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.
Quick Look
| Prep | 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.
My Two Cents
- 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.