• Add warm milk to your mixer bowl. Stir in white sugar and yeast. Let sit for 5 minutes.
• Using a wooden spoon, breifly mix in eggs and butter. Stir in flour and salt until a dough begins to form.
• Now use your dough hook and knead for about 5 minutes. The dough should be slightly sticky. Transfer to an oiled bowl, cover and let rise about 1 hour or until doubled in size.
• Roll into a 14" x 9" rectangle.
• Spread butter over the dough, leaving a 1/4-1/2" margin around the edges. (I just use my hand to spread the butter.)
• Sprinkle brown sugar over the butter, still leaving your margin clear.
  
• Sprinkle cinnamon over top. (I like to use my hand to kind of spread it around.)
  
• Drizzle the melted cookie butter over the cinnamon sugar mixture. Avoid spreading it with a utensil -it doesn't work well. Let it sit for a couple of minutes to slightly firm up; this helps prevent the cookie butter from oozing out when you roll it into a log.
  
• Tighly roll into a long log starting with the long side. Cut into 12 equal portions.
• Place into a greased baking pan, cover, and let rise for 30 minutes to 1 hour.
• Bake at 350° for 20-25 minutes. Cool 5-10 minutes before frosting.

Frosting Instructions

• Beat cream cheese and butter in mixer bowl for a minute until smooth.
• Add in powdered sugar and vanilla, mixing until a frosting forms. If it;s too dry, I like to add a little extra vanilla, milk or even water, until I reach a frosting consistency.
• Spread frosting over warm cinnamon rolls. Drizzle melted cookie butter over the top.