Warm 1 cup of whole milk to 110°F, then sprinkle 2 ¼ teaspoons of active dry yeast and a tablespoon of sugar on top. Let this sit for about 10 minutes until bubbly.

In a large mixing bowl, combine 4 cups of all-purpose flour, 1 teaspoon of salt, and ¼ cup of sugar. Add ¼ cup of cubed unsalted butter, then mix in 2 large eggs and the milk mixture using a dough hook for about 5 minutes.

Transfer the dough to a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour until doubled.

In a separate bowl, beat together ¼ cup of softened unsalted butter, ½ cup brown sugar, and 1 tablespoon ground cinnamon until creamy. Melt ½ cup Biscoff cookie butter and stir in crumbled Biscoff cookies until mixed.

Roll the dough out to a rectangle about ½ inch thick, spread the filling, drizzle with melted cookie butter, and roll it tightly. Cut into 12 rolls.

Arrange the rolls in a greased baking dish. Cover and allow to rise for 20 minutes.

Preheat oven to 375°F and pour ½ cup heavy cream around the rolls. Bake for 24-27 minutes until golden brown.

While baking, beat 8 ounces cream cheese and ¼ cup unsalted butter until smooth. Gradually add 2 cups powdered sugar and ¼ cup Biscoff cookie butter and mix well.

Spread icing over warm rolls and drizzle with more melted Biscoff cookie butter.