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.

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.

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

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

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. The dough should be around 1/4” thick.

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.

Roll the dough into a log and cut into 1 ½" thick rolls. Place the rolls in the prepared baking dish. Cover the rolls with a damp cloth and let them rise for 20-30 minutes or until 1.5 in size.

Preheat the oven to 375°F while the rolls rise for a second time. Bake for 20-23 minutes or until golden brown.

While the rolls are baking, stir together the ingredients for the vegan cookie butter cream cheese icing in a small bowl. The mixture should be able to drizzle smoothly off a fork or spoon. 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.