In a bowl sprinkle yeast and 2 tbsp of sugar with the lukewarm water. Let that sit for 5 minutes or until bubbly.
In a mixing bowl combine flour, sugar, salt, and vegetable oil. Once the yeast mixture is ready, pour it onto the flour mixture. Using the hook attachment, mix the whole thing together, scrape the sides once then continue to mix until the dough stretches.
Sprinkle flour in a flat surface. Knead the dough for 5 minutes or until it's a soft ball. Spray the mixing bowl with oil spray or lightly brush with the extra vegetable oil. Drop the ball of dough in it then cover with a clean dish towel. Let the dough rise for 2 hours or until it doubles the size.
Punch it after 2 hours, cover then let it rise for another hour or so.
Sprinkle flour in the counter space. Knead for a minute or two.
Roll the dough into a wide rectangle.
Spread the Ube Halaya all over.
Then the butter.
Sprinkle generously with sugar and generously with powdered cinnamon.
Roll it tightly and cut in sections evenly.
Lightly grease the bottom of the pan with oil spray. Place the rolls in the pan. Cover with clean kitchen cloth and let the whole thing rest for 15 minutes.
Stick it in the preheated oven, 355°, to bake for 20-25 minutes. Let it cool down for 5 minutes.
In a bowl, whisk together confectionery sugar, milk, and a pinch of salt.
Evenly drizzle the glaze on top of the rolls.
