Cinnamon Roll Coffee Cake

With Mother’s Day, Father’s Day, graduation and other special gatherings around the corner, this cinnamon roll coffee cake will be a hit at breakfast or with coffee and tea after dinner. This is also perfect to make and bring camping. Tara Noland at Noshing with the Nolands shared this recipe on the Real Housemoms page.

Click here on Real Housemoms for the recipe and directions.

Take a look at this Camping recipe book we found on Amazon.

Easy Campfire Cooking: 200+ Family Fun Recipes for Cooking Over Coals and In the Flames with a Dutch Oven, Foil Packets, and More!

Cinnamon is more than just a cozy spice for your lattes and baking—it’s actually packed with health benefits too! Here are a few science-backed reasons why cinnamon is good for you:

1. Anti-Inflammatory Properties
Cinnamon contains powerful antioxidants like polyphenols that help reduce inflammation in the body. Chronic inflammation is linked to many health issues, so adding cinnamon to your diet can be a flavorful way to help fight it.

2. Helps Regulate Blood Sugar
Cinnamon has been shown to help lower blood sugar levels by improving insulin sensitivity. This can be especially helpful for people with insulin resistance or type 2 diabetes.

3. Rich in Antioxidants
Cinnamon ranks high among spices for antioxidant content. These antioxidants help protect your cells from oxidative damage caused by free radicals.

4. Heart-Healthy Effects
Some studies suggest cinnamon may help reduce risk factors for heart disease, such as high cholesterol and high triglyceride levels.

5. Antibacterial and Antifungal
Cinnamon contains cinnamaldehyde, which gives it its flavor and also has antimicrobial properties. It can help fight off certain bacteria, fungi, and even bad breath!

6. Supports Brain Health
Preliminary research suggests cinnamon may protect neurons and improve motor function, showing potential in the fight against neurodegenerative diseases like Alzheimer’s and Parkinson’s.

Just remember, a little goes a long way—especially with the more common Cassia cinnamon, which contains a compound called coumarin that can be harmful in high doses. Ceylon cinnamon (“true” cinnamon) is a safer, lower-coumarin option.

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

Bakery-style results at home – fluffy sponge + silky frosting.
Cookie butter goodness – spiced caramel flavor in every bite.
Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots.
Crowd pleaser – loved by both adults and kids.

Ingredients

For the Cupcakes:

200g (1 cup) sugar
200g (1 ¾ cups) all-purpose flour
120g (½ cup) unsalted butter, softened
2 large eggs
120ml (½ cup) milk
1 ½ tsp baking powder
1 tsp vanilla extract
Pinch of salt

For the Biscoff Buttercream Frosting:

150g (? cup) unsalted butter, softened
200g (1 ½ cups) powdered sugar
150g (about ½ cup) Biscoff spread (smooth)
1–2 tbsp milk (to loosen, if needed)

For Topping:

Mini Biscoff biscuits (one per cupcake)
Crushed biscuits for sprinkling (optional)

Method

Step 1 – Bake the Cupcakes

Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases.
Beat butter and sugar together until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Mix flour, baking powder, and salt in a separate bowl.
Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined.
Divide batter evenly into cupcake cases.
Bake for 18–20 minutes until golden and springy.
Cool completely before frosting.

Step 2 – Make the Biscoff Buttercream

Beat softened butter until pale and creamy.
Add powdered sugar gradually, mixing until smooth.
Beat in Biscoff spread until fully combined.
If too thick, add 1–2 tbsp milk for a silky, pipeable consistency.

Step 3 – Decorate

Pipe swirls of Biscoff buttercream onto cooled cupcakes.
Top each with a mini Biscoff biscuit.
Sprinkle crushed biscuits for extra crunch.

Tips for Perfect Biscoff Cupcakes

Use room temperature ingredients for a smooth batter.
Don’t overbake – cupcakes should be soft and springy.
Chill the frosting slightly before piping for firmer swirls.
Make ahead – cupcakes can be baked the day before and frosted when ready to serve.

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.

Have you read?