Combine the 4 cups flour, ⅓ cup granulated sugar, 2¼ teaspoons instant yeast, and 1 teaspoon salt in a large bowl using a whisk. A uniform dry mixture helps distribute the yeast and seasoning throughout the dough.

Work in the 1 cup warm milk, ⅓ cup melted butter, and 2 eggs, then knead the shaggy mixture for about 8 minutes by hand or 5 minutes with a stand mixer. Stop when the dough feels elastic and smooth, with a slight tackiness rather than a dry surface.

Transfer the dough to a greased bowl, cover it, and leave it in a warm location for 1 hour, or until it doubles. Look for a noticeably expanded, rounded mass rather than relying on the clock alone.

Use the first rise to blend the ½ cup softened butter with the ¾ cup Biscoff spread. The filling should become a smooth, pliable paste with no firm butter pieces.

Press down the risen dough to release the gas, then roll it on a floured surface into a 16 by 12 inch rectangle. A reasonably even thickness helps the rolls bake at a similar pace.

Coat the rectangle all the way to its edges with the butter and Biscoff mixture, followed by the ½ cup brown sugar, 1 tablespoon cinnamon, and ⅓ cup crushed Biscoff cookies. Keep the layers evenly distributed so each swirl contains filling.

Form a tight log by rolling from a long side, divide it into 12 equal portions, and arrange them in a greased 9 by 13 inch baking dish. The cut rolls should retain their spiral shape without looking compressed.

Cover the dish for a 45-minute second rise, and heat the oven to 350°F (175°C) toward the end of that rest. The rolls should look puffy, with fuller curves and less empty space between them.

Immediately before baking, pour the ½ cup warmed heavy cream slowly over the rolls and into their gaps, bake for 22 to 25 minutes, and leave the pan to cool for 10 minutes before icing. The tops should be golden and the centers cooked through, while the cooling pause helps the icing stay on the rolls.

Beat the 4 ounces cream cheese, ¼ cup butter, and ⅓ cup Biscoff spread together, then incorporate the 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk. The icing should look creamy and even, without visible cream cheese or butter lumps.

Cover the warm rolls with icing, place one whole Biscoff cookie on each, and finish with the ¼ cup crushed Biscoff cookies. The creamy topping and crisp cookie pieces provide a contrast to the soft swirls.