Biscoff Cinnamon Buns

1) In a large bowl, toss the 2 & 1/4 cup of flour, sugar, salt, and yeast together until evenly dispersed. Set aside.

2) Heat the water, milk, and butter together in a small saucepan over low heat (or in the microwave) until the butter is melted and the mixture is hot to touch (About 125F-130F degrees). Stir the butter mixture into the flour mixture until combined. Add the egg and enough of the extra 1/2 cup of flour to make a soft dough. I ended up using the full 1/2 cup but you may not need the entire amount. Use your best judgement. Dough will be sticky and stretchy when it's ready.

3) On a lightly floured surface, knead the dough for about 5-6 minutes until it starts to become more firm. Place the ball of dough in a lightly greased bowl (you could grease it with butter or non-stick cooking spray) and let rest for about 10 minutes.

4) After 10 minutes, roll the dough out in a 14x8 inch rectangle. Spread the 3 tablespoons of Biscoff Spread to cover the dough entirely. Mix together the cinnamon and sugar and sprinkle it all over the top of the Biscoff Spread. Starting at the wider edge, roll up the dough tightly. Cut into 12 even pieces and place in a lightly greased 9-inch round pan, lightly sprayed with nonstick spray. Try to leave a little bit of space in between each roll, as they will expand in size when they're rising.

5) Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes (when the rolls have doubled in size, they're ready). While the rolls are rising, preheat the oven to 375 degrees F. After they've doubled in size, bake them in preheated oven for 20-25 minutes until lightly browned on the top.

6) While the rolls are baking, prepare your glaze by whipping together the Biscoff Spread and the cream cheese until light and fluffy. I did this by hand with a fork, but you could also use and electric mixer. Add the powdered sugar, heavy cream and vanilla until the glaze reaches your desired texture. You can always add more cream if you want to thin it out a bit. I personally prefer a bit of a thicker glaze, but to each his own!

7) Apply the glaze to the cinnamon rolls right out of the oven - this will help the glaze to spread. There will be quite a bit of glaze, so you can also add more onto each individual roll as you remove it from the dish so that it drips over the sides. Serve warm right out of the oven!