Ube-Coconut Sticky Buns

Why Ube-Coconut Sticky Buns?

The surprising fusion of creamy coconut and vibrant ube transforms these sticky buns into a sensory delight. Ube, a purple yam cherished in Filipino cuisine, brings not only its striking color but also a naturally sweet and earthy flavor. When combined with rich coconut, the result is a tender, fragrant bun that melts in your mouth. These ube-coconut sticky buns showcase this classic pairing with fluffy, ube-infused dough swirled with coconut filling and topped with a luscious coconut cream cheese frosting. Every bite offers a warm balance of sweet, savory, and tropical notes, making them perfect for breakfast or an indulgent snack.

Health Benefits & Nutrition

Ube and coconut provide more than just flavor. Ube is rich in antioxidants, particularly anthocyanins, which help fight inflammation and promote heart health, according to studies published in the Journal of Agricultural and Food Chemistry. Coconut brings healthy medium-chain triglycerides (MCTs), which can enhance energy and support brain function. The complex carbs from the bread flour contribute slow-releasing energy, keeping you full longer. However, these sticky buns are indulgent and moderately high in sugar and fat, so those with specific dietary restrictions or allergies to dairy or coconut should exercise caution. Pregnant individuals should consult with a healthcare provider if unsure about any ingredients.

Ingredients & Preparation

Recipe Card

Prep Time	1 hour
Total Time	4 hours 20 minutes
Servings	9 sticky buns
Calories	623 per bun
Diet Tags	Vegetarian

Full Ingredient List

• Dough:
• 2 1/2 cups plus 2 1/2 tablespoons bread flour
• 1/2 cup cold whole milk
• 1/2 cup ube jam
• 2 1/2 tablespoons granulated sugar
• 1 teaspoon active dry yeast
• 1 large egg yolk
• 2 tablespoons nonfat dry milk powder
• 1 teaspoon ube extract
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter, room temperature
• Filling:
• 6 tablespoons desiccated coconut
• 6 tablespoons unsalted butter, room temperature
• 1/2 cup light brown sugar
• 3/4 cup ube jam
• Frosting:
• 4 tablespoons unsalted butter, room temperature
• 4 ounces cream cheese, room temperature
• 1 cup confectioners’ sugar
• 1/4 cup unsweetened coconut cream
• 1/4 teaspoon pure vanilla extract
• Pinch of kosher salt

Equipment Needed

• Stand mixer with dough hook attachment
• Digital thermometer
• Small saucepan
• 9-inch round baking pan
• Mixing bowls
• Whisk and spatula
• Plastic wrap or clean kitchen towel

Tips for Choosing Quality Ingredients

• Choose fresh whole milk and unsalted butter for the creamiest dough and frosting.
• Look for ube jam (ube halaya) from trusted Filipino or Asian grocery stores; homemade versions are ideal if available.
• Check that your active dry yeast is fresh by proofing it in warm water before use.
• Opt for high-quality bread flour to achieve the perfect chewy crumb.
• Desiccated coconut should be unsweetened for balance in texture and flavor.

Step-by-Step Instructions

1. Prepare the Tangzhong (1 Minute Cooking)

Whisk 2 1/2 tablespoons of bread flour with 7 tablespoons of cold water in a small saucepan. Place over medium heat and stir constantly until it thickens into a smooth paste, about 1 minute. Remove from heat and let it cool slightly.

2. Mix Dough Ingredients (10 Minutes)

In the bowl of your stand mixer fitted with a dough hook, combine the cold milk, ube jam, and sugar. Whisk in the cooled tangzhong until smooth. Check the temperature with a digital thermometer, making sure it stays below 110°F to avoid killing the yeast. Add yeast, egg yolk, nonfat dry milk powder, ube extract, salt, and bread flour. Mix on low until a shaggy dough forms.

3. Knead the Dough (8-10 Minutes)

Knead on medium speed until the dough is smooth and elastic, about 8 to 10 minutes. In the last minute, incorporate the soft butter. The dough should be slightly sticky but pull away from the sides of the bowl.

4. First Rise (1 Hour 30 Minutes)

Transfer the dough to a greased bowl, cover with plastic wrap, and let rise in a warm draft-free spot until doubled, about 90 minutes.

5. Assemble the Buns (20 Minutes)

Roll the dough out on a floured surface into a 12x14 inch rectangle. Spread the filling evenly by combining softened butter, brown sugar, desiccated coconut, and ube jam. Roll tightly into a log and cut into 9 equal parts. Place each piece swirl side up in a greased 9-inch round baking pan.

6. Second Rise (45 Minutes)

Cover the pan with a clean cloth and let the buns rise until puffy and nearly doubled, about 45 minutes.

7. Bake the Buns (25 Minutes at 350°F)

Preheat the oven to 350°F (180°C). Bake the buns for 25 minutes or until golden brown and cooked through. Let cool slightly before frosting.

8. Prepare the Frosting & Serve (10 Minutes)

Whip butter and cream cheese until smooth. Gradually add confectioners’ sugar, coconut cream, vanilla, and a pinch of salt. Spread generously over warm buns. Serve and enjoy the melty, creamy delight of ube-coconut sticky buns.

Variations & Substitutions

• Vegan Version: Substitute dairy butter and cream cheese with plant-based alternatives. Use coconut milk instead of whole milk and replace egg yolk with flaxseed or chia egg.
• Nutty Coconut: Add toasted chopped macadamia nuts or pecans to the filling for a crunch contrast.
• Ube Extract Swap: If ube jam or extract is not available, substitute with purple sweet potato puree and add vanilla for a similar color and mild flavor.
• Gluten-Free: Use a gluten-free bread flour blend. Note that texture will be denser and require adjustments to liquid quantities.

Storage & Shelf Life

Store your ube-coconut sticky buns in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them up to 5 days. Before serving, warm the buns briefly in the microwave to restore softness.

To freeze, wrap the buns individually in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge and warm slightly before frosting.

Signs of spoilage include sour or off smells, mold growth, or sticky, slimy texture. Discard if any of these appear.

Pro Tips

• Use a digital thermometer for checking dough temperature – yeast thrives best below 110°F for optimal rise.
• The tangzhong method locks in moisture, ensuring these sticky buns stay soft for days.
• Incorporate ube jam slowly to evenly distribute the color without affecting dough consistency.
• Grease your baking pan well or line with parchment to prevent sticking and keep swirls intact.
• Lightly toast the desiccated coconut before using it in the filling to amplify its nutty aroma and texture.

When is the best time to eat Ube Coconut Sticky Buns?

These buns are perfect for breakfast, brunch, or an afternoon treat. Enjoy them fresh and warm with your coffee or tea. They also make a beautiful dessert option after a meal or for sharing at gatherings.

Can I make ube jam at home if I can’t find it in stores?

Yes, homemade ube jam is easy to prepare using grated purple yam, coconut milk, sugar, and butter simmered until thick and creamy. This adds freshness and control over sweetness.

How do I know if my yeast is active?

Proof your yeast by mixing it with warm water (100-110°F) and a pinch of sugar. It should foam and bubble within 5-10 minutes, indicating it‘s alive and ready to use.

Can I prepare parts of the recipe ahead of time?

You can prepare the dough and filling in advance. Refrigerate the dough after the first rise and shape the buns the next day before proofing and baking. This enhances flavor development.

What if I don’t have ube extract; can I skip it?

The ube extract mainly boosts flavor and color but is not essential. Using enough ube jam will still give great taste and natural purple color.

Does coconut cream differ from coconut milk in frosting?

Coconut cream is thicker and richer than coconut milk, creating a creamier frosting with better stability and flavor depth.

How can I reheat leftover sticky buns without drying them out?

Warm the buns wrapped in a damp paper towel in the microwave for 15-20 seconds or heat them in a low oven (300°F) covered with foil for 5-7 minutes.

Are ube and purple sweet potatoes the same?

Though similar in color, ube (Dioscorea alata) has a distinct earthy, nutty flavor, while purple sweet potatoes tend to be sweeter and less creamy. Ube is preferred for authentic sticky buns.

More Recipes You Will Love

If you’re drawn to bold Asian flavors like these ube-coconut sticky buns, you might enjoy trying our Ponzu smashed cucumber salad. Its crisp texture and tangy citrus dressing make a refreshing contrast to baked goods.

For a hearty, spicy meal, the Gochujang rice bowl offers deep umami flavors balanced with fresh veggies—perfect alongside a sweet treat.

Conclusion

The ube-coconut sticky buns capture the vibrant spirit of Filipino flavors with their soft, purple dough and decadent coconut filling. Each bite is a harmonious blend of creamy, sweet, and earthy, elevated by a tangy frosting. Making these sticky buns at home is a rewarding experience that fills your kitchen with tantalizing aromas and yields a batch of irresistible treats. Give these buns a try and share your results—I’d love to hear how they turn out for you!