Give your morning a sweet Filipino twist with these vegan ube rolls. Filled with sweet ube halaya and topped with a delicious ube cream cheese frosting. It’s literally an ube dessert bomb! Change up your holiday dessert with these rolls, I guarantee they’ll be a hit with everyone.
Look, I love cinnamon rolls as much as the next person, but sometimes I just want to switch things up. How did I do that? By adding a bit of Filipino flare to this recipe of course! I wanted to make a different version of cinnamon rolls for the holidays, however, in my opinion, cinnamon and ube don’t mix very well. So, I made this an all-ube recipe, and one of my best recipes is my vegan ube cheese pandesal, which is what this recipe is based on. It’s just so delicious and so sweet, so it’s perfect for the ube lover in your life!
Pronounced as: “OO-BEH”, ube is a purple yam and is a staple ingredient for Filipino desserts. Boiled, mashed, and often used as jams or to color sweet treats. It has a mild and sweet flavor, which some have said is a cross between vanilla and pistachio. Another thing, most people confuse it with taro, and the short answer is, no, they are not the same. While taro is for savory cooking, and ube is used for sweets.
In a bowl, combine the hot water and dehydrated ube powder. Allow the ube powder to rehydrate for 30 minutes.
Place rehydrated ube in a small saucepan over medium heat, and stir the mixture until the water has evaporated and you get a paste-like texture. Remove from heat, and set aside to cool until ready to use.
Using a stand mixer with a dough hook attachment, combine the salt, bread flour, granulated sugar, and instant yeast.
Combine the non-dairy milk and ube extract together, and add the dry ingredients along with the softened butter, and the rehydrated ube.
Set your mixer on “stir” or the lowest setting to gently mix all the ingredients together.
Once a shaggy dough has formed, increase the mixer speed to 2 and continue to knead the dough for another 10 minutes until the dough is smooth and soft.
Turn the dough onto a lightly floured surface and shape it into a ball. Transfer to a lightly oiled bowl and cover tightly with a bowl cover or plastic wrap. Place it in the fridge for up to 4 hours or overnight (8-12 hours). Alternatively, you can let the dough rise in a warm spot for 1 hour.
Remove the dough from the fridge and tug at the edges to form a rough rectangle. Roll it out into a 12×15-inch rectangle.
Spread the filling evenly over the surface, leaving about 2-inches at the top untouched.
Starting from the long side closest to you, roll up the dough into a tight spiral and let it rest seam-side down on the surface.
Carefully transfer the rolled dough onto a small baking sheet, and place it in the freezer to chill for 15 minutes. This is to help it cut easier!
When ready, use a serrated/sharp knife to trim off about a ½-inch thick slice from each end to reveal the swirl. Then cut 9 even pieces, and place them on the prepared baking pan.
Cover the pan loosely with plastic wrap and let the buns rise at room temp until they have expanded at 50%, around 30-40 minutes.
Bake the rolls in a preheated oven at 350 degrees for 25-30 minutes, or until golden brown on the surface. Remove from the oven and allow it to cool in the pan for 15 minutes or so before transferring it to a wire cooling rack. Do not add icing until the rolls are slightly warm.
While you wait, make the frosting by combining all the ingredients together using a stand mixer or electric hand mixer.
Spread onto the ube rolls while they are still slightly warm. Serve and enjoy!
So, if you tried this recipe let me know in the comments below! Don’t forget to follow me on Instagram @flouredframe for more delicious recipes. While you’re at it, don’t forget to tag me whenever you recreate my recipes! Happy baking!
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