Make the dough

• In the bowl of a stand mixer fitted with a dough hook, whisk the warm milk, melted butter, sugar, egg and yeast.
• Add the flour and salt, then knead until a smooth dough forms.

First proof

• Form the dough into a ball and place it in a lightly greased bowl.
• Cover with plastic film and let it proof until doubled in size.

Prepare the filling

• In a bowl, combine the room temperature butter and light brown sugar.

Roll out and fill the dough

• Punch the gas out of the dough, then roll it out into an 8x12 inch rectangle on a lightly floured surface.
• Spread the sugar mixture evenly over the dough.
• Spread the melted Biscoff spread evenly on top.

Shape the rolls

• Roll up the dough tightly from the short side (the 8 inch side).
• Using a sharp knife or clean thread, cut into 6 equal pieces.
• Place the rolls inside a 7x12 inch glass dish.

Second proof

• Cover the dish with plastic film and let the rolls proof.

Bake

• Bake at 350 °F (175 °C) until golden.

Make the icing

• In a bowl, cream the room temperature butter, cream cheese and powdered sugar.
• Add the melted Biscoff spread and whisk until combined.

Finish and decorate

• Let the rolls cool before adding the frosting.
• Decorate with melted Biscoff spread and crushed Biscoff cookies.