Biscoff Cinnamon Roll Cheesecake
Hi Everyone! It’s Nicky, calling in again from Kitchen Sanctuary.
Today I’m bringing you a recipe born from indecision, a leftover tube of crescent roll dough and a serious craving for something sweet. You may remember from those Snicker Brownies I made a couple of months ago, that I like to go a little over the top when it comes to dessert.
If you’re going to have a dessert, you might as well really enjoy it right?
So, staring into my cupboards for inspiration, my eyes fell on a jar of Biscoff spread. Have you tried it? It’s basically biscuity heaven in a jar (that you want to sandwich between two biscuits before eating – or maybe that’s just me).
I decided it would be a perfect addition to some quick cinnamon rolls.
Whilst the cinnamon rolls were in the oven, I set work thinking about the glaze.
Initially it was just going to be a standard cinnamon roll cream-cheese glaze. But such was my sweet tooth, that I decided it’d be much more fun to turn it into a cheesecake. Let’s pile that cheesecake topping on, and hey, whilst we’re there, why not swirl in some more of Biscoff! 🙂
It may have been the best cheesecake-making decision of my life!
So much so, I had to share (the recipe, not the cheesecake, obviously……)
Biscoff Cinnamon Roll Cheesecake
- Non-stick cooking spray
- 1 tbsp all-purpose flour (for dusting)
- 1 x 8 oz cans refrigerated crescent roll dough
- 2 heaped tbsp Biscoff Spread
- 2 heaped tbsp softened butter
- 4 tbsp soft brown sugar
- 1.5 teaspoon ground cinnamon
- ½ cup (120 ml) heavy cream
- 3 tbsp confectioner’s sugar
- 1 x 8oz pack (228g) cream cheese
- 1/2 tsp vanilla extract
- 1/3 of a cup + 2 tbsp (110g) Biscoff spread
- Preheat oven to 375 F degrees. Spray an 8 inch cake tin (with a removable base) with cooking spray.
- Sprinkle flour over your work surface and unroll the crescent roll dough, so that it’s rolled out horizontally on the work surface (you may have to cut the end off, like I did, if your surface is too small – see picture above). Press any perforations together.
- Spread the dough with the softened butter, then spread the Biscoff Spread. Sprinkle with the brown sugar and finally sprinkle on the cinnamon. Roll the dough upwards into a long roll, then cut the roll into small 1.5”-2” pieces. Place the pieces, cut side up into the cake tin – spacing them evenly apart. Then place in the oven and bake for 10-15 minutes or until golden brown. Once it’s cooked, take out of the oven and allow to cool in the tin.
- In a medium bowl, beat the cream, using a whisk, until thick enough to hold its shape, add confectioner’s sugar and mix again, add cream cheese, vanilla and all but 2 tbsp of the Biscoff. Mix until combined
- Spread the mixture onto the cinnamon rolls. Smooth the top with the back of a spoon.
- Heat the remaining Biscoff in microwave for a few seconds to loosen it up a bit, then dollop it onto the cheesecake topping. Swirl the Biscoff around using a cocktail stick.
- Place in the refrigerator, and allow to chill for an hour or two before serving.
Nicky lives in Cheshire in the UK with her husband and two children. She blogs over atKitchen Sanctuary where she creates family friendly recipes and mouth-watering photos. Connect with Nicky on Facebook, Instagram, Pinterest and Twitter.