For the Dough:

1. 1. In a large mixing bowl, combine warm milk and active dry yeast. Let sit for about five minutes until frothy.
2. 2. In another bowl, whisk together flour, sugar, and salt. Create a well in the center.
3. 3. Mix melted butter and beaten eggs into the yeast mixture.
4. 4. Pour wet ingredients into the dry mixture. Stir until a shaggy dough forms.
5. 5. Turn out onto a floured surface and knead for about five minutes until smooth.
6. 6. Place dough in an oiled bowl, cover with a towel, and let it rise in a warm place for about one hour or until doubled in size.

For the Filling:

1. 7. Once dough has risen, roll it out into a rectangle on a floured surface.
2. 8. Spread cookie butter generously over the dough and sprinkle with cinnamon and additional sugar if desired.
3. 9. Roll tightly from one end to another to form a log.
4. To Bake:
5. 10. Cut the rolled dough into equal pieces (approximately two inches thick) and place them in a greased baking dish.
6. 11. Cover again and let them rise for another thirty minutes while preheating your oven to 375°F (190°C).
7. 12. Bake for twenty-five to thirty minutes until golden brown.