Mascarpone Filled Cranberry Walnut Rolls for 2..a delicious, easy brunch recipe. Refrigerated biscuits stuffed with mascarpone cheese, rolled in butter-cinnamon-sugar. Sprinkled with cranberries and nuts. Drizzled with a rich icing.
In 2008 I was chosen as a finalist for the 43rd Pillsbury Bake-off Contest. I cannot even express how exciting this was and what an unforgettable experience. My recipe was Mascarpone-Filled Cranberry Walnut Rolls.
I was chosen as the winner of my category (Breakfast/Brunch) and one of the 5 finalists to win the $1,000,000 dollars! I did not win that but did receive $5000 and a new stove.
The original recipe for mascarpone filled rolls makes 10 rolls which is too many if there are only 2 people sharing it. I decided last week to make a downsized version of this.
Pillsbury sells refrigerated biscuits in a 5 count can, so this is perfect.
HOW TO MAKE MASCARPONE FILLED CRANBERRY WALNUT ROLLS FOR 2:
INGREDIENTS:
- Rolls
- dried cranberries, chopped
- walnuts, chopped
- sugar
- ground cinnamon
- 1 can (5 count) refrigerated buttermilk biscuits
- mascarpone cheese, softened
- butter, melted
- Glaze
- 1/3 cup confectioner sugar (may use 1/2 cup for a lot of glaze)
- 1-2 Tablespoons milk
Preheat oven to 350 degrees F. Lightly spray a 6-inch round cake pan with no stick cooking spray.
In a small bowl, combine the cranberries and walnuts; set aside. In another small bowl, combine the sugar and cinnamon; set aside.
Separate the biscuits. Press each biscuit into a 3-inch round, make an indentation in center. Place a heaping teaspoon of mascarpone cheese on center of each biscuit; fold the edges over to cover it, then form into a ball. Slightly flatten ball.
Fold dough over and press edges together.
Roll into a ball.
Roll each ball in butter and then cinnamon-sugar.
Arrange in center of pan. Sprinkle cranberry-walnut mixture.
Bake for 24 to 28 minutes or until biscuits are light golden brown.
Remove from the oven and place a heatproof serving plate upside down over the pan. Carefully turn the plate and pan over. Let stand 1 minute, then carefully remove pan. Sprinkle remaining cranberries-walnuts over the rolls.
In a small bowl, stir together any remaining mascarpone cheese and the confectioner sugar. Stir in milk in small amounts to obtain consistency to drizzle. Drizzle glaze over the rolls. Serve warm.
Why You Will Love These Mascarpone Filled Cranberry Walnut Rolls
- They are so quick and easy to make, but look like breakfast rolls from a fancy bakery. Using refrigerated biscuits is such a convenience item.
- These are so perfect to serve at a brunch, Mother’s Day, Easter, Christmas morning, or any holiday gathering.
- They have all of the flavors of homemade cinnamon rolls, warm soft dough, flavors of cinnamon sugar and sweetened mascarpone cheese. The addition of cranberries and walnuts take them to a new level.
Frequently Asked Questions
Can I make these rolls ahead of time?
They are best served at the time they are made while warm from the oven. If you do have leftovers, place in an airtight container and refrigerate for 2 days. Reheat on a microwave safe plate in the microwave. They can be made a few hours ahead of time. If doing this, wait to drizzle the icing until after the rolls are reheated.
Do I have to use nuts in this recipe?
No, you can leave them out if necessary. If you prefer a different nut other than the walnuts, pecans also work well.
Can I use cream cheese if mascarpone cheese is not available?
YES. Beat together a mixture of 2 oz cream cheese, 1 Tablespoon heavy cream, dash of lemon juice to create a smoother texture like the mascarpone. You may also just use the cream cheese.
This post was shared on Sweet Little Bluebird Weekend Potluck.
MASCARPONE FILLED BREAKFAST ROLLS FOR 2
Ingredients
- Rolls
- 1 Tablespoon sweetened dried cranberries coarsley chopped
- 1/4 cup walnuts chopped
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 can 5 count refrigerated buttermilk biscuits
- 1/3 cup mascarpone cheese softened
- 2 Tablespoons butter melted
- Glaze
- 1/3 cup confectioner sugar may use 1/2 cup for a lot of glaze
- 1-2 Tablespoons milk
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 6-inch round cake pan with no stick cooking spray.
- In a small bowl, combine the cranberries and walnuts; set aside. In another small bowl, combine the sugar and cinnamon; set aside.
- Separate the biscuits. Press each biscuit into a 3-inch round, make an indentation in center. Place a heaping teaspoon of mascarpone cheese on center of each biscuit; fold the edges over to cover it, then form into a ball. Slightly flatten ball.
- Roll each biscuit in the melted butter and then in the cinnamon-sugar mixture. Place first biscuit in the center of pan and then arrange the other ones around it.
- Pour any remaining butter and cinnamon-sugar over the biscuits. Sprinkle half of the cranberries and walnuts over the rolls.
- Bake for 24 to 28 minutes or until biscuits are light golden brown.
- Remove from the oven and place a heatproof serving plate upside down over the pan. Carefully turn the plate and pan over. Let stand 1 minute, then carefully remove pan. Scrape any remaining topping onto rolls.
- Sprinkle remaining cranberries-walnuts over the rolls. In a small bowl, stir together any remaining mascarpone cheese and the confectioner sugar. Stir in milk in small amounts to obtain consistency to drizzle. Drizzle glaze over the rolls. Serve warm.
I should not have read this before breakfast because now I am starving! That looks so good and thanks for creating a downsized version of your hit!