Imagine the soft, pillowy texture of your favorite cinnamon roll, but with a mesmerizing swirl of purple and a delicate, unique flavor that’s part vanilla, part toasted coconut. These are a true labor of love, but the moment you pull them out of the oven, fluffy and fragrant, you’ll know it was worth every second. They’re my most-requested brunch item.
Visão Geral Rápida
| Preparação | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 2 hours | 25 min | 3+ hours | 9 rolls | Project |
Grab These
- For the dough:
- ¾ cup warm whole milk
- 2 ¼ tsp instant yeast
- ¼ cup granulated sugar
- 1 large egg, room temp
- ¼ cup ube puree (from halaya or powdered)
- 3 cups all-purpose flour
- ½ tsp salt
- 4 tbsp unsalted butter, softened
- For the filling:
- 4 tbsp butter, softened
- ½ cup brown sugar
- 2 tsp cinnamon
- For the glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Let’s Make It
Start by activating the yeast. Whisk the yeast and a pinch of sugar into the warm milk. Let it sit for 5-10 minutes until it becomes foamy. This is your proof that the yeast is alive and ready.
In the bowl of a stand mixer, combine the yeast mixture, sugar, egg, ube puree, flour, and salt. Using the dough hook, mix on low until a shaggy dough forms. With the mixer running, add the softened butter one tablespoon at a time.
Knead with the dough hook for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be a beautiful light purple. Place it in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, until doubled in size.
Punch the dough down and turn it out onto a floured surface. Roll it into a 9×13 inch rectangle. Spread the softened butter for the filling over the surface, then sprinkle evenly with the brown sugar and cinnamon.
Tightly roll the dough into a log, starting from the long side. Using a sharp knife or unflavored dental floss, cut into 9 even rolls. Place them in a greased 9×9 baking dish. Cover and let rise again for 30-45 minutes until puffy.
Bake at 350°F (175°C) for 20-25 minutes, until the tops are golden and the rolls sound hollow when tapped. While they cool slightly, whisk together the cream cheese glaze and drizzle it generously over the warm rolls.
A Minha Opinião
- Calories: About 380 per roll
- Storage: Best the day they’re made, but still good for 2 days if warmed up.
- Swaps: Add a handful of toasted macadamia nuts to the filling for a crunch.
- Pro-Tip:* For the cleanest cuts, use unflavored dental floss. Slide it under the roll, cross it over the top, and pull. It slices without squashing the dough.
You Asked, I’m Answering
Q: Can I make the dough the night before?
A: Yes! After the first rise, punch it down, cover it tightly, and refrigerate overnight. In the morning, let it come to room temperature for an hour before rolling out.
Q: My rolls didn’t rise very much.
A: Your yeast might be old, or your milk was too hot and killed it. Milk should be warm to the touch, not scalding.