Make the dough (You can do this the night before):

1. In a bowl, combine the hot water and dehydrated ube powder. Allow the ube powder to rehydrate for 30 minutes. 
2. This next step is optional, blend the water and rehydrated ube in a high-speed blender. Blending helps the mixture become smoother. 
3. Place rehydrated ube in a small saucepan over medium heat, and stir the mixture until the water has evaporated and you get a paste-like texture. Remove from heat, and set aside to cool until ready to use.
4. Using a stand mixer with a dough hook attachment, combine the salt, bread flour, granulated sugar, and instant yeast.
5. Combine the non-dairy milk and ube extract together, and add the dry ingredients along with the softened butter, and the rehydrated ube.
6. Set your mixer on “stir” or the lowest setting to gently mix all the ingredients together.
7. Once a shaggy dough has formed, increase the mixer speed to 2 and continue to knead the dough for another 10 minutes until the dough is smooth and soft.
8. Turn the dough onto a lightly floured surface and shape it into a ball. Transfer to a lightly oiled bowl and cover tightly with a bowl cover or plastic wrap. Place it in the fridge for up to 4 hours or overnight (8-12 hours). Alternatively, you can let the dough rise in a warm spot for 1 hour. See notes

Assembly and baking:

1. Line a square baking pan (9”x9”) with parchment paper. If your ube jam has been in the fridge, warm it up in the microwave for 30 seconds to soften it up. Set aside until ready to use.
2. Remove the dough from the fridge and turn the dough out onto a lightly floured surface. Press down on the dough with the heel of your hand to de-gas the dough.
3. Tug at the edges to form four corners and stretch the dough to shape it into an even, rectangular shape. Dust the top and underside of the dough with more flour and roll it out, dusting with more flour as needed, into a 1/4-inch-thick rectangle, about 12 x 15 inches.
4. Spread the ube jam evenly over the surface, leaving about 2 inches at the top edge untouched. This is so that the dough can seal adequately when you roll it up.
5. Starting from the long side closest to you, roll up the dough into a tight spiral and let it rest seam-side down on the surface.
6. Carefully transfer the rolled dough onto a small baking sheet, and place it in the freezer to chill for 15 minutes. This is to help it cut easier!
7. When ready, use a serrated/sharp knife to trim off about a ½-inch thick slice from each end to reveal the swirl. Then cut 9 even pieces, and place them on the prepared baking pan.
8. Cover the pan loosely with plastic wrap and let the buns rise at room temp until they have expanded at 50%, around 40-50 minutes. See notes
9. While you wait, preheat the oven to 350° Fahrenheit.
10. Bake the rolls for 25-30 minutes, or until golden brown on the surface. Remove from the oven and allow it to cool in the pan for 15 minutes or so before transferring it to a wire cooling rack. Do not add icing until the rolls are slightly warm.

Ube Cream Cheese Frosting:

1. Whip the softened vegan cream cheese with an electric hand mixer, until light and fluffy. Add the powdered sugar, ube jam, and vanilla extract to the bowl, and mix on low until well combined. If the frosting seems too stiff, add 1 tablespoon of non-dairy milk and mix it in.
2. Spread onto the ube rolls while they are slightly warm. Serve and enjoy!