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Orange-Mascarpone Breakfast Rolls

These special rolls from Pamela Shank of Parkersburg, West Virginia are melt-in-your-mouth good and smell wonderful while baking. "I came up with these while teaching one of my grandchildren how to make monkey bread," Pamela notes.

5 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

1/4 cup chopped pecans
1/4 cup sugar
1 teaspoon ground cinnamon
2 tablespoons plus 1-1/2 teaspoons Mascarpone cheese, divided
1 teaspoon grated orange peel
1 tube (6 ounces) refrigerated flaky buttermilk biscuits
2 tablespoons butter, melted
1/2 cup confectioners' sugar
2 teaspoons orange juice

Directions

Sprinkle pecans into a 6-in. round baking pan coated with cooking
spray; set aside. In a small bowl, combine sugar and cinnamon. In
another bowl, combine 2 tablespoons Mascarpone cheese and orange
peel; set aside.
On a lightly floured surface, roll out biscuits into 4-in. circles.
Spread 1/2 teaspoon cheese mixture down the center of each circle.
Bring dough from opposite sides over filling just until edges meet;
pinch to seal. Brush with some of the butter; roll in sugar mixture.
Place seam side down over pecans. Sprinkle with remaining sugar
mixture; drizzle with remaining butter.
Bake at 350° for 20-25 minutes or until golden brown. Immediately

2 of 2

Orange-Mascarpone Breakfast Rolls (continued)

Directions (continued)

invert onto a serving plate. In a small bowl, combine the
confectioners' sugar, orange juice and remaining Mascarpone cheese.
Drizzle over rolls. Serve warm. Yield: 5 rolls.

Nutrition Facts: 1 roll equals 270 calories, 12 g fat (4 g saturated fat), 18 mg cholesterol, 340 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.