In the bowl of your stand mixer with dough hook attached, add flour, yeast, salt, sugar, egg, and warm milk and mix on low until dough comes together.
Add softened butter 1 tbsp at a time, letting the butter be kneaded into the dough before adding the next. Repeat until all butter has been added.
Allow dough to be kneaded until smooth and elastic.
Remove dough from bowl, and shape into a ball. Lightly grease your bowl and replace dough into the bowl, covering and letting rise in a warm space.
Let dough proof for 1-2 hours or until doubled in size.
Punch down the dough, and place on your workspace. Place your cookie butter in the microwave for about 10-15 seconds to thin it slightly and make it easily spread.
Roll the dough out to roughly 10x14 and spread out your cookie butter over the dough, leaving a half inch border along the edges.
Roll your dough up from the short edge, pinching and sealing the edge when finished.
Using a sharp knife or bench scraper, cut your dough log in half lengthwise, leaving two long sections with the interior of the dough exposed.
Make an x with your dough and twist the dough around itself making a spiral.
Place your dough into a parchment lined 8.5 by 4.5 inch loaf pan. Cover and allow to rise in a warm place for another 30-60 minutes.
While your dough is proofing, preheat your oven to 350°F.
When your dough has finished it's second proof (loaf should have puffed up a bit) place on the center rack of your oven and bake for about 30 minutes. A thermometer inserted should read at least 180°F and bread should be golden brown.
Remove bread from loaf pan and onto a wire rack to cool.
After your bread has cooled for at least an hour, prepare your glaze.In a small bowl, add powdered sugar, cinnamon and milk and whisk together. Glaze should be thick but ribbon off a spoon or whisk when lifted. Pour or drizzle your glaze over the bread, then sprinkle crushed biscoff cookies over. Alow your glaze to set and bread to be fully cooled before slicing in. Enjoy!
