Ube-Coconut Sticky Buns are a stunning fusion of classic American sticky buns and beloved Filipino flavors, featuring soft, pillowy dough swirled with vibrant purple ube filling and topped with a gooey coconut caramel sauce. These impressive pastries combine the earthy sweetness of ube (purple yam) with rich coconut, creating a flavor profile that’s both familiar and excitingly unique. The dough is tender and buttery, the ube filling is creamy and aromatic, and the coconut caramel topping becomes sticky and irresistible as it bakes. Perfect for special breakfasts, brunch gatherings, or anytime you want to impress with something beautiful and delicious, these sticky buns prove that fusion baking can create magic. The striking purple color makes them Instagram-worthy while the flavor keeps everyone coming back for more.
Serving Quantity: 12 sticky buns
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 3 hours 30 minutes (including rising time)
Ingredients:
For the Dough:
- 4 cups all-purpose flour
- Quarter cup granulated sugar
- 1 packet (2 and a quarter teaspoons) instant yeast
- 1 teaspoon salt
- 1 cup whole milk (warmed to 110°F)
- Quarter cup unsalted butter (melted)
- 2 large eggs
For the Ube Filling:
- Half cup ube halaya (purple yam jam)
- Quarter cup unsalted butter (softened)
- Quarter cup brown sugar
- 1 teaspoon vanilla extract
For the Coconut Caramel Topping:
- Half cup unsalted butter
- Three-quarters cup packed brown sugar
- Half cup coconut cream
- 1 cup sweetened shredded coconut
- Pinch of salt
Nutrition Information (Per Sticky Bun):
- Calories: 445
- Protein: 7g
- Carbohydrates: 62g
- Fat: 19g
- Sugar: 28g
- Sodium: 245mg
- Fiber: 2g
- Cholesterol: 65mg
1. Make the Dough
In the bowl of a stand mixer fitted with the dough hook, combine the flour, granulated sugar, instant yeast, and salt. Mix briefly to combine. In a separate bowl, whisk together the warm milk, melted butter, and eggs. The milk should be warm but not hot, around 110 degrees Fahrenheit. Too hot will kill the yeast, too cold won’t activate it. Pour the wet ingredients into the dry ingredients. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 6 to 8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, this takes about 10 minutes.
2. First Rise
Shape the dough into a ball and place it in a greased bowl, turning once to coat all sides with oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1 and a half hours until doubled in size. The dough should feel puffy and when you press a finger into it, the indentation should remain. A warm oven that’s been turned on briefly then turned off works well as a proofing spot. This first rise develops the flavor and structure of the dough.
3. Make the Coconut Caramel Topping
While the dough rises, prepare the topping. In a medium saucepan over medium heat, melt the half cup of butter. Add the brown sugar and coconut cream, stirring constantly until the sugar dissolves completely. Bring to a simmer and cook for 2 to 3 minutes, stirring frequently, until the mixture thickens slightly and becomes glossy. Remove from heat and stir in the shredded coconut and a pinch of salt. The mixture should be thick, sticky, and smell amazing. Pour this coconut caramel evenly into the bottom of a greased 9 by 13 inch baking pan, spreading it to cover the entire surface.
4. Prepare the Ube Filling
In a small bowl, mix together the ube halaya, softened quarter cup butter, brown sugar, and vanilla extract until smooth and well combined. The mixture should be spreadable but thick. Ube halaya is a Filipino purple yam jam available at Asian grocery stores. It has a unique, slightly nutty, vanilla-like flavor and gorgeous purple color. If you can’t find it, you can substitute with mashed cooked purple sweet potato mixed with condensed milk and butter, though the flavor will be slightly different.
5. Roll and Fill
Once the dough has doubled, punch it down to release the gas. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12 by 18 inches. The dough should be about a quarter inch thick. Spread the ube filling evenly over the entire surface of the dough, leaving a half-inch border along one long edge. Use an offset spatula or the back of a spoon to spread it smoothly. The vibrant purple filling creates beautiful swirls in the finished buns.
6. Roll and Cut
Starting from the long edge with filling (not the clean border), tightly roll the dough into a log, rolling away from you. The tighter you roll, the more defined your swirls will be. When you reach the clean edge, pinch it closed to seal the seam. Position the log seam-side down. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, each about one and a half inches thick. Dental floss creates cleaner cuts without squishing the dough. Place each piece cut-side up in the prepared pan with coconut caramel, arranging them in a 3 by 4 grid with a little space between each.
7. Second Rise and Bake
Cover the pan loosely with plastic wrap or a kitchen towel. Let the buns rise in a warm place for 30 to 45 minutes until puffy and nearly doubled. They should be touching each other and look pillowy. Meanwhile, preheat your oven to 350 degrees Fahrenheit. Once risen, remove the covering and bake for 28 to 32 minutes until the tops are golden brown and the internal temperature reaches 190 degrees Fahrenheit. The coconut caramel will be bubbling around the edges. Remove from the oven and let cool in the pan for exactly 5 minutes.
8. Invert and Serve
This step is crucial and must be done while the buns are still hot. Place a large serving platter or baking sheet over the top of the pan. Using oven mitts, carefully but quickly flip the entire pan over, inverting the sticky buns onto the platter. Leave the pan in place for a minute to let all the gooey coconut caramel drip down onto the buns. Remove the pan, scraping out any remaining caramel and spreading it over the buns. The coconut caramel should now be on top, glistening and sticky. Serve warm or at room temperature. The buns are best enjoyed the day they’re made but can be stored covered at room temperature for up to 2 days.
Tips for Perfect Ube-Coconut Sticky Buns
Find ube halaya at Asian grocery stores, Filipino markets, or online. It comes in jars and has a distinctive purple color and sweet, earthy flavor essential to these buns.
The dough should be warm and slightly tacky after kneading, not sticky. If it’s too sticky, add flour a tablespoon at a time. If too dry, add milk a teaspoon at a time.
Instant yeast can be mixed directly with dry ingredients. If using active dry yeast, dissolve it in the warm milk first and let it foam for 5 minutes before proceeding.
Don’t skip the second rise. The buns need this time to become light and fluffy. Rushing this step results in dense, heavy buns.
Invert the buns while they’re still hot. If you wait too long, the caramel hardens and sticks to the pan, making removal difficult and messy.
Use coconut cream, not coconut milk, for the topping. Coconut cream is thicker and creates better caramel consistency. Find it in the Asian food aisle.
Roll the dough tightly for well-defined swirls. Loose rolling creates gaps and the filling can leak out during baking.
Line your oven with foil below the pan. The coconut caramel may bubble over during baking and create a mess. Protection is wise.
These sticky buns freeze beautifully. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw at room temperature and warm before serving.
Make the dough the night before and let it rise slowly in the refrigerator overnight. This develops better flavor. Bring to room temperature before rolling.
Add macadamia nuts to the coconut caramel for extra crunch and tropical flavor. They complement the ube and coconut beautifully.
For more intense ube flavor, add a teaspoon of ube extract to the filling. This amplifies the purple color and earthy sweetness.
Serve with butter or cream cheese on the side. The tangy dairy balances the sweet sticky buns perfectly.
Don’t overbake or the buns will be dry. They should be golden on top but still soft and tender inside. Check at 28 minutes.
Different pans affect baking time. Dark pans bake faster than light pans. Glass pans need 5 extra minutes. Adjust accordingly.
Make mini sticky buns in a muffin tin for individual servings. Divide the caramel among 18 muffin cups and adjust baking time to 18 to 22 minutes.
The ube filling can be made days ahead and stored refrigerated. Bring to room temperature before spreading for easier application.
Add white chocolate chips to the filling for extra decadence. They melt into pockets of sweetness throughout the buns.
Drizzle with condensed milk after inverting for traditional Filipino sweetness that complements the ube perfectly.
These make stunning gifts. Package individually in cellophane bags tied with ribbon for beautiful, delicious presents that showcase Filipino-American fusion baking.
