Pre-heat the oven to 350°F (180°C/160°C fan forced). Line one or two baking tray with baking paper.
Add the yogurt to the flour and mix well. You may need to switch to your hands at some point and continue to roll the dough in the bowl until all the flour is mixed in.
Lightly flour the bench and lightly kneed the dough for a couple of minutes until its smooth.
Pick up the dough and lightly flour the board again. Roll the dough out with a rolling pin until its about 30 by 15cm rectangle.
Put the Biscoff spread in a microwave proof bowl and microwave for ten to twenty seconds to soften it a little. Spread the Biscoff out all over the dough. Sprinkle cinnamon over the top if using.
Roll the dough up into a spiral along the long edge. Use a sharp knife to cut the dough into about eight pieces.
Put the scrolls onto the baking tray, spiral side up.
Bake for 20 minutes or until golden brown. If you want you can melt a little extra Biscoff spread and drizzle it over the top. Pop onto a plate or cool and put into lunch boxes. Delicious!