Activate the yeast

• Warm the milk and stir in the sugar and yeast.
• Let it sit until foamy.

Make the dough

• Add the eggs, vanilla extract, flour and salt, then knead into a soft dough.
• Knead in the softened butter until smooth and elastic.
• Fold in the crushed biscoff cookies.

Let the dough rise

• Cover the dough and let it rise until doubled in size.

Prepare the filling

• Mix the softened butter with the melted biscoff spread.
• Combine the crushed biscoff cookies, brown sugar and cinnamon.

Roll and fill

• Roll the dough into a rectangle.
• Spread the butter and biscoff mixture over it, then sprinkle with the cookie and cinnamon sugar mix.
• Roll up tightly and cut into rolls.

Second rise

• Place the rolls in a baking dish and let them rise again.

Bake

• Bake at 180 °C until golden.

Make the cream cheese icing

• Beat the cream cheese and butter until smooth.
• Add the powdered sugar and vanilla extract and beat until creamy.

Finish and serve

• Spread the icing over the warm rolls.
• Drizzle with biscoff spread and top with crushed biscoff cookies.