Warm 1 cup of milk until lukewarm, then sprinkle 2 teaspoons of fast-dry yeast and 2 tablespoons of granulated sugar over it. Let sit for about 5 minutes until frothy.

In a mixing bowl, combine the melted butter, 3 cups of flour, and ½ teaspoon of salt; mix until just combined.

Transfer to a standing mixer fitted with a dough hook, kneading on low while gradually adding the remaining flour until the dough pulls away from the sides.

Cover the dough with a clean kitchen towel and place it in a warm area. Let rise for approximately 30 minutes or until it nearly doubles in size.

Preheat your oven to 180°C (356°F). This ensures your oven is hot for the rolls.

Flour your work surface and roll the risen dough into a rectangle about 1-2 cm thick. Prepare the filling by mixing 4 tablespoons of softened butter, 2 tablespoons of ground cinnamon, 1 teaspoon of ground ginger, 1 teaspoon of mixed spice, and ½ teaspoon of ground nutmeg until smooth and creamy.

Spread the filling over the rolled dough, sprinkle 1 cup of crushed gingerbread biscuits on top, roll the dough tightly from one end to the other, and slice into approximately 11 even pieces.

Place the rolls into a greased baking tray and bake for about 20 minutes or until golden brown and puffed.

Prepare the frosting by mixing 1 cup of icing sugar with 2 tablespoons of softened butter and 2-3 tablespoons of milk until smooth. Drizzle frosting over the warm rolls and top each roll with a mini gingerbread man.