Biscoff Cinnamon Rolls with Cream Cheese Frosting

In a saucepan, combine 160 g of the milk with the tangzhong flour. Cook over medium heat, stirring constantly, until it thickens into a smooth paste.

Transfer the tangzhong to the mixer bowl and let it cool completely to room temperature or chill until cold.

Add the remaining 80 g milk, cold water, and eggs. Mix until fully combined.

Add the yeast and mix to incorporate.

Add the remaining flour and mix on low speed until a rough dough forms.

Let the dough rest for 5 minutes, then add the sugar and salt.

Mix for 15 to 20 minutes, until the dough is smooth and elastic.

Add the softened butter gradually, mixing until fully incorporated and the dough is smooth and glossy.

Transfer the dough to a bowl, cover, and let it rise until slightly puffed, about 1 to 1.5 hours.

Refrigerate for several hours or overnight. If baking the same day, chill for at least 30 to 60 minutes before shaping.

Pulse the Biscoff cookies, sugar, cinnamon, and salt until finely ground.

Mix in the softened butter until it forms a spreadable paste.

Roll the dough into a large rectangle.

Spread the filling evenly over the dough, leaving a small border along one long edge.

Sprinkle the raisins evenly over the filling.

Roll the dough tightly into a log and slice into 16 even pieces.

Arrange the rolls in a parchment-lined 9×13 baking pan.

Let the rolls rise until puffy and just touching.

Bake at 175°C (350°F) for 25 to 35 minutes, until golden brown.

Beat the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

Spread the frosting over the warm rolls so it melts into the layers.