Start off by activating your yeast. In a large bowl or your mixing bowl, add the active dry yeast, warm milk & 1 tbsp of sugar. Mix and leave that on the side for 5-10 minutes, until it gets frothy.
Next, add the rest of the ingredients on your bowl, except for the butter (eggs, yoghurt, vanilla extract, flour & salt) and mix until it start coming together as a dough.
In the meantime, you can start on your filling. Grab a medium bowl and add the butter, brown sugar, biscoff spread & cinnamon powder. Mix until everything is combined and set aside.
Once the dough has doubled, punch it down and drop it on your workface. Roll the dough out into a 12 inch rectangle.
Add the filling and sprinkle the crushed biscoff all over the dough & spread it evenly.
Roll up the dough, by starting from the longest side. Cut a small amount of the ends to make the log even and start cutting your dough to 12 even pieces, by using unflavoured floss or a sharp knife.
Place your rolls on top of the bottom layer, cover them & let them sit in a warm place for another 45 minutes, until they have doubled in size.
In the meanwhile, preheat your oven at 175C. Once the rolls have had their second rise, pour a small amount of heavy cream on top of them, and place them in the oven to bake for 25-30 minutes or until golden brown on top, but still soft on the center.
You can now start on your frosting. In a large bowl, add the cream cheese & softened butter. Using a hand mixer, mix on low speed for 2-3 minutes until it's light and fluffy.
Sift in the powdered sugar and mix until it's all combined, for about 1 minute. Add in biscoff spread and combine. Spread this on top of your slightly cooled rolls, top with some extra biscoff spread, if desired and some crushed biscoff cookies and enjoy!