In a medium bowl, combine packed dark brown sugar, ground cinnamon, and fine salt. Mix well and set aside.

In a large mixing bowl, combine all-purpose flour, instant dry yeast, and fine salt. Heat whole milk, softened unsalted butter, and granulated sugar in a microwave until warm and combine.

Pour the warm milk mixture into the flour mixture and mix on medium speed until a sticky dough begins to form. Add eggs one at a time and blend well.

Mix on medium-low speed until the dough becomes more elastic and slightly tacky, adding more flour if needed.

Cover the bowl with plastic wrap and let it rest for 10-20 minutes.

Roll out the dough into a 14x18 inch rectangle.

Spread softened unsalted butter on the dough, sprinkle the filling mixture, and drizzle melted cookie butter.

Roll the dough tightly and cut into 12 pieces.

Place in a greased pan and refrigerate overnight or proof for 1-2 hours.

Bake in a preheated oven at 360°F for 26-30 minutes.

Prepare the glaze by mixing room temperature unsalted butter, vanilla extract, fine salt, powdered sugar, and heavy whipping cream.

After baking, glaze the rolls and top with melted cookie butter and chopped Biscoff cookies.