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.

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MASCARPONE FILLED CRANBERRY WALNUT ROLLS

Refrigerated biscuits filled with mascarpone rolls, rolled in melted butter, sugar & cinnamon. Sprinkled with dried cranberries and walnuts. Baked and covered in a sweet glaze.

Course Breakfast/Brunch

Cuisine American

Keyword Mascarpone Rolls, Mascarpone Filled Cranberry Walnut Rolls

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10

Calories 483kcal

Author pamelashank2015

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

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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