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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.
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