If you’re craving something sweet, soft, and totally irresistible, these Ube Coconut Cinnamon Rolls are about to become your new favorite bake. Made with a light, enriched dough and filled with luscious ube halaya (purple yam jam) and toasted shredded coconut, these rolls are a dreamy, tropical-inspired take on the classic cinnamon roll. They’re topped with a creamy coconut milk glaze that seeps into every swirl, making each bite melt-in-your-mouth delicious.

Whether you’re already a die-hard ube fan or you’re just discovering the magic of purple yam desserts, this recipe offers a colorful and satisfying twist that’s perfect for brunch, dessert, holidays, or whenever you’re in the mood to bake something beautiful and unique.

Why You’ll Love These Ube Coconut Cinnamon Rolls

These aren’t your average cinnamon rolls. Instead of traditional cinnamon-sugar filling, we use sweet, earthy ube halaya, a Filipino purple yam jam known for its creamy texture and subtle vanilla-like flavor. Combined with buttery dough and topped with tropical coconut glaze, the result is a soft, decadent, and vibrant pastry that’s as stunning to look at as it is to eat.

If you’re searching for:

• Ube dessert recipes
• Filipino-inspired cinnamon rolls
• Tropical brunch bakes
• Or just a creative way to use coconut and ube together…

…this recipe ticks every box.

What Is Ube and Why Is It So Popular in Baking?

Ube (pronounced “OO-beh”) is a purple yam native to the Philippines, traditionally used in Filipino desserts like halaya, halo-halo, and ube cakes. It’s not just about the vibrant purple color (although that’s a big part of the appeal)—ube has a naturally sweet, nutty, and almost vanilla-like flavor that pairs beautifully with creamy ingredients like coconut, condensed milk, and butter.

In this recipe, we use ube halaya as the filling base. Ube halaya is a jam made by cooking down mashed purple yam with coconut milk, sugar, and butter until thick and spoonable. It’s available in jars at most Asian or Filipino grocery stores, but you can also make your own at home.

The Perfect Dough: Soft, Rich, and Foolproof

The dough for these rolls is a classic enriched bread dough, similar to brioche. It uses milk, butter, egg, sugar, and yeast to create a soft, tender crumb that holds its shape and soaks up flavor without becoming dry.

After kneading until smooth and elastic, the dough is left to rise until doubled, ensuring a pillowy texture that bakes up beautifully golden. This step is what gives the rolls their signature fluffiness and structure—perfect for soaking in that coconut glaze later.

Ube + Coconut: A Flavor Match Made in Heaven

When you pair ube with coconut, magical things happen. In this recipe:

• The ube halaya brings deep purple color and subtle sweetness.
• Brown sugar and butter round out the flavor and add richness.
• Toasted shredded coconut adds crunch, depth, and that unmistakable tropical aroma.

The combination hits every note: sweet, buttery, nutty, creamy, and chewy. Plus, it makes the entire kitchen smell amazing.

A Coconut Glaze That’s Light Yet Lush

Instead of a heavy cream cheese frosting, we top these rolls with a silky coconut glaze. It’s made from powdered sugar and full-fat coconut milk (or coconut cream, if you want it even thicker), and just a touch of vanilla or coconut extract. The result is a light but luxurious topping that enhances the ube and coconut without overpowering it.

You can drizzle it on while the rolls are still warm so it sinks into every crevice, or wait until they’ve cooled slightly to keep the glaze more prominent.

Perfect for Any Occasion (and Totally Instagram-Worthy)

These Ube Coconut Cinnamon Rolls are ideal for:

• Brunch parties or potlucks
• Holiday baking (especially Easter, Christmas, or Filipino celebrations)
• Weekend baking projects
• Anyone looking to impress with something colorful and unique

Their bright purple swirls and toasted coconut topping make them a total showstopper, even if you’re just baking at home. Don’t be surprised if people ask where you bought them—they really are that pretty.

Storage & Make-Ahead Tips

• Storage: Store covered at room temperature for 2 days or in the fridge for up to 5 days. Reheat in the microwave for 10–15 seconds to soften.
• Freezing: You can freeze unbaked rolls (after shaping) or baked rolls. For unbaked, freeze before the second rise; let thaw and rise before baking. For baked, freeze and thaw before reheating and glazing.
• Overnight Prep: Assemble the rolls and place them in the baking dish, cover, and refrigerate overnight. Let come to room temperature and rise for 45–60 minutes before baking.

Customize It Your Way

Feel free to tweak the recipe based on your tastes or pantry:

• Add a splash of pandan extract to the glaze for a Southeast Asian twist.
• Sprinkle chopped macadamia nuts or cashews inside the filling for extra texture.
• Use a condensed milk drizzle instead of glaze for extra indulgence.

Popular Recipe Tags and Variations

• Ube cinnamon rolls
• Filipino-inspired baked goods
• Coconut milk glaze recipes
• Tropical cinnamon rolls
• Brunch rolls with ube
• Purple yam desserts
• Ube recipes using halaya
• Unique holiday rolls

This recipe is a beautiful fusion of classic baking and Filipino flavor, perfect for seasoned bakers and curious beginners alike. With its striking color, cozy texture, and layered flavors, it’s not just a treat—it’s a whole experience.