Ube (Purple Yam) Bread Rolls with Cream Cheese Frosting
Soft and ultra fluffy, these Ube Bread Rolls are filled with a creamy ube jam inside and finished with a luscious cream cheese frosting! You can make homemade ube halaya (included in this post), or buy premade. If you love ube, you definitely also have to try Ube Morning Buns!
Originally published March 2017 and now republished with an updated recipe and photos.
These ube rolls are a beautiful sight in the counter. But then again so is every ube baked good. My ube ensaymada, ube pianono, ube cheesecake and ube pie– they aren’t only pleasing to the eyes, but such delicious treats!
Ube halaya makes these rolls so special because you are adding a creamy element to the bread. On its own, ube halaya is such a wonderful treat already. The earthy, starchy profile made creamy and decadent by the addition of coconut milk, condensed milk and butter is such a perfect combination for an addictive dessert.
But when you incorporate it into bread, there’s whole new story.
What I Love About these Ube Bread Rolls
- The thin layer of ube in between the sheets of rolled bread adds moisture, richness, and flavor to every bite. These rolls are amazingly soft out of the oven.
- They are like delicate packets of clouds that pull apart very easily with spots of purple peeking through their thin skin as you expose their sides.
Making Ube Halaya
- Making the ube jam is a pretty straightforward process. You just melt butter with coconut milk and condensed milk over medium heat, then add the grated ube. Initially, the mixture is nowhere near the consistency of a jam or paste.
- It will be soupy and runny but as it cooks, the liquids get soaked up and you will yield a thick and sticky paste.
- You must stir it continuously especially when it gets thicker to avoid the jam from forming burnt crusts. Once the halaya is thick and not flowy anymore. It is done.
- I used frozen grated ube sold at Asian supermarket. They are labeled as grated purple yam and usually come in 454 grams packages. Thaw them before cooking.
Let’s Make Ube Bread Rolls!
Proof the Yeast. Make a mixture with the yeast about a teaspoon of the sugar and warm water. It is important that the water here has just the right temperature. Too hot water will kill the yeast. Stir in milk, cream, egg, the remaining sugar and salt.
Add the flour gradually, stirring after addition. Once the mixture gathers into a shaggy ball of dough, you can start kneading using the dough hook.
While kneading the dough, sprinkle the remaining flour. Knead for 5-7 minutes. The dough should be cleaning the sides of the bowl, stretchy and smooth.
Let the Dough Rise. Gather the dough into a ball. Let it rise n a bowl, covered with a clean towel or plastic wrap. This should take abut an hour to an hour and a half.
Shape the Dough. Roll the dough into a rectangle that is ¼ inch thick. Spread the be in a nice even layer. Not too thick, but thick enough to have some creamy element there.
Roll the dough into a log, and cut to 12 equal portions.
Let them rise in a parchment-lined baking pan. Cover the pan with a towel or plastic wrap. In about an hour, they should be soft and puffy.
Bake!
Preheat oven to 350 F. Bake the rolls for 35-40 minutes. Let it cool slightly, then spread cream cheese icing.
Your rolls are ready to enjoy! For perfection, serve with cold and creamy coffee jelly.
Storage and Re-heating
- Store leftover bread in a covered container in the fridge for up to 3 days.
- The flavor gets better as they sit. It gets more ube-y and bread-y the next day. Re-heat leftovers in the microwave for 15 seconds or so , and they will still be amazingly soft and tasty.
- I find this container (affiliate link!) perfect for storing them! Doesn’t mess up with the icing and nicely sealed!
Here are more yummy ube recipes:
- Ube Taisan
- Ube Chiffon cake
- Ube Cupcakes with Swiss Meringue Buttercream
- Ube Cake with White Chocolate Coconut Cream
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Ube Bread Rolls
Equipment
- Stand mixer affiliate link
Ingredients
FOR THE UBE (PURPLE YAM) FILLING
- 1 stick (or 1/2 cup) unsalted butter
- 1 can condensed milk (300 ml)
- 1 can coconut milk (400 ml)
- 1 lb frozen grated ube (purple yam), found in Asian groceries, see note 1.
FOR THE BREAD
- 2¼ tsp active dry yeast
- ¼ cup warm water 105-115 ℉
- ⅔ cup warm milk
- ⅔ cup heavy cream
- 1 large egg
- ⅓ cup sugar
- 1 tsp salt
- 4 cups all-purpose flour, divided plus up to 3 tbsp. extra
For the Egg Wash
- 1 egg
- 1 tbsp. milk
For the Cream Cheese Frosting
- 125 grams cream cheese softened
- ¼ cup butter
- ½ cup icing sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk
Instructions
MAKE THE UBE FILLING
- In a medium sauce pan, melt butter over medium heat. Add the coconut milk and condensed milk and stir until heated. Add the grated ube (purple yam) and stir everything together. This process takes 35-45 minutes. Stir the mixture often and do not allow the mixture to boil or bubble vigorously. Maintain a heat level to slowly cook the mixture until it is thick. It is important to stir the mixture often during cooking to prevent it from forming a crust. The ube is ready once the mixture is not flowy any more but has a more spreadable consistency. Transfer the ube jam/ paste to a container and set aside.
MAKE THE BREAD
- Proof the Yeast. In the bowl of a stand mixer, add the warm water. Sprinkle the yeast and about 1 teaspoon of the sugar. Let this sit until foamy, about 5 minutes.
- Add the milk, egg, cream, the remaining sugar and salt. Stir everything with a wooden spoon.
- Add 3 cups of flour, one cup at a time, stirring well with the wooden spoon after each addition. Now using the remaining flour, add gradually and stir, just until the mixture gathers into a shaggy ball of dough. You will not need the entire amount of flour here.
- Knead the Dough. Attach the dough hook to the mixer. Knead the dough on medium-high speed, gradually adding the remaining flour while the mixer is running. Knead for 5-7 minutes, or until the dough is cleaning the sides of the bowl, and is smooth and stretchy. You may have used the entire amount of flour at this point. If the dough is still sticky and not gathering, sprinkle up to 3 tbsp more of extra flour as you knead. see note 2
- Gather the dough into a ball. Place it in a lightly greased bowl and let it rise until doubled, about an hour to an hour and a half.
- Shape the Dough. After rising, dust a clean surface with flour. Roll the dough into a rectangle that is about ¼ inch thick. Spread ube jam on the rectangular dough. You will not use all of the ube jam here. Roll the dough into a log starting on the short edge. Then cut the log into 12 equal portions.
- Let the rolls rise. Arrange the rolls in a parchment-lined 9×13 inch baking pan. Cover loosely with a towel and let rise for an hour, until they are soft, puffy and touching. Brush egg wash on the surface of the rolls.
- Bake the ube buns at 350℉ for 35-40 minutes, or until the tops are golden. Let cool then, spread cream cheese icing on top.
Egg Wash
- Beat together milk and egg. Brush on the buns before baking.
Cream Cheese Icing
- Beat together the softened cream cheese and softened butter until smooth. Beat in the icing sugar and vanilla extract until the mixture is smooth and spreadable. Adjust the consistency by adding more sugar to thicken it up, or add milk a little a time, to thin it out.
Video
Notes
- Purple Yam. you can also use fresh purple yam. Peel it first, then grate it. Or you can also pre-boil them, then mash. Continue with the recipe. You will need 1 lb of purple yam.
Hi! I haven’t tried this recipe yet but I am wondering if I can just use an ube extract instead of the frozen grated one.
Hello! It will be difficult to substitute for the grated ube here, but if you can find them, just use store bought ube jam or ube halaya as a straight filling:)
Hi. I would just like to clarify the baking time? You said to bake it for 15 minutes at 350F but why will it lower to 200F after 15 minutes? I’m just confused. Hoping to get your reply soonest. Thanks!
Hello Susan! The baking time is around 15 minutes at 350 F. To be sure that the bread is done, a thermometer inserted to the bread should read 200F. If you don’t have thermometer, the bread is done when they are lightly golden on top. I am sorry about the confusion 🙂
Hi! I would like to try this recipe and as I was reading through some of the comments, someone said about the condensed milk being used. I didn’t realize that there is a different type of it. Could it be evaporated milk?
Condensed milk is sometimes labelled as sweetened condensed milk in other countries, it seems. It is the one that is thick.
I used a bread machine to make the dough, same ingredients just followed the machine’s directions, and it was delicious. I also totally over filled the rolls but it was worth it. Everyone loved it!
Hello Liliana! Thank you for letting us know!!
Hi, Can I use evaporated milk for this?
Hello May! You can sub evaporated milk instead of coconut milk, if you prefer. You might have to adjust the cooking time for the ube jam though. It may take longer for it to come together, but it will turn out fine.
It didn’t really make the kitchen smell yummy. Too much yeast. Recipe is ok.
Thank you for your feedback. 🙂
hi..i want to make this but i am more of a visual person. do you have a video, by any chance. Thanks
Hello Shey! Unfortunately, I don’t have one yet for this recipe but it is in the works and I will let you know once it is up:)
Will using Ube jam be the same? Will I have to still mix in the milk and sugar? Or could I just spread the jam onto the dough and bake like that?
Hi Ash-Lynn! If you use ube jam, no need to add milk and sugar. Just spread it straight to the dough :).Good luck!
Can i use bread machine to make the dough?
Hello Tess! I believe that you can use a bread machine, I am just not sure how to adapt the recipe and method to be applied to bread machine as I have not used one yet. I hope I can help you more 🙁
I made another batch for the extra ube filling it turned out so much
better… and very soft and light. Thank you for sharing
You are welcome , Hannah! I am so glad you liked it!
I don’t have a thermometer to measure the degree of the milk. Does it have to be exactly 115F? Also, does the yeast need to be put in warm water to foam up before adding to the mixture or are you using instant yeast?
Really want to make this. It looks so yummy. Thank you
Hi Jackie! For this recipe, you do not need to put the yeast in warm water. I used active dry yeast.
For the water temperature, here is what I do if I don’t have a thermometer: I dip a finger into the milk and I should not be able to let it stay in there for more than 5 seconds because although it is not very hot to burn me, it is not that warm either. I hope that helps 🙂
Hi! So you have to put the active drY yeast in the warm milk mixture or just incorporate it without activating the dry yeast?
Hello there! Yes, it is fine in this recipe to mix yeast in with the rest of the ingredients.
for active dry yeast, proofing is a
must.
Accdg to Carnation brand, you cannot use evap milk and condensed milk interchangeably. Cone milk has a lot of sugar and very dense. Evap milk water is cooked off to have a lighter reamy texture.and less sweetness.
These look so good. I have ube jam already, do you know how much I would have to use if I’m not making it from scratch?
Hi Linda, about 2 cups will be sufficient to spread on the rectangular dough 🙂 Just be sure not to overdo it. A nice, even layer that is not thick will be perfect. Good luck and happy baking!
I made these for my boyfriends hawaiian restaurant and they turned out so perfect! Someone tried one and then ordered a dozen! Thanks for the recipe
Helli Gina! I am happy that you liked it. Thanks and happy baking!
Thanks so much for this amazing recipe!! As a beginner at bread baking, I was a bit nervous but your instructions were clear and easy to follow. I just made these and they are so delicious!!! The bread is so moist and soft and chewy. My mom is trying to cut out sweets and got mad at me for baking these because she COULD NOT resist them!
The only thing I did differently was use all of the dough for half of the spread. Still delicious, but just not as delicate and pretty as the ones in your photos.
Hi Hazel! Thank you so much for your feedback as they mean a lot to me! I am happy you liked these. Enjoy making bread, It is one thing I am so hooked to right now and I know you are too!
I found this recipe after getting a can of ube flavored condensed milk the other day. Do you think I would still get the same consistency for the ube filling if I just used the ube condensed milk with the butter and coconut milk or would it to be too runny?
Hi! You can use the flavored condensed milk. It will cook down and reduce to a spreadable consistency over the heat so it will be fine 🙂
I used condensed milk but I’m wondering if you meant sweetened condensed milk. The roll turned out more on the savory side.
Hello, Beryl! Thanks for trying the recipe. The one I use says condensed milk, but it is sweet. I guess some brands use condensed milk as a general term. The rolls should not be so sweet 🙂
In the States, sweetened condensed milk is not used as much as in Asia so the terms evaporated milk and condensed milk are used interchangeably. The bread was very good and my husband enjoyed it, filling and all. Thanks so much for posting your recipes.
Thank you, Beryl. I am happy that you enjoyed it. And thanks for the note on the condensed milk. I will keep that in mind when posting recipes 🙂