Orange-Mascarpone Breakfast Rolls |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From TOH Cooking for 2 Spring 2007. Recipe courtesy of Pamela Shank of Parkersburg West Virginia. Ingredients:
1/4 cup chopped pecans |
1/4 cup sugar |
1 teaspoon ground cinnamon |
2 tablespoons mascarpone cheese, plus |
1 1/2 teaspoons mascarpone cheese |
1 teaspoon grated orange peel |
1 (6 ounce) package refrigerated buttermilk biscuits (flaky) |
2 tablespoons butter, melted |
1/2 cup confectioners' sugar |
2 teaspoons orange juice |
Directions:
1. Coat a 6-in round cake pan with cooking spray and set aside. Combine sugar and cinnamon n a small bowl and set aside. Combine 2 tablespoons Mascarpone cheese and orange peel in another small bowl and set aside.
2. Roll out biscuits into 4-in circles and spread 1/2 teaspoon Mascarpone cheese/orange peel mixture down the middle of each biscuit. Bring dough from opposite sides over the filling until edges meet and pinch to seal. Brush with some of the butter then roll in sugar mixture. Place seam side down over pecans in cake pan and sprinkle with remaining sugar mixture. Drizzle with remaining butter.
3. Bake at 350° for 20-25 minutes or until golden brown. Immediately invert onto a serving plate. In a small bowl, combine the confectioners' sugar, orange juice and remaining 1 tablespoon of Mascarpone cheese. Drizzle over warm rolls.
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