• Heat the milk until lukewarm. Stir in sugar, oil, and yeast.
• Set aside for 5-10 minutes until the mixture is bubbly.
• Whisk in the 2 and 1/3 cups of flour. Cover and place in a draft-free place for 1 hour or until the dough is doubled in size.
• Mix in the extra 1/4 cup flour, baking powder, baking soda, and salt.
• The dough is now ready for use immediately. You can refrigerate it for 30 minutes or up to 3 days.

  For easier handling, I like to refrigerate the dough overnight.
• Preheat your oven to 200 C. Butter your baking pan. I used 2 9" pie dishes.
• Sprinkle flour on your work surface and roll out the dough into a large rectangle.
• Spread the biscoff spread over the dough. Mix the brown sugar and cinnamon powder in a bowl and sprinkle it evenly on top.
• Starting with the long side of the rectangle, start rolling the dough tightly. Pinch the seam together and make sure the seam is facing down.
• Cut into 12 slices, place cut side down in your greased baking dish.
• Let the rolls rise for another 15-20 minutes, until puffy.
• Bake for 20-22 minutes until they are golden brown on top.
• Let the rolls cool in the pan for 5 minutes, then pour the biscoff glaze over the rolls. Sprinkle some chopped pecans.
• Serve warm or at room temperature. Enjoy!

Glaze

• Whisk all the ingredients together until smooth and slightly thick.