Combine warm milk, granulated sugar, active dry yeast, and salt in a mixing bowl and let sit for 5–10 minutes until frothy.

Stir in melted butter and egg, then gradually add flour until a soft dough forms.

Knead the dough on a floured surface for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled.

Punch down the dough and roll it into a 12x18 inch rectangle. Spread melted butter and Biscoff cookie butter, sprinkle with brown sugar and cinnamon, then roll tightly and slice into 8–10 pieces.

Arrange sliced rolls cut-side up in a greased baking dish, cover, and let rise for 30 minutes.

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

Drizzle melted Biscoff cookie butter over warm rolls and sprinkle with crushed Biscoff cookies.