Lightly grease a large mixing bowl with butter and set aside.
In a separate bowl, mix together bread flour, ¼ cup + 1 tbsp granulated sugar and the salt and whisk to combine.
Heat the milk to 100-105F; pour into a large mixing bowl, then add in the yeast and 1 tablespoon of sugar; stir to dissolve and let yeast proof for 10 minutes or until the milk starts to froth and bubble.
Add the room temperature eggs and melted butter to the activated yeast mixture and whisk to combine.
Slowly add the flour mixture to the milk mixture, about ½ cup at a time, and use a spatula or wooden spoon to mix.
When a dough starts to form and about ¾ of the flour has been added, turn the dough out onto a floured work surface.
Sprinkle the remaining flour over the top of the dough and knead by hand until the dough is soft, pliable and slightly tacky; about 10 minutes.
Shape the dough into a ball and transfer to the prepared mixing bowl; cover with a clean kitchen towel.
Place the bowl in a cold oven with the light turned on and proof until the dough has doubled in size; about 1 hour.
While the dough is proofing, whisk together the brown sugar and cinnamon until thoroughly combined and set aside, then line a 9x13 inch baking dish with parchment paper and set aside.
When the dough is done proofing, punch it down, and turn it out onto a moderately floured work surface and sprinkle the top of the dough with flour.
Form the dough into a rectangle shape, then, using a rolling pin, roll out the dough into a large rectangular slab that’s approximately ¼ - ½ inch thick.
Spread the softened butter across the entire surface area of the dough, stopping just short of the edges.
Spoon the peach preserves over the butter, and use a spatula to smooth it out so the peach preserves and butter are layered on top of each other.
Generously sprinkle the cinnamon sugar mixture over the butter and preserves, then press the mixture into the butter and preserves so it adheres.
Carefully but tightly roll up the long edge of the rectangle to create a large log; once you reach the opposite end of the dough press lightly to seal (if the ends have tapered, cut them off to create an even cylinder).
Slide a large piece of unscented dental floss underneath the dough until you reach the center, then cross the floss ends and pull down to the counter to create a clean cut.
Using this same motion, cut out 9 rounds that are approximately 2 inches thick and transfer to the prepared baking dish.
Cover the baking dish with a clean kitchen towel, and place the baking dish in a warm corner of the kitchen; proof again for 45 minutes to an hour, or until the cinnamon rolls are doubled in size.
While the cinnamon rolls are proofing, heat the oven to 350F.
Make the frosting; in a medium sized bowl, whisk together cream cheese, milk, and powdered sugar until homogenous and set aside.
After the cinnamon rolls are proofed, bake, uncovered, for 10 minutes, then turn the pan 180 degrees and bake for another 10-12 minutes, or until the tops are golden brown.
While the cinnamon rolls are baking make the cobbler topping.
In a small saucepan combine the drained canned peaches, butter, sugar, brown sugar and salt; gently stir to combine
Place the saucepan over medium-low heat and cook for 2-3 minutes or until the sugar dissolves, the butter is melted and a syrup starts to form; remove from the heat and let rest until ready to use.
When the cinnamon rolls are ready, remove them from the oven and let cool for 10 minutes.
Spread the icing over the cooled cinnamon rolls, then top each cinnamon roll with a heaping tablespoon of the peach cobbler mixture.
Sprinkle the crushed biscoff cookies over the top of the cinnamon rolls.
For easy removal, use a serrated knife to separate the cinnamon rolls.
Serve warm and enjoy!