Activate the yeast

• Pour the warm milk into a small bowl or glass measuring cup.
• Add part of the granulated sugar and sprinkle the yeast overtop.
• Stir and let sit until frothy and activated.

Whisk the dry ingredients

• In a large bowl, whisk together the flour and salt.
• Set aside.

Mix the dough

• Pour the yeast mixture into the bowl of a stand mixer.
• Add the remaining sugar, Greek yogurt, butter, eggs, vanilla and the flour mixture.
• With the dough hook, mix on low speed until barely combined.

Rest the dough

• Let the dough rest so the flour can soak up the liquids.

Knead the dough

• Mix on medium speed until the dough is elastic, smooth and pulling away from the sides of the bowl.
• If too sticky, add more flour a little at a time; the dough should stay slightly sticky.

First rise

• Transfer the dough to a lightly greased bowl.
• Cover and let rise in a warm environment.

Make the cinnamon cookie butter filling

• Mix together the softened butter, cookie butter, brown sugar, cinnamon and vanilla until well combined.

Grease the pan

• Grease a 9x13 inch baking pan with butter.

Roll out the dough

• Lightly flour your work surface and turn the dough out onto it.
• Lightly sprinkle the top with more flour.
• Roll the dough into a 16x15 inch rectangle for 8 larger rolls, or a 24x15 inch rectangle for 12 smaller rolls.

Fill and roll the dough

• Spread the cinnamon cookie butter filling evenly over the dough, leaving a small border.
• Sprinkle the crushed Biscoff cookies all over and press them lightly into the filling.
• Starting on the long end, tightly roll the dough up into a log.

Cut the rolls

• Using a sharp knife or unflavored floss, cut the log into 8 larger or 12 smaller rolls, each about 2 inches wide.
• Place the rolls into the prepared baking pan.

Second proof

• Cover the pan and proof until puffy.

Preheat the oven

• Preheat the oven to 350°F.

Pour over the cream

• Warm the heavy cream in the microwave.
• Pour it all over the proofed rolls.

Bake the rolls

• For 8 larger rolls, bake at 350°F for the first 22-24 mins, then raise the oven to 375°F and bake another 5-7 mins.
• For 12 smaller rolls, bake at 350°F for the first 20-22 mins, then raise the oven to 375°F and bake another 5-7 mins.
• Bake until the tops are golden and the rolls are cooked through.

Make the cream cheese frosting

• In a large bowl using a handheld mixer, beat the cream cheese and softened butter until fluffy.
• Beat in the powdered sugar and vanilla until smooth.

Frost and serve

• Remove the rolls from the oven and let rest.
• Spread the cream cheese frosting all over the rolls.
• Serve and enjoy.