BISCOFF CINNAMON ROLL CAKE
Cinnamon rolls are a classic comfort food, but what if I told you there was a way to make them even better? Introducing this new cinnamon roll cake! This decadent dessert is made with a soft and fluffy cinnamon roll dough, which is then rolled up and filled with your favorite filling.
In this recipe, we’re using the cinnamon cookie spread, Biscoff, and strawberry jam, but you can get creative and use whatever suits you and your family. Once the cake is rolled up, it’s baked and then frosted with a smooth cream cheese frosting.
The cinnamon roll cake is the perfect dessert for any occasion. It’s perfect for a potluck, a birthday party, or even just a weeknight treat. And because it’s so easy to make, you’ll be able to impress your guests without spending hours in the kitchen.
Biscoff Cinnamon Roll Cake
Equipment
- 1 10x15” Baking Sheet
- 1 Strainer/Seive
- 1 Standing mixer
- Parchment Paper
- Piping bag and tip (optional)
Ingredients
Ingredients for the Roll Cake:
- 3 eggs
- 1 cup granulated sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tsp cinnamon
- 2 tbsp yogurt or sour cream optional
- Additional Strawberries for garnish optional
Ingredients for the Filling:
- 1 cup Biscoff cookie spread
- 1/2 Strawberry Jam
Ingredients for the Frosting
- 1 stick Butter softened
- 2 8 oz. Cream Cheese softened
- 1 1/4 powdered sugar
- 1 tsp Cinnamon
- 1 tsp Vanilla
- Pinch of salt
Instructions
Instructions for the Roll Cake:
- Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch baking sheet with parchment paper, spray and flour generously (this cake sticks easily).
- In a large bowl, cream together the eggs, yogurt or sour cream, vanilla and sugar until light and fluffy.
- In a separate bowl, whisk or seive together the flour, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients alternately with the water, beating until just combined.
- Pour the batter into the prepared baking sheet and spread evenly. Bake for 9-12 minutes, or until a toothpick inserted into the center comes out clean or until it springs back when touched (keep an eye after 8 minutes and make sure it does not overcook).
- While the cake is still hot from the oven, generously dust the top of the cake with powdered sugar and flip onto a sheet of parchment paper. Remove any parchment from the baking process.
- Dust the other side with powdered sugar and place a new parchment paper over the top of the cake. Roll up the cake tightly with both pieces of parchment, starting at the short end. Set it aside on a cooling rack for at least 1 hour. This will help the cake take the shape of a roll and make it easier to roll once it’s filled.
Instructions for the Frosting:
- Whip the butter in the standing mixer fitted with the whisk attachment.
- Once it’s whipped on high for ~2 minutes, whip in the cream cheese.
- Add the cinnamon and vanilla.
For Assembly:
- Once the cake is cooled, unroll the cake and remove the parchment.
- Spread the biscoff and jam in a modest layer and re-roll the cake.
- Frost the cake however you like and enjoy!
Notes
- Use room temperature ingredients. This will help the cake to turn out light and fluffy.
- Don't overmix the batter. Overmixing can develop the gluten in the flour, which will make the cake tough.
- Be careful not to overbake the cake. It should be cooked through, but not dry.
