• In a small saucepan, warm the milk to around 95-104°F / 35-40°C and pour it into the bowl of a stand mixer.
• Sprinkle yeast and sugar over the milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this step can be skipped.
• Add the flour, salt, and eggs to the milk mixture.
• Fit the stand mixer with a dough hook attachment and mix until a thick dough forms.
• Add in the softened butter a few cubes at a time. Keep mixing on medium speed for around 10 minutes until the dough is soft and elastic.
• Once kneaded, form the soft dough into a ball. Transfer the ball of dough to a large bowl that's been lightly greased and cover it with plastic wrap or a damp dish towel.
• Let the dough rise in a warm place until doubled in size, around 1 to 1 ½ hours. The total time will depend on your room temperature. The dough can also be covered tightly and refrigerated for up to 16 hours.

Filling

• Mix softened butter, brown sugar, and cinnamon in a medium bowl into a creamy paste. Set aside.
• Add the cookie butter to a separate, heat-proof small bowl and warm it in the microwave for 20-30 seconds until it's softened and partly melted. Stir, then set aside.

Shaping

• Grease or line a 9x13-inch baking dish with parchment paper.
• Punch down the risen dough, then pull it from the bowl onto a lightly floured work surface. Dust the top of the dough with some flour. If the dough has come from the fridge, it will be very stiff. Let it warm up to room temperature for 10 minutes before rolling.
• Use a rolling pin to roll the dough into a large rectangle measuring around 12x16 inches (30cmx40cm).
• Dollop on the cinnamon-sugar-butter mixture and use an offset spatula to spread it out. Drizzle over the cookie butter and use the spatula to spread it out.
• Roll the dough up, starting from the longest side up the top, into a log.
• Cut the log into 12 equal pieces using unflavored dental floss or a serrated knife.
• Place the rolls into the prepared pan. Cover the pan and let the rolls rise in a warm spot until doubled in size.

Baking

• Preheat the oven to 350°F /180°C.
• Bake the rolls in the oven for 25-28 minutes until golden brown. If they are browning too fast, you can cover the top of the rolls loosely with aluminum foil. 

Frosting

• In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
• Add in the powdered and two tablespoons of cookie butter. Beat on low speed to incorporate the sugar, then switch to high and beat until creamy.
• Let the baked buns cool for 20 minutes, then spread on the frosting.