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
  • spread
    soft butter or margarine
  • 1/2 c
    warm crunchy biscoff cookie spread( microwave for 9 seconds only)
  • garnish
    cinnamon sugar

How to Make Biscoff Breakfast Cake


  1. Heat oven to 425^. Spray bottom and sides of 8-inch square baking pan;set aside.
  2. Mix 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)
  3. Place 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.
  4. Lightly 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.
  5. Remove 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

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