FOR THE DOUGH
1-Combine yeast and 1 tablespoon sugar in: Combine yeast and 1 tablespoon sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 5-10 minutes for the mixture to sit and for the yeast to activate.
2-Add in the room temperature milk and: Add in the room temperature milk and warm butter to the yeast mixture and whisk until well combined. Add in the eggs and vanilla, whisking to incorporate.
3-In a large bowl, whisk together the: In a large bowl, whisk together the all-purpose flour, bread flour, sugar, and Dessert Lover Blend, and add them to the wet ingredients and mix on low-speed until well combined and everything begins to form into a dough-like consistency, about 2-3 minutes.
4-Change “Mixer head” to kneading accessory and: Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 tablespoon of flour at a time until texture is achieved!
5-Lightly grease a large bowl with a: Lightly grease a large bowl with a small amount of olive oil and place the dough ball in the bowl, tossing it around until coated. Cover with plastic wrap (or a towel) and let sit for 1 hour, allowing the dough to rise and double in size.

FOR THE FILLING
6-Add the softened cookie butter in a: Add the softened cookie butter in a bowl and set aside. In a separate bowl, combine the Dessert Lover Blend and brown sugar, mixing them together. Set aside.

ASSEMBLY
7-Once the dough has risen fully, preheat: Once the dough has risen fully, preheat the oven to 350 degrees Fahrenheit and line a large 9×13 baking dish with parchment paper, allowing excess to hang from the sides.
8-Add a bit of flour to a: Add a bit of flour to a surface and place the dough onto it, lightly adding a bit of flour to the top. Using a rolling-pin, roll out the dough into a rectangular shape (approximately 9″x14 and ½-inch thick), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
9-Then, generously add ¾ of the softened: Then, generously add ¾ of the softened cookie butter atop dough (spreading it out evenly with a spoon or knife), followed by the brown sugar-spice mixture, ensuring that the top is coated evenly.
10-Tightly roll dough (long-ways) and using a: Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5″ rolls, placing each roll (cut side down) into a large baking dish (lined with parchment paper!).

LET IT RISE AGAIN
11-Then place plastic wrap over the baking: Then place plastic wrap over the baking dish with rolls, smear the tops with a bit more softened cookie butter and let them rise again (for another 20 minutes).

BAKE THE CINNAMON ROLLS
12-Once the roll has doubled in size: Once the roll has doubled in size (once again!) or have gotten significantly larger, pour the heavy cream evenly atop the roll and bake it for approximately 35-40 minutes in the preheated oven.

TO MAKE THE BISCOFF COOKIE BUTTER FROSTING/GLAZE
13-In a bowl, beat (using a hand-mixer): In a bowl, beat (using a hand-mixer) the softened butter and cookie butter until creamy and smooth. Add the powdered sugar, vanilla, and milk, beating everything together until the glaze becomes smooth and velvety. NOTE: Add additional heavy cream (1 tablespoon at a time) if the glaze is too thick or powdered sugar (1 tablespoon at a time) if too thin.
14-Remove the rolls from oven and wait: Remove the rolls from oven and wait 5-10 minutes or until the rolls slightly cool before spreading the glaze atop the rolls using a rubber spatula evenly until fully covered. Lastly, top with crushed Biscoff cookies (if using).
15-To serve, cut out each roll desired: To serve, cut out each roll desired and enjoy.