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 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.
Ingredients
- 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
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 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.
- Sprinkle reserved cranberry-walnut mixture over coffee cake. In medium bowl, stir glaze ingredients until smooth. Drizzle glaze over top of rolls. Serve warm.
Video link HERE to see how to make these.
Pillsbury created this video.
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