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.