To Make the Dough:
Combine the warm dairy-free milk with half of the brown sugar (the milk should be around 115°F—refer to the notes for tips). Sprinkle the active dry yeast over the milk mixture, stir briefly, and allow it to sit for 10 minutes until frothy.
In a large bowl, mix together the flour, remaining brown sugar, salt, and cinnamon. Make a well in the center and add the yeast mixture, vanilla extract, and melted vegan butter. Stir until the dough begins to form a ball, which may be slightly sticky to the touch.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes (this step is important!). As you knead, add a tablespoon of flour at a time until the dough becomes soft and no longer sticky.
Cover the dough with a damp tea towel or paper towel and place it in a warm area to rise for 1 1/2 hours, or until it has doubled in size.
Shaping the Cinnamon Rolls:
Once the dough has risen, turn it out onto a floured surface or parchment paper and shape it into a ball. Flatten the dough into a 6-inch diameter disk.
Roll the dough into a 12” by 7” rectangle, with the dough about 1/4” thick.
In a small bowl, mix the melted Biscoff cookie butter, softened vegan butter, brown sugar, cinnamon, and vanilla to create the filling.
Spread the filling evenly over the dough, leaving a 1/2" border around the edges. Sprinkle the crushed Biscoff cookies on top.
Roll the dough into a log lengthwise, then cut it into 1 1/2-inch thick rolls, yielding about 8 rolls.
Place the rolls in a prepared baking dish.
Cover with a damp cloth and allow the rolls to rise for 20-30 minutes, or until they’ve grown 1.5 times in size.
While the rolls are rising, preheat the oven to 375°F (190°C).
Bake for 20-22 minutes, or until the rolls are golden brown.
How to Make the Icing:
While the rolls bake, prepare the icing by mixing the vegan cream cheese, powdered sugar, and melted Biscoff cookie butter in a small bowl.
The icing should be smooth enough to drizzle off a fork or spoon. If it’s too thick, add up to 2 more teaspoons of dairy-free milk. If the icing is too runny, add 1-2 tablespoons of powdered sugar at a time until it reaches the desired consistency.
Allow the rolls to cool slightly before spreading the icing on top. For an extra touch, you can drizzle melted cookie butter over the rolls and garnish with crushed Biscoff cookies.
