Make the Dough
1-In the bowl of a stand mixer,: In the bowl of a stand mixer, combine the bread flour, instant yeast, and granulated sugar. Stir with a spoon to blend. Add the salt to the flour mixture and stir again.
2-Add the eggs, warm milk, vanilla extract,: Add the eggs, warm milk, vanilla extract, and melted (but cooled) butter to the bowl.
3-Attach the dough hook and mix on: Attach the dough hook and mix on low speed until the dough comes together.
4-Increase the speed to medium and knead: Increase the speed to medium and knead for 8 to 10 minutes, or until the dough is soft, smooth, and elastic.
5-Cover the bowl with plastic wrap or: Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm spot for 1 to 2 hours, or until it doubles in size.

Filling and Assembly
6-In a medium mixing bowl, combine the: In a medium mixing bowl, combine the room-temperature butter, brown sugar, cinnamon, and Biscoff spread. Mix until a smooth, spreadable filling forms. If the Biscoff is too thick, warm it in the microwave for 10 seconds.
7-Once the dough has doubled, gently punch: Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface and roll it into a large rectangle about ¼ inch thick.
8-Spread the filling paste evenly over the: Spread the filling paste evenly over the rolled dough from edge to edge. Starting from the long side, tightly roll the dough into a log.
9-Use a sharp knife or unflavored dental: Use a sharp knife or unflavored dental floss to slice the log into even rolls about 1 ½ inches thick.
10-Place the rolls into a greased or: Place the rolls into a greased or parchment-lined 9×13-inch baking pan, leaving a little space between each one.
11-Cover the pan loosely and let the: Cover the pan loosely and let the rolls rise for 30 to 45 minutes until they look puffy. Meanwhile, preheat your oven to 180°C (350°F).
12-Bake the rolls for 20 to 25: Bake the rolls for 20 to 25 minutes until they are lightly golden on top. Do not overbake them or they will lose their gooey center.

Frosting and Finishing
13-While the rolls cool slightly, make the: While the rolls cool slightly, make the frosting: beat the softened butter and cream cheese until smooth, then mix in the vanilla, salt, powdered sugar, and Biscoff spread until creamy.
14-Frost the warm rolls generously so the: Frost the warm rolls generously so the icing melts slightly into the layers.
15-Drizzle extra melted Biscoff spread on top: Drizzle extra melted Biscoff spread on top and finish with a sprinkle of crushed Biscoff biscuit crumbs.