In a large bowl, combine warm water, powdered milk, potato flakes, sugar, yeast and salt. Mix well with a wire whisk. Pour into the mixer bowl and secure the dough hook attachment to the mixer.

Add the butter, shortening and eggs. Add 3 cups of the flour. Mix on low speed until ingredients are incorporated, about one minute. Stop and scrape down sides of bowl if needed.

Turn mixer back on low speed, add the remaining 2 cups of flour, about 1/2 cup at a time. Allow each addition to fully incorporate. After adding the 2 cups of flour, let dough continue to mix for about 1 minute. Stop and scrape down sides of bowl if needed. If dough is not mostly cleaning sides of the bowl, add 1/4 cup of flour and mix until fully combined. Stop mixer and lightly tap on dough with fingertip. If the dough feels excessively wet and sticky, add another 1/4 cup of flour and fully combine. If the dough feels soft and tacky, but not wet, knead on low for 6-8 minutes until smooth and cohesive.

Remove dough from mixer and place in a greased bowl. Turn the dough, coating all sides in the nonstick spray. Cover with clean kitchen towel or plastic wrap. Let rise in a warm place until doubled in size, about 60-90 minutes.

Add the cubed butter to a small saucepan. Melt on medium low heat. Allow it to come to a low simmer. Stir frequently to allow the butter to cook evenly. After about 4-5 minutes, you'll see the butter start to brown and give off a slightly nutty aroma. Once you see small, golden brown speckles, remove the pan from the heat. (avoid over browning)

Immediately pour the butter into a heat safe bowl and refrigerate until it becomes solid, about 1-2 hours. Allow the butter to sit at room temperature for 15 minutes before using.

In the bowl of a stand mixer, cream together the brown butter and cream cheese until smooth, about 2 minutes.

Add the vanilla and sal. Add half of powdered sugar. Mix on low until combined and smooth. Misture will be thick. Add 1-2 Tablespoons of milk to thin the mixture. Continue to add the remainder of the powdered sugar, alternating with just enough milk to yield a creamy frosting. Cover and set aside.

In a small bowl, combine all the ingredients for the filling with a spoon or rubber spatula. Stir until fully combined and creamy.

Divide dough into tow equal portions (about 28-30 ounces each). Round each portion to an oval shaped piece of dough by pulling the dough and tucking it underneath itself. This will make it easier to roll out into a rectangle.

Flour work surface and roll dough out to a rectangle, about 10x18-inches.

Spread half of the Biscoff Filling on the dough, leaving a 1-inch border on the top edge of the rectangle. Leaving this border will help in sealing the dough shut when rolled up.

Star with the long side closest to you, and working from left to right, begin to roll dough up. You can tug and pull as you go, which will tighten the roll and make more swirls.

Once it's all rolled up, pinch the seam shut by pinching the edge of the dough to the roll.

Cut the roll into 9, 2-inch cinnamon rolls (I find using dental floss makes the cleanest cuts!).

Place cinnamon rolls on a 13x18-inch baking sheet, either sprayed with nonstick spray or lined with parchment paper. Space cinnamon rolls about 2 inches apart. Repeat steps 2-7 with the second piece of dough. You should be able to fit all 18 cinnamon rolls on one half size sheet pan.

Cover and let rise until puffy (see notes for Poke Test), about 45-60 minutes. Towards the end of the rise time, preheat oven to 350°F/177°C.

Bake for 18-22 minutes or until edges are medium golden brown. Place pan on a wire cooling rack and let cool for 5 minutes.

Spread the frosting over the warm rolls. Allow them to sit 5-10 more minutes, letting the frosting set up. Sprinkle with crushed Biscoff Lotus cookies. Serve and enjoy!