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biscoff breakfast cake

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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 rating)
yield 10 -12 slices
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For biscoff breakfast cake

  • 3 1/2 c
    original bisquick. more or less
  • 2/3 c
    milk
  • 1/2 c
    granulated sugar
  • 1 lg
    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.
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