How to make mascarpone-filled walnut rolls


Looking for a decadent breakfast treat to wow your overnight house guests? Jenny Flake, a former Pillsbury Bake-Off Finalist, shows us how to make incredibly rich mascarpone-filled cranberry walnut rolls.

How to make mascarpone-filled walnut rolls
  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. 
  4. 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.  
  5. Reserve 1/4 cup cranberry-walnut mixture; sprinkle remaining mixture over biscuits.  
  6. 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.  
  7. Sprinkle reserved cranberry-walnut mixture over coffee cake. In medium bowl, stir glaze ingredients until smooth. Drizzle glaze over top of rolls. Serve warm.  
Transcript LISA: Hi I’m Lisa Birnbach for and this is Jenny Flake, a past Pillsbury bake-off finalist. Jenny is going to show us a bake-off winning recipe by Pamela Shank from Parkersburg, West Virginia. It’s called mascarpone-filled cranberry walnut rolls. But first of all Jenny, for those of us who don’t know our mascarpone from our mascara, what is it?

JENNY: Mascarpone is a soft Italian cheese. You can also use cream cheese.

LISA: Let’s get to work.

JENNY: All right. So we would start by taking our Golden Layers refrigerated buttermilk biscuits and we are going to take each biscuit and press it out into a three-inch round. So we’re just going to use our fingers and press it out. It doesn’t have to be perfect, but that’s about a good three-inch round. So I’ll have you help me—

LISA: Okay great.

JENNY: And we’ll keep going and just start pressing out our biscuits.

LISA: Is that about three inches?

JENNY: That’s looks perfect.

LISA: Like for a beginner.

JENNY: Right.

LISA: Yours look round and mine looks like diagonals, but okay.

JENNY: There we go.

LISA: There we go.

JENNY: So once we have our biscuits pressed out into about three inches, we’re going to start with that mascarpone filling.

LISA: Okay.

JENNY: We are going to take about a teaspoon of mascarpone cheese and we’re just going to place it right in the very center of our biscuit.

LISA: Now I understand this recipe won Pamela five thousand dollars.

JENNY: I know cause it’s a great recipe. So we’re just going to take all the edges and come up and over our mascarpone and you’re going to pinch the edges just so it’s kind of like a nice tight circle. That looks great. So we have all of our rolls sealed, so now we are going to bring our melted butter and our cinnamon sugar. And we also have our cake pan; it should be an eight or nine inch cake pan that’s been sprayed lightly with some cooking spray. So let’s get started.

LISA: I’m going to watch you do one first.

JENNY: Let’s just take a roll; we’re going to roll it in the butter first and then right into the cinnamon and sugar, and then right into the pan.

LISA: So this recipe is going to make a kind of pull-apart bread.

JENNY: Yeah it’s kind of a fun twist on that traditional pull-apart bread that we see so often, but it’s got that nice surprise of mascarpone inside. So now that we have our rolls arranged in our cake pan we can use the left over butter and cinnamon sugar and just drizzle it right on top.

LISA: Great. I hate to waste good melted butter.

JENNY: There’s just no need is there?

LISA: Never.

JENNY: Our cinnamon sugar—

LISA: We’re going to use all of that?

JENNY: All of it. This makes a nice gooey sauce at the bottom.

LISA: Uh-huh. Wow.

JENNY: Now that we have our cinnamon sugar and butter drizzled over, it’s time to put our walnuts and cranberries on the top. And we just sprinkle those on top. All right it’s ready to go to the oven.

LISA: And how long will these bake?

JENNY:  350 degrees for 28 to 33 minutes.

LISA: Okay and we have thought ahead and we already have some that have baked and we’ve turned them out.

JENNY: Perfect. Now that we’ve turned them out we’re going to use our remaining walnuts and cranberries and sprinkle these right on top. A little more color. So we’re almost done. It’s now time for our drizzle. Our drizzle is some more mascarpone cheese, some milk and powdered sugar until it’s that nice consistency where we can just drizzle right over top.

LISA: And would you serve this at breakfast?

JENNY: Absolutely. I think I would serve this any time of the day.

LISA: It might be at let’s say now. Wouldn’t it?

JENNY: I think so.

LISA: Thank you Jenny. For all the Pillsbury bake-off recipes and lots of other great ideas for all occasions check out I’m Lisa Birnbach for howdini.
meet theexpert
  • Jenny Flake

    Jenny Flake Former Pillsbury Bake-Off® Contest Finalist Jenny Flake is a two-time Pillsbury Bake-Off Contest past finalist. She is a mother of two who is active in her community and enjoys sharing her food adventures online. more about this expert »

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