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, a new stove, and so many gift cards.
These Mascarpone Filled Cranberry Walnut Rolls would be perfect to make and serve at a Mother’s Day brunch, a holiday breakfast, when you have guests, or just any day.
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.
HERE is a recipe that only makes 5 rolls, and is perfect for 1 or 2 people.
How To Make Mascarpone Filled Cranberry Walnut Rolls
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS
ROLLS:
dried cranberries
walnuts
sugar
ground cinnamon
small buttermilk biscuits (Pillsbury)- do not use the Flaky Layers, they do not roll up as well.
mascarpone cheese
butter, melted
GLAZE:
mascarpone cheese
confectioner sugar
milk
INSTRUCTIONS
Spray a round 8 or 9-inch round cake pan with no stick cooking spray. Preheat oven.
Mix together the cranberries and pecan together in a small bowl. Save part of them back for garnish.
Mix together the sugar and cinnamon in another small bowl.
Melt butter in a small bowl.
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.
Combine the cranberries and walnuts, sprinkle over of biscuits.
Bake as directed. Place heatproof serving plate upside down on pan; carefully turn plate and pan over. Let stand 1 minute, then carefully remove pan.
Combine ingredients for the glaze and drizzle over the rolls while 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 4 oz cream cheese, 2 Tablespoons heavy cream, dash of lemon juice to create a smoother texture like the mascarpone. You may also just use the cream cheese.
MASCARPONE FILLED CRANBERRY WALNUT ROLLS
Ingredients
- Rolls
- 1/4 cup sweetened dried cranberries coarsely chopped
- 1/3 cup walnuts chopped
- 1/2 cup sugar
- 1 1/2 teaspoon ground cinnamon
- 1 can 10 refrigerated buttermilk biscuits
- **Recipe works best with small biscuits, not the flaky layers. They don't roll as well
- 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
Instructions
- Heat oven to 350°F. Lightly spray 8- or 9-inch round cake pan with No-Stick Cooking Spray.
- In small bowl, mix cranberries and walnuts; set aside. In another small bowl, mix granulated 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 30 minutes or until biscuits are light golden brown. Do not overbake. Place heatproof serving plate upside down on pan; carefully turn plate and pan over. Let stand 1 minute, then carefully remove pan.
- In medium bowl, stir glaze ingredients until smooth. Drizzle glaze over top of rolls. Sprinkle reserved cranberry-walnut mixture over coffee cake. Serve warm.
Notes
Video link HERE to see how to make these.
Pillsbury created this video.
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