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Ube Cinnamon Rolls (Filipino-Style With Tangzhong) | Tasty
These Filipino-inspired ube cinnamon rolls are the weekend baking project you didn't know you needed. Fluffy, pillowy dough — made extra soft with a Japanese tangzhong technique — gets swirled with sweet ube halaya and warm cinnamon sugar, then topped with a dreamy whipped Greek yogurt frosting that's light but totally indulgent. The ube extract gives them a gorgeous purple hue that makes them as stunning as they are delicious. Not too sweet, endlessly impressive, and completely worth every rise time.
Rezept
Zubereitungszeit ca. 3 Stunden 50 MinutenVorbereitung ca. 45 MinutenKochzeit ca. 35 Minuten
Zutaten:
- 3 tablespoons water
- 2 tablespoons whole milk
- 3 tablespoons bread flour
- ¾ cup whole milk, warmed to 110 degrees Fahrenheit
- 2 ½ teaspoons active dry yeast
- 2 ¾ cups bread flour, plus 2 tablespoons
- ⅓ cup granulated sugar, plus 1 tablespoon
- 1 tablespoon red miso paste
- 1 large egg
- ¼ cup unsalted butter, softened
- 1 teaspoon ube extract
- ¼ cup ube creamer, optional
- 1 cup store-bought ube halaya
- 2 tablespoons unsalted butter, softened
- ⅓ cup light brown sugar
- 1 tablespoon cinnamon
- ½ cup heavy cream, very cold
- ⅓ cup whole greek yogurt
- ¼ cup powdered sugar
- 1 teaspoon ube extract
Arbeitsschritte:
- Make the tangzhong: In a small saucepan over medium-low heat, whisk the water, milk, and flour until it thickens into a smooth paste, about 1 to 2 minutes. Set it aside to cool, about 5 minutes.
- Make the buns: In a small bowl, stir the warm milk and yeast. Set aside to let the yeast activate and bloom for about 5 minutes.
- In the bowl of a stand mixer fitted with the dough hook, add the bread flour, sugar, miso, egg, butter, ube extract, cooled tangzhong, and bloomed yeast mixture. Mix on medium-low speed until a shaggy dough forms, about 5 minutes. Let the dough rest for 5 minutes, then mix again at the same speed until smooth, for 10 to 12 minutes.
- Transfer the dough to a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- Meanwhile, make the filling: In a medium bowl, stir together the ube halaya and butter until smooth. In a small bowl, stir together the brown sugar and ground cinnamon. Set both aside.
- Grease a 9-inch square baking pan or line it with parchment paper. Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 14-by-10-inch rectangle. Spread the ube mixture evenly over the dough, then sprinkle the cinnamon sugar evenly on top. Using a pizza cutter or sharp knife, cut the dough into 9 strips, each about 1½ inches wide and 10 inches long. Roll each strip into a tight spiral and arrange the rolls cut-side up in the prepared pan.
- Cover the rolls loosely with a clean kitchen towel, making sure it doesn't touch the tops. Let rise until puffy and touching, 45 minutes to 1 hour. If using, drizzle the ube creamer over the rolls.
- About 20 minutes before baking, preheat the oven to 350°F.
- Bake the rolls until cooked through and the tops and edges are golden brown, about 35 minutes, tenting with foil if the tops brown too quickly. Transfer the pan to a wire rack and let the rolls rest for 10 minutes, then transfer the rolls directly to the wire rack to cool completely.
- Make the frosting. In a large bowl, beat the heavy cream, powdered sugar, and ube extract until medium peaks form. Gently fold in the Greek yogurt.
- Spread the frosting over the cooled rolls using a rubber spatula, angled spatula, or butter knife.
- Enjoy!
