2 pkgs. quick-rise yeast
3/4 cup warm (not hot) water
1/2 cup sugar
1/2 cup flour
1 tsp. salt
6 tablespoons shortening
zest of 1 orange
2 large eggs
1/2 cup butter, melted
1/2 cup granulated sugar
1 tablespoon brown sugar
1 tsp. cinnamon
1 cup Craisins (soaked in rum)
1 cup chopped pecans
12 large marshmallows
Icing
1 cup confectioners' sugar
2 tablespoons frozen orange concentrate
1/2 tsp. vanilla

In a large mixing bowl, sprinkle yeast into water, stirring until the yeast has dissolved (add a pinch of the sugar, too, to help give the yeast a good start). Allow to stand for 5 minutes.

Stir in 1/2 cup sugar, 1/2 cup flour, 1 tsp. salt, 6 tablespoons of shortening (vegetable oil or melted butter may be used), finely grated orange zest and the eggs.

In an electric mixer fitted with a dough hook, mix at low speed for about 5 minutes.

Cover with a damp towel or plastic wrap and set aside to rise in a warm place, free from draft until doubled in size, about 1 hour.

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

Stir together 1/2 cup sugar, 1 tablespoon brown sugar and 1 teaspoon cinnamon. (Domino's brownulated form of brown sugar is easiest to use in this recipe if you can obtain it).

Brush dough with warm (not hot) melted butter. Sprinkle cinnamon sugar mixture over dough, saving some for the marshmallows (see below).

Arrange the Craisins and pecans in the center of each circle and top with a marshmallow which has been brushed with melted butter and rolled in the cinnamon sugar.

Pull edges of dough into the center and pinch over the marshmallow to enclose it.

Place seam-side down in a lightly greased muffin pan. Brush tops with remaining butter.

Let rise until double, in a warm place.

Bake at 400°F for 12 minutes or until golden.

Combine ingredients for icing. Drizzle icing over the rolls. Sprinkle with chopped Craisins and chopped pecans.

Makes about 1 dozen.

Submitted by: CM