Bake-Off® Contest 46, 2013
Canton, Ohio

Mocha Cappuccino Pull Apart Coffee Cake

Pass the pull apart please. Cinnamon rolls are partnered with rich creamy cheese, ooey, gooey chocolate and a splash of coffee.

(1)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 20 min
  • total time 1 hr 30 min
  • ingredients 7
  • servings 12
 

Ingredients

1
container (8 oz) mascarpone cheese, softened
1/2
cup sugar
1/2
cup Jif® Mocha Cappuccino Flavored Hazelnut Spread
1/4
cup butter, melted
1
cup pecans, chopped
2
cans Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing
1
teaspoon instant coffee granules

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray.
  • 2 In large bowl, beat mascarpone cheese, sugar, mocha cappuccino hazelnut spread and butter with electric mixer on low speed 45 seconds or until smooth. Stir in pecans.
  • 3 Separate dough into 16 rolls; reserve icing. Cut each roll into 6 pieces. Place 1/2 of the biscuit pieces into mascarpone mixture, gently folding to coat. Fold in remaining biscuits to coat; spoon mixture in pan.
  • 4 Bake 40 to 50 minutes or until deep golden brown and biscuits are no longer doughy in center. Cool 15 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan.
  • 5 Meanwhile, in small bowl, stir 1 teaspoon boiling water and instant coffee granules until granules are dissolved. Stir in 1 container of the icing until well blended; drizzle over warm rolls. Cool 5 minutes. Drizzle with remaining container of icing. Serve warm.
  • 1 Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray.
  • 2 In large bowl, beat mascarpone cheese, sugar, mocha cappuccino hazelnut spread and butter with electric mixer on low speed 45 seconds or until smooth. Stir in pecans.
  • 3 Separate dough into 16 rolls; reserve icing. Cut each roll into 6 pieces. Place 1/2 of the biscuit pieces into mascarpone mixture, gently folding to coat. Fold in remaining biscuits to coat; spoon mixture in pan.
  • 4 Bake 40 to 50 minutes or until deep golden brown and biscuits are no longer doughy in center. Cool 15 minutes. Place heatproof serving plate upside down over pan; carefully turn plate and pan over. Remove pan.
  • 5 Meanwhile, in small bowl, stir 1 teaspoon boiling water and instant coffee granules until granules are dissolved. Stir in 1 container of the icing until well blended; drizzle over warm rolls. Cool 5 minutes. Drizzle with remaining container of icing. Serve warm.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
610
(
Calories from Fat
360),
% Daily Value
Total Fat
40g
40%
(Saturated Fat
14g,
14%
Trans Fat
4 1/2g
4 1/2%
),
Cholesterol
35mg
35%;
Sodium
600mg
600%;
Total Carbohydrate
58g
58%
(Dietary Fiber
2g
2%
  Sugars
9g
9%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
6%;
Iron
10%;
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013