Ube-Coconut Sticky Buns Recipe

This vibrant Ube-Coconut Sticky Buns Recipe uses the Japanese tangzhong technique to create impossibly soft, violet-hued rolls filled with sweet ube jam and toasted coconut. Finished with a luscious coconut cream cheese frosting, these stunning buns offer a gooey, tropical twist on a classic comfort treat that looks as incredible as it tastes.

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Ube-Coconut Sticky Buns Ingredients

The Tangzhong (Starter):

• 2 1/2 tbsp Bread Flour: Cooked with water to create a gelatinized paste.
• 7 tbsp Cold Water: The hydration base.

The Ube Dough:

• 2 1/2 cups Bread Flour: High protein flour ensures a chewy, elastic structure.
• 1/2 cup Ube Jam (Ube Halaya): Provides the gorgeous purple color and sweet yam flavor.
• 1 tsp Ube Extract: Amplifies the color and scent.
• 1/2 cup Cold Whole Milk: Cools down the hot tangzhong.
• 1 tsp Active Dry Yeast: For the rise.
• Enrichments: 1 large egg yolk, 2 tbsp unsalted butter, 2 1/2 tbsp sugar, 2 tbsp nonfat dry milk powder, and 1/2 tsp kosher salt.

The Sticky Filling:

• 3/4 cup Ube Jam: The star filling ingredient.
• 6 tbsp Desiccated Coconut: Toasted for crunch and nutty flavor.
• 6 tbsp Unsalted Butter: Softened.
• 1/2 cup Light Brown Sugar: Creates the caramel notes.

The Coconut Frosting:

• 4 oz Cream Cheese & 4 tbsp Butter: Softened.
• 1/4 cup Unsweetened Coconut Cream: Thick and rich (skimmed from the top of the can).
• 1 cup Confectioners’ Sugar: Sifted.
• 1/4 tsp Pure Vanilla Extract: For aroma.

How To Make Ube-Coconut Sticky Buns

1. Make the Tangzhong: In a small saucepan, whisk 2 1/2 tbsp bread flour and 7 tbsp water. Cook over medium heat, whisking constantly, until it thickens into a smooth, glue-like paste (about 1 minute). Remove from heat.
2. Activate the Yeast: In a stand mixer bowl, combine the cold milk, 1/2 cup ube jam, and granulated sugar. Whisk in the hot tangzhong paste until smooth. Check the temperature; it must be 110°F or lower. Whisk in the yeast and let sit for 5 minutes until foamy.
3. Knead the Dough: Add the egg yolk, milk powder, ube extract, salt, and remaining 2 1/2 cups bread flour. Mix on medium-low for 1 minute. Increase speed to medium and knead for 10 minutes until elastic. Windowpane Test: You should be able to stretch a piece of dough into a thin, translucent film without tearing.
4. Add Butter & Rise: Beat in the 2 tbsp of butter one tablespoon at a time until absorbed. Form dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 hour 30 minutes (or until doubled).
5. Prep Filling: Preheat oven to 350°F. Toast the coconut on a baking sheet for 6 minutes until golden; cool. In a mixer, beat the filling butter, brown sugar, ube jam, and 4 tbsp of the toasted coconut until smooth. Grease a 9×9 inch pan and line with parchment.
6. Shape the Buns: Punch down the risen dough. Roll it out on a lightly floured surface into a 12×12 inch square. Spread the ube filling evenly over the dough, leaving a small border. Roll the dough up tightly into a log.
7. Cut and Proof: Cut the log into 9 equal rolls (use dental floss for a clean cut). Arrange them in the prepared baking pan. Cover and let rise again for 45-60 minutes until puffy and touching.
8. Bake: Bake for 25-30 minutes. If the tops brown too quickly, tent with foil. They should be golden (or deep purple-brown) and register 190°F internally.
9. Frost: Whisk the frosting ingredients (butter, cream cheese, sugar, coconut cream, vanilla, salt) until fluffy. Spread over the warm buns. Sprinkle with the reserved toasted coconut.

Recipe Tips

• Why Tangzhong? Cooking the flour and water pre-gelatinizes the starches, allowing the dough to hold more moisture. This results in buns that stay soft for days rather than drying out.
• Ube Jam vs. Extract: You need both. The jam (Halaya) provides the bulk and sweetness, while the extract provides the concentrated color and aroma. Find these in Asian grocery stores.
• Coconut Cream: Use the thick white solid from a can of full-fat coconut milk, not the clear water.
• Cutting Trick: Using unflavored dental floss to cut the rolls prevents squishing the dough layers, keeping your spirals perfect.

What To Serve With Ube Sticky Buns

• Coffee: The bitterness balances the sweet ube and coconut.
• Tropical Fruit: Sliced mango or pineapple complements the coconut flavors.
• Salty Cheese: In the Philippines, ube is often paired with cheese (ensaymada style); a slice of cheddar on the side is a delicious contrast.

How To Store Ube-Coconut Sticky Buns

• Room Temperature: Store in an airtight container for up to 2 days. The tangzhong keeps them soft.
• Refrigerate: Up to 5 days. Reheat in the microwave for 15-20 seconds to melt the frosting and soften the crumb.
• Freeze: Freeze unfrosted baked buns for up to 1 month. Thaw and warm before frosting.

Ube-Coconut Sticky Buns Nutrition Facts

• Calories: 380 kcal
• Fat: 16g
• Carbohydrates: 54g
• Sugar: 28g
• Protein: 6g

Nutrition information is estimated per bun.

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