Pour milk, sugar and yeast into a large mixing bowl, stir together with a wooden spoon or dough whisk and let sit 10-15 minutes or until yeast is bubbly. Add butter and eggs and mix together again.

Add salt and 2 cups of flour and mix. Continue adding flour in ½ cup increments until dough forms a ball and pulls away from sides of the bowl.

Pour dough out onto a floured surface and knead for 3-5 minutes, incorporating more flour if needed. Dough should not be sticky, but more of a soft and tacky feel. Place dough in greased bowl, cover with a cloth and let rise until doubled in size, about 1½ hours.

Punch dough down and roll onto a floured surface. Aim for a rectangle that's about 14x18. Spread the room temperature butter into a thin and even layer, leaving about ½ inch on the bottom of the dough untouched so it can hold together.

Sprinkle with the brown sugar, being careful not to tear the dough while you spread it. Top with cinnamon, followed by drizzling the biscoff spread.

From the long 18 inch end of the dough, tightly roll it up into a log. Place hands at each end and give it a gentle squeeze to compact the dough.

Cut the dough into 12 rolls total with dental floss or a knife. Make markings to ensure they are all about the same size. Place in a greased 9×13 pan.

Place in a warm spot, cover and let rise again until doubled in size. This takes about 45-60 minutes.

Preheat oven to 375 F. Bake for 14-18 minutes or until the tops are a light golden brown. While they cool, make the glaze.

Beat butter, biscoff spread and vanilla together until smooth. Add in powdered sugar, milk and pinch of salt and mix until desired consistency.

Let rolls cool a bit, then top with glaze when they are still slightly warm. Sprinkle with bits of biscoff cookies if available.