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.