In a small bowl, dissolve the active dry yeast in warm milk. Let it sit for about 5 minutes until it becomes frothy.

In a large mixing bowl, combine 3 cups of flour, sugar, and salt. Pour in the melted butter, eggs, and the yeast mixture. Mix until combined, and then gradually add the remaining flour until the dough forms a ball.

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

While the dough rises, in a separate bowl, mix Biscoff spread, cinnamon, and brown sugar until well blended.

Once risen, punch down the dough and roll it out into a rectangle, approximately 16×12 inches in size.

Evenly spread the Biscoff filling over the dough rectangle.

Starting from the long side, roll the dough tightly into a log. Slice the log into 1 to 1.5-inch thick rolls and place them in a greased baking pan.

Cover the rolls and let them rise for another 30 minutes, until they puff up.

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

In a small bowl, mix powdered sugar with milk to create a drizzle. Once the rolls have cooled slightly, drizzle the topping over them.