In a medium sized bowl, mix 1 cup packed brown sugar, 2 Tbsp ground cinnamon and 1/4 tsp salt together and set aside. Cover and set aside.

In a large bowl or the bowl of a stand mixer, combine 4 1/4 cups of flour, 2 packets of instant dry yeast, and 1 tsp salt.

In a separate bowl, combine 1 cup milk, 1/2 cup softened butter, and 1/2 cup granulated sugar. Heat for 45-60 seconds in the microwave and stir to combine the ingredients.

Slowly pour the warm milk mixture into the flour mixture and mix on medium speed with a dough hook or by hand.

Add 2 large eggs, one at a time. Mix on a medium speed until a sticky dough ball forms.

Continue to mix the dough on a medium-low speed for 2-3 minutes until the dough becomes more elastic. Remove the dough from the stand mixer and finish kneading by hand for this step.

Continue to knead the dough and add additional flour 1 Tbsp at a time until the dough is tacky but no longer sticky.

Cover your bowl with plastic wrap and set aside to allow the dough to rest for 10-20 minutes to let the gluten relax.

Place the dough on a lightly floured surface and roll it into a large rectangle that's 14 in. x 18 in. It should be about 1/2 cm thick. 

Spread 1/2 cup of softened butter evenly across the dough, leaving 1/2 inch of dough on the long side of the rectangle uncovered (this will help you seal off the roll and keep it tight).

Sprinkle the filling over the buttered section and pat down with the back of a spoon. Drizzle 1/3 cup of warmed cookie butter over the brown sugar filling.

Tightly roll the dough horizontally, toward the uncovered strip. Brush a bit of water on the uncovered strip with your fingers, then finish rolling the cinnamon roll log.

Cut 12 equal pieces with dental floss and place in a greased 9 in x 13 in pan.

If you are making these cinnamon rolls the night before, cover the cinnamon rolls with plastic wrap and place in the fridge overnight.

If you make these the morning of, at this stage you can let them proof in a warm place for about 30 minutes. I like to preheat my oven to 200 F, turn it off, and then place my cinnamon rolls into the oven to proof because my apartment is always cold.

If you make these cinnamon rolls the night before, take them out of the fridge 1-2 hours before you want to bake them. Place the rolls in a warm place to thaw and proof.

Once they have risen, preheat your oven to 360 F / 180 C. Bake for 26-30 minutes or until rolls are golden brown.

While the cinnamon rolls bake and cool, make the frosting. Mix 1/2 cup of butter, 2 tsp vanilla extract, and 1/4 tsp salt together with a spoon or electric mixer.

Add in 1 1/2 cups of powdered sugar and 3 Tbsp of heavy cream. Stir until the glaze is smooth.

Let the Biscoff cinnamon rolls cool for 10 minutes, then spoon the glaze over the cinnamon rolls.

Drizzle warm cookie butter over the top of the cinnamon rolls and sprinkle with crushed Biscoff cookies.