In a medium bowl, combine warm milk, granulated sugar, active dry yeast, and a pinch of salt. Stir and let sit for 5 to 10 minutes until frothy.

Add melted unsalted butter and egg to the yeast mixture. Gradually add flour while mixing until a soft, shaggy dough forms.

Knead the dough on a floured surface for 6 to 8 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a towel, and let it rise for about 1 hour until doubled in size.

Roll out the dough into a large rectangle, brush with melted butter, spread Biscoff cookie butter, and sprinkle with brown sugar and cinnamon.

Roll the dough tightly from the long edge and slice into 8 to 10 equal pieces. Place in a greased baking dish and cover with a towel.

Let the rolls rise for 30 minutes in a warm place until puffed.

Preheat oven to 350°F (175°C). Bake for 20 to 25 minutes until golden brown.

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