Cranberry Orange Rolls

Ingredients:

2 envelopes Rapid Rise Yeast
3/4cup warm water (115 degrees)
1-cup sugar, divided

1/2-cup flour

1tsp salt

6 Tbsp vegetable oil zest of 1 orange

2 large eggs

1/2-cup butter, melted

1 tsp cinnamon

1 cup dried cranberries

1 cup toasted, chopped pecans

12 large marshmallows

Icing:

1-cup powdered sugar

2-tablespoons orange juice

Preparation:

Combine yeast and water and let stand 5 minutes. Add yeast mixture with next 6 ingredients. Beat at low speed with an electric mixer using a dough hook for 4 minutes. Cover and let rise in a warm place for 45 minutes. Punch down dough and divide into 12 portions. Roll each portion into a 3-inch circle. Brush dough lightly with melted butter. Combine remaining sugar and cinnamon and sprinkle evenly over dough. Place cranberry and pecans in center of each circle and top with a marshmallow. Pull edges of dough to center and pinch to seal. Place seam-side down in a lightly greased muffin pan. Brush tops with remaining butter. Cover and refrigerate overnight. Remove from refrigerator and let rise in warm place for 30 minutes. Bake at 400 degrees for 12 minutes. Drizzle icing over muffins and top with chopped cranberries, pecans and additional orange zest.

Yield: 1 dozen.