Biscoff cinnamon roll drip cake

What is a Biscoff cinnamon roll drip cake?

If you’re looking for the ultimate Christmas showstopper, you have got to make this Biscoff cinnamon roll drip cake. I have basically put my three favourite things together: Cake, Biscoff and Cinnamon rolls ! So let’s break this festive showstopper down shall we… the sponge is a fluffy Biscoff cake with vanilla buttercream icing, a Biscoff drip and topped with mini two ingredient dough cinnamon rolls. Can you imagine the look on your friends and family’s faces when you bring this showstopper to the table! They would be so happy they chose to spend Christmas with you.

So why Biscoff and cinnamon rolls for a Christmas showstopper? Well I think Biscoff is the perfect flavour for Christmas bakes. It is made from Biscoff cookies, which are ground up to make a creamy smooth paste. The caramel and spice flavours from the Biscoff screams Christmas. I decided to top the cake with a pile of the cutest mini cinnamon rolls because they pair brilliantly with Biscoff, and they look super impressive. Also they are so easy to make using two ingredient dough. Scroll down to learn how to make it…

Two ingredient dough cinnamon rolls…sounds good tell me more?

To make this Christmas showstopper as easy as possible, I decided to make two ingredient dough cinnamon rolls. You only need two ingredients to make the dough: self-raising flour and Greek yogurt. No yeast, no eggs, no butter, no sugar. Just mix them together in a bowl until you have a sticky dough, then knead it on a floured surface for a few minutes. Then roll it out into a rectangle, spread some butter, brown sugar and cinnamon on top. Cut into strips, roll them up and bake in a mini cupcake tin for 12 minutes. Voila! You have soft, fluffy, and delicious cinnamon rolls.

Why should I make this Biscoff cinnamon roll drip cake?

If you’re looking for a delicious and festive showstopper that will wow your guests, look no further than this Biscoff cinnamon roll drip cake.

But why should you make a Biscoff drip cake, you ask? Well, here are some reasons:

• It’s easy to make. You don’t need any fancy equipment or skills to whip up this cake. Just follow the simple steps and you’ll have a stunning cake in no time.
• It’s fun. There’s something satisfying about watching the biscoff spread drip down the sides of the cake.
• The mini cinnamon rolls really bring the cake to life and are so easy to make using two ingredient dough.
• It’s delicious. This cake is rich, moist, and full of biscoff flavor. Every bite is a heavenly combination of textures and tastes.

So what are you waiting for? Grab your ingredients and get baking. A Biscoff drip cake is the perfect treat for any occasion, not just Christmas. Trust me, you won’t regret it.

Tips for making this Biscoff cinnamon roll drip cake?

1. Make sure all of your cake ingredients are room temperature.
2. Cream the butter and sugar together for at least 4 mins.
3. Wrap the cakes in cling film and put them in the fridge to chill, which will make them easier to frost. It will help the crumbs to not fall off as much when adding the crumb coat (first layer of buttercream icing)
4. Chill the cake before pouring the Biscoff drip to stop it from running all the way down to the bottom of the cake.
5. You can make the vanilla buttercream the day before if you prefer, just cover it with cling film or put it in a Tupperware container on the counter. If it’s a hot day put it in the fridge and take it out an hour before you need to use it. Using a spatula mix it until it becomes soft and creamy.

If you like this recipe, check out these ones…

• Easy Churro Christmas Trees
• Easy Christmas Pudding Cruffins
• Edible Brownie Pine Cones
• Black Forest Chocolate Fudge Cake

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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Biscoff cake

• 12oz/340g butter
• 12oz/340g light brown sugar
• 11oz/311g self raising flour
• 100g Biscoff spread (smooth)
• 6 eggs
• 1tbsp vanilla extract
• 1/2tsp cinnamon
• 1/4tsp salt

Biscoff drip

• 270g Biscoff spread 

Vanilla buttercream icing

• 350g salted butter
• 650g icing sugar
• 1tbsp vanilla extract
• 7-8tbsp milk or cream

Mini cinnamon rolls 

• 350g Greek yoghurt (full fat)
• 300g self raising flour
• 5tbsp butter
• 5tbsp soft dark brown sugar
• 1tbsp ground cinnamon

Icing drizzle for cinnamon rolls

• 10tbsp icing sugar 
• 9tbsp water

Makes approx. 20 mini cinnamon rolls

Instructions

Biscoff cake

1. Cream the room temperature butter and soft light brown sugar together for 4 mins until smooth and creamy.
2. Melt the Biscoff spread in the microwave for 10 seconds or  just until it becomes runny. Pour it into the bowl with the butter and sugar, mix until combined. 
3. Sift the dry ingredient together in a bowl, alternate adding flour and one egg at a time until the cake batter is combined and creamy.
4. Grease and line 3 6" round cake tins, add the cake batter evenly into the tins (you can weigh them to make sure they are the same). Bake in the oven at 170c for 30-35 mins. 

Vanilla buttercream icing

1. Mix the room temperature butter in a stand mixer for 5 mins until it looks pale and creamy.
2. Mix in the vanilla extract.
3. Add 1 cup of icing sugar at a time on a slow speed.
4. To loosen the buttercream, add between 4-8 tbsp milk or cream. 

Mini cinnamon rolls

1. Mix the Greek yoghurt and self raising flour together in a bowl, then knead on a flour dusted counter top. 
2. The dough will very very sticky, sprinkle more flour until it is a consistency that you can roll into a rectangle.
3. Spread soft butter all over the dough, then sprinkle brown sugar and cinnamon on top. 
4. Use a pizza cutter to cut approx 20 strips, then roll them up to make the cinnamon rolls.
5. They need to fit into the holes in a  mini cupcake tin, so you may not need to roll them all the way across. 
6. Grease the cupcake tin, put the cinnamon rolls in, then bake at 170g for 10-12 mins. they should be puffed up and light brown.
7. Mix the icing sugar and water together, then drizzle over the cinnamon rolls.

Assemble

1. Once the cakes have cooled, cut the top off the cakes to make them flat. 
2. Drizzle the 6-7 tbsp of simple syrup on each cake. Wrap each layer in cling film and put them in the fridge or freezer for 40 mins-1 hour. This will make them easier to frost as the crumbs will not fall off the sides as much when you are doing the crumb coat. (first layer of buttercream icing)
3. Stack the cakes with the vanilla buttercream, turn over the top cake so the bottom is facing upwards.
4. Spread the vanilla buttercream all over the cake, start at the top and work your way down the side using an off set spatula.
5. Smooth the side of the cake with the spatula or a cake scraper then put it in the fridge to chill for 30mins-1hour.
6. Whilst the crumb coat chills you can make the cinnamon rolls. Once baked, drizzle them in runny icing, set aside.
7. Add another layer of vanilla buttercream icing all over the cake, smooth the buttercream icing with a cake scraper. It is a naked cake so remove enough icing that the cake can still be seen underneath.
8. Put the cake back in the fridge to chill for 40 mins- 1 hour. The reason for this is so when you pour the melted Biscoff down the sides of the cake, it will not run all the way down to the bottom.
9. Remove the cake from the fridge, melt the Biscoff in the microwave until it has just become runny, you do not want it to be too hot. Pour some on top of the cake and push it over the edges to make it run down the sides. 
10. Place the cinnamon rolls on top of the cake in a pile and drizzle some Biscoff on top.