Cranberry Rolls

Directions

1. 1
   Combine yeast and 3/4 cup water in a glass measuring cup; let stand 5 minutes.
2. 2
   Beat yeast mixture, 1/4 cup sugar, and next 4 ingredients at low speed with an electric mixer until blended.
3. 3
   Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 4 minutes).
4. 4
   Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
5. 5
   Punch dough down, and divide into 12 portions. Roll each into a 3-inch circle.
6. 6
   Brush circles lightly with butter, reserving remaining butter.
7. 7
   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.
8. 8
   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.
9. 9
   Remove from refrigerator, and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
10. 10
    Bake at 400° for 12 minutes or until lightly browned; cool slightly.
11. 11
    Stir together powdered sugar, milk, and ginger; drizzle over rolls.
12. 12
    Prep: 40 min.; Rise: 1 hr., 15 min.; Chill: 8 hrs.; Bake: 12 min