In a small saucepan, warm ¾ cup of soy milk and whisk in 2 tablespoons of sugar and 1 tablespoon of instant yeast. Let sit for 5 minutes until frothy.

In a mixing bowl, combine 2 tablespoons of melted butter, 3 cups of flour, and ½ teaspoon of salt. Gradually add yeast mixture and knead until smooth.

Place dough in a greased bowl, cover, and let rise in a warm place for 30 minutes.

Preheat oven to 180°C (356°F) while dough rises.

Roll the risen dough into a rectangle, spread Biscoff spread, and sprinkle with cinnamon and sugar. Roll tightly and slice into 8-12 pieces.

Place rolls on a baking tray, cover, and let rise for an additional 15-20 minutes before baking for 25 minutes.

Cool slightly, drizzle with melted Biscoff spread, and sprinkle with crushed biscuits before serving.