Prepare the yeast mixture by combining warm milk, active dry yeast, and a pinch of sugar in a small bowl. Let it sit for 5 minutes.

In a large bowl, whisk together flour, sugar, and salt. Add the yeast mixture, melted butter, water, and egg. Mix until a soft dough forms.

Knead the dough on a floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let it rise for about 1 hour.

For the filling, mix Biscoff cookie butter, melted butter, brown sugar, and cinnamon in a bowl until smooth.

Roll out the dough into a rectangle. Spread the filling evenly over the dough, leaving a small border.

Roll the dough tightly from the long side and slice into 12 equal pieces. Place in a greased baking dish.

Cover the rolls and let them rise for 30 minutes. Preheat the oven to 350°F (175°C).

Bake for 20-25 minutes until golden brown. Let them cool slightly after baking.

For frosting, beat cream cheese, Biscoff cookie butter, powdered sugar, and vanilla. Whisk in milk to desired consistency.

Drizzle the frosting over the warm rolls before serving.