Ube Cinnamon Rolls

Ube cinnamon rolls with a twist, featuring fluffy tangzhong dough, swirls of ube halaya and cinnamon sugar, topped with a light Greek yogurt frosting.

By @katlieu

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.5 cup water
• 2 tablespoons all-purpose flour
• 0.5 cup milk
• 2 tablespoons sugar
• 2.25 teaspoons active dry yeast
• 2.5 cups all-purpose flour
• 1 teaspoon salt
• 1 egg
• 4 tablespoons butter
• 0 ube halaya
• 0 cinnamon sugar
• 0 baking dish
• 0 Greek yogurt frosting

Instructions

1. Prepare the tangzhong by combining water and flour in a small saucepan over medium heat, stirring constantly until a thick paste forms.
2. In a large bowl, mix the tangzhong with milk, sugar, and yeast. Let it sit for 10 minutes until foamy.
3. Add the flour, salt, and egg to the yeast mixture. Knead the dough until smooth and elastic.
4. Incorporate the softened butter into the dough and continue kneading until fully combined.
5. Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
6. Roll out the dough into a rectangle on a floured surface. Spread ube halaya evenly over the dough.
7. Sprinkle cinnamon sugar over the ube halaya layer.
8. Roll the dough tightly into a log and cut into 12 equal pieces. Place them in a greased baking dish.
9. Cover and let the rolls rise for another 30 minutes. Preheat the oven to 350°F (175°C).
10. Bake the rolls for 25-30 minutes until golden brown. Cool slightly before frosting with Greek yogurt frosting.