Orange-Mascarpone Breakfast Rolls |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 5 |
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These special rolls from Pamela Shank of Parkersburg, West Virginia are melt-in-your-mouth good and smell wonderful while baking. I came up with these while teaching one of my grandchildren how to make monkey bread, Pamela notes. Ingredients:
1/4 cup chopped pecans |
1/4 cup sugar |
1 teaspoon ground cinnamon |
2 tablespoons plus 1-1/2 teaspoons mascarpone cheese, divided |
1 teaspoon grated orange peel |
1 tube (6 ounces) refrigerated flaky buttermilk biscuits |
2 tablespoons butter, melted |
1/2 cup confectioners' sugar |
2 teaspoons orange juice |
Directions:
1. Sprinkle pecans into a 6-in. round baking pan coated with cooking spray; set aside. In a small bowl, combine sugar and cinnamon. In another bowl, combine 2 tablespoons Mascarpone cheese and orange peel; set aside.
2. On a lightly floured surface, roll out biscuits into 4-in. circles. Spread 1/2 teaspoon cheese mixture down the center of each circle. Bring dough from opposite sides over filling just until edges meet; pinch to seal. Brush with some of the butter; roll in sugar mixture. Place seam side down over pecans. 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 Mascarpone cheese. Drizzle over rolls. Serve warm. Yield: 5 rolls.
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