Mascarpone Stuffed Cinnamon Rolls

 

With Mother’s Day just around the corner, you may be asking yourself what is a good way to show your mom just how special she is. You could buy a Hallmark card, but that’s just an over-priced poem someone else wrote. You could take her out to brunch, that’s always nice. But how about you one-up that and make something special for her yourself!?

I know, you may not think you have the time. But why not ask if she’d like to be included in the baking? We all know no one cooks just the way mom does. And baking is a great way to bring family together. “So Much Good Happens When We Bake.”

This post is part of the Culinary Content Network’s “Celebrating Mom” series, sponsored by Shedd’s Spread Country Crock.

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This recipe became a fast favorite in our house since mom saw a recipe from Pillsbury online last Christmas.

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Now we make it our own with a variety of fillings and toppings. Feel free to experiment yourself. Try ricotta, cream cheese, cottage cheese, or goat cheese. Use any dried fruits, jams, honey, or maple syrup. As long as there are biscuits, sugar, Country Crock, and love, they are sure to delight!

Ingredients:

Step 1: Heat the oven to 350 degrees, and grease a round pan or 8×8 square pan. Mix any nuts and/or fruits you are using in a small bowl.

Step 2: Lay out two shallow bowls or plates, one with the melted Country Crock and one with the cinnamon & sugar.

Step 3: Put about 1/2 tbsp of mascarpone cheese in the center of one biscuit round, sprinkle in a pinch of nuts & dried fruit, and pinch the sides up all around it. Roll it into a ball, making sure the cheese is completely covered.

Step 4: Roll each biscuit ball in the melted Country Crock, and then in the cinnamon & sugar. Place seam-side down in the greased pan. Once all biscuits are stuffed, spread the remaining Country Crock over them and sprinkle with remaining walnuts & cranberries.


Step 5: Bake at 350 for 25-35 minutes, until biscuits are nice and brown. Mix 1 cup powdered sugar and 2 tbsp milk into a thick glaze. Drizzle over warm rolls right as you take them out of the oven.

 
These things are simply incredible. Warm, gooey, sweet, and irresistible.
Who wouldn’t want to wake up to these?? Make them anytime really. Maybe every day, if you’re also a marathon runner…

What will you do for Mother’s Day?

Mascarpone Stuffed Cinnamon Rolls

Ingredients

  • 1 12 oz can biscuit mix or boxed dough mix
  • 1/2 cup mascarpone cheese, room temperature
  • 1/4 cup Country Crock
  • 1 cup powdered sugar
  • 1/3 cup chopped walnuts
  • 1/4 cup dried cranberries
  • 1/2 cup white or brown sugar
  • 2 tbsp milk
  • 1 tbsp ground cinnamon

Instructions

  1. Heat the oven to 350 degrees, and grease a round pan or 8x8 square pan. Mix any nuts and/or fruits you are using in a small bowl.
  2. Lay out two shallow bowls or plates, one with the melted Country Crock and one with the cinnamon & sugar.
  3. Put about 1/2 tbsp of mascarpone cheese in the center of one biscuit round, sprinkle in a pinch of nuts & dried fruit, and pinch the sides up all around it. Roll it into a ball, making sure the cheese is completely covered.
  4. Roll each biscuit ball in the melted Country Crock, and then in the cinnamon & sugar. Place seam-side down in the greased pan. Once all biscuits are stuffed, spread the remaining Country Crock over them and sprinkle with remaining walnuts & cranberries.
  5. Bake at 350 for 25-35 minutes, until biscuits are nice and brown. Mix 1 cup powdered sugar and 2 tbsp milk into a thick glaze. Drizzle over warm rolls right as you take them out of the oven.
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