Butter flavored cooking spray 2 (1/4 ounce) envelopes rapid-rise yeast 3/4 cup warm water (105-115 degrees) 1/4 cup sugar 3 cups all-purpose flour 3 tablespoons canola oil 1/2 cup egg substitute 1 teaspoon salt ½ cup sugar substitute (Splenda) 1 teaspoon ground cinnamon 1 cup sweetened dried cranberries 12 large marshmallows 1 cup powdered sugar 1 tablespoon fat-free milk 1/4 teaspoon ground ginger
1. In a large bowl combine yeast and water; let stand 5 minutes. Beat yeast mixture, ¼ cup sugar, flour, oil, egg substitute and salt at low speed with an electric mixer until blended. 2. 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, free from drafts, 45 minutes or until doubled in size. 3. Punch down dough and divide into 12 equal portions. Roll each portion into a 3-inch circle. Spray with cooking spray. 4. In a small bowl combine remaining ½ cup sugar substitute and cinnamon; sprinkle evenly over each circle of dough. Place cranberries in center of each circle, and top with a marshmallow. 5. Pull edges of circle to center, and pinch to seal; shape into a ball. Place seam side down, in lightly greased muffin pan. Spray tops with cooking spray. Cover and chill 8 hours. 6. Remove from refrigerator and let rise in a warm place for 30 minutes or until doubled in size. 7. Bake at 400 degrees for 12 minutes or until lightly browned; cool slightly. 8. Stir together powdered sugar, milk and ginger; drizzle over rolls.