Biscoff Cinnamon Rolls

Instructions

Start by mixing warm dairy-free milk with half of the brown sugar. Sprinkle in the active dry yeast, give it a quick stir, and let it sit for 10 minutes until it's frothy.
In a large bowl, combine flour, protein, the other half of the brown sugar, salt, and cinnamon. Create a well in the center and pour in the yeast mixture and melted vegan butter. The dough should come together into a slightly sticky ball.
Knead the dough using a stand mixer or by hand for about 8-10 minutes until it's no longer sticky.
Cover the dough with a damp tea towel and let it rise in a warm place until it doubles in size.
Roll the dough out into a long rectangle.
For the filling, mix together melted Biscoff, softened butter, brown sugar, cinnamon, and vanilla in a small bowl.
Spread the filling over the dough, then sprinkle the crushed Biscoff cookies on top.
Roll the dough into a log lengthwise and cut it into thick rolls.
Place the rolls in the prepared baking dish, cover them with a damp cloth, and let them rise for 20-30 minutes.
Preheat the oven to 180°F while the rolls rise for the second time.
Bake for 20-22 minutes or until they're beautifully golden brown.
Mix the frosting ingredients together and generously ice the buns while they're still a bit warm. Enjoy!