Step 1 In a mixing bowl, combine warm liquid (milk or milk substitute), sugar, and yeast. Allow the yeast mixture to proof (foam) for about 5-10 minutes until active. (If using instant yeast, follow packet directions.)

Step 2 Add to the yeast mixture the softened butter, eggs, salt, and flour. Mix until a soft, slightly sticky dough forms. Knead either by hand or with a stand mixer for several minutes until the dough becomes smooth and elastic.

Step 3 Place dough in a lightly oiled bowl, cover, and allow to rise in a warm place until doubled in size (about 1 hour, depending on room temperature).

Step 4 While dough is rising, prepare the filling: soften butter, mix in warmed Biscoff cookie butter, crushed Biscoff cookies (if using), cinnamon, and brown sugar.

Step 5 Once dough has risen, roll it out on a floured surface into a rectangle (approx dimensions depend on batch size, maybe ~16×12 inches).

Step 6 Spread the Biscoff cookie butter mixture evenly over the rolled-out dough.

Step 7 Roll the dough up tightly from one long side to the other, forming a log. Pinch the seam closed.

Step 8 Slice the log into equal rolls (usually 12 rolls). Place each cut roll into a prepared baking dish or baking pan, leaving some space between rolls for them to expand.

Step 9 Cover the rolls loosely and allow a second rise until puffy (approx 30 minutes).

Step 10 Preheat your oven to about 350°F (≈175-180°C).

Step 11 Bake the rolls for about 15-20 minutes, until edges are golden and centers are cooked through but still soft.

Step 12 Meanwhile, prepare the frosting/glaze: beat together softened cream cheese, butter, Biscoff cookie butter, vanilla extract, and powdered sugar. Add milk or cream gradually till you reach desired spreading consistency.

Step 13 As soon as the rolls come out of the oven, drizzle or spread the frosting over the warm rolls, allowing it to melt slightly into the swirls.

Serve warm.