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Orange-Mascarpone Breakfast Rolls

 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.
Nutritional 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.