In a small bowl, combine warm milk, active dry yeast, and 1 tablespoon of granulated sugar. Stir and let sit for 5-10 minutes until bubbly.

In a large mixing bowl, mix ube extract, eggs, softened butter, remaining sugar, and salt. Gradually sift in flour until dough forms. Knead for 10 minutes until smooth.

Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.

Punch down dough, roll out into a rectangle. Spread ube halaya evenly across.

Sprinkle brown sugar and Saigon cinnamon over ube halaya.

Roll tightly from one edge into a log. Slice into 12 equal pieces and place in a greased pan.

Cover rolls and let rise for 30-60 minutes until puffed up. Optionally pour heavy cream on top.

Preheat oven to 325°F. Bake for 30-35 minutes until golden brown, internal temperature should be 180-190°F.

Prepare frosting by blending cream cheese, softened butter, confectioners’ sugar, and vanilla until creamy.

Let rolls cool slightly before generously frosting them. Enjoy!