Unroll crescents into full sheet on your cutting board; press all seams together.
Carefully spread 1/2 cup Biscoff Cookie Butter over crescents.
Gently roll into one long, thin crescent roll.
Wrap in Saran Wrap and refrigerate at least 1 hour.
Place back on cutting board and slice into small pinwheels.
Place on baking sheet and bake on 375 degrees for 10-12 minutes.
Mix milk and confectioners sugar until smooth and drizzle over hot rolls.