These Ube Morning Buns are flaky bread dough filled with ube jam and finished with a coating of sugar and lots of shredded cheese.
Turn the dough over on a lightly floured board. Knead it until it is smooth. Shape it into a ball and place it in a bowl. Cover and let it rest for 10 minutes.
Finally, remove the dough from the freezer and unwrap it. With the short edge close to you, roll the dough into an 8x14 inch rectangle. Spread the ube jam (ube halaya) all over the dough.
Roll the long side of the dough towards the center to form a tight log up to the other side. Slice the dough into 14-16 one inch thick portions. Place each portion on greased 12-cup muffin pans. Cover the pan loosely with a clean kitchen towel. Let it rise for 45 minutes, or until puffy.
Preheat oven to 375 F. Bake the buns at 375 F for 15-18 minutes or until lightly golden. Let cool slightly until easy to handle. Toss in sugar to coat. Top with shredded cheese.
You can use your own home made ube halaya or the store bought ones.
As always, leftover buns need to be kept in a tightly sealed container. It can be at room temperature for up to 2 days maximum.