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Mascarpone-Filled Cranberry-Walnut Rolls Recipe

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This recipe for Mascarpone-Filled Cranberry-Walnut Rolls, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Snedecor
Added: Wednesday, April 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Rolls
1/4 c. sweetened dried cranberries, coarsely chopped
1/3 c. chopped walnuts
1/2 c. granulated sugar
1 tsp. ground cinnamon
1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
1/2 c. mascarpone cheese or cream cheese, softened
1/4 c. butter, melted

Glaze
1 T. mascarpone cheese or cream cheese, softened
1 c. powdered sugar
1 to 2 T. milk

Directions:
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 tsp. 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 c. 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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