1. Warm the milk until just lukewarm. Stir in the yeast and 1 tablespoon of sugar. Let it sit for 5–10 minutes until foamy.

2. In a large bowl, mix eggs, melted butter, remaining sugar, and salt. Add in the yeast mixture.

3. Gradually add the flour and mix until a dough forms. Knead until smooth, about 7–10 minutes.

4. Place dough in a greased bowl, cover, and let rise in a warm area for 1 hour or until doubled.

5. On a floured surface, roll the dough into a large rectangle.

6. In a bowl, mix the ¾ cup Biscoff cookie butter and cinnamon. Spread this mixture evenly over the dough.

7. Roll the dough into a log and slice into 12 even rolls.

8. Place rolls in a greased baking dish. Cover and let rise again for 30–40 minutes.

9. Bake at 350°F for 22–25 minutes, until golden brown.

10. For the glaze, whisk cream cheese, powdered sugar, vanilla, and 2 tablespoons Biscoff until smooth.

11. Spread glaze over warm rolls before serving.