Mascarpone Filled Cranberry Walnut Rolls

Submitted by MarielC

"From Pillsbury Bake Off."

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 6

ingredients

• roll

• 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

• glaze

• 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.