Make the tangzhong

• Combine the flour and milk in a saucepan.
• Cook over medium heat, whisking, until thick.
• Set aside to cool.

Bloom the yeast

• In a large bowl, mix the warm milk, a spoonful of the sugar and the yeast.
• Cover and let bloom until foamy.

Make the dough

• Add the tangzhong and eggs to the yeast mixture and mix until combined.
• Add the flour, milk powder and vanilla bean powder and mix.
• Transfer to a stand mixer or a lightly oiled surface and knead until the gluten starts developing.
• Gradually add the butter, then the oil, and knead until smooth, stretchy and tacky with a good windowpane.

First rise and chill

• Transfer the dough to a greased bowl, cover and let rise until doubled in size.
• Place the bowl in the fridge to chill.

Fill and shape the rolls

• Transfer the dough to a lightly oiled surface and roll it out.
• Spread the Biscoff butter mixture and the cinnamon cookie sugar mixture over the dough.
• Roll up the dough and cut into 12 even rolls.

Second rise

• Sprinkle the dark brown sugar into a greased baking dish.
• Place the rolls in the dish, cover and let rise until puffy.

Bake

• Pour the warm heavy cream over the rolls.
• Bake at 350°F (175°C) until the internal temperature reaches about 188°F (87°C) for extra soft and gooey rolls.

Make the icing

• Beat the softened butter and cream cheese until smooth.
• Add the powdered sugar, heavy cream, Biscoff cookie butter, vanilla bean paste and salt.
• Mix until smooth and spread over the warm rolls.