biscoff breakfast cake
(1 rating)
I made this for my family- out of guilt- I would not let them eat any of the goodies I was making for my bake sale...I was hiding everything around the kitchen..I just hope I remember where I put everything when it is time for the bake sale..Laugh
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(1 rating)
yield
10 -12 slices
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For biscoff breakfast cake
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3 1/2 coriginal bisquick. more or less
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2/3 cmilk
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1/2 cgranulated sugar
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1 lgegg,lightly beaten
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3 Tbspmelted butter or margarine
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spreadsoft butter or margarine
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1/2 cwarm crunchy biscoff cookie spread( microwave for 9 seconds only)
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garnishcinnamon sugar
How To Make biscoff breakfast cake
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1Heat oven to 425^. Spray bottom and sides of 8-inch square baking pan;set aside.
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2Mix together bisquick, milk,sugar,melted butter and egg, in a medium bowl;until a soft dough forms.(as if you were making rolled out biscuits)
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3Place dough on a flat surface sprinkled with Bisquick. Knead dough about 10 times- adding more Bisquick if needed to make a rolled out dough ,not sticky. Roll to 1/2 inch thickness. -
4Lightly spread dough with the soft butter. Then gently spread with the crunchy warm Biscoff cookie spread. Roll up jelly -roll style. Cut into pieces about 9 and place in prepared pan. Sprinkle top with cinnamon sugar. Bake for 15 minutes.Reduce heat to 350^ and bake for 10 minutes more,until golden brown on top or until tested done with toothpick-do not over bake.
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5Remove from oven to wire cooling rack. Brush top with butter and cool completely and frost with creamy vanilla frosting, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Biscoff Breakfast Cake:
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