1. In a large bowl, combine the flour, sugar, salt, and yeast. Mix until well combined.
2. In a small saucepan over low heat, combine the milk, melted butter, and water. Heat until warm, but not hot to the touch.
3. Add the wet ingredients to the dry ingredients, followed by the egg. Mix until a soft dough forms.
4. Transfer the dough to a lightly floured surface and knead for about 4 minutes, until smooth and elastic. Let it rest for 10 minutes.
5. Roll the dough into a rectangle, about 14×8 inches. Spread the Biscoff cookie butter evenly over the dough, leaving a small border around the edges.
6. Sprinkle the cinnamon and brown sugar evenly over the cookie butter. Add raisins or nuts if desired.
7. Tightly roll up the dough from the long edge to form a log. Cut into 12 equal pieces.
8. Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover and let them rise in a warm place until doubled in size, about 60-90 minutes.
9. Preheat your oven to 375°F (190°C). Bake the rolls for 25-30 minutes, or until golden brown.
10. Let the rolls cool slightly before serving, perhaps with a drizzle of extra Biscoff or a glaze of your choice.

My tip: If your kids are around, get them involved in the rolling process. It might get a little messy, but the giggles and memories are worth the cleanup.