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Ingredients
  

Dough Ingredients

  • 3 ½ cups 420g all-purpose flour
  • 2 ¼ tsp 1 packet active dry yeast
  • ¼ cup 50g granulated sugar
  • 1 tsp salt
  • ¾ cup 180ml warm whole milk (about 110°F)
  • ¼ cup 60g unsalted butter, melted
  • 1 large egg

Filling

  • 1 cup 240g ube halaya (ube jam)
  • 2 tbsp unsalted butter softened
  • ¼ cup 50g brown sugar
  • ½ cup 40g toasted shredded coconut (sweetened or unsweetened)

Coconut Glaze

  • 1 cup 120g powdered sugar
  • 2 –3 tbsp coconut milk or coconut cream
  • ½ tsp vanilla or coconut extract optional

Instructions
 

Make the Dough

  • Warm the milk until just warm to the touch (not hot), then stir in melted butter and sugar.
  • Sprinkle yeast over top, stir once, and let it sit for 5–10 minutes until foamy.
  • Add egg, salt, and 2 ½ cups flour. Mix until a sticky dough forms.
  • Gradually add remaining 1 cup flour while kneading, until smooth and elastic (about 8–10 mins by hand or 5–6 mins with dough hook).
  • Place in greased bowl, cover, and let rise in a warm spot until doubled (1 to 1.5 hours).

Make Filling

  • In a small bowl, mix ube halaya with softened butter and brown sugar until smooth.
  • Toast the shredded coconut in a dry pan over medium heat for 2–3 minutes until golden.

Assemble

  • Roll dough out on floured surface into a rectangle about 12x16 inches.
  • Spread ube mixture evenly, then sprinkle with toasted coconut.
  • Roll tightly from the long edge, then slice into 9–12 equal rolls.
  • Place in greased 9x13” pan or round baking dish. Cover and let rise 30–45 minutes.

Bake

  • Preheat oven to 350°F (175°C).
  • Bake for 25–30 minutes until lightly golden and cooked through.

Glaze

  • Whisk powdered sugar with coconut milk until smooth and pourable.
  • Drizzle over warm rolls. Serve warm or room temp.