Using a stand mixer bowl, add water, yeast, and 1 Tbs of the sugar.

Stir and let the yeast proof for 4-5 minutes. It will get bubbly and frothy, if this does not happen then start over. You need your yeast to work.

Then add in the rest of your sugar and your salt. Stir it all up.

In a separate bowl whisk together buttermilk, oil, and egg.

Pour into yeast mixture. Stir for about 20 seconds in the mixer.

Add flour, starting with 2 cups. Mix on low using hook until incorporated, then slowly add the rest by sprinkling it in in 1/4 cup increments, paying attention to your dough. Once it hits the stage where it does not stick to the sides or bottom of the bowl, and is sticky, not enough to stick to your hands when touched, you can be done adding flour.

At that point, turn on your mixer with hook attachment and knead for 5 minutes.

Remove dough from bowl, grease and replace in bowl.

Cover with plastic wrap and a dish towel and let rise 1-2 hours, until doubled in size.

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!

While the rolls are baking, whip cream cheese, cookie butter, and margarine together.

Stir in vanilla, lemon juice, and corn syrup.

Add powdered sugar and stir until incorporated.

Mix with a hand mixer set to a high speed for 5 minutes, scraping sides periodically.

Remove rolls from oven and immediately frost using half the frosting.

Let cool about 10 minutes, then frost with the other half and enjoy warm!