In a stand mixer, combine 4 cups of bread flour, 2 teaspoons of instant yeast, and ½ cup of granulated sugar. Add 1 teaspoon of salt, 2 large eggs, 1 cup of warmed whole milk, 2 teaspoons of vanilla extract, and ½ cup of melted and cooled unsalted butter. Mix until a dough forms, then knead for 8-10 minutes until the dough is smooth and elastic.

Transfer the kneaded dough to a lightly greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm area for 1-2 hours, or until it has doubled in size.

While your dough is rising, prepare the filling by mixing ½ cup of room-temperature unsalted butter, ¾ cup of brown sugar, 2 teaspoons of ground cinnamon, and ½ cup of Biscoff spread until smooth.

Punch the risen dough down to release air. On a floured surface, roll it out into a rectangle approximately ¼ inch thick. Spread the prepared filling evenly over the rolled-out dough.

Starting from one long edge, tightly roll the dough into a log. Slice the log into 12 equal pieces, each about 1½ inches thick. Place the slices cut-side up in a greased 9x13-inch pan.

Cover the pan loosely with plastic wrap or a kitchen towel and allow the rolls to rise again in a warm spot for 30-45 minutes.

Preheat your oven to 350°F (180°C). Once the rolls have risen, bake for 20-25 minutes until they are lightly golden.

While the rolls bake, prepare the cream cheese frosting by beating together 8 ounces of softened cream cheese and ¼ cup of softened unsalted butter until creamy. Gradually add in 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt.

Remove the cinnamon rolls from the oven and let them cool for about 5 minutes. Frost them with the cream cheese mixture, drizzle additional Biscoff spread on top, and sprinkle crushed Biscoff biscuits.