nice and smooth.
- Rolling Time
- Roll out your beautiful purple dough into a big rectangle. Spread that filling all over then roll it up nice and tight. Slice it into rolls and nestle them in your baking dish.
- Another Little Rest
- Let your rolls get puffy again for about 30-45 minutes.
- Baking Time
- Pop them in your 350°F oven for 20-25 minutes until they're just right. Let them cool a bit.
- The Final Touch
- Beat together your cream cheese butter powdered sugar and ube spread until it's creamy then spread it all over those warm rolls.
Perfect Pairings
Nothing beats these rolls with a strong cup of coffee. The coffee's bitterness plays so nicely with the sweet rolls. They're perfect for a weekend brunch or that afternoon merienda break we all need sometimes.
Keeping Them Fresh
Pop any leftover rolls in an airtight container in your fridge they'll stay good for about 3 days. A quick zap in the microwave brings back that fresh baked warmth. Feel free to play around with the recipe sweet potato or pumpkin makes a fun seasonal switch.
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You Need These in Your Life
These rolls are truly special bringing together the best of Filipino flavors with classic cinnamon rolls. That stunning purple color never fails to wow people and the taste well it's simply unforgettable. Once you try baking with ube you'll wonder why you waited so long.
Frequently Asked Questions
- → What is ube and why use it in cinnamon rolls?
Ube is purple yam that adds a unique nutty, vanilla-like flavor and beautiful purple color. It gives these rolls a special twist on the classic recipe.
- → Can I make these without Trader Joe's ube spread?
Yes, you can skip the ube spread in the frosting or substitute with regular ube paste or powder from Asian markets.
- → Can I prepare these the night before?
Yes, after shaping the rolls, cover and refrigerate overnight. Let them come to room temperature and rise before baking.
- → Why did my dough not rise?
Make sure your yeast is fresh and your milk isn't too hot. The liquid should be warm, not hot, to activate the yeast without killing it.
- → Can I freeze these rolls?
Yes, freeze them after shaping but before the second rise. Thaw overnight in the fridge, then let rise before baking.