In a stand mixer, combine 4 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 teaspoon of salt, and 2 teaspoons of instant yeast. Slowly pour in 1 cup of warm milk along with 1 large egg and 1/4 cup of softened unsalted butter. Knead for 7-10 minutes until smooth.

Transfer the kneaded dough into a greased bowl, cover with a damp cloth, and let rise for about 2 hours until doubled in size.

Punch down the dough, roll it into a 16 x 12 inch rectangle, spread Biscoff spread on top, sprinkle crushed cookies if desired, roll tightly, and slice into 12 equal rolls.

Arrange the sliced rolls in a greased baking dish, cover, and let rise again for about 1 hour until puffy.

Preheat the oven to 350°F. Bake the rolls for about 25 minutes until lightly golden brown.

While baking, beat together 4 ounces of cream cheese, 1/4 cup of Biscoff spread, 1/4 cup of softened butter, and 1 cup of powdered sugar, adding a splash of vanilla extract until smooth.

Let the rolls cool slightly, then generously spread the creamy frosting over them before serving warm.