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1
Heat oven to 350F Lightly spray 8- or 9-inch round cake pan with cooking spray.
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2
In small bowl, mix cranberries and walnuts; set aside.
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3
In another small bowl, mix granulated sugar and cinnamon; set aside.
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4
Separate dough into 10 biscuits; press each biscuit into 3-inch round.
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5
Place heaping 1 teaspoon of the mascarpone cheese on center of each biscuit.
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6
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.
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7
Roll each biscuit in melted butter, then roll in sugar-cinnamon mixture.
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8
Place 1 biscuit in center of pan.
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9
Arrange remaining biscuits, seam sides down and sides touching, in circle around center biscuit.
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10
Pour remaining butter over biscuits; sprinkle with remaining sugar-cinnamon mixture.
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11
Reserve 1/4 cup cranberry-walnut mixture; sprinkle remaining mixture over biscuits.
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12
Bake 28 to 33 minutes or until biscuits are golden brown.
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13
Place heatproof serving plate upside down on pan; carefully turn plate and pan over.
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14
Let stand 1 minute, then carefully remove pan.
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15
Sprinkle reserved cranberry-walnut mixture over coffee cake.
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16
In medium bowl, stir glaze ingredients until smooth.
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17
Drizzle glaze over top of rolls.
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18
Serve warm.
