Orange-Mascarpone Breakfast Rolls Recipe

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Orange-Mascarpone Breakfast Rolls Recipe
Orange-Mascarpone Breakfast Rolls Recipe photo by Taste of Home
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Orange-Mascarpone Breakfast Rolls Recipe

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4.5 4 4
Publisher Photo
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.
MAKES:
5 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Orange-Mascarpone Breakfast Rolls in Cooking for 2 Spring 2007, p31

Nutritional Facts

1 each: 270 calories, 12g fat (4g saturated fat), 18mg cholesterol, 340mg sodium, 40g carbohydrate (21g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. Bake at 350° for 20-25 minutes or until golden brown. Immediately 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.
Originally published as Orange-Mascarpone Breakfast Rolls in Cooking for 2 Spring 2007, p31

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hamhock32 User ID: 7001222 67614
Reviewed Oct. 9, 2014

"Good little breakfast rolls."

MY REVIEW
Smika User ID: 4681205 149404
Reviewed Dec. 29, 2012

"I made this twice, that's how good they are! The recipe calls for 1/4 cup sugar but this was too much sugar for my taste. I suggest reducing the amount of sugar, but they are delicious!"

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veedwa9 User ID: 5354053 96319
Reviewed Nov. 29, 2010

"great recipe quick and very good ,man of litte wrods THANKS"

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Lphant User ID: 1877414 169068
Reviewed Jun. 14, 2010

"These breakfast rolls were incredibly rich and decadant! A nice treat!"

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