Mascarpone-Filled Cranberry-Walnut Rolls

Each bite of these fabulous biscuit creations is filled with a rich, creamy filling.

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Servings 6

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Bake-Off® Contest 43, 2008

Pamela Shank

Parkersburg, West Virginia

ingredients 10
Prep Time 25 min
Total Time 60 min

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

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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.