1-First, mix the filling by combining 1 cup packed dark brown sugar, 2 tablespoons ground cinnamon, and 1/4 teaspoon fine salt in a bowl, then set it aside. For the dough, whisk together 4 1/4 cups all-purpose flour, 4 1/2 teaspoons instant dry yeast, and 1 teaspoon fine salt in a large bowl.

2-Next, warm 1 cup whole milk with 1/2 cup unsalted butter and 1/2 cup granulated sugar until it’s just warm, then slowly add it to the dry ingredients while mixing. Beat in 2 large eggs one at a time until you have a sticky dough. Knead it with a mixer and then by hand, adding extra flour as needed until it’s tacky but not sticky, and let it rest for 10-20 minutes.

3-Roll the dough into a 14×18 inch rectangle about 1/2 cm thick. Spread 1/2 cup softened unsalted butter over it, leaving a 1/2 inch border on one side. Sprinkle the filling mixture over the butter and drizzle with 1/3 cup melted cookie butter. Roll the dough tightly toward the uncovered edge, seal it with a bit of water, and cut into 12 equal pieces using dental floss for clean slices.

4-Place the rolls in a greased 9×13 inch pan and proof them for about 30 minutes if baking right away, or cover and refrigerate overnight. Bake at 360°F (182°C) for 26-30 minutes until golden brown. While they cool for 10 minutes, make the frosting by blending 1/2 cup unsalted butter, 2 teaspoons vanilla extract, and 1/4 teaspoon fine salt, then gradually add 1 1/2 cups powdered sugar and 3 tablespoons heavy whipping cream until smooth. Spread the frosting on the rolls, drizzle with 1/4 cup melted cookie butter, and top with 1/2 cup chopped cookies.