In a bowl, stir brown sugar, cinnamon and cornstarch together until combined and set aside.
Go to your dough and punch it down, then roll it out on a well floured, large surface. You want to roll it out to be about 20 by 30 inches. Make it as even as possible. Move it around so you know it is not sticking to your work surface.
In a small bowl, mix together half the softened margarine and all the cookie butter, and using a hand mixer, mix in the sugar mixture.
Use the rest of margarine, and spread it over the dough, but be sure to leave about an inch on one of the long sides so you can seal the dough together after you roll it out.
Dump the cookie butter, cinnamon and brown sugar mixture onto the middle of the dough, and spread it out evenly using a spatula or your hands.
Using a rolling pin, lightly press the mixture into the cookie butter and margarine.
Roll it up into a tight log, and use that one inch edge to seal it together
To get prettier rolls, cut off uneven ends, then measure and score for where to cut your rolls. The BakeitFun #baking mat has a great measured edge you can use as a guide.
Place into baking mat (or parchment paper and margarine greased) lined, pans, you can put 12 on a 9x13, but may have a few remaining, just put them in a smaller pan, or loaf pan.
Cover pans with plastic wrap and dish towels and let rise 1-2 hours until doubled in size.
Preheat oven to 350 degrees.
Bake for 15-17 minutes, until tops start to brown, but not burn, keep an eye on them!