Heat your milk in the microwave in 20-second increments until it’s between 100–110°F (38–43°C). Stir in your yeast and let sit 5–10 minutes.

In a large bowl or the bowl of a stand mixer, add the melted butter, vanilla, eggs, and brown sugar. Mix until smooth, then pour in the activated milk-yeast mixture.

Add flour and salt. Mix with the dough hook on low speed for 2 minutes until a shaggy dough forms, then increase to medium speed and knead for 8 minutes.

Place the dough in a greased bowl. Cover with a clean towel and let rise in a warm area for 60–90 minutes or until doubled.

Once risen, punch down your dough and turn it onto a floured surface. Roll into a rectangle roughly 12×18 inches.

Mix the melted butter and Biscoff cookie butter until smooth. Spread edge to edge on the dough. In a separate bowl, mix crushed Biscoff cookies, brown sugar, and cinnamon. Sprinkle this evenly on top and gently press it into the buttered dough.

Cut the rectangle into 12 equal strips. Roll each strip into a spiral.

Grease or line your baking pan. Add a sprinkle of brown sugar and crushed cookies to the bottom if desired. Place each roll in the pan, swirl-side up.

Cover and let the rolls rise again for 30–45 minutes until noticeably puffy.

Pour ¼ cup of heavy cream over the rolls right before baking.

Bake at 350°F (175°C) for 20–25 minutes.

While baking, beat cream cheese, room-temp butter, and Biscoff cookie butter until smooth. Gradually add powdered sugar and beat until light and fluffy.

Spread the frosting generously over warm rolls. If desired, sprinkle with more crushed cookies. Serve immediately while gooey and warm!