Add the flour into a large bowl with the caster sugar and yeast. Mix these together so its all evenly distributed.
Rub the butter into the mixture so it resembles bread crumbs.
Gently heat the milk until warm - If your yeast needs activating, add it to the warm milk.
Add the milk, vanilla, and egg to the dry ingredients.
Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together.
Once kneaded, it will be springy to touch, and not sticky.
Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size.
Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 50cmx30cm.
Gently brush the surface with the melted biscoff spread
Add the light brown soft sugar and ground cinnamon to a bowl and mix
Sprinkle this over the melted biscoff surface evenly and press down.
Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces.
I cut the middle, and then the two halves into two more, and then each into three pieces to get my 12.
Using a large rectangular baking dish, mine was 30cmx24cm roughly, put them in.
Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch.
Towards the end of the dough rising, preheat the oven to 180ºc/160ºfan so that when its finished rising, you can put it straight in the oven.
Bake in the oven for 25 minutes, until golden brown and cooked through.
Leave to cool, and then make the glaze. Mix the cream cheese and biscoff spread together and then add the icing sugar and mix
Spread over the rolls, and then drizzle on some more biscoff spread and add on biscuits for decoration
Notes
I use dried active yeast - but you can use quick yeast (same amount) or fresh yeast (use 28g). Some yeasts need activating before use so check package instructions!
If your dough is taking ages to prove, leave it in the warmest place in your house to prove, and that'll help wonders.
Make sure the yeast is in date, and check whether it needs activating. If it does, you will need to add it to the warm milk and let it activate before using in the recipe.
I use a large baking dish to make mine in, but measurements don't have to be quite exact - it's about 30x24cm in size - so anything close to that.
If you want to prepare these the day before, get up the stage where you have shaped the dough and put them into the dish - place them in the fridge overnight, and then remove 30-60 minutes before you bake them. You can also do this with freezing, but let them thaw fully before baking.
These last 2-3 days after baking, but are best on the day of baking