Preheat oven to 375℉. Spray an 8 inch cake tin (with a removable base) with cooking spray.
Sprinkle flour over your work surface and unroll the crescent roll dough, so that it’s rolled out horizontally on the work surface (you may have to cut the end off, like I did, if your surface is too small – see picture above). Press any perforations together.
Spread the dough with the softened butter, then spread the Biscoff Spread. Sprinkle with the brown sugar and finally sprinkle on the cinnamon. Roll the dough upwards into a long roll, then cut the roll into small 1.5”-2” pieces. Place the pieces, cut side up into the cake tin – spacing them evenly apart. Then place in the oven and bake for 10-15 minutes or until golden brown. Once it’s cooked, take out of the oven and allow to cool in the tin.
In a medium bowl, beat the cream, using a whisk, until thick enough to hold its shape, add confectioner’s sugar and mix again, add cream cheese, vanilla and all but 2 tbsp of the Biscoff. Mix until combined
Spread the mixture onto the cinnamon rolls. Smooth the top with the back of a spoon.
Heat the remaining Biscoff in microwave for a few seconds to loosen it up a bit, then dollop it onto the cheesecake topping. Swirl the Biscoff around using a cocktail stick.
Place in the refrigerator, and allow to chill for an hour or two before serving.