Shelly's Recipe

MASCARPONE-FILLED CRANBERRY-WALNUT ROLLS

Category: Coffee Cake

Rolls
1/4 cup sweetened dried cranberries, coarsely chopped
1/3 cup chopped walnuts
1/2 cup sugar
1 tsp ground cinnamon
1 (12 oz) can refrigerated buttermilk biscuits
1/2 cup mascarpone cheese or cream cheese, softened
1/4 cup unsalted or salted butter, melted

Glaze
1 tbsp mascarpone cheese or cream cheese, softened
1 cup confectioners sugar
1 to 2 tablespoons milk

Preheat oven to 350. Lightly spray 9 inch round cake pan with nonstick cooking spray.

In small bowl, mix cranberries and walnuts; set aside. In another small bowl, mix sugar and cinnamon; set aside.

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.

Reserve 1/4 cup cranberry-walnut mixture; sprinkle remaining mixture over biscuits. 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. Sprinkle reserved cranberry-walnut mixture over coffee cake. In medium bowl, stir glaze ingredients until smooth. Drizzle glaze over top of rolls. Serve warm.