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


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.

About this Recipe

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