Mascarpone Filled Cranberry Walnut Rolls

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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
• 1 tablespoon mascarpone cheese or 1 tablespoon cream cheese, softened
• 1 cup powdered sugar
• 1 -2 tablespoon milk

Recipe

• 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.