In a small bowl, combine warm milk, granulated sugar, and active dry yeast. Allow to sit for 5-10 minutes until bubbly and foamy.

In a large mixing bowl, add melted unsalted butter, salt, large egg (or flaxseed egg), and flour. Stir until a sticky dough forms.

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

Place the kneaded dough in a greased bowl, cover, and let rise in a warm area for about 1 hour or until doubled in size.

Punch down the risen dough and roll it out into a rectangle. Spread Biscoff cookie butter across the dough, sprinkle sugar and cinnamon.

Starting from one edge, tightly roll the dough into a log. Cut into 1-2 inch pieces and place in a greased baking dish.

Cover with a towel and let the rolls rise for another 30-45 minutes.

Preheat oven to 350°F (175°C) and bake rolls for 20-25 minutes until golden brown.

Let rolls cool for 10 minutes, then mix powdered sugar and milk for glaze. Drizzle over rolls and add a dusting of cinnamon if desired.