In the bowl of your stand mixer, with dough hook attached, add flour, salt, yeast, sugar, egg and additional yolk, and milk. Mix on low until dough comes together.
Add half of softened butter in and mix until incorporated into the dough and then add remaining butter.
Mix dough on low-medium until dough is smooth and soft, and no longer sticking to the sides of the bowl.
Remove dough from bowl, and shape into a ball. Lightly grease bowl, and place dough inside, covering. Place in a warm spot to rise for 90-120 minutes or until dough has doubled in size.
Line a 9 inch square pan, preferably metal, with parchment. Set aside.
Punch down the dough and place on your work space. Roll out the dough into a 10x15 inch rectangle.
Spread your peach butter over the surface, leaving a ½ inch border on the short sides and all the way to the edge on the long sides.
Roll your dough up on the short side into a log, pinching the seams to seal.
Using either a serrated knife or thread/unflavored dental floss, cut your dough into 9 equal pieces.
Place each roll into your prepared pan. Cover your pan and allow to rise for another 30-45 minutes. The rolls will be puffy and larger.
Preheat your oven to 350°F while your rolls proof.
When ready, place your rolls into the oven on the center rack and bake for about 25 minutes. The rolls will be lightly golden on top.
While your peach rolls cool, prepare your frosting. In a small bowl or measuring cup, add your butter and cookie butter and microwave for about 20 seconds. Whisk them together.
Add your cream and powdered sugar and whisk until you have a thick but pourable frosting.
Drizzle over your peach rolls. Enjoy!
