Preparation

• Combine the warm milk, yeast, and 1 teaspoon of the granulated sugar in a bowl. Let stand for 5 minutes until foamy.
• In a large bowl, whisk together the remaining granulated sugar, melted butter, and egg. Add the yeast mixture and stir.
• Gradually add the flour and salt to the wet ingredients. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
• While the dough rises, prepare the filling by mixing the softened cookie butter, brown sugar, and cinnamon in a small bowl until combined.
• Punch down the risen dough and roll it out into a 12×18 inch rectangle on a floured surface.
• Spread the cookie butter filling evenly over the dough, leaving a 1-inch border on one long edge.
• Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
• Cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking dish.
• Cover the dish and let the rolls rise again for 30 minutes. Preheat your oven to 375°F (190°C) during the last 10 minutes of the second rise.
• Bake for 20-25 minutes, or until golden brown.
• While the rolls bake, prepare the glaze by whisking together the powdered sugar, melted cookie butter, and milk until smooth.
• Remove the rolls from the oven and immediately drizzle the glaze over the warm rolls. Serve warm.