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

Add the remaining milk, softened butter, eggs, salt, and a cup of the flour. Attach the paddle to your mixer and mix on low, slowly adding 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 it becomes smooth and elastic. If it?s too sticky, add a bit more flour as needed.

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

In a bowl, combine the softened butter, brown sugar, and Biscoff cookie butter until you have a smooth paste.

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

Spread the filling mixture evenly over the dough.

Cut twelve equal slices with a pizza cutter or roll the dough into a log and cut into 12 equal slices with a sharp knife.

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 your oven to 350?F (175?C).

Pour ? cup of heavy cream over the risen rolls before baking.

Bake the rolls for 25-30 minutes, or until they are 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. Optionally drizzle with extra cookie butter and sprinkle with crushed Biscoff cookies.

Serve warm. Store leftovers at room temperature in an airtight container for three days.