Ube Cinnamon Rolls

A different take on a classic cinnamon roll featuring ube jam mixed in with the cinnamon for filling and topped with a cream glaze

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Prep Time 30

Cook Time 35

Total Time 1 5

Course Dessert

Cuisine Filipino

Servings 7 pieces

Add the 3 1/2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 1/2 teaspoons instant yeast, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt to a large bowl and whisk them together. Once the ingredients are fully incorporated, set the mixture aside for later.
Pour the 1 cup buttermilk, 1 large egg, and 1/4 cup vegetable oil into a large liquid measuring cup (you can use a mixing bowl but it will be easier to pour the liquid ingredients with a measuring cup) and mix them well.
Note: Make sure the buttermilk is lukewarm at beast lest it affects the yeast growth
Create a well in the center of the dry ingredients you set aside first using a tall cup then pour the liquid ingredients into the well.
Use a wooden spoon or spatula to carefully combine the wet and dry ingredients until a dough starts to form.
Once the dough is formed, transfer it to a lightly floured surface and knead it for 10 minutes or until the dough's consistency is smooth and elastic.
Note: If you're having trouble with the dough sticking, you can add some flour but don't add too much.
Transfer the dough to a greased bowl then cover with plastic wrap and refrigerate it overnight. The dough should double in size after its rest.
Once the dough has doubled in size, transfer it to a lightly floured counter flatten it out into a rectangle about 12 x 20 inches using a rolling pin.

Add the 1/4 cup ube halaya jam, 1/4 cup crème fraîche, 2 tablespoons granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon ube extract, and a pinch of salt and whisk them together until you get a fully purple mixture with a thick consistency.
Spread the mixture onto the dough using a spatula. Make sure to give an even spread for better results.
After spreading the filling, you will want to roll up the dough into a log starting from the longer side. You should be able to cut the log into 7-8 pieces in total.
Transfer the cut pieces to a 9-inch, deep-dish pan and place them in a way that forms a flower. Cover the pan with plastic wrap and let the dough pieces rest in a warm place for about 1 to 1 1/2 hours or until the edges are rounded and touching.
While waiting, you will need to preheat your oven to 350F or 176C
After the rolls have risen, bake them for around 30 to 35 minutes, or until the edges of each bun are golden in color.
Note: You can check that the rolls are ready by sticking a toothpick or skewer in the center and see if it comes out clean.
Once the rolls are baked, place the pan on a cooling rack.

During the cooling process, add the 3 tablespoons crème fraîche, 1 tablespoon whole milk, and 1 teaspoon pure vanilla extract into a bowl. Whisk them together or use a stand mixer with a paddle attachment. While the ingredients are being mixed, pour the 3/4 cup confectioners' sugar and beat the mixture until it reaches a consistency where it drizzles off the whisk/paddle.
Once you reach this consistency, immediately drizzle the glaze onto the cooled rolls and even it out using a spatula or butter knife. After glazing, your ube cinnamon rolls are ready to be served.