Ingredients
Prep time: 25 minutes
Total time: 1 hour
Nonstick cooking spray
1/4 cup sweetened dried cranberries, coarsely chopped
1/3 cup chopped walnuts
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 12-ounce can refrigerated buttermilk biscuits (10 biscuits)
1/2 cup mascarpone cheese or cream cheese, softened
1/4 cup butter, melted
Glaze:
1 tablespoon mascarpone cheese or cream cheese, softened
1 cup confectioners powdered sugar
1 to 2 tablespoons milk
Directions
1. Heat oven to 350 F. Lightly spray 8- or 9-inch round cake pan with nonstick cooking spray.
2. In small bowl, mix cranberries and walnuts; set aside. In another small bowl, mix granulated sugar and cinnamon; set aside.
3. 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.
4. Reserve 1/4 cup cranberry-walnut mixture; sprinkle remaining mixture over biscuits.
5. 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.
6. Sprinkle with cranberry-walnut mixture. In medium bowl, stir glaze ingredients until smooth. Drizzle glaze over top of rolls. Serve warm. Serves 6.