Biscoff Breakfast Cake

Pat Duran


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

★★★★★ 1 vote
10-12 slices
15 Min
25 Min


3 1/2 c
original bisquick. more or less
2/3 c
1/2 c
granulated sugar
1 large
egg,lightly beaten
3 Tbsp
melted butter or margarine
soft butter or margarine
1/2 c
warm crunchy biscoff cookie spread( microwave for 9 seconds only)
cinnamon sugar

How to Make Biscoff Breakfast Cake


  • 1Heat oven to 425^. Spray bottom and sides of 8-inch square baking pan;set aside.
  • 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)
  • 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.
  • 5Remove from oven to wire cooling rack. Brush top with butter and cool completely and frost with creamy vanilla frosting, if desired.

Printable Recipe Card

About Biscoff Breakfast Cake

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids