In a large mixing bowl, whisk together the all-purpose flour, white sugar, instant yeast, and salt. Gradually add the warm milk, melted butter, and egg, mixing until a dough forms. Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.

Once the dough is kneaded, place it in a greased bowl, cover it to prevent drying, and allow it to rise in a warm area for approximately 1 hour or until doubled in size.

While the dough rises, mix your filling by combining the Biscoff cookie butter, softened butter, brown sugar, and cinnamon in a medium bowl. Stir until smooth and well combined.

After the first rise, punch down the dough gently to release air, then roll it out on a floured surface into a rectangle, about 1/4 inch thick. Spread the filling evenly, roll tightly into a log, and cut into 12 equal pieces.

Grease a baking dish and arrange cut rolls inside, covering with a kitchen towel. Let rise for about 30 minutes or until puffy.

Preheat your oven to 350°F (175°C). Once risen, bake for 25-30 minutes or until golden brown.

While baking, prepare the glaze by mixing warmed Biscoff cookie butter with powdered sugar and a splash of milk until smooth. Drizzle over warm rolls after baking.