1-First Step: Begin by preparing your dough. In a large bowl, combine 1 cup of warm milk (about 110°F), 2¼ teaspoons of yeast, and ½ cup of sugar. Stir gently and let the mixture sit for about 5 minutes until it becomes foamy. This activates the yeast and ensures your rolls will rise properly. If the yeast doesn’t foam, your milk might have been too hot or the yeast might be expired.

2-Second Step: Once the yeast is activated, add ⅓ cup of melted butter, 2 eggs, and 1 teaspoon of salt to the mixture. Whisk everything together until well combined. Then, gradually add 4-5 cups of flour, one cup at a time, stirring continuously. Start with 4 cups and add more only if needed you want a soft, slightly sticky dough that pulls away from the sides of the bowl.

3-Third Step: Turn the dough out onto a lightly floured surface and knead for about 8 minutes. The dough should become smooth and elastic. If it’s too sticky, add a little more flour; if it’s too dry, wet your hands slightly. Proper kneading develops the gluten structure, which is essential for fluffy, tender cinnamon rolls. Place the kneaded dough in a greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.

4-Fourth Step: While the dough is rising, prepare your filling and baking pan. Mix ½ cup of softened Biscoff with a small amount of softened butter if it’s too firm to spread. Grease a 9×13 inch baking pan with butter or cooking spray. Once the dough has risen, punch it down gently to release air. Roll it out on a floured surface into a 12×18 inch rectangle. The dough should be about ¼ inch thick.

5-Fifth Step: Spread the softened Biscoff evenly over the rolled dough, leaving a small border around the edges. Sprinkle ¾ cup of brown sugar and 2 tablespoons of cinnamon over the Biscoff layer. Starting from the long side, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces. Place the rolls cut-side up in the prepared baking pan, leaving a little space between them for expansion.

6-Sixth Step: Cover the pan with plastic wrap or a clean towel and let the rolls rise for another 30 minutes. While they’re rising, preheat your oven to 350°F. Once the rolls have puffed up nicely, remove the covering and bake for 25-30 minutes, or until golden brown on top. The exact baking time may vary depending on your oven, so check them at the 25-minute mark.

7-Final Step: While the rolls are baking, prepare the Biscoff icing. In a small bowl, whisk together ¼ cup of Biscoff, 2 tablespoons of milk, and 1 cup of powdered sugar until smooth. Adjust the consistency by adding more milk if it’s too thick or more powdered sugar if it’s too thin. Once the rolls come out of the oven, let them cool in the pan for about 5 minutes, then drizzle the icing over the warm rolls. Serve immediately for the ultimate gooey experience.