In a stand mixer bowl, mix together bread flour, instant yeast, and granulated sugar. Add salt last.

Pour in the eggs, warm whole milk, vanilla extract, and softened unsalted butter. Mix until it forms a shaggy dough.

Turn the mixer to medium speed and knead the dough for about 8-10 minutes until smooth and elastic.

Cover your dough with a clean kitchen towel and let it rise in a warm spot for 1-2 hours, until doubled in size.

In a separate bowl, mix room-temperature butter, brown sugar, cinnamon, and Biscoff spread until well combined.

Roll out the dough on a floured surface into a rectangular shape, about 1/4 inch thick. Spread the filling evenly across the surface.

Roll the dough into a log, pinching the seam to seal. Slice into 1.5-inch thick rolls and place in a greased 9x13 pan.

Let the sliced rolls rise for 30-45 minutes. Preheat the oven to 350°F (180°C).

Bake the rolls for 20-25 minutes, until lightly golden brown on top.

In a medium bowl, beat together cream cheese and remaining unsalted butter until smooth. Gradually mix in powdered sugar and Biscoff spread.

Once the rolls have cooled slightly, frost each one generously and top with crushed Biscoff biscuits.