The biggest “bread monster” in our household is my 4 year old. Since I know what he likes (and don’t like), I make these ube cheese rolls keeping in mind what he’ll eat and what other nutrients his tiny body needs. When I made this the first time, he ate about 6 rolls that day! From then on, I regularly bake these delicious rolls which he lovingly calls “Violet Cupcakes”.

He asks for them whenever he remembers and as soon as I take the pan out of the oven, he’s on the table “impatiently” waiting for them to cool. My little bread monster can eat an average of 4 ube rolls in one sitting and would even eat it throughout the day. Way to go for a four-year old!

It might be a little tricky rolling the dough at first but once you get the hang of it, this will surely be a part of your bread repertoire. At the end of the day, perfection isn’t just on how it looks, it’s the taste that matters most. Hope you give it a go.

ube cheese roll

Ube Cheese Roll

This is a must-try soft and tender sweet dough filled with a sweet-tart and gooey ube cream cheese that you'll surely love.
Prep Time30 mins
Cook Time20 mins
Resting Time1 hr 30 mins
Course: Breakfast, Snack
Cuisine: Filipino
Servings: 30 rolls
Author: Pam from PinoyBites

Ingredients

  • For The Dough:
  • ½ cup warm water 105 – 110F
  • 1 ½ Tablespoons active dry yeast
  • 1 Tablespoon sugar
  • 1 cup warm milk
  • 2 eggs lightly beaten ( ½ cup )
  • ¼ cup canola oil
  • cup sugar
  • 6 cups all purpose flour divided*
  • 1 ½ teaspoons sea salt

For the Ube Cheese filling:

  • 1 250 g pack cream cheese softened (I use Philadelphia brand)
  • 1 cup powdered sugar also called icing or confectioners’ sugar
  • ½ teaspoon Ube flavor or more if you prefer a darker color

Here’s How:

  • In the bowl of an electric mixer (I used a 6qt Kitchenaid), combine warm water, yeast and 1 tablespoon sugar. Mix well and let stand for 5 minutes to proof the yeast. You’ll see small bubbles forming on top.
  • Slowly add milk, eggs, oil, sugar, 3 cups flour*, and salt. Mix using the paddle attachment (speed no. 2) for a few seconds or until the ingredients are well combined.
  • Switch to the dough hook and add 2 ½ cups of flour (reserve ½ cup). Mix until the flour is well incorporated. Add 1 tablespoon at a time of the reserved flour until the dough is no longer sticky. You don’t need to add all the extra flour. Knead for 5 minutes or until smooth then form the dough into a ball. Dough will be soft but not sticky.
  • Spray the bowl with cooking spray (you can use oil) and place the dough, then spray a little bit more oil on top of the dough. Cover with plastic wrap and let rise for an hour or until double in size.
  • Make the filling: Combine the softened cream cheese and powdered sugar. Stir gently with a spatula and mash any chunky bits of cheese, if any. Add ube flavor and mix very well to combine.
  • Punch the dough and divide in half. Roll each (do it one at a time) into a thin rectangle then spread half of the filling evenly on top, leaving an inch at the bottom and sides and about 2 inches on top (the end farthest from you). Roll like a jelly roll by lifting the dough as you roll to prevent the filling from sticking to your fingers. After the first few turns, you don’t need to lift the dough. Once you reach the end, pinch the edges very well to prevent the dough from opening up. Each roll’s diameter is about 2 inches and makes 12-14 pieces.
  • Cut into 1 inch pieces and lay cut-side down on a baking pan lined with silicone mat or parchment paper (I used two 12×18 inch pans) leaving an inch of space in between. You can also use two 9×13 inch pans, dividing each dough into 12 rolls. Cover with plastic wrap and let rise for 30 minutes. Repeat with the remaining dough.
  • Preheat the oven to 325F. Remove the plastic wrap and bake in the middle of the oven for 18-20 minutes or until tops are starting to brown and bottoms are lightly browned. Remove from the oven and bake the remaining rolls. You can bake both pans at the same time if you’re using two 9×13 inch pans.
  • Store leftovers in an airtight container.

IF MAKING WITHOUT USING A STAND MIXER:

  • Using a large bowl and a wooden spoon, follow instructions for Steps 1 and 2. Continue with Step 3 but switch to using your hands when it’s getting harder to use the wooden spoon. Transfer to a clean counter dusted with a little flour and knead the dough until smooth and no longer sticky…about 8-10 minutes.Then follow the rest of the instructions.

Notes

*Read the instructions carefully regarding adding flour (in stages) and only add enough until the dough no longer sticks to the bottom and sides of the bowl. Do not exceed 6 cups. During hot and dry months, you will need less flour. The dough will be soft and smooth.
**Ovens vary so make sure your oven is not too hot. If your bread is browning too fast, reduce temperature by 10 degrees.
***I use a bench scraper to create a clean cut on each roll. If you don’t have one, you can use a sharp knife or an unwaxed dental floss.

Filipinos love ube (purple yam). It’s an ingredient you would often see in Filipino sweets and desserts. For other ube recipes, try our easy ube halaya recipe. Enjoy!


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