Mascarpone-Filled Cranberry-Walnut Rolls

(72)
  4 reviews
  • 25 min prep time
  • 60 min total time
  • 10 ingredients
  • 6 servings

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. 1 Heat oven to 350°F. Lightly spray 8- or 9-inch round cake pan with CRISCO® Original No-Stick Cooking Spray.
  2. 2 In small bowl, mix cranberries and walnuts; set aside. In another small bowl, mix granulated sugar and cinnamon; set aside.
  3. 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. 4 Reserve 1/4 cup cranberry-walnut mixture; sprinkle remaining mixture over biscuits.
  5. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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