Make the Dough:

1. In a bowl, mix warm milk, yeast, and 1 tsp sugar. Let sit for 5-10 minutes until foamy.
2. In a large bowl, combine flour, remaining sugar, and salt.
3. Add melted butter, egg, and yeast mixture to the dry ingredients.
4. Knead the dough for 8 minutes (stand mixer) or 10-12 minutes (by hand) until smooth.
5. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.

Prepare the Filling:

1. Mix brown sugar and cinnamon in a small bowl.
2. Crush Biscoff cookies into small crumbs.
3. Set Biscoff spread aside for spreading.

Assemble the Rolls:

1. Roll out the dough into a 14×9-inch rectangle.
2. Spread a layer of Biscoff spread evenly over the dough.
3. Sprinkle with brown sugar-cinnamon mixture and crushed Biscoff cookies.
4. Roll tightly into a log and cut into 12 equal rolls.
5. Place rolls in a greased 9×13-inch baking dish.

Bake the Cinnamon Rolls:

1. Cover and let rolls rise for 30 minutes.
2. Preheat oven to 350°F.
3. Bake for 25-30 minutes, or until golden brown.

Make the Frosting:

1. Beat cream cheese and butter until smooth.
2. Add powdered sugar, Biscoff spread, and vanilla. Mix until combined.
3. Adjust consistency with milk if needed.

Finish the Rolls:

1. Let the rolls cool for 10 minutes.
2. Spread the Biscoff frosting generously over the warm rolls.
3. Serve and enjoy!