In a stand mixer, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 teaspoon of salt, and 1 packet of instant yeast. Gradually pour in 1 cup of warm milk, followed by 1 beaten egg and 1/4 cup of softened unsalted butter. Mix on low speed until the dough comes together, then knead for 7-10 minutes until it’s smooth and elastic.

Once the dough is well-kneaded, form it into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel and set it in a warm place. Let it rise for about 2 hours, or until it has doubled in size.

On a floured surface, roll out the dough into a rectangle measuring approximately 16 × 12 inches. Spread a generous layer of Biscoff spread evenly across the dough, then sprinkle crushed Biscoff cookies on top. Starting from the long edge, tightly roll the dough into a log, then slice it into 12 equal rolls to prepare for the second rise.

Arrange the sliced rolls in a greased baking dish, ensuring they are close together but not touching. Cover the dish with a towel and allow the rolls to rise for about 1 hour, or until they are puffy and have doubled in size.

Preheat your oven to 350°F (180°C). Once the rolls have completed their second rise, place the baking dish in the oven and bake for 25 minutes.

While the rolls are baking, prepare the cream cheese frosting. In a mixing bowl, beat together 8 ounces of cream cheese, 1/4 cup of Biscoff spread, 1/4 cup of softened butter, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth.

Once the Biscoff cinnamon rolls are out of the oven, let them cool for about 5 minutes, then generously spread the cream cheese frosting over the warm rolls.