Cinnamon Sugar Pancake Rolls

Occasionally, I have cravings for pancakes, but not the appetite for them. My problem is solved and I can eat the pancakes on the go! Bonus!

Dorothy from Crazy for Crusts introduces us to the pancakes she had as a child. She gives the recipe using Bisquick, but you can use your own recipe. In order to make the pancakes thin, increase the milk ratio.

This would be perfect for school, on the go or even a sleepover.

Click on the webpage in blue for the directions and recipe.

hope you had as much fun making these cinnamon sugar pancake rolls as I did. There’s just something about the combination of soft pancakes with that sweet, spicy cinnamon sugar coating that makes for a perfect treat. Whether you’re making them for breakfast, brunch, or just as a little snack, they’re sure to be a hit. Don’t forget to experiment with different fillings – the possibilities are endless!

Now, if you’re looking to keep the cinnamon sugar handy for all your baking and sweet tooth cravings, here’s a simple recipe to make your own cinnamon sugar at home. It’s so easy and makes a perfect topping for everything from toast to fruit!

Basic Cinnamon Sugar Recipe:

1/4 cup granulated sugar
1 tablespoon ground cinnamon

Simply mix the sugar and cinnamon together in a small bowl, and you’re ready to go! You can double or triple the batch and store it in an airtight container for easy access whenever the cinnamon craving hits. It’s great for sprinkling over pancakes, waffles, muffins, or even just a simple piece of toast. Enjoy, and keep those creative baking ideas coming!

Don’t forget to share your creations with me – I love seeing how you put your own spin on these recipes. Until next time, happy cooking and baking

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.

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