Mocha Cappuccino Pull Apart Coffee Cake

(1)
  1 reviews
  • 20 min prep time
  • 1 hr 30 min total time
  • 7 ingredients
  • 12 servings

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

Directions

  1. 1 Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray.
  2. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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