Activate the Yeast: In a small bowl, whisk together the warm dairy-free milk and half of the brown sugar (the milk should be around 115°F—see notes for tips). Sprinkle the active dry yeast over the top, stir gently, and set aside for about 10 minutes, or until the mixture becomes frothy.

Ingredients used: 1 cup dairy-free milk, ¼ cup light brown sugar (divided), 2¼ tsp active dry yeast

Mix the Dough: In a large mixing bowl, combine the flour, the remaining brown sugar, salt, and cinnamon. Make a well in the center and pour in the yeast mixture, vanilla extract, and melted vegan butter. Stir until the mixture comes together to form a slightly sticky dough ball.

Ingredients used: ¼ cup light brown sugar, 3 cups all-purpose flour, 1 tsp ground cinnamon, ½ tsp salt, 3 tbsp melted vegan butter, 1 tsp vanilla extract

Knead the Dough: Transfer the dough to a lightly floured surface. Knead for 8–10 minutes, sprinkling in a little extra flour as needed (about 1 tablespoon at a time) until the dough becomes soft, elastic, and no longer sticky. This step is crucial for developing structure in the rolls.

First Rise: Place the dough in a clean bowl, cover it with a damp tea towel or paper towel, and set it in a warm spot. Let it rise for 1½ hours, or until it has doubled in size.

Roll Out the Dough: Once the dough has risen, turn it out onto a floured surface or parchment paper and shape it into a round ball. Flatten the ball into a 6-inch disk, then use a rolling pin to roll it out into a 12x7 inch rectangle, about ¼ inch thick.

Prepare the Filling: In a small bowl, stir together the melted cookie butter, softened vegan butter, brown sugar, cinnamon, and vanilla extract until smooth and spreadable. Gently spread this filling over the rolled-out dough, leaving about a ½-inch border around the edges. Sprinkle the crushed Biscoff cookies evenly on top.

Ingredients used: ½ cup light brown sugar, 1 tbsp ground cinnamon, 3 tbsp softened vegan butter, ¼ cup melted Biscoff cookie butter, 1 tsp vanilla extract, 5–6 crushed Biscoff cookies

Cut and Rise Again: Carefully roll the dough up into a tight log from the long side. Slice into 8 even rolls, each about 1½ inches thick. Arrange the rolls in a greased or parchment-lined baking dish. Cover again with a damp cloth and allow to rise for another 20–30 minutes, or until they’ve grown about 1.5 times their original size.

Bake: Preheat the oven to 375°F (190°C) while the rolls go through their second rise. Once ready, bake for 20–23 minutes, or until the tops are golden brown and the centers are baked through.

While the cinnamon rolls are baking, prepare the frosting. In a small bowl, whisk together the softened vegan cream cheese, powdered sugar, and melted Biscoff cookie butter. Add 1–2 teaspoons of dairy-free milk as needed to create a smooth, drizzle-able consistency. If the icing is too thick, add a bit more milk; if too runny, stir in extra powdered sugar 1 tablespoon at a time until it thickens.

Ingredients used: 2 tbsp vegan cream cheese, 1 cup powdered sugar, 2 tbsp melted Biscoff cookie butter, 1–2 tsp dairy-free milk

Let the rolls cool for a few minutes before spreading or drizzling the icing over the top. For extra flair, add a drizzle of melted cookie butter and a sprinkle of crushed Biscoff cookies just before serving.