Mascarpone-Filled Cranberry-Walnut Rolls

Pamela Shank Parkersburg, WV Bake-Off® Contest 43, 2008 $5,000 - Category Winner
Prep Time 25 min
Cook Time N/A
Servings 6
Difficulty N/A


  • 1/4 cup sweetened dried cranberries, coarsely chopped
  • 1/3 cup Fisher® Chef's Naturals® Chopped Walnuts
  • 1/2 cup Domino® or C&H® Granulated Sugar
  • 1 tsp. ground cinnamon
  • 1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
  • 1/2 cup mascarpone cheese or cream cheese, softened
  • 1/4 cup LAND O LAKES® Unsalted or Salted Butter, melted
  • 1 tbsp. mascarpone cheese or cream cheese, softened
  • 1 cup Domino® or C&H® Confectioners Powdered Sugar
  • 1 to 2 tbsps. milk


  • Step 1

    Heat oven to 350°F. Lightly spray 8- or 9-inch round cake pan with CRISCO® Original No-Stick Cooking Spray.

  • Step 2

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

  • Step 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.

  • Step 4

    Reserve 1/4 cup cranberry-walnut mixture; sprinkle remaining mixture over biscuits.

  • Step 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.

  • Step 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.

  • Step 8

    No change.

Serving size
(1/6 of recipe)

  • Calories 630
  • Calories from Fat350g
  • Total Fat 39g
  • Saturated Fat 18g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 75mg
  • Sodium 630mg
  • Potassium 0mg
  • Total Carbohydrates 66g
  • Dietary Fiber 2g
  • Sugars 43g
  • Protein 7g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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