• In a glass measuring cup, add the water and cream. Heat in the microwave until warm, about 30 seconds to 1 minute. Make sure it's warm and not hot.
  1 Cup Warm Water, ½ Cup Heavy Cream
• Add the yeast and 2 teaspoons of sugar. Allow to foam for 5-10 minutes.
  4 ½ teaspoons Instant Yeast, 1 Cup Sugar
• In another measuring cup, add the buttermilk and warm as well. Making sure it's luke warm, add it to the yeast mixture.
  ½ Cup Buttermilk
• In the bowl of a standing mixer, add the remaining sugar, salt, oil, butter and eggs, whisking to combine.
  2 teaspoons Sea Salt, ⅓ Cup Canola Oil, ⅓ Cup Butter, 2 Large Eggs, 1 Cup Sugar
• Add to the yeast mixture in a standing mixer. Stir with a dough hook to combine.
• Add the flour over the top. Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional 1/4 cup flour if the dough seems too sticky.
  7-8 Cups All Purpose Flour
• Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.
• Grease two 9" pie plates.
• Melt the butter in the microwave. Combine the sugars, cinnamon and cornstarch in a small bowl.
  ½ Cup Unsalted Butter, 1 ½ Cups Light Brown Sugar, 3 Tablespoons White Sugar, 2 ¼ Tablespoons Ground Cinnamon, 1 ¾ Tablespoons Cornstarch
• Separate the dough into 2 ½ ounce balls (or 3 ½ ounce if you prefer a bigger roll). Dip each dough ball in the melted butter and then coat it in the cinnamon sugar mixture. Then place them in the prepared pie plates.
• Cover and let them rise until doubled in size.
• Heat the oven to 350 ℉ and bake for 20-30 minutes (depending on the size of the dough balls). Make the frosting while they bake.
• Remove from the oven, cool for 2 minutes. Drop dollops of the cream cheese frosting and the melted Biscoff cookie butter all over the tops of the warm rolls and swirl around.
  ½ Cup Biscoff Cookie Butter

For the Frosting

• In a bowl, with a handheld mixer, whip the cream cheese and butter together until softened.
  6 Ounces Cream Cheese, 4 Tablespoons Unsalted Butter
• Add the corn syrup (karo syrup) and vanilla a beat again.
  1 ½ Tablespoons Corn Syrup, 1 ½ teaspoons Vanilla Extract
• Finally, slowly beat in the powdered sugar until desired consistency.
  2- 2 ½ Cups Powdered Sugar