In a mixing bowl, mix the warm milk, granulated sugar, and active dry yeast. Let it sit for 5 to 10 minutes until frothy.

Add the melted butter and eggs to the mixture and stir until smooth.

Gradually add the all-purpose flour and salt, mixing until the dough comes together.

Turn the dough out onto a floured surface and knead for 6 to 8 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm area until doubled in size, about 1 to 1.5 hours.

While the dough is rising, mix the Biscoff cookie butter and ground cinnamon in a separate bowl.

Once the dough has risen, punch it down gently, roll it out into a rectangle about 1/4 inch thick.

Spread the Biscoff filling evenly over the dough, leaving a small border around the edges.

Tightly roll the dough into a log from one of the long sides and slice it into 12 pieces.

Arrange the slices in a greased baking dish, cut side up, cover, and let them rise for 30 to 45 minutes until puffy.

Preheat your oven to 350°F (175°C).

Bake the rolls for 25 to 30 minutes or until golden brown on top.

Let the rolls cool for a few minutes, then drizzle warm glaze over them before serving.