Activate the Yeast: Mix the warm dairy-free milk and half of the brown sugar together. Sprinkle in the active dry yeast, give it a quick stir, and let sit for 10 minutes until frothy.

Make the Dough: In a large bowl, mix together the flour, the other half of the brown sugar, salt, and cinnamon. Make a well in the center and add the yeast mixture, vanilla, and melted vegan butter. The dough should come together into a ball and might be slightly sticky to the touch.

Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes. Sprinkle an additional tablespoon of flour onto the dough at a time as you knead until the dough is soft and no longer sticky.

Let Rise: Cover with a damp tea towel or paper towel and let rise in a warm place for 1 ½ hours until doubled in size.

Roll out Dough: Once the dough has doubled in size, transfer the dough and shape it into a ball. Then, flatten it into a 6-inch diameter disk. Roll out into a 12” by 7” long rectangle.

Spread Filling: Prepare the filling by combining the melted cookie butter, softened butter, brown sugar, cinnamon, and vanilla in a small bowl. Spread the filling on the dough leaving a ½" border on all the edges. Sprinkle the crushed Biscoff cookies on top.

Cut Rolls & Rise Again: Roll the dough into a log and cut into 1 ½" thick rolls. There should be 8 rolls. Place the rolls in the prepared baking dish. Cover the rolls with a damp cloth and let them rise for 20-30 minutes.

Bake: Preheat the oven to 375°F (190°C). Bake for 20-23 minutes or until golden brown.

Frost: While the rolls are baking, stir together the ingredients for the vegan cookie butter cream cheese icing in a small bowl. If the icing looks thick, add up to 2 more teaspoons of dairy-free milk. If the mixture looks runny, add 1-2 tablespoons of powdered sugar at a time until you reach the desired consistency.

Let the buns cool slightly before spreading the frosting on top. You can also drizzle melted cookie butter on top and decorate with crushed Biscoff cookies.