Preheat your oven to 350°F and lightly grease a baking dish or sheet pan. Using a small knife, carefully cut a swirl pattern into the top of each sweet roll to help hold the filling.

In a medium bowl, combine the softened butter, melted Biscoff cookie butter, brown sugar, cinnamon, and vanilla bean paste until smooth and fully combined. The mixture should be thick, creamy, and easy to spread.

Brush or spoon the cookie butter filling generously over each roll, making sure the mixture gets into the swirls and covers the tops evenly. Place the rolls into the prepared baking dish.

Bake for 15–17 minutes until the rolls are warm, soft, and the cookie butter mixture begins to caramelize around the edges. The tops should look glossy and lightly golden.

Remove the rolls from the oven and allow them to rest for 15–20 minutes so the filling can settle slightly. While the rolls cool, prepare the frosting by beating together the cream cheese, butter, powdered sugar, and vanilla bean paste until smooth and fluffy.

Spread the cream cheese frosting generously over the warm rolls and finish with crushed Biscoff cookies on top. Serve warm for the ultimate gooey cinnamon roll bite experience.