Make the dough

• Warm the milk and stir in the yeast and a little of the sugar, then let it sit until foamy.
• Combine the flour, remaining sugar and salt in a bowl, then add the milk mixture, the egg and the softened butter.
• Knead until the dough is smooth and elastic.

Let the dough rise

• Cover the bowl and leave the dough in a warm place until doubled in size.

Make the filling

• Mix the brown sugar with the cinnamon.
• Crush the Biscoff biscuits into small pieces.

Roll out and fill

• Roll the dough into a large rectangle.
• Spread the softened butter over the dough, then the Biscoff spread.
• Scatter the cinnamon sugar and the crushed biscuits evenly on top.

Shape the rolls

• Roll the dough up tightly from the long side and cut into even rolls.
• Arrange the rolls in a buttered baking dish.

Second rise

• Cover and let the rolls rise until puffy and nearly doubled.

Bake

• Bake the rolls at 180 °C until golden brown.

Make the Biscoff mascarpone glaze

• Whisk the mascarpone with the Biscoff spread and powdered sugar.
• Loosen with the milk until creamy and spreadable.

Glaze and serve

• Spread the glaze over the warm rolls and serve.