In a small bowl, mix warm milk, active dry yeast, and a pinch of granulated sugar. Let it froth for about 5 minutes.

In a large mixing bowl, combine all-purpose flour, sugar, and salt, then stir in the yeast mixture along with melted butter, water, and an egg. Mix until a soft dough forms.

Turn the dough onto a lightly floured surface. Knead the dough for 5-7 minutes until it's smooth and elastic.

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

In a medium bowl, blend Biscoff cookie butter, softened unsalted butter, brown sugar, and ground cinnamon until smooth and spreadable.

Punch down the risen dough gently and turn it onto a floured surface. Roll it into a 12x18-inch rectangle.

Spread the prepared cookie butter filling across the surface of the dough, leaving a small border. Tightly roll the dough into a log and cut into 12 equal slices.

Place the cut rolls into a greased baking dish, cover with a towel, and let them rise for about 30 minutes. Preheat your oven to 350°F.

Bake in the preheated oven for 20-25 minutes until golden brown. Check for doneness by pressing the top; they should feel soft yet spring back.

In a mixing bowl, beat together cream cheese, Biscoff cookie butter, powdered sugar, and vanilla extract. Gradually add milk until smooth.

Drizzle the icing generously over each warm roll, allowing it to melt slightly into the rolls for an indulgent experience.