Pumpkin-Cookie Butter Swirl Buns

In a large bowl combine hotroll mix with yeast packet, 3 Tbsp. granulated sugar, and ½ tsp. of the pumpkin pie spice. Add the warm water, pumpkin, egg, and butter. Mix, knead, and let rest according to package directions.

Lightly grease a 12-inch cast-iron skillet or a 13x9-inch baking pan.

In a small bowl stir together brown sugar, remaining ¼ cup granulated sugar, remaining 1 tsp. pumpkin pie spice, and a pinch salt.

On a lightly floured surface, roll dough into a 16x12-inch rectangle, pausing as needed to let dough rest.

Spread the ½ cup cookie butter over the dough, leaving a ½-inch border along one of the long sides. Sprinkle brown sugar mixture evenly over cookie butter; gently press mixture into the dough. Sprinkle ¼ cup of the crushed cookies over brown sugar mixture. Using a pastry brush, brush the border of dough lightly with cool water. Starting with the long side, roll dough tightly into a log, pinching seam together to seal. Slice log into 10 equal pieces, 1½ inches thick. Place in prepared skillet.

Cover loosely; let rise in a warm place until double in size, about 1 hour.

Preheat oven to 350ºF. Bake until a skewer inserted in buns comes out clean (internal temperature 195ºF to 205ºF), 25 to 30 minutes. If necessary, cover with foil the last 10 minutes to prevent overbrowning. Let cool in skillet on a wire rack 15 minutes.

For icing, in a small bowl stir together powdered sugar, the 2 Tbsp. cookie butter, and a pinch salt. Stir in enough milk to make icing drizzling consistency. Drizzle over buns. Sprinkle with remaining ¼ cup crushed cookies.