1. In a large bowl, mix together the flour, yeast and cinnamon. Set aside.

2. In a small saucepan over low heat, gently melt the butter with the soy milk and sugar. Once melted, remove from the heat and let it cool until it's a lukewarm temperature.

3. Mix the lukewarm liquid into the bowl of dry mixture, a little bit at a time, until you have a super thick and sticky dough.

4. Knead the sticky dough on a floured surface for around 5 minutes. You can use a stand mixer to do this if you prefer. Once you're done, you should end up with a soft ball of dough that springs back when touched.

5. Place the dough into a clean, lightly oiled bowl and cover with a dishcloth. Leave it for 1 hour to prove. I like to keep mine in a switched-off oven with the light on.

6. After the hour is up, the dough should have doubled in size. Lightly knead it in your hands for a few seconds to prepare it for rolling.

7. On a floured surface, roll your dough out in a rectangle shape until it's around ¼ inch thick.

8. Preheat your oven to 180°C/350°F (or 160°C/325°F for fan or convection ovens).

Filling:

1. Mix the Biscoff spread, butter, brown sugar and cinnamon together to make your filling. Spread it evenly over the dough.

2. Starting with the long side facing you, carefully roll up the dough into a sausage shape. Cut off the loose ends, then cut the rest into 12 equal-sized pieces. I highly recommend using a knife to mark where you plan to cut then using dental floss to do cut- see notes for a video link.

3. Place the 12 rolls into an 8 x 10-inch tin lined with baking paper.

Pre-bake glaze:

1. Mix the melted butter, sugar and cinnamon together in a small bowl. Use a pastry brush to coat the tops and sides of the rolls in the tin.

2. Bake for around 20 minutes, until the rolls are golden brown on top. You can check they're ready by pulling apart the centre roll using a fork- if there's any rawness, pop them back in the oven for a few more minutes.

3. Leave the rolls to cool completely in the tin for the next step.

Icing:

1. Mix together the cream cheese, Biscoff spread and icing sugar. Once smooth, mix in the soy milk.

2. Spread the Biscoff icing over your cooled cinnamon rolls. Sprinkle with Biscoff biscuit crumbs.

3. Tear or cut the rolls apart and enjoy!