In a large mixing bowl, whisk together the all-purpose flour, sugar, and active dry yeast until well blended.

In a small saucepan, heat the milk and unsalted butter over low heat until warm, but not boiling. Pour this mixture into your dry ingredients and stir until combined.

Mix in the salt and crack in the large egg. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Transfer the kneaded dough to a lightly greased bowl. Cover with a clean kitchen towel and let rise in a warm area until it doubles in size, about 1 hour.

Once risen, punch down the dough to release air. Roll it out on a floured surface into a large rectangle, about 12x18 inches.

Generously spread the Biscoff spread all over the rolled-out dough, leaving a small border around the edges.

Evenly sprinkle the ground cinnamon over the Biscoff layer.

Tightly roll the dough from one end to the other, forming a log. Cut it into 12 equal rolls, about 1.5 inches wide.

Place the rolls into a greased baking dish, leaving a little space between each. Cover and let rise for another 30 minutes until puffy.

Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown.

In a medium bowl, mix together the powdered sugar, cream cheese, and vanilla extract until smooth and creamy.

Once the rolls are baked, drizzle your creamy glaze over the warm rolls. Serve immediately.