Mascarpone Filled Cranberry Walnut Rolls |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From Pillsbury Bake Off. Ingredients:
1/4 cup dried sweetened cranberries, coarsely chopped |
1/3 cup chopped walnuts |
1/2 cup granulated sugar |
1 teaspoon ground cinnamon |
1 (12 ounce) can refrigerated buttermilk biscuits (10 biscuits) |
1/2 cup mascarpone cheese or 1/2 cup cream cheese, softened |
1/4 cup butter, melted |
1 tablespoon mascarpone cheese or 1 tablespoon cream cheese, softened |
1 cup powdered sugar |
1 -2 tablespoon milk |
Directions:
1. Heat oven to 350°F Lightly spray 8- or 9-inch round cake pan with 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 heatproof 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.
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