In the bowl of a standing mixer, combine yeast, sugar, and ½ cup of the warmed milk. Let it sit for about 10-20 minutes until frothy.

Add the remaining milk, softened butter, eggs, salt, and 1 cup of flour. Mix on low and slowly add the rest of the flour until a soft dough forms.

Knead the dough in your mixer on low for 5 minutes or by hand on a floured surface for about 5-8 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 ½ – 2 hours or until doubled in size.

In a bowl, combine softened butter, brown sugar, and Biscoff cookie butter. Mix until smooth.

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about ¼-inch thick.

Spread the filling mixture evenly over the dough.

Cut twelve equal slices and roll each piece up individually or roll the dough tightly into a log and cut into 12 equal slices.

Place the slices in a greased 9×13-inch baking dish.

Cover the dish with a kitchen towel and let the rolls rise for another 30 minutes.

Preheat the oven to 350°F (175°C).

Pour the ⅓ cup of heavy cream over the risen rolls.

Bake the rolls for 25-30 minutes, or until golden brown and cooked through.

While the rolls are baking, prepare the Biscoff glaze by beating together softened butter, Biscoff cookie butter, powdered sugar, vanilla paste, and half and half until smooth.

Once the rolls are out of the oven and slightly cooled, spoon and spread the glaze over the top. Drizzle with extra cookie butter and sprinkle with crushed Biscoff cookies if desired.

Serve warm.