Warm ¾ cup of milk to 110-115°F. Combine with 2 ¼ teaspoons of yeast and ½ teaspoon of sugar. Let sit for 5 minutes until frothy. Stir in 1 teaspoon of ube extract.

In a large bowl, whisk the yeast mixture with 2 eggs, ¼ cup of softened butter, ¼ cup of granulated sugar, and ½ teaspoon of salt. Gradually mix in 3-3 ½ cups of flour until a soft dough forms.

Knead the dough for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours.

After rising, punch down the dough and roll it out into a rectangle, about ¼ inch thick. Spread ½ cup of ube halaya and sprinkle with brown sugar and cinnamon.

Roll the dough tightly from one end to the other and cut into 12 equal pieces. Place in a greased baking pan, allowing space for them to rise.

Cover loosely with a towel and let rise for 30 minutes. Preheat the oven to 325°F.

Drizzle ⅓ cup of warm heavy cream over the rolls before baking.

Bake rolls in the oven for 25-30 minutes until golden brown, reaching an internal temperature of 180-190°F.

For frosting, blend cream cheese, confectioners’ sugar, vanilla extract, and salt until smooth. Spread over warm rolls after baking.