Dining / Recipes

Mascarpone-Filled Cranberry-Walnut Rolls

By bakeoff.com | Wednesday, May 14, 2008 | () comments

6 servings

Prep time: 25 minutes

Total time: 1 hour

ROLLS

1/4 cup sweetened dried cranberries, coarsely chopped

1/3 cup Fisher Chef’s Naturals Chopped Walnuts

1/2 cup Domino or C&H Granulated Sugar

1 teaspoon ground cinnamon

1 can (12 ounces) Pillsbury Golden Layers refrigerated buttermilk biscuits (10 biscuits)

1/2 cup mascarpone cheese or cream cheese, softened

1/4 cup Land O Lakes Unsalted or Salted Butter, melted

GLAZE

1 tablespoon mascarpone cheese or cream cheese, softened

1 cup Domino or C&H Confectioners Powdered Sugar

1 to 2 tablespoons milk

1. Heat oven to 350. 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 heat-proof 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.