Preheat oven to 350°F.

Grease a 12-muffin tin with butter or cooking spray.

Unroll the crescent sheet onto a clean work surface. (If the dough is sticking, sprinkle flour on the counter.) Press down and knead any seams in the dough together to create one solid sheet of dough.

Spread the Cookie Butter over the sheet in a smooth, thin layer. Leave around a 1/4 inch border on all sides.

Sprinkle with cinnamon.

Starting from one side, carefully and tightly roll up the dough.

Using string (I use unflavored dental floss), slice the dough into even-sized pieces. I use a string to prevent squishing of the dough and normally start in the middle, sectioning off from there.

Place rolls in greased muffin tin (or a round baking tin where they are all slightly touching). Bake at 350°F for 12 to 15 minutes, or until they’re just starting to brown. Remember, the bottom might cook faster than the top, so check the bottoms too when you check the rolls.

Remove from oven when done cooking, and let them cool for at least 15 minutes before adding the glaze.

For the chocolate glaze:

In a bowl, combine the confectioners' sugar, cocoa powder, vanilla and milk; stir until combined and smooth.You want a smooth, drizzle consistency - not too thick and not too runny! Start with less milk and then adjust milk as needed.