In a large mixing bowl, combine 1 cup of warm milk, 2 tablespoons of sugar, and 2 teaspoons of active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

Add 3 cups of all-purpose flour, 1 teaspoon of salt, 3 tablespoons of melted butter, and 1 beaten egg, mixing until a shaggy dough forms.

Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm, draft-free spot for 1 hour, or until doubled in size.

While the dough is rising, mix together 1/2 cup of Biscoff cookie butter, 1 tablespoon of cinnamon, and 1/4 cup of brown sugar in a small bowl.

After the dough has risen, punch it down gently, and roll it into a large rectangle, roughly 12x18 inches.

Spread the Biscoff filling evenly, then roll the dough tightly into a log and cut it into 12 even slices.

Place the rolls in a greased 9x13-inch baking pan and cover with plastic wrap, letting them rise for another 30-45 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.

While they cool slightly, mix 1/4 cup of Biscoff cookie butter with 2-3 tablespoons of milk for the glaze, then drizzle over the warm rolls.