Mascarpone Filled Cranberry Walnut Rolls are a prize winning recipe for brunch. Refrigerated biscuits filled with mascarpone cheese, rolled in butter, cinnamon and sugar. Cranberries and walnuts added, baked and then drizzled with a mascarpone glaze.
This photo is from the Pillsbury website.

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.

These rolls would be perfect to make and serve at a Mother’s Day brunch.

I have made these so many times for my family, guests, and functions in my community. They are so simple to make, and my granddaughter, that is 8 years old, makes them with me also. 

 These breakfast sweet rolls are always requested  at the annual family New Years Day brunch.  

I will include the recipe for them as well as a video that was created by Pillsbury.  


Category: Breakfast/Brunch

Servings: 10


  • Rolls
  • 1/4 cup sweetened dried cranberries, coarsley chopped
  • 1/3 cup walnuts, chopped
  • 1/2 cup sugar
  • 1 1/2 teaspoon ground cinnamon
  • 2 can (5 count) refrigerated buttermilk biscuits (10 total)
  • 1/2 cup mascarpone cheese, softened
  • 1/4 cup butter, melted
  • Glaze
  • 1 Tablespoon mascarpone cheese, softened
  • 1 cup confectioner sugar
  • 1-2 Tablespoons milk


  1. Heat oven to 350°F. Lightly spray 8- or 9-inch round cake pan with No-Stick 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.


I created this recipe originally but Pillsbury has full rights & ownership of it.

Video link HERE to see how to make these.
Pillsbury created this video.

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