Make the cookie dough truffles

• Cream the butter and sugar until light and fluffy.
• Add the vanilla extract.
• On low speed, add the flour alternating with the condensed milk, then the salt, and beat until well combined.

Chill the truffles

• Roll the dough into 1-inch balls and refrigerate until ready to use.
• You will have extra cookie dough for other uses.

Bloom the yeast

• In the stand mixer with the paddle attachment, combine the warm water, yeast and granulated sugar.
• Let the yeast bloom until the mixture puffs up.

Mix the dough

• Add the buttermilk, granulated sugar, melted butter, eggs, vanilla extract and salt, and mix until fully combined.
• Switch to the hook attachment and add the flour in two additions.
• Knead until combined.

Knead the dough

• Knead on low speed, adding a little more flour as needed, until the dough is soft and moist.

First rise

• Transfer the dough to an oiled bowl and cover with a clean kitchen towel or plastic wrap.
• Let rise in a warm place until doubled in size.

Roll out the dough

• Punch the dough down and dust a work surface lightly with flour.
• Roll the dough into a 20 by 18-inch rectangle.
• Spread the softened butter evenly over the entire surface.

Make the filling

• In a medium bowl, mix the granulated sugar, cinnamon and sugar cookie mix until well combined.
• Sprinkle the mixture evenly over the butter layer.
• Crush the sugar cookies and sprinkle them evenly on top.

Add the truffles and roll

• Scatter about 30 cookie dough truffles over the filling.
• Starting from an 18-inch side, tightly roll the dough into a cylinder.
• Cut into 12 equal portions.

Second rise

• Grease a 9-x-13-inch pan with softened butter and place the rolls in it.
• Cover loosely with a clean kitchen towel or plastic wrap.
• Let rise in a warm place until doubled in size.

Bake the rolls

• Preheat the oven to 350 °F during the last 20 minutes of rising.
• Bake the rolls until golden and cooked through.

Make the buttercream frosting

• Cream the butter with two cups of powdered sugar in a large bowl until well combined.
• Add the vanilla extract.
• Continue adding powdered sugar one cup at a time, adding milk when the frosting gets too thick, until the desired consistency is reached.

Frost and decorate

• Frost the warm rolls with the buttercream.
• Add holiday sprinkles.