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From: Judy/AZ
Yield: 1 dozen.
Prep: 40 min.; Rise: 1 hr., 15 min.; Chill: 8 hrs; Bake: 12 min.

CRANBERRY ROLLS

2 (1/4-ounce) envelopes rapid-rise yeast
3/4 cup warm water (105° to 115°)
1 cup sugar, divided
3 cups all-purpose flour
6 tablespoons vegetable oil
2 large eggs
1 teaspoon salt
1/2 cup butter or margarine, melted
1 teaspoon ground cinnamon
1 cup sweetened dried cranberries
12 large marshmallows
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon ground ginger

Combine yeast and 3/4 cup water in a glass measuring cup; let stand 5 minutes.

Beat yeast mixture, 1/4 cup sugar, and next 4 ingredients at low speed with an
electric mixer until blended.

Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 4 minutes).

Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Punch dough down, and divide into 12 portions. Roll each into a 3-inch circle.

Brush circles lightly with butter, reserving remaining butter.

Combine remaining 3/4 cup sugar and cinnamon; sprinkle evenly over circles. Place cranberries evenly in center of each circle, and top with a marshmallow.

Pull edges of circle to center, and pinch to seal; shape into a ball. Place, seam side down, in lightly greased muffin pans. Brush tops with reserved butter. Cover and chill 8 hours.

Remove from refrigerator, and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.

Bake at 400° for 12 minutes or until lightly browned; cool slightly.

Stir together powdered sugar, milk, and ginger; drizzle over rolls.