In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the milk, and let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine flour and salt. Once the yeast is activated, add the melted butter and eggs. Pour the milk mixture into the flour and mix until a shaggy dough forms.

On a lightly floured surface, knead the dough for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for about an hour or until doubled in size.

In a small bowl, mix together the brown sugar and cinnamon. Once the dough has risen, punch it down and roll it out into a rectangle (about 12 x 18 inches).

Spread the Biscoff cookie butter evenly over the dough and sprinkle the cinnamon sugar mixture on top.

Starting from one long edge, roll the dough tightly into a log. Pinch the seams to seal.

Cut the rolled dough into 12 equal pieces. Place them in a greased baking dish, cover, and let them rise for an additional 30 minutes while the oven preheats to 350°F (175°C).

Bake for 25-30 minutes until golden brown. Remove them from the oven and let cool slightly before drizzling with glaze.

If desired, mix powdered sugar with a little milk to create a simple glaze, then drizzle over the warm rolls.