Instructions: 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 degrees), 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 degrees for 12 minutes or until lightly browned; cool slightly.

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

This recipe yields 1 dozen.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.