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Mascarpone-Filled Cranberry-Walnut Rolls
Mascarpone-Filled Cranberry-Walnut Rolls
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Each bite of these fabulous biscuit creations is filled with a rich, creamy filling.
Prep Time:
25 Min
Total Time:
1 Hr
Makes:
6 servings
Pamela Shank
Parkersburg
,
WV
Bake-Off® Contest 43, 2008
$5,000 - Category Winner
(58)
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You may also enjoy:
Upside-Down Caramel-Apple Biscuits
Cinnamon Sugar Pull Apart Loaf
Bacon-Cheese Pull-Aparts
RECIPE
TIPS
REVIEWS (
30
)
NUTRITIONAL INFO
INGREDIENTS
Rolls
1/4
cup sweetened dried cranberries, coarsely chopped
1/3
cup Fisher® Chef's Naturals® Chopped Walnuts
1/2
cup granulated sugar
1
teaspoon ground cinnamon
1
can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
1/2
cup mascarpone cheese or cream cheese, softened
1/4
cup LAND O LAKES® Butter, melted
Glaze
1
tablespoon mascarpone cheese or cream cheese, softened
1
cup powdered sugar
1
to 2 tablespoons milk
DIRECTIONS
1.
Heat oven to 350°F. Lightly spray 8- or 9-inch round cake pan with CRISCO® Original No-Stick Cooking Spray.
2.
In small bowl, mix cranberries and walnuts; set aside. In another small bowl, mix granulated sugar and cinnamon; set aside.
3.
Separate dough into 10 biscuits; press each biscuit into 3-inch round. Place heaping 1 teaspoon of the mascarpone cheese on center of each biscuit. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a ball; firmly pinch edges to seal. Roll each biscuit in melted butter, then roll in sugar-cinnamon mixture. Place 1 biscuit in center of pan. Arrange remaining biscuits, seam sides down and sides touching, in circle around center biscuit. Pour remaining butter over biscuits; sprinkle with remaining sugar-cinnamon mixture.
4.
Reserve 1/4 cup cranberry-walnut mixture; sprinkle remaining mixture over biscuits.
5.
Bake 28 to 33 minutes or until biscuits are golden brown. Place heatproof serving plate upside down on pan; carefully turn plate and pan over. Let stand 1 minute, then carefully remove pan.
6.
Sprinkle reserved cranberry-walnut mixture over coffee cake. In medium bowl, stir glaze ingredients until smooth. Drizzle glaze over top of rolls. Serve warm.
High Altitude (3500-6500 ft):
No change.
High Altitude (3500-6500 ft):
No change.
Bake-Off is a registered trademark of General Mills ©2009
Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
2009 © and ®/™ of General Mills
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.
®Crisco is a trademark of The J.M. Smucker Company