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

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

Knead the dough on low for 5 minutes in the mixer or by hand on a floured surface for about 5-8 minutes until smooth and elastic. Add more flour as needed to achieve a very soft dough.

Place the dough in a lightly greased bowl, cover 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 the 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 using a pizza cutter or, alternatively, roll the dough into a log and cut it into 12 slices.

Place the slices in a greased 9x13-inch baking dish and cover with a kitchen towel. 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 before baking.

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 the 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 crushed Biscoff cookies if desired.

Serve warm. Store any leftovers at room temperature in an airtight container for three days. Reheat in the microwave on high for 10-15 seconds each.