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Cranberry Rolls

2 (1/4-ounce) envelopes rapid-rise yeast
3/4 cup warm water (105* to 115*F / 40* to 45*C)
1 cup granulated sugar, divided use
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

1. Combine yeast and 3/4 cup water in a glass measuring cup; let stand 5 minutes.
2. Beat yeast mixture, 1/4 cup sugar, and next 4 ingredients at low speed with an electric mixer until blended.
3. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 4 minutes).
4. Cover and let rise in a warm place (85*F / 30*C), free from drafts, 45 minutes or until doubled in bulk.
5. Punch dough down, and divide into 12 portions. Roll each into a 3-inch circle.
6. Brush circles lightly with butter, reserving remaining butter.
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. 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. Remove from refrigerator, and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
10. Bake at 400*F (205*C) for 12 minutes or until lightly browned; cool slightly.
11. Stir together powdered sugar, milk, and ginger; drizzle over rolls.

Makes 1 dozen.