- Rolls
- 1/4 cup sweetened dried cranberries, coarsely chopped
- 1/3 cup Fisher® Chef's Naturals® Chopped Walnuts
- 1/2 cup Domino® or C&H;® Granulated Sugar
- 1 teaspoon ground cinnamon
- 1 (12 ounce) can Pillsbury® Golden Layers® refrigerated buttermilk biscuits
- 1/2 cup mascarpone cheese or cream cheese, softened
- 1/4 cup LAND O LAKES® Unsalted or Salted Butter, melted
- Glaze
- 1 tablespoon mascarpone cheese or cream cheese, softened
- 1 cup Domino® or C&H;® Confectioners Powdered Sugar
- 1 tablespoon milk, or as needed
- Heat oven to 350 degrees F. Lightly spray 8- or 9-inch round cake pan with CRISCO(R) Original 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.