Ingredients: |
Ingredients: Rolls:
1/4 c. sweetened, dried cranberries, coarsely chopped
1/3 c. chopped walnuts
1/2 c. granulated sugar
1 tsp. cinnamon
1 (12 oz.) can refrigerated buttermilk biscuits (10 biscuits)
1/2 c. mascarpone cheese or cream cheese, softened
1/4 c. unsalted or salted butter, melted
Glaze:
1 tbsp. mascarpone cheese or cream cheese, softened
1 c. powdered sugar
1 - 2 tbsp. milk
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Directions: |
Directions:Heat oven to 350º. Lightly spray 8 or 9 inch round cake pan. 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 1/2 cup cranberry-walnut mixture; sprinkle remaining mixture over biscuits. Bake 28 - 33 minutes or until biscuits are golden brown. Place heatproof serving place upside down on pain; 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. |
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