1. Mix the dough ingredients on slow to medium speed for 5 minutes. Stop, cover the bowl, and let the dough rest for 2 minutes.
2. Resume mixing on slow to medium for another 2 minutes.
3. Cover the bowl tightly with cling film and leave to rest for 1 hour, or until dough has doubled.
4. Lightly flour your work surface, then tip out the dough. Sprinkle a little flour on top and roll the dough into a rectangle, roughly 50×30 cm.
5. Spread the butter over the rolled dough.
6. Top with Biscoff, sprinkle with light brown sugar and cinnamon, leaving a small edge along one long side uncovered.
7. With the long side facing you, roll the dough tightly like a Swiss roll, sealing the edge by pressing it together.
8. Slice into pieces about 1.5 inches thick.
9. Preheat the oven to 190°C (375°F).
10. For each roll, arrange 4 pieces of twine in a star shape.
11. Place a roll in the middle and tie each piece of twine loosely around, trimming any excess. Don’t tie too tightly: the twine should just lightly touch the dough to allow for expansion during proofing and baking.
12. Repeat for all rolls, then place the rolls into a greased baking tin.
13. Rest for 30 minutes to proof again, then bake for 20 minutes.
14. Allow to cool for about 20 minutes, then carefully cut and remove the twine.
15. In a bowl, mix icing sugar, maple syrup, vanilla bean paste and milk.
16. Once the rolls have cooled, break cinnamon sticks into small “twigs” and place one in the centre of each roll.
17. Drizzle the icing over.
18. Serve warm!